Chicken Alfredo Pasta Bake
I love simple dinner recipes like this, dinners that you can literally put together in only 30 minutes. This is perfect, especially after a long hard day at work. All you really need is butter, flour and Parmesan cheese, ingredients that you most likely already have in the house. I wanted to make this a bit heartier though so that we wouldn’t be hungry half hour after eating it, so I added some chicken.
Quick and Easy Prepping Steps Simple Pantry Ingredients Crowd Pleaser Creamy Sauce Ready in Just 30 Minutes
We can all agree that pasta is almost always the answer to ‘what should we eat tonight?’ right? I say almost because sometimes you just want to switch things up a little, and a pasta bake is the perfect way to do just that and still have everyone love what you’re prepping for dinner. This dish will work with many other types of pasta if you have some in the pantry you’d like to use up. The Alfredo sauce is just so delicious, it’s good with anything! I like to use a shaped pasta so that there’s lots of ridges for the sauce to cling to, I especially recommend something smaller like penne, fusilli, elbow, or bowtie.
Ingredient Notes
Pasta – Use a small shaped pasta such as penne, elbow or shells. Butter – Unsalted as to control the sodium content of our dish. Chicken – Boneless and skinless chicken breast, cubed up into bite sized pieces. You can also use chicken thighs as well. Cheese – Shredded mozzarella and Parmesan. Flour – Just a bit of all purpose to help thicken up our sauce, for gluten free feel free to use cornstarch instead. Cream – We’re using heavy cream to form a beautiful creamy sauce. Pasta water – The starch in the pasta water will help our sauce thicken, be sure to grab some before draining the pasta. Seasoning – Salt and pepper. Parsley – Minced up nice and fine and sprinkled liberally over top.
How To Make Easy Chicken Alfredo Pasta Bake
Expert Tips
Leftovers
You can store this recipe easily in the fridge. In an airtight container it’ll keep for 3 – 5 days just be sure it’s properly cooled before storing. Unfortunately this dish doesn’t freeze well so I recommend either making it day of or a few days before and storing in the fridge.
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