Hello, my dear friends and fellow kitchen enthusiasts! Today, I’m thrilled to share with you a comforting and delicious twist on a classic dish that is sure to warm both your heart and your dinner table. Picture the creamy, sumptuousness of Alfredo sauce blended with the heartiness of a baked pasta dish. This Chicken Alfredo Penne Bake is a delightful variation of the traditional Fettuccine Alfredo, which has its roots in Rome, crafted by Alfredo di Lelio. In our fast-paced lives, there are moments when we crave something both soul-satisfying and easy to prepare – especially on those cool evenings. Plus, it’s an excellent way to entice picky eaters with a meal that’s rich in protein and lovingly prepared!
This dish, brimming with richness, pairs wonderfully with a side of crisp green salad tossed in a light vinaigrette and some irresistible garlic bread.
Chicken Alfredo Penne Bake
Feeds a family of 6
Ingredients:
1 lb penne pasta
1 tablespoon olive oil
2 cups cooked chicken, shredded (leftover rotisserie chicken is perfect)
1 jar (15 oz) of your favorite Alfredo sauce
1 cup whole milk
1/2 cup sour cream
1 1/2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon dried parsley flakes
Cooking spray for the baking dish
Directions:
Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
Boil penne pasta in salted water until al dente. Drain and return to the pot.
Add olive oil, shredded chicken, Alfredo sauce, milk, sour cream, half of the mozzarella and Parmesan, garlic and onion powder, and black pepper to the pot. Stir to combine.
Transfer the pasta to the baking dish. Top with remaining cheeses and parsley flakes for color.
Bake for 25-30 minutes until cheese is bubbly and golden.
Let it cool for a few minutes before serving.
Variations & Tips:
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