Baked Chicken Alfredo Bake
6 servings15 min prep35 min cookMedium
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The Tale of Baked Chicken Alfredo Bake
Story updated
This baked casserole is an American twist on fettuccine Alfredo, itself a simplified export of an Italian dish; baking it with chicken reflects the mid-to-late 20th century American love of oven casseroles as convenient, make-ahead comfort food rather than any Italian tradition.
Ingredients
Scale:· 6 servings
- 1 lb penne
- 2 cups cooked shredded or diced chicken breast
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese, divided
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- 1Preheat the oven to 375 F and cook the penne in salted boiling water until just al dente, about 2 minutes less than the package directs, then drain.
- 2In a large saucepan, melt the butter over medium heat and saute the garlic for 1 minute until fragrant.
- 3Pour in the heavy cream and bring to a gentle simmer, cooking for 3 to 4 minutes until slightly thickened.
- 4Whisk in 1 cup of the Parmesan, salt, pepper, and nutmeg until the sauce is smooth.
- 5Stir the cooked penne and shredded chicken into the sauce until well coated, then transfer to a greased 9x13 inch baking dish.
- 6Top with the mozzarella and remaining Parmesan and bake uncovered for 18 to 20 minutes until bubbly and golden.
- 7Garnish with chopped parsley before serving.
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