Baked Chicken Alfredo
This Baked Chicken Alfredo is a creamy, cheesy dream. Ready in 30 minutes, it's perfect for busy weeknights.
Servings 6
Calories 613kcal
Ingredients
- 1 lb (500g) pasta
- 4 tbsp butter
- 3 tbsp flour
- 4 garlic cloves minced
- ½ tsp garlic powder
- 1 cup milk
- 1 cup cream
- 1 cup Parmesan cheese grated
- 1 rotisserie chicken meat shredded (discard skin and bones)
- 2 cups mozzarella cheese grated
Instructions
- Preheat the oven to 200°C/400°F and bring a large pot of salted water to the boil.
- Once boiling, add the pasta and cook for 6-7 minuted until tender but still firm then reserve 1 cup of cooking water and drain.
- In a large skillet or pan set over medium-high heat, melt the butter then add the crushed garlic and cook for a few seconds until fragrant.
- Whisk in the flour and allow to cook for a minute then pour in the milk and cream. Whisk until smooth then bring to a simmer.
- Cook until thickened then remove from the heat.
- Add the parmesan cheese then season with salt and black pepper.
- Add the cooked pasta plus a splash of the reserved pasta cooking water to the sauce along with the shredded chicken and stir to combine. You want the pasta to be a little on the looser side as it will continue absorbing the sauce as it bakes.
- Transfer half of the pasta to a baking dish/casserole dish, sprinkle over half of the mozzarella cheese then top with the remaining pasta and cheese.
- Bake for 15 minutes in an oven preheated to until bubbling and golden on top.
- Garnish with fresh parsley and serve.
Nutrition
Calories: 613kcal | Carbohydrates: 58g | Protein: 45g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 826mg | Potassium: 479mg | Fiber: 1g | Sugar: 4g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 542mg | Iron: 2mg
