Description
A creamy, cheesy Alfredo pasta baked to golden perfection. This comforting dish is ideal for family dinners or a cozy night in!
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 2 cups cooked chicken, shredded or diced (optional)
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
- 1 cup shredded mozzarella or cheddar (for topping)
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
- Cook Pasta: Boil pasta in salted water according to package instructions. Drain and set aside. Preheat oven to 375°F (190°C).
- Make Alfredo Sauce: In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute). Stir in heavy cream, Parmesan cheese, salt, pepper, and Italian seasoning. Simmer for 2-3 minutes until slightly thickened.
- Combine Pasta and Sauce: Toss the cooked pasta and chicken (if using) into the Alfredo sauce until well-coated.
- Assemble Bake: Transfer the pasta mixture to a greased 9×13-inch baking dish. Top with shredded mozzarella or cheddar cheese.
- Bake: Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Serve: Garnish with parsley and serve hot.
Notes
- Add vegetables like spinach, broccoli, or mushrooms for extra nutrition.
- Substitute heavy cream with half-and-half for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g