Creamy Chicken Alfredo Pasta Bake
Yields: 6 servings
Creamy alfredo sauce with chicken and penne pasta.
Ingredients
- 8 ounce penne pasta
- 4 tablespoon salted butter
- 2 cup heavy whipping cream
- 1 cup milk
- 3 cup chicken, shredded or chopped
- 1/2 teaspoon thyme, ground
- 1/2 teaspoon oregano, dried
- 1 cup mozzarella, grated
Instructions
- Cook the noodles per package instructions, reducing cook time by 2 minutes so noodles are slightly undercooked. Drain and pour the pasta into a 9x13 baking dish
, spreading out into an even layer. Set dish aside. - Preheat oven to 350 degrees F.
- In a large saucepan
, melt butter over medium heat. - Pour cream and milk into the saucepan and bring to a boil.
- Add parmesan cheese to milk, whisking constantly until melted.
- Add chicken broth and seasonings,
w hisking until combined. Continue to cook for 5 minutes. Sauce will be very thin. - Toss chicken in the sauce until completely covered, then pour over the pasta in the baking dish.
- Cover noodles & chicken in mozzarella cheese. Sprinkle the bread crumbs on top.
- Bake in the oven for 20-25 minutes or until the cheese is bubbly and the tops of the bread crumbs have browned. For an extra crispy top, set oven to broil and cook for another 1-2 minutes.