Baked Cheesy Chicken Alfredo
Baked Cheesy Chicken Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 tablespoon salt, for pasta water
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 4 ounces cream cheese, softened, cut into cubes
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon ground nutmeg
For Assembly and Garnish
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the pasta cooks, pat the chicken pieces dry. In a medium bowl, toss the chicken with olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and Italian seasoning until evenly coated.
⏱️ 5 min
- 4
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 5
In the same skillet (no need to clean), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 6
Gradually whisk in the heavy cream and cream cheese until the cream cheese is fully melted and the sauce is smooth. Bring to a gentle simmer, then reduce heat to low.
⏱️ 5 min
- 7
Stir in 1 1/2 cups of freshly grated Parmesan cheese until melted and the sauce thickens. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and ground nutmeg. Taste and adjust seasonings as needed.
⏱️ 3 min
- 8
Add the cooked pasta and cooked chicken to the Alfredo sauce in the skillet. Toss gently until everything is well coated.
⏱️ 2 min
- 9
Transfer the pasta and chicken mixture to the prepared baking dish. Sprinkle evenly with the shredded mozzarella cheese.
⏱️ 2 min
- 10
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for 5 minutes before serving.
⏱️ 20 min•🌡️ 375
- 11
Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Cheesy Chicken Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Pasta
- 12 ounces fettuccine or penne pasta
- 1 tablespoon salt, for pasta water
For the Alfredo Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 4 ounces cream cheese, softened, cut into cubes
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/8 teaspoon ground nutmeg
For Assembly and Garnish
- 2 cups mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the pasta cooks, pat the chicken pieces dry. In a medium bowl, toss the chicken with olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and Italian seasoning until evenly coated.
⏱️ 5 min - 4
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 5
In the same skillet (no need to clean), melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 6
Gradually whisk in the heavy cream and cream cheese until the cream cheese is fully melted and the sauce is smooth. Bring to a gentle simmer, then reduce heat to low.
⏱️ 5 min - 7
Stir in 1 1/2 cups of freshly grated Parmesan cheese until melted and the sauce thickens. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and ground nutmeg. Taste and adjust seasonings as needed.
⏱️ 3 min - 8
Add the cooked pasta and cooked chicken to the Alfredo sauce in the skillet. Toss gently until everything is well coated.
⏱️ 2 min - 9
Transfer the pasta and chicken mixture to the prepared baking dish. Sprinkle evenly with the shredded mozzarella cheese.
⏱️ 2 min - 10
Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for 5 minutes before serving.
⏱️ 20 min•🌡️ 375 - 11
Garnish with fresh chopped parsley before serving.
⏱️ 1 min