Easy Chicken Pasta Bake With Alfredo Sauce

Easy Chicken & Pasta Bake With Alfredo Sauce will become your go-to one-pot pasta dish. Cheesey pasta contains penne pasta, chicken, and creamy alfredo sauce.  

– 10 ounces penne pasta cooked al dente – 3 cups diced cooked chicken – 3 tablespoons butter or ghee – 2 tablespoons flour – 1 ½ teaspoons minced garlic – 1 cup whole milk – 2 cups heavy cream – ¾ cup grated parmesan cheese – 2 cups shredded mozzarella cheese divided use – salt and pepper to taste – cooking spray – 2 tablespoon parsley chopped



Turn the oven on to 375 degrees. Pasta should be cooked per the instructions on the package. 

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Cook boneless, skinless chicken breasts or thighs for a few minutes until they are thoroughly cooked or use any leftover chicken.

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In a big skillet over medium heat, melt the butter. Cook for 30 seconds after adding the garlic. Cook for a minute after whisking in the flour.

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Once the sauce has slightly thickened, whisk continuously while simmering the milk and cream in batches.

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A wooden spoon dipped in sauce will reveal when it's ready. Cover the pasta and cheese with another layer. 

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Black pepper and salt are used for seasoning. Stir in the parmesan after removing from the heat. When the cheese is melted, keep stirring. 

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Pour sauce over pasta and chicken in a large bowl. Mix well until the sauce coats all the paste. 

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Use oil or butter to lightly grease a baking dish. Put half the pasta mixture in the dish and add 1 cup of mozzarella. 

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The cheese should be melted and golden brown after 20 minutes in the oven. Garnish with grated parsley.

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