Cheesy Chicken Alfredo Bake
Ingredients
- 1 lb penne pasta , cooked as directed on packaging
- 1 lb chicken breast, cooked and diced
- 2 cups mozzarella cheese , freshly shredded and divided
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon minced garlic
- salt , to taste
- black pepper, to taste
- cooking spray
- 1 tablespoon parsley , freshly chopped
Instructions
- Preheat the oven to 375 degrees and grease a 9x13 baking dish.
- In a large pan, melt butter over medium heat. Add garlic, cook for 30 seconds. Whisk in flour, cook for 1 minute.
- Pour in milk and cream, simmer until the sauce thickens.
- Add parmesan, 1/2 cup shredded mozzarella, salt, and pepper to taste.
- Stir until cheese melts.
- Combine pasta and chicken in a bowl. Pour the sauce, toss to coat.
- Transfer to the prepared pan, top with remaining mozzarella.
- Bake uncovered for 20 minutes until bubbly and cheese starts to brown.
- Sprinkle parsley, then serve.
Calories: 579kcal, Carbohydrates: 49g, Protein: 32g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 117mg, Sodium: 460mg, Potassium: 493mg, Fiber: 2g, Sugar: 6g, Vitamin A: 989IU, Vitamin C: 2mg, Calcium: 365mg, Iron: 1mg
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