I reach for Chicken Pasta Recipes when life feels loud. This bake hits warm and creamy. We fold tender bites into Alfredo Pasta Recipes energy with Baked Pasta Recipes charm and Baked Casserole Recipes ease. Think Baked Chicken using Boneless Chicken Breast Recipes and Boneless Skinless Chicken Breast Recipes. Simple. Cozy. Weeknight friendly.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Alfredo Pasta Bake Recipe
- 3) Ingredients for Chicken Alfredo Pasta Bake
- 4) How to Make Chicken Alfredo Pasta Bake
- 5) Tips for Making Chicken Alfredo Pasta Bake
- 6) Making Chicken Alfredo Pasta Bake Ahead of Time
- 7) Storing Leftover Chicken Alfredo Pasta Bake
- 8) Try these pasta dinners next
- 9) Chicken Alfredo Pasta Bake Recipe
- 10) Nutrition
1) Key Takeaways
We keep dinner calm and tasty with creamy pasta that bakes until the top turns golden and crisp. The sauce hugs every tube of pasta and the chicken stays tender. The method stays simple so you can cook on a weeknight without stress.
The dish uses pantry dairy and boneless chicken so shopping stays easy. A short list builds strong flavor. Garlic warms the sauce. Parmesan lifts the finish. Mozzarella melts and gives that nice pull. Broccoli adds color and a bit of bite.
I share the steps with clear moves. We boil. We sear. We whisk. We bake. That rhythm helps you glide. The result fits family tables and friends. Plates come back clean. Leftovers reheat well. Nancy at Nancy Cooks shares this with steady joy at https://www.nancycooks.com
2) Easy Chicken Alfredo Pasta Bake Recipe
I lean on Chicken Pasta Recipes when the day runs long. Chicken Pasta Recipes calm the rush and still taste rich and fresh. This baked Alfredo holds cozy flavor in a simple pan you slide into the oven without fuss. The sauce feels silky and the top sets with light crunch.
We start with cooked short pasta and quick seared chicken. We make a pot of Alfredo that stays smooth and stable. I season with garlic and a hint of nutmeg. I fold in broccoli for color and texture. The mix lands in a buttered dish and gets a final snowy layer of cheese.
Think easy chicken pasta dishes for busy nights. Think creamy chicken pasta meals for family. For search fans the ideas link to Alfredo pasta baked chicken and a weeknight chicken alfredo bake that saves time yet brings comfort.
3) Ingredients for Chicken Alfredo Pasta Bake
Penne or rigatoni short shapes catch sauce and bake without clumping
Kosher salt seasons the water and builds flavor from the start
Olive oil gives the chicken a good sear and keeps the pasta slick
Boneless skinless chicken breasts cut into small pieces for quick even cooking
Garlic fresh cloves minced for warm savory notes
Unsalted butter forms the base for the roux and adds body
All purpose flour thickens the sauce so it clings to every bite
Heavy cream and whole milk blend for a sauce that stays smooth and lush
Parmesan and mozzarella one sharp and salty one melty and stretchy
Broccoli florets small pieces bring color and a tender snap
Black pepper and Italian seasoning round the flavor with gentle heat and herbs
4) How to Make Chicken Alfredo Pasta Bake
Step one cook pasta Bring a big pot of salted water to a rolling boil then add pasta and cook to al dente. Toss with a touch of oil so the pieces stay free and glossy.
Step two sear chicken Warm a large skillet with oil. Season the chicken with salt pepper and herbs. Cook until the sides turn opaque and the surface shows deep spots. Move the pieces to a plate.
Step three whisk sauce Melt butter in the same skillet. Stir in garlic for a short count. Sprinkle flour and whisk until smooth. Stream in cream then milk while you whisk. Let the sauce thicken to coat a spoon then fold in Parmesan and a bit of mozzarella.
Step four combine and bake Heat the oven to four hundred F. Butter a twelve by nine dish. Mix pasta broccoli chicken and sauce. Spoon into the dish. Top with the rest of the mozzarella and a dusting of Parmesan. Bake until edges bubble and the top shows light brown spots.
5) Tips for Making Chicken Alfredo Pasta Bake
Grate cheese by hand so it melts clean. Bagged shreds use starch and that can dull the sauce. Freshly grated cheese gives better flavor and better melt. Your spoon will thank you.
Salt the pasta water with care since cheese and sauce carry salt too. Taste the sauce before you add more. A little lemon zest wakes the dish and keeps the dairy bright. A pinch of nutmeg makes the cream feel round.
Choose a short sturdy pasta so the bake slices well. If you add vegetables keep the pieces small. For those who track searches this fits Baked Pasta Recipes and Baked Casserole Recipes and also plays nice with Alfredo Pasta Recipes for fans of creamy comfort.
6) Making Chicken Alfredo Pasta Bake Ahead of Time
Cook pasta one minute shy of al dente so it stays firm after the chill and the bake. Toss the pasta with oil and let it cool. Chill the chicken and sauce in separate containers so texture stays fresh.
Assemble in the dish on the day you plan to bake. Keep the cheese for the top in a small bowl and add it just before the pan goes into the oven. That way the crown turns golden not greasy. This approach suits easy chicken pasta dishes that wait in the fridge.
I like to cover the dish with foil for the first ten minutes of baking then remove the cover so the top can color. That balance helps a creamy chicken pasta meal finish with a neat crust and a soft center.
7) Storing Leftover Chicken Alfredo Pasta Bake
Cool the bake until steam fades then pack portions in tight containers. The pasta holds well for three days in the fridge. The sauce stays smooth when you warm it gently.
Reheat covered in a low oven or in a skillet over medium heat with a splash of milk. Stir so the sauce loosens and turns glossy again. Add a sprinkle of Parmesan for a fresh hit.
For the freezer wrap the dish in two layers and label with the date. Thaw in the fridge and bake until hot. This method fits family chicken pasta dinners that you plan for busy weeks.
8) Try these pasta dinners next
9) Chicken Alfredo Pasta Bake Recipe
Chicken Alfredo Pasta Bake for Chicken Pasta Recipes
Ingredients
For the Pasta
- 1 pound penne or rigatoni
- 1 tablespoon kosher salt
- 2 cups small broccoli florets optional
- 2 tablespoons olive oil
For the Chicken
- 1.5 pounds boneless skinless chicken breasts cut into bite size pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
- 0.75 teaspoon kosher salt
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1.25 cups freshly grated Parmesan
- 0.5 cup shredded mozzarella
- 0.25 teaspoon nutmeg optional
- Zest of half a lemon optional
For the Topping
- 0.75 cup shredded mozzarella
- 0.25 cup grated Parmesan
- 0.5 cup fresh breadcrumbs or panko
- 2 tablespoons chopped parsley
Instructions
Cook Pasta
- Bring a large pot of water to a boil with the salt. Drop the pasta and cook to al dente. In the last two minutes add broccoli if using. Drain and toss with a drizzle of olive oil.
Sear Chicken
- Warm a large skillet over medium high with the remaining olive oil. Season chicken with garlic powder onion powder Italian seasoning pepper and salt. Sear until golden and cooked through. Transfer to a plate.
Make Sauce
- Lower heat to medium. Melt butter in the same skillet. Stir in garlic for thirty seconds. Sprinkle flour and whisk until smooth. Slowly whisk in cream then milk. Simmer until thick enough to coat a spoon.
- Off heat stir in Parmesan and mozzarella. Add nutmeg and lemon zest if you like. Taste and adjust salt and pepper.
Assemble And Bake
- Heat oven to 400 F. Butter a 9 by 13 inch baking dish.
- Combine pasta broccoli chicken and sauce. Spoon into the dish. Mix topping and shower over the surface.
- Bake until bubbly and lightly browned twenty to twenty five minutes. Rest five minutes. Sprinkle parsley and serve.
10) Nutrition
Serving size one sixth. Estimated values per serving. Calories six hundred twenty. Protein thirty nine grams. Carbs fifty two grams. Fat twenty eight grams. Saturated fat fifteen grams. Fiber three grams. Sodium nine hundred ten milligrams. Values vary based on brands and swaps.
These numbers give a picture for planning. The dish stays rich so a green side helps balance the plate. I like a simple salad with lemon and olive oil so the pasta can shine.
For more recipes and calm kitchen notes visit Nancy at Nancy Cooks at https://www.nancycooks.com where we keep home cooking friendly and warm and we keep search terms like Chicken Pasta Recipes useful and human.
Leave a Comment