Smothered Chicken Alfredo Pasta Bake
This Smothered Chicken Alfredo Pasta Bake is a creamy, cheesy comfort food loaded with tender chicken and smoky turkey bacon—perfect for any weeknight dinner!
Servings: 4 servings
Ingredients
- 2 cups cooked penne or fusilli pasta
- 2 cups shredded cooked chicken breast
- 1 cup cooked turkey bacon chopped
- 2 cups Alfredo sauce store-bought or homemade
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Cook your choice of pasta—penne or fusilli—according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, shredded chicken breast, chopped turkey bacon, and Alfredo sauce. Sprinkle in garlic powder, Italian seasoning, salt, and pepper. Stir gently to coat everything evenly.
- Transfer the mixture to your greased baking dish. Spread it out evenly, then top with shredded mozzarella cheese and grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned on top.
- Remove from the oven and let cool for 5 minutes. Sprinkle chopped fresh parsley over the top. Serve warm and enjoy!
Equipment
- Large Mixing Bowl
- Baking dish (about 8x8 inches)
- Measuring cups and spoons
- Sharp Knife
- Wooden Spoon or Spatula
- Oven mitts
Notes
- Use al dente pasta to prevent mushiness after baking.
- Cook turkey bacon thoroughly to avoid sogginess in the bake.
- Customize by adding veggies like spinach or broccoli for extra nutrition.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat covered in the oven or microwave for best results.