This Chicken Alfredo Bake is an easy meal-prep and freezer friendly dinner option! Tender pasta and chicken are tossed in homemade Alfredo sauce, topped with cheese, then baked until hot and gooey.
5cupsshort pasta(340-390 grams), cooked to al dente
1cupshredded mozzarella cheese
2tablespoonsParmesan cheese
Alfredo Sauce:
¼cupbutter
1teaspoonminced garlic
3tablespoonsflour
1 ½cupsmilk1-2%
1 ½cupshalf and half cream
½teaspoonsalt
1teaspoonItalian seasoning
¼teaspoonpepper
¼cupshredded Parmesan cheese
Instructions
In a 9x13" baking dish or two 8x8" baking dishes, place chicken and pasta. Set cheese aside for topping.
Make the Alfredo Sauce:
In a large skillet, melt the butter over medium heat.
Add the garlic and cook 1 minute.
Stir in the flour until absorbed, and cook 1-2 minutes.
Gradually whisk in the milk and cream until combined and smooth. Stir in the salt, Italian seasoning, pepper and Parmesan cheese.
Cook over medium-low heat, whisking frequently, until thickened and smooth.
Pour over pasta and chicken in baking dish, stir (you can also taste here to see if you want to adjust any seasonings) and top with mozzarella and Parmesan.
Follow directions in post above to store for later, or cover with foil and bake at 375 degrees for 20-30 minutes until hot and bubbly, then broil to brown the cheese if desired.