Chicken Alfredo Pasta Bake
A comforting and creamy Chicken Alfredo Pasta Bake that brings warmth and joy to any dinner table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 8 ounces penne pasta
- 2 cups cooked chicken, shredded
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the penne pasta according to package instructions until al dente. Drain and cool slightly.
- Combine the cooked pasta, shredded chicken, Alfredo sauce, half of the mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper in a large mixing bowl.
- Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
- Sprinkle the breadcrumbs over the top, if desired.
- Bake for 25-30 minutes, or until the top is bubbly and golden brown.
- Cool for a few minutes before serving.
Notes
For a veggie version, replace chicken with vegetables. Leftovers can be stored for up to 3 days in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg