Garlic Parmesan Chicken Alfredo Bake
This Garlic Parmesan Chicken Alfredo Bake is creamy, cheesy, and packed with garlicky goodness. Perfect for a comforting weeknight dinner or meal prep!
Servings: 4 servings
Ingredients
- 2 cups cooked pasta any short pasta like penne, rotini, or rigatoni, cooked al dente
- 2 cups cooked chicken shredded, rotisserie or poached chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 cup mozzarella cheese shredded
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in chicken broth, heavy cream, garlic powder, and onion powder. Stir to combine and simmer gently for 3-4 minutes to thicken slightly.
- Gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste. Keep the sauce warm on low heat.
- In a large mixing bowl, toss cooked pasta and shredded chicken together. Pour the warm Alfredo sauce over and stir until evenly coated.
- Transfer the pasta mixture into a greased baking dish. Sprinkle shredded mozzarella cheese evenly on top.
- Preheat oven to 350°F (175°C). Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and slightly golden.
- Remove from oven and let cool for a few minutes. Garnish with fresh chopped parsley. Serve warm and enjoy!
Equipment
- Large Skillet
- Mixing Bowl
- Baking dish (9x9 inch or similar)
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Grater
Notes
- Use gluten-free or whole wheat pasta as a substitute to suit dietary needs.
- Swap chicken for turkey or chickpeas for a vegetarian version.
- Prepare the dish a day ahead and refrigerate before baking for easy meal prep.