Go Back
Chicken alfredo pasta bake
Stroller Envy

Creamy Chicken Alfredo Pasta Bake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz dried penne
  • 3 cups cooked chicken chopped
  • 3 cups small broccoli florets
  • 3 tablespoons unsalted butter plus 1 teaspoon for dish
  • 2 garlic cloves minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup finely grated Parmesan divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 375°F. Grease a 9x13-inch dish with the extra teaspoon butter. Boil penne 2 minutes less than package directions, adding broccoli for the last 2 minutes. Drain well.
  2. Melt remaining butter in a saucepan over medium heat. Cook garlic 30 seconds, stir in flour and cook 1 minute. Slowly whisk in milk and cream. Simmer 3–5 minutes until slightly thickened. Remove from heat and stir in 3/4 cup Parmesan, salt and pepper.
  3. Toss pasta, broccoli and cooked chicken with sauce. Spread in dish and top with remaining 1/4 cup Parmesan. Bake uncovered 20–25 minutes, until lightly golden and 165°F in the center. Rest 10 minutes.

Notes

Equipment: 9x13-inch baking dish, large skillet, large mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
The recipe starts with fully cooked chicken. Allow additional time if cooking it from raw.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.