Easy One-Dish Chicken Alfredo Pasta Bake Recipe
Imagine the comforting aroma of creamy, garlic-infused sauce mingling with tender chicken and perfectly cooked pasta. Each forkful offers a symphony of flavors the rich, velvety alfredo coating savory chicken pieces, all nestled amongst satisfyingly soft pasta. A golden-brown, bubbly crust promises a delightful textural contrast, hinting at the warm, satisfying experience that awaits.
Equipment
- 9x13-inch baking dish
- Large pot for boiling pasta
- Large skillet or frying pan
- Colander (for draining pasta)
- Measuring cups and spoons
- Whisk
- Mixing bowl
- Cutting board
- Chef's knife
Ingredients
- 1 pound pasta penne, rotini, or your favorite shape
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1 pint 2 cups heavy cream
- 1/2 cup grated Parmesan cheese plus more for topping
- 1/4 cup butter
- 1/4 cup all-purpose flour optional, for thickening sauce
- 1/4 cup chopped fresh parsley for garnish (optional)
Instructions
- Step 1: Preheat Oven & Prepare Pasta: Preheat oven to 375F (190C). Cook pasta according to package directions until al dente. Drain well and set aside.
- Step 2: Saut Chicken: In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Prepare Alfredo Sauce: Reduce heat to medium. In the same skillet, melt butter. If using flour for a thicker sauce, whisk in the flour and cook for 1 minute until lightly golden. Slowly whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until the sauce begins to thicken, about 3-5 minutes.
- Step 4: Add Garlic and Parmesan: Stir in minced garlic and Parmesan cheese. Continue to simmer for 2-3 minutes, or until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- Step 5: Combine Ingredients: In a large bowl, combine cooked pasta, sauted chicken, and alfredo sauce. Toss to coat evenly.
- Step 6: Bake: Pour the mixture into a greased 9x13 inch baking dish. Sprinkle with additional Parmesan cheese, if desired. Bake in the preheated oven for 20-25 minutes, or until bubbly and lightly golden brown.
- Step 7: Garnish and Serve: Remove from oven and let stand for a few minutes before serving. Garnish with fresh parsley, if desired.
- Optional Tips: For a spicier kick, add a pinch of red pepper flakes to the sauce. Substitute vegetables like broccoli florets, peas, or mushrooms for added nutrients and flavor. For a richer flavor, use a blend of Parmesan and Romano cheese.
Notes
Variations
- Ingredient Swaps: For a vegetarian adaptation, substitute chicken with roasted vegetables like broccoli, bell peppers, or zucchini. Shrimp or sausage can also replace chicken for a different protein source. Different pasta shapes, such as farfalle or shells, can be used depending on preference.
- Regional Twists: Incorporate sun-dried tomatoes, artichoke hearts, and a sprinkle of oregano for a Mediterranean-inspired variation. Add diced jalapeos and a blend of Monterey Jack and cheddar cheese for a Southwestern flavor profile. Substitute provolone for Parmesan and add Italian sausage for an Italian-American twist.
- Dietary Adjustments: Use gluten-free pasta for those with gluten sensitivities. Prepare a lighter alfredo sauce with skim milk, Greek yogurt, and a reduced amount of butter and Parmesan cheese. Incorporate whole wheat pasta for increased fiber content. For a dairy-free version, experiment with plant-based cream alternatives and nutritional yeast for a cheesy flavor.
Serving Suggestions
The “One dish chicken alfredo bake with pasta” is ideally served as a warm, comforting main course. It pairs well with a crisp green salad and garlic bread. This dish is suitable for family dinners, potlucks, or casual gatherings. Consider serving it with a light vinaigrette salad to balance the richness of the alfredo sauce. The dish can also be portioned and served as individual casseroles for a more elegant presentation.
Storage Tips
To preserve freshness, allow the “One dish chicken alfredo bake with pasta” to cool completely before storing. Transfer the dish to an airtight container and refrigerate. It can be stored in the refrigerator for up to 3-4 days. For longer storage, the dish can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Reheat in the oven at 350F (175C) until warmed through, or microwave individual portions. A splash of milk or cream can be added during reheating to restore moisture to the sauce.
Frequently Asked Questions
- Question 1: Can the dish be assembled ahead of time? The “One dish chicken alfredo bake with pasta” can be assembled a day in advance and stored in the refrigerator. Add a few extra minutes to the baking time to ensure it is heated through.
- Question 2: How can I prevent the pasta from drying out during baking? Covering the baking dish with aluminum foil for the first half of the baking time can help retain moisture. Remove the foil during the last portion of baking to allow the top to brown.
- Question 3: Can other cheeses be used in the alfredo sauce? Romano or Asiago cheese can be used as a substitute for Parmesan, offering slightly different flavor profiles. A blend of cheeses can also be used for a more complex flavor.
- Question 4: What can I do if the sauce is too thick? Add a splash of chicken broth or milk to thin the sauce to the desired consistency.