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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well and set aside.

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.

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.

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.

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.

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.

Add the cooked pasta and cooked chicken to the Alfredo sauce in the skillet. Toss gently until everything is well coated.

Transfer the pasta and chicken mixture to the prepared baking dish. Sprinkle evenly with the shredded mozzarella cheese.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for 5 minutes before serving.

Garnish with fresh chopped parsley before serving.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain well and set aside.

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.

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.

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.

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.

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.

Add the cooked pasta and cooked chicken to the Alfredo sauce in the skillet. Toss gently until everything is well coated.

Transfer the pasta and chicken mixture to the prepared baking dish. Sprinkle evenly with the shredded mozzarella cheese.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let stand for 5 minutes before serving.

Garnish with fresh chopped parsley before serving.
