Hey there, dear friends and fellow home-chefs! Today, I want to share with you a delightful twist on a classic that’ll warm your heart and your dinner table. Imagine the creamy, cheesy glory of Alfredo sauce, and the comforting hug of a baked pasta dish all bundled into one. This Chicken Alfredo Bake using penne pasta is a twist on the traditional Fettuccine Alfredo, which is said to have originated in Rome by Alfredo di Lelio. With our busy lives, there are times we just want a dish that is both heartwarming and easy to whip up - especially on those chilly evenings. What's more, it's a fabulous way to get those picky eaters to gobble up a meal that's packed with protein and love!
This dish is pretty rich on its own, so I like to serve it with a side of crisp green salad dressed with a light vinaigrette and some garlic bread (because who can resist, right?). Trust me, they'll complement this creamy pasta perfection beautifully.
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Chicken Alfredo Penne Bake
Servings: Serves a family of 6
Ingredients:
- 1 lb penne pasta
- 1 tablespoon olive oil
- 2 cups of cooked chicken, shredded (leftover rotisserie chicken works great!)
- 1 jar (15 oz) of your favorite Alfredo sauce
- 1 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley flakes
- Cooking spray for greasing the baking dish
- 1 tablespoon olive oil
- 2 cups of cooked chicken, shredded (leftover rotisserie chicken works great!)
- 1 jar (15 oz) of your favorite Alfredo sauce
- 1 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley flakes
- Cooking spray for greasing the baking dish
Directions:
1. Preheat your oven to 375 degrees F. Grease a 9x13 inch baking dish with a little cooking spray and set it aside.
2. Boil the penne pasta in a large pot of salted water according to package instructions until just al dente. Drain well and return to the pot.
3. In the pot with the drained pasta, add the olive oil, shredded chicken, Alfredo sauce, milk, sour cream, half of the mozzarella, half of the Parmesan, garlic powder, onion powder, and black pepper. Give it a gentle stir to combine all that yumminess.
4. Pour your pasta mixture into the prepared baking dish. Sprinkle the top with the remaining mozzarella and Parmesan cheeses and then the dried parsley flakes, giving it a touch of color.
5. Bake uncovered for about 25-30 minutes, or until the cheese is bubbly and starting to turn golden brown.
6. Let it sit for a few minutes before serving – I know, it’s hard to wait, but it helps everything set up nicely.
Variations & Tips:
- For those with a more adventurous palate, feel free to mix in some sautéed mushrooms or spinach to sneak in some veggies.
- If you're looking for a bit of a crunch, top your bake with some seasoned breadcrumb and grated cheese mixture in the last 10 minutes of baking.
- And for a gluten-free version, use your favorite GF penne pasta and check that your Alfredo sauce is gluten-free as well.
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Remember, the kitchen is the heart of the home and there's no right or wrong here, just lots of love and flavor. This Chicken Alfredo Penne Bake is sure to gather smiles all around your dinner table. Enjoy, my friends!