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Wicked Chicken Bake

ChickenOvenDiner-Style

Time: 1 hour

Yield: 4 servings

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About

No tricks here, this Wicked Chicken Bake will be a huge hit! There's nothing scary about the bouncy pasta noodles mixed with the creamy Alfredo sauce and golden-brown chicken... well, the slight taste of spice might be frightening to some, but we think it's a positively delicious touch! So, gather your crew around and show them there's nothing to be afraid of! This Wicked Chicken Bake is just scarily fantastic!

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Ingredients

  • 8 ounces pasta, such as penne or farfalle
  • 1 tablespoon vegetable oil
  • 4 chicken breasts, boneless and skinless
  • 1 (15-ounce) jar Alfredo sauce
  • 1 (4-ounce) can mild green chiles, drained
  • 1/2 red bell pepper, diced, 2 tablespoons reserved for garnish
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • parsley, to taste, chopped, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 7x12-inch baking dish with cooking spray.

Step 3 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.

Step 4 -Drain the pasta and place it in a large bowl.

Step 5 -While the pasta is cooking, in a 10-inch skillet over medium-high heat, add the oil and the chicken and cook until browned on both sides, about 5 minutes.

Step 6 -Add the Alfredo sauce, the chiles, 1/2 of the bell pepper, the pepper flakes, and the salt to the pasta and toss to coat.

Step 7 -Pour the pasta mixture into the prepared baking dish, nestling the chicken breasts into the bake.

Step 8 -Spoon some of the sauce mixture over the chicken breasts and sprinkle with the remaining 2 tablespoons of the bell peppers.

Step 9 -Bake the pasta-chicken mixture until the meat reaches an internal temperature of 165 degrees F, about 30-45 minutes.

Step 10 -Serve the chicken bake garnished with the parsley.

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