-
-
My review
Chicken Alfredo Bake
8k
thedailygourmet
"Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 647Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
5/25/2019
Very good but needed salt and pepper. I'm still learning but thanks everyone
6/6/2019
Easy, quick, and very good. We don't like nutmeg so i substituted Italian herb mix and a pinch of cayanne.
6/4/2019
Tasty and fast with a very little cayenne in the sauce and some cracked pepper on top.