Recipe Background
Creamiest Alfredo Bake will be the only way you want to have Alfredo from now on! The sauce is heavenly — creamy and luscious, with notes of sharp parmesan and aromatic garlic, and so, so rich! When it's coating tender pasta and savory chicken, it's the best kind of dinner, bar none. Creamiest Alfredo Bake is the creamiest, and that's basically all you need, isn't it?
Creamiest Alfredo Bake will be the only way you want to have Alfredo from now on! The sauce is heavenly — creamy and luscious, with notes of sharp parmesan and aromatic garlic, and so, so rich! When it's coating tender pasta and savory chicken, it's the best kind of dinner, bar none. Creamiest Alfredo Bake is the creamiest, and that's basically all you need, isn't it?
Ingredients
- 3 tablespoons butter
- 1 teaspoon garlic minced
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup parmesan cheese grated
- 2 cups mozzarella cheese shredded, divided
- salt to taste
- black pepper to taste
- 12 ounces penne pasta cooked
- 3 cups chicken cooked and diced
- 1 tablespoon parsley chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Coat a 3-quart baking dish with cooking spray.
- In a large pan over medium heat, melt the butter.
- Add the garlic to the melted butter and cook until fragrant, about 30 seconds.
- Add the flour to the garlic and cook, while whisking, until the raw flour smell disappears, about 1 minute.
- Add the milk and the heavy cream to the garlic mixture and simmer, while whisking constantly, until it is just thickened.
- Add the parmesan cheese, 1/2 cup of the mozzarella cheese, the salt, and the black pepper to the sauce mixture and stir to combine until the cheese is melted.
- In a large bowl, add the pasta, the chicken, and the sauce and toss to evenly coat.
- Transfer the pasta mixture to the prepared baking dish and spread it out evenly.
- Top the pasta mixture with the remaining mozzarella cheese.
- Bake, uncovered, until the pasta mixture is bubbly and the cheese on top is just starting to brown, about 20 minutes.
- Serve garnished with the parsley.
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