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Chicken Alfredo Bake

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 647
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 cups penne pasta
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1.5 tablespoons all-purpose flour
  • 0.5 cup 1% milk
  • 0.5 cup heavy cream
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 1 pinch ground nutmeg
  • 1 cup cubed rotisserie chicken

Method
 

  1. 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.
  2. Preheat the oven to 375 degrees F (190 degrees C).
  3. 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.
  4. Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Nutrition

Calories: 647kcalCarbohydrates: 88gProtein: 25gFat: 23gSaturated Fat: 13gCholesterol: 67mgSodium: 360mgFiber: 4gSugar: 4g

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