Chicken Alfredo Bake recipe

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Ingredients

2 cups penne pasta
1 tablespoon butter
1 clove garlic, minced
1 ½ tablespoons all-purpose flour
½ cup 1% milk
½ cup heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1 pinch ground nutmeg
1 cup cubed rotisserie chicken

Nutrition Info

646.8 calories
carbohydrate: 88.3 g
cholesterol: 67.2 mg
fat: 22.7 g
fiber: 4 g
protein: 24.8 g
saturatedFat: 13 g
servingSize: -
sodium: 359.7 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

  2. Preheat the oven to 375 degrees F (190 degrees C).

  3. Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken, stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.

  4. Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Recipe Yield

4 servings

Recipe Note

Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.

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