Baked Chicken Alfredo
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- 1 1/4 c
- dry pasta, any shape you like (bows or penne would be great)
- 3 c
- cooked chicken breast, shredded (i poached 2 medium sized chicken breasts)
- alfredo sauce (recipe below)
- 2 c
- mozzarella cheese (i shred my own)
- 1 Tbsp
- light olive oil
- 4 clove
- garlic, pressed
- 3 Tbsp
- 1 c
- chicken stock
- 1 c
- milk (i used 2%)
- 1 c
- parmesan cheese (i freshly grate my own)
- 1/2 tsp
- 1/4 tsp
1Preheat oven to 375 degrees.
Grease a 2 quart casserole dish.
2Cook your pasta of choice according to package directions. Drain well. Return the pasta to the pot, add the shredded chicken and the alfredo sauce. Gently combine together.
3Pour half of the pasta mixture into prepared casserole dish. Sprinkle with half of the mozzarella cheese. Layer with remaining pasta, then top with remaining mozzarella.
4Bake for 25 minutes. Cheese will be melted and slightly starting to brown.
5Serve and enjoy!
Can be topped with additional Parmesan cheese, and or, fresh chopped parsley.
6MAKING THE ALFREDO SAUCE
7Heat olive oil over medium heat, add garlic and saute one minute, until fragrant.
Sprinkle with flour and combine. Saute for 1 minute to cook the flour, stirring occasionally.
8Pour in the chicken broth, whisk until smooth. Then whisk in milk. Bring to a simmer, cook for 1 minute until thickened.
Stir in Parmesan cheese, salt and pepper.
When cheese has melted remove from heat and set aside.