Alfredo Chicken Penne Bake

• 12 oz penne pasta
• 2 cups cooked, shredded chicken
• 2 cups heavy cream
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional)
• 2 tablespoons melted butter (optional for topping)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook penne according to package instructions until al dente; drain.
3. 3 In a large bowl, mix heavy cream, 1 1/2 cups mozzarella, Parmesan, garlic, basil, oregano, salt, and pepper.
4. 4 Stir in cooked penne and chicken until well combined.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Optional: Mix breadcrumbs with melted butter and sprinkle over the top.
7. 7 Bake uncovered for 30-35 minutes, or until bubbly and golden.
8. 8 Sprinkle remaining 1/2 cup mozzarella over the top and bake for another 5 minutes until melted.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Oven

Variations

• Add sautéed mushrooms or sun-dried tomatoes for extra flavor.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• Use half-and-half in place of heavy cream for a lighter option.
• Substitute breadcrumbs with crushed tortilla chips for a gluten-free option.

Pairings

• Steamed broccoli
• Caesar salad

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra flavor, sauté the minced garlic in olive oil before adding to the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and bake covered at 350°F for 30 minutes, then uncover and bake another 10-15 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a complete meal.

FAQ