Chicken Alfredo Penne Bake

Greetings, dear friends and fellow home chefs! Today, I’d like to present a delightful twist on a classic that will warm both your heart and dinner table. Picture the creamy, cheesy splendor of Alfredo sauce melded with the comforting embrace of a baked pasta dish. This Chicken Alfredo Bake, featuring penne pasta, offers a new take on the traditional Fettuccine Alfredo, believed to have originated in Rome by Alfredo di Lelio. In our fast-paced lives, we often crave a dish that is both comforting and easy to whip up, especially on chilly evenings. Plus, it’s an excellent way to entice picky eaters to savor a meal brimming with protein and love!

This dish is quite indulgent on its own, so I prefer to serve it with a side of crisp green salad drizzled with a light vinaigrette and accompanied by some irresistible garlic bread. Trust me, these additions beautifully complement this creamy pasta perfection.

Servings: Ideal for a family of 6

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Ingredients:

1 lb penne pasta

1 tablespoon olive oil

2 cups cooked chicken, shredded (leftover rotisserie chicken works well!)

1 jar (15 oz) favorite Alfredo sauce

1 cup whole milk

1/2 cup sour cream

1 1/2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon dried parsley flakes

Cooking spray for greasing the baking dish

Directions:

Preheat the oven to 375 degrees F. Grease a 9×13 inch baking dish with cooking spray and set it aside.

Boil the penne pasta in a large pot of salted water according to package instructions until al dente. Drain well and return to the pot.

In the pot with the drained pasta, add olive oil, shredded chicken, Alfredo sauce, milk, sour cream, half of the mozzarella, half of the Parmesan, garlic powder, onion powder, and black pepper. Gently stir to combine.

Pour the pasta mixture into the prepared baking dish. Sprinkle the top with the remaining mozzarella and Parmesan cheeses, followed by the dried parsley flakes for a touch of color.

Bake uncovered for about 25-30 minutes or until the cheese is bubbly and beginning to turn golden brown.

Allow it to sit for a few minutes before serving – I know, it’s hard to wait, but it helps everything set up nicely.