Cheesiest Chicken Alfredo Bake

Name: Cheesiest Chicken Alfredo Bake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Italian
Ingredients: 3 boneless, skinless chicken breasts..pound out to even thickness; 1/4 tsp thyme, dried; 1/4 tsp rosemary, dried; 1/4 tsp poultry seasoning; 1/4 tsp salt; 1/4 tsp onion powder; 1/4 tsp garlic powder; 9 oz frozen baby broccoli flourets, thawed; 8 oz sliced fresh mushrooms; 1/2 c finely diced, red onion; 12 oz bowtie pasta, or whatever you have; oil, for browning meat and mushrooms; ALFREDO SAUCE; 1 stick butter; 3 1/2 c heavy cream, reserve the 1/2 cup; 3 1/2 c shredded mozzarella, divided; 3/4 c grated parmesan; 1/4 tsp pepper, i use fresh ground; 2 clove garlic, minced; pinch nutmeg; paprika

By Cassie *
@1lovetocook1x

This most delicious Chicken Alfedo..it is the one I turn to when I have extra time. The delicious, cheesy homemade sauce is out of this world delicious.

My family is in heaven when they know I'm making this. Pair with a nice tossed salad, and garlic bread..and you will be in Alfredo heaven.

I hope you try it and see what I mean...Yummo!!!

My pics.

Rating:

★★★★★ 5 votes5

Comments:

15 Comments

Serves:

Prep:

40 Min

Cook:

40 Min

Method:

Bake

Ingredients

Add to Grocery List

3

boneless, skinless chicken breasts..pound out to even thickness
1/4 tsp

thyme, dried
1/4 tsp

rosemary, dried
1/4 tsp

poultry seasoning
1/4 tsp

salt
1/4 tsp

onion powder
1/4 tsp

garlic powder
9 oz

frozen baby broccoli flourets, thawed
8 oz

sliced fresh mushrooms
1/2 c

finely diced, red onion
12 oz

bowtie pasta, or whatever you have
·

oil, for browning meat and mushrooms
ALFREDO SAUCE
1 stick

butter
3 1/2 c

heavy cream, reserve the 1/2 cup
3 1/2 c

shredded mozzarella, divided
3/4 c

grated parmesan
1/4 tsp

pepper, i use fresh ground
2 clove

garlic, minced
pinch

nutmeg
·

paprika

How to Make Cheesiest Chicken Alfredo Bake

Step-by-Step

Gather Ingredients, chop veggies.
Mix the six seasonings in a small dish.
Pound out chicken to even thickness.
Season both sides of the chicken.
In a heavy skillet,( I use my cast iron )brown meat in olive oil or vegetable oil; and cook through until juices run clear.
Set aside to cool. Then, slice into even pieces.

Note: When I make this in the summer, I grill the chicken.
In a medium skillet, brown the mushroom and diced red onions until tender. Set aside.
The noodles can be cooked now, according to package directions, drain. Then I toss them in some olive oil, cover and set aside.
Preheat oven to 350 degree. Grease a 13 x 9 baking pan with cooking spray.

Make the Alfredo sauce:

Melt butter in a medium saucepan over medium-low heat. Add the garlic, 3 cups of cream, pepper and bring the mixture to a simmer.
Add parmesan cheese and simmer the sauce for 8-10 minutes or until the sauce has thickened and become smooth.
Stir in the 2 1/2 cups mozzarella cheese and simmer until smooth. Add nutmeg and stir.
In a large bowl combine chicken, cooked pasta, broccoli, mushrooms, 1/2 cup of mozzarella cheese. Stir in alfredo sauce and remaining 1/2 cup cream.
Pour the mixture into prepared pan. Sprinkle the top of casserole with remaining 1/2 cup mozzarella and paprika; bake 30 to 40 minutes.
Enjoy!!! It really is delicious