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This Baked Chicken Alfredo recipe makes a flavor-packed, hassle-free dinner that will leave everyone at the table asking for seconds. This mouthwatering recipe combines tender chunks of chicken, perfectly cooked pasta, and a rich, velvety Alfredo sauce, all baked to perfection.
This chicken Alfredo bake is a hearty dinner option that is sure to impress your family and friends. How do you make chicken alfredo bake? This recipe starts with a homemade cream sauce, which can be made in minutes with a little butter, flour, milk, parmesan and mozzarella cheeses, and heavy cream.
Like REALLY good! In fact, this chicken alfredo bake is consistently one of my most popular recipes! I mean, who doesn’t love tender pasta, cooked chicken, and creamy alfredo sauce, mixed with ooey, gooey melted mozzarella cheese, all wrapped up in one easy-to-make, and easy-to-love, mouth-watering comfort food dish?? But I’m not going to lie.
115 Reviews. 60 Photos. This recipe is quick and easy and any novice cook can do it. It was made for the little ones who always wanted to order out at Pizza Hut® or Olive Garden®. Serve with additional Parmesan cheese if desired.
To bake: For best results, thaw the chicken Alfredo casserole at room temperature or overnight in the refrigerator before baking. It can be baked right from frozen, but the pasta can become even softer as it requires a longer bake time from frozen. Serve With… The best part of this baked chicken Alfredo recipe is that it is perfect on its own.
Step 1: Mix the casserole ingredients. ERIC KLEINBERG FOR TASTE OF HOME. Preheat the oven to 400°F. Add the pasta, Alfredo sauce, broth, chicken, garlic and seasonings to a greased 13×9 inch baking dish. Stir well until everything is combined and all of the pasta is coated with sauce.
Penne pasta is mixed with shredded cooked chicken in a creamy cream cheese-based sauce, then layered in a casserole dish and topped with mozzarella cheese. Pure cheesy bliss! I cannot tell you how many times I have made this baked pasta dish because it has been on our menu rotation since forever.