Chicken Alfredo Pasta Bake

Italian-American comfort cooking turned Alfredo’s silky Parmesan cream into a shareable bake. Tender chicken and pasta fold into garlic-laced sauce, then finish under melted mozzarella for a bubbling casserole supper.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 1 lb penne or rotiniPantry
• 3 cups cooked chicken, cubedMeat
• 4 tbsp butterDairy
• 3 cloves garlic, mincedProduce
• 2 cups heavy creamDairy
• 1 1/2 cups Parmesan, gratedDairy
• 1 1/2 cups mozzarella, shreddedDairy
• 2 cups broccoli florets optionalProduce
• to taste salt, pepper, nutmegSpices

Instructions

1. 1Heat oven to 375°F. Cook pasta under al dente; blanch broccoli if using.
2. 2Simmer butter, garlic, and cream 3–4 minutes; whisk in Parmesan, salt, pepper, and nutmeg.
3. 3Toss pasta, chicken, and broccoli with sauce; top with mozzarella in a casserole dish.
4. 4Bake 20–25 minutes until bubbly and golden in spots.