Name: Creamy Baked Chicken Alfredo Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 Boneless, Skinless Chicken Breasts; 8 ounces Fettuccine or Penne Pasta; 1 cup Heavy Cream; 2 cloves Garlic (minced); 1 cup Parmesan Cheese (grated); 4 tablespoons Butter; 1 teaspoon Italian Seasoning; Salt and Pepper to taste; 2 tablespoons Olive Oil (or vegetable oil as an alternative)

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Introduction

Creamy Baked Chicken Alfredo Pasta is a comforting dish that combines tender chicken, rich Alfredo sauce, and perfectly cooked pasta. Baked to golden perfection, this meal is both satisfying and easy to prepare for any weeknight dinner.

A white rectangular baking dish filled with a layered pasta casserole. The bottom layer consists of spiral-shaped pasta mixed with a creamy sauce and pieces of browned mushrooms. The top layer is covered with golden, melted cheese that is slightly crispy in some spots, sprinkled with small green herb bits. A silver serving spoon rests inside the dish, partially sunk into the pasta. The dish sits on a wooden surface with a white marbled texture beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Boneless, Skinless Chicken Breasts
8 ounces Fettuccine or Penne Pasta
1 cup Heavy Cream
2 cloves Garlic (minced)
1 cup Parmesan Cheese (grated)
4 tablespoons Butter
1 teaspoon Italian Seasoning
Salt and Pepper to taste
2 tablespoons Olive Oil (or vegetable oil as an alternative)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cook the fettuccine or penne in salted boiling water until al dente; drain and set aside.
Step 3: In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
Step 4: Season chicken breasts with salt and pepper, add to the skillet, and cook until golden brown on both sides. Remove from heat and slice into strips.
Step 5: In the same skillet, melt butter, stir in heavy cream, and bring to a simmer. Gradually add grated Parmesan cheese while stirring until melted; season with Italian seasoning, salt, and pepper to taste.
Step 6: Combine the cooked pasta, sliced chicken, and Alfredo sauce in a baking dish; mix well to coat everything evenly.
Step 7: Bake for about 20 minutes or until bubbly and golden on top. Serve warm.

Tips & Variations

For extra flavor, sprinkle some mozzarella or extra Parmesan on top before baking.
Try adding steamed broccoli or sautéed mushrooms for added vegetables.
Use half-and-half instead of heavy cream for a lighter sauce, but the texture will be less rich.
Make sure not to overcook the pasta during boiling since it will finish cooking in the oven.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of cream or milk if the sauce has thickened too much.

How to Serve

A close-up of a white rectangular casserole dish filled with baked pasta. The top layer is golden brown melted cheese with crispy edges and some green herb sprinkles. Underneath, there are spiraled pasta pieces mixed with chunks of browned meat and creamy sauce, visible where some pasta has been scooped out with a silver spoon resting on the right side of the dish. The dish sits on a wooden surface with a white marbled texture in the background, alongside some green herbs peeking in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken breasts for even cooking. If using frozen chicken, thaw completely before cooking to ensure it cooks thoroughly and evenly.

Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to the baking stage and refrigerate it for a few hours before baking. Just add an extra 5 minutes to the baking time if baking straight from the fridge.