Cheesy Chicken Alfredo Pasta Bake

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Cheesy Chicken Alfredo Pasta Bake

Servings: 6 – 8

INGREDIENTS
1 tablespoon olive oil
3 chicken breasts, cubed
Salt and pepper to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 pound uncooked penne
2 cups parmesan
2 cups mozzarella
A handful of fresh parsley, chopped

PREPARATION
1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.

2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11×7 inch or 9×13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.

3. Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.

4. Serve warm and enjoy!

Music provided by Audio Network. Used with permission

47 thoughts on “Cheesy Chicken Alfredo Pasta Bake

    1. True Politics No, I tried it and it turned out delicious, but my pasta expired so I had to throw it off.

    1. What would be weird is if you want bacon in it and you don’t put it in. Go for it. Bacon makes everything better.

  1. is it just me, or do they LOVE putting excessive cheese in almost every dish they cook these days? maybe the channel should be called “Cheesy”

    1. It’s a cheese dish. Don’t like cheese? Don’t make this video. Lol. It’s Alfredo. It’s like complaining that your macaroni and cheese has cheese in it.

      Personally, I love cheese and you can never have too much.

    1. Becca Mullins what does it mean by broil? i usually just put it in the oven on 180 celcius and it works fine?

    2. ethan stephens I don’t know about where you are, but in the US our ovens have a setting that turns a heating element on the top of the oven instead of the bottom. That setting is called broil. It’s good for finishing off things like this, and Lasagna. I’m not completely sure what temp it burns at. It also makes toasting things 10 times faster.

  2. I’m making this for Thanksgiving should I double or triple the ingredients if I want to serve 20-24 people?

    1. idk but if it were me, I would do exactly what the recipe says, but do it 3 times, so u have 3 bowls. If no one finishes it, you have leftovers for yourself!

    2. arsenalxv o if it’s a side dish then account for about 5oz total serving per guest. If it’s an entree go 10-12 oz

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