Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
25 mins
total:
35 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

647 calories; protein 24.8g; carbohydrates 88.3g; fat 22.7g; cholesterol 67.2mg; sodium 359.7mg. Full Nutrition
Advertisement