Chicken and Pasta Alfredo Bake
A rich, creamy, and ultra-comforting Alfredo pasta combines with chicken and is baked in the oven for a perfect dinner to share with friends and family.
Servings: 6
Calories: 647kcal
Equipment
- Liquid measuring cup
Ingredients
Chicken
- 2 Springer Mountain Farms chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- ½ tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 ½ teaspoon paprika
Pasta
- 1 box gluten-free penne pasta or regular pasta. Cooked Al dente.
- 3 tablespoon butter
- 1 tablespoon minced garlic
- 2 tablespoon 1:1 Gluten free flour or regular flour
- 2 cups whole milk or milk of your choice
- 1 cup parmesan cheese shredded
- 2 cups Mozzarella Cheese shredded
- ½ tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Cooking the Chicken
- Clean your chicken and add it to a medium size bowl. Then add in your Italian seasoning, Salt, Pepper, Paprika, Garlic powder.
- Coat the chicken with 1 teaspoon of olive oil. Mix the seasonings and oil together until both chicken breast are evenly combined.
- Next, heat 1 tablespoon of olive oil in a large sauté pan. On medium high heat, sauté the chicken for two minutes each side. Once you’ve cooked for two minutes on each side, flip the chicken, one more time and lower the heat to medium low. Place a lid on the sauté pan.
- Cook for 10-12 minutes flipping every 5 minutes until the internal temperature reaches 165 °F. Once the chicken reaches 165 °F, remove and set aside.
- Let it cool then dice the chicken.
Making the Alfredo Sauce
- Begin by boiling your pasta for al dente instructions. Drain completely when it’s done cooking and let it rest. Save some of the pasta water.
- Melt the butter in the same pan you cooked the chicken in, on medium. Once it’s melted, add the minced garlic and stir for 30 seconds.
- Then add the flour and whisk for another 30 seconds.
- Pour in the milk and heavy cream and allow it to simmer, whisking often while it thickens.
- Then add the Italian seasoning, salt, and pepper.
- Once that’s in, add 1 cup of mozzarella and the 1 cup of Parmesan. Stir well until all the cheese is melted. Remove from heat.
Baking the Pasta
- Preheat the oven to 375 °F. Coat a 9x13 baking dish with non stick spray.
- Place the pasta and diced chicken into a large bowl or the pot it was cooked in. Pour the sauce over top and stir well.
- Then add the pasta mixture into the prepared pan. Place all remaining cheese on top.
- Bake for 20 to 25 minutes until it begins to bubble and the cheese has slightly started to Brown.
- Add fresh parsley or basil and enjoy!
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Reheat the entire dish in a skillet over medium-low heat or microwave individual portions at 1-minute intervals.
- If you sauce is too thick you can add pasta water to thin it back out. Add in one tablespoon at a time to prevent the sauce from getting too watery too quickly.
- Always add salt to your pasta water before boiling, to prevent the pasta from sticking. Additionally, you can run cold water over it after cooking.
- Make sure you have lowered the heat before adding the butter to the pan. Missing this crucial step will result in burnt butter.
- Be sure to remove the chicken from the heat as soon as it reaches the internal temperature of 165 ℉. Then, wait for the chicken to cool completely while making the sauce. Cut the chicken once it has cooled. This will retain moisture within the chicken breasts.
Nutrition
Serving: 1g | Calories: 647kcal | Carbohydrates: 63g | Protein: 41g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 1481mg | Potassium: 486mg | Fiber: 2g | Sugar: 5g | Vitamin A: 903IU | Vitamin C: 1mg | Calcium: 618mg | Iron: 2mg
