Tuscan Baked Chicken Alfredo Rustica
Annamaria Settanni McDonald
- 16 oz
- penne or bow tie pasta
- alfredo sauce (see recipe below)
- chicken breasts or chopped up rotisserie chicken
- 8 oz
- bacon or prosciutto cooked and chopped
- 20 oz
- marinated artichokes drained and chopped
- 1/4 c
- onions diced and lightly pan sauteed
- 2 c
- shredded mozzarella cheese, divided
- salt & pepper to taste
- add a package of frozens peas thawed if you'd like
- 4 c
- 8 oz
- cream cheese
- 4 Tbsp
- 1 tsp
- 2 Tbsp
- 4 clove
- of garlic
- 2 c
- parmesan cheese
How to Make Tuscan Baked Chicken Alfredo Rustica
Preheat oven to 350. Prepare pasta according to package directions. While pasta is cooking, prepare Alfredo Sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, onions, and 1 c. mozzarella. Season to taste. Transfer mixture to an 2-4 quart baking dish and sprinkle with remaining 1 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 30 minutes or until heated through and cheese is bubbly.
- 2Alfredo Sauce:
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. It should be nice and bubbly. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.