Nothing quite beats the comfort of a classic Chicken Alfredo Bake. The perfect balance of rich, creamy Alfredo sauce, juicy chicken, and cheesy goodness makes this dish a family favorite. Join me as I share my story of making this delicious recipe and how you can recreate it in your own kitchen.
As I stepped into my kitchen, the aroma of freshly baked Spinach Pie filled the air, transporting me to my grandmother's cozy kitchen. I had been craving this savory dish for weeks, and finally, I decided to make it myself.
I rummaged through my fridge, collecting all the necessary ingredients for my Spinach Pie. As I mixed together the spinach, ricotta cheese, and mozzarella cheese, I couldn't resist taking a quick taste. The creamy filling was already heavenly, and I knew that the flaky puff pastry would make it even more delicious.
As I carefully rolled out the puff pastry and placed it in the greased pie dish, I couldn't help but feel a sense of pride. This dish had been a staple in my family for generations, and I was continuing that tradition.
As the Spinach Pie baked in the oven, I eagerly awaited the moment when I could dig in. When it finally emerged golden brown and bubbling, I was overjoyed. One bite of the creamy, cheesy filling paired with the buttery puff pastry, and I was in heaven.
Making Spinach Pie not only satisfied my cravings, but it had also brought back cherished memories of my family. I knew that this dish would always have a special place in my heart and on my table.
- 1 lb. boneless, skinless chicken breasts, diced
- 1 lb. penne pasta
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 4 tbsp. unsalted butter
- 2 cups mozzarella cheese, shredded
- Salt and pepper to taste
How to Make:
- Cook pasta according to package instructions and drain.
- Preheat the oven to 375°F.
- In a large skillet, sauté the diced chicken and garlic until browned and cooked through.
- In a separate saucepan, heat the heavy cream and butter until the butter is melted.
- Add grated parmesan cheese to the cream mixture and stir until the cheese is melted and the sauce is smooth.
- In a baking dish, layer the cooked pasta, chicken, and Alfredo sauce, finishing with a layer of mozzarella cheese on top.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Serve hot and enjoy!
How to Store:
If you have leftovers, cover the dish with foil or plastic wrap and store it in the fridge for up to 3-4 days.
How to Reheat:
To reheat, simply cover the dish with foil and bake in the oven at 350°F for 15-20 minutes, or until heated through.
Tips to Make it More Delicious:
- Add sautéed mushrooms or broccoli for extra flavor and nutrients.
- Use freshly grated parmesan cheese for the best flavor.
- Add a pinch of nutmeg to the Alfredo sauce for a warm, comforting flavor.
Can I use a different type of pasta?
Yes, feel free to use your favorite pasta. Just keep in mind that some types may require different cooking times.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken, but it may result in a drier texture.
Can I freeze this dish?
Yes, you can freeze Chicken Alfredo Bake. Just be sure to wrap it tightly in foil or plastic wrap before freezing. To reheat, thaw overnight in the fridge and then bake in the oven.
Can I use a different type of cheese?
Yes, you can experiment with different types of cheese for this recipe. Try using a blend of mozzarella, parmesan, and cheddar for a delicious twist.
Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time and bake it later. Simply assemble the dish, cover it with foil, and store it in the fridge until you're ready to bake.
Can I make this dish healthier?
Yes, you can make this dish healthier by using whole wheat pasta, low-fat milk or cream, and less cheese. You can also add more vegetables to increase the nutritional value.
Chicken Alfredo Bake is a classic dish that never goes out of style. With its creamy Alfredo sauce, tender chicken, and gooey cheese, it's a comfort food that's sure to please everyone in the family. Follow these simple steps and tips to make it your own, and enjoy the rich flavors of this delicious recipe.
Chicken Alfredo Bake
- 2 cups broccoli florets
- 1 large chicken breast, or 2 cups cooked/diced chicken
- 3 tablespoons olive oil
- ¾ lb. medium pasta shells, can sub any kind of pasta
- 2 cups mozzarella cheese, shredded
- 7 Tablespoons salted butter
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 3.5 cups half and half
- ¾ cup Parmesan cheese, shredded
- ½ cup Romano cheese, shredded
- ½ cup Ritz crackers, crushed
- Preheat oven to 350° F.
Cook the Chicken
- Butterfly the chicken breast and cut the seam to create two thinner slices. Pat dry and season each side salt/pepper.
- Heat oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on each side, decrease heat if oil gets too hot. Each side will need 4-5 minutes.
- Remove chicken from heat and let it rest for 5-10 minutes prior to dicing into bite-size pieces.
Boil the Pasta
- Add ½ tbsp. of salt to 4-6 quarts of boiling water. Cook the pasta no more than the al dente point, (8 minutes for medium pasta shells), refer to box for specific time.
- Add the broccoli during the last 4 minutes of boiling. Drain.
Prepare the Sauce
- Melt the butter in a large skillet over medium heat. Add the garlic and heat for 1 minute.
- Whisk in the flour, heat for 1 minute.
- Gradually add the half and half. Allow it to come to a gentle bubble.
- Decrease heat to low and stir for 1-2 minutes.
- Gradually sprinkle in the Parmesan and Romano cheese, whisking continuously until well combined. Turn off heat.
Assemble the Casserole
- Add the pasta to the sauce and stir to combine. Stir in the chicken and steamed broccoli.
- Add to a lightly greased 9 x 13 casserole dish. Top with shredded mozzarella cheese.
- Bake uncovered for 10 minutes, until the cheese is melted.
- If desired, top with crushed Ritz crackers (or breadcrumbs), and bake for 5 more minutes.
- PRO TIP: Let the casserole sit for 5-10 minutes prior to serving. This allows the pasta to absorb the sauce and gives the piping hot casserole time to cool slightly prior to serving.