This Chicken Alfredo Bake is pure comfort food! Penne pasta in a rich and creamy sauce is mixed with succulent chicken breast, then topped with cheese, then baked to perfection. It's a hearty and delicious dish, perfect for feeding a hungry crowd.
12ouncesdry penne pastacooked according to package instructions (¾ box)
1teaspoonolive oil
3boneless, skinless chicken breastscubed
Kosher salt and freshly ground black pepperto taste
3tablespoonssalted butter⅜ stick
1clovegarlicminced
2tablespoonsall-purpose flour
2cupsheavy creamroom temperature
1cupmilkroom temperature
1cupfreshly grated Parmesan cheese
2cupsfreshly shredded mozzarella cheesedivided
10ouncesfrozen broccoli florets1 bag
Instructions
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Add the cooked pasta to a large mixing bowl.
12 ounces dry penne pasta
Heat the olive oil in a large nonstick skillet set over medium heat.
1 teaspoon olive oil
Add the cubed chicken. Season with salt and pepper to taste. Stir chicken until just cooked through and browned on both sides. Remove chicken from heat and place in the mixing bowl with the pasta.
3 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
Return the skillet to medium heat, then add the butter and allow it to melt.
3 tablespoons salted butter
Add the garlic and cook until fragrant, about 30 seconds.
1 clove garlic
Use a whisk to stir in the flour, making sure to fully incorporate. Cook for 1 minute.
2 tablespoons all-purpose flour
Pour in the cream and milk, stirring to incorporate into the flour. Whisk constantly. Once bubbling, reduce heat to a simmer. Allow to just thicken, about 3-4 minutes.
2 cups heavy cream, 1 cup milk
Add all of the Parmesan cheese and 1 cup of the mozzarella cheese. Stir to combine. Add more salt and pepper to taste. Stir/whisk until cheese has melted.