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Baked Chicken Alfredo

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Baked Chicken Alfredo

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    Directions

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    Ingredients :

  • 1 (16 ounce) package penne pasta
  • ½ cup butter
  • 2 teaspoons minced garlic
  • 1 (8 ounce) package cream cheese
  • softened
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • divided
  • 2 teaspoons dried parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • divided
  • ½ teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 2 chicken breasts
  • patted dry
  • ½ teaspoon garlic powder
  • Methods :

  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
  • Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Butter bottom and sides of a 9×13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
  • Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.
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