Must like alfredo sauce is the ultimate in creamy, savory, flavorful sauces, Chicken Alfredo Bake is the ultimate in creamy, savory, flavorful casseroles. The chicken is meaty and perfectly cooked, seasoned with mellow garlic and Italian spices, swimming in tender noodles. The Chicken Alfredo Bake is hearty beyond belief, so you’ll be toasty warm on the inside no matter how cold it gets outside.
Ingredients• 1 pound penne • 4 tablespoons butter, plus more for greasing the baking dish • 2 tablespoons extra-virgin olive oil • 1 pound chicken breasts, boneless and skinless • 1 teaspoon Italian seasoning • kosher salt, to taste • freshly ground black pepper, to taste • 2 cloves garlic, minced • 4 tablespoons all-purpose flour • 3 cups half-and-half • 1/2 cup parmesan, freshly grated • 1 cup mozzarella, shredded • 1/4 cup parsley, freshly chopped
In a large pot of salted boiling water, cook the pasta according to package directions until al dente.
Drain it immediately and set it aside.
Preheat the oven to 350 degrees F.
Butter a large 9x13 inch baking dish.
In a large skillet over medium heat, heat the olive oil.
Season both sides of the chicken with the Italian seasoning, salt, and pepper.
Add it to the heated skillet and cook until the chicken is cooked through, about 6-8 minutes per side. Remove the chicken and wipe the skillet clean.
Let the chicken rest for 5 minutes before slicing crosswise.
Return the skillet over medium heat and melt the butter.
Add the garlic and cook until the garlic is fragrant, about 30 seconds.
Whisk in the flour and cook until the mixture is bubbling and golden, about 1 minute more.
Gradually pour in the half-and-half, whisking constantly.
Bring the mixture to a simmer and stir in the parmesan.
Let it simmer until the sauce thickens, about 1 minute, then season it with salt and pepper.
In a large bowl, combine the pasta, chicken, and alfredo sauce.
Spread about half of the pasta mixture on the bottom of the prepared baking dish, and sprinkle with 1/2 of the mozzarella.
Add the remaining pasta mixture and top it with the remaining mozzarella.
Bake until the cheese is melty, about 15 minutes.
Garnish the pasta with parsley before serving.