Description

This Chicken Alfredo Bake is a comforting and creamy pasta casserole featuring tender marinated chicken, a rich homemade Alfredo sauce with garlic and Italian cheeses, all baked to bubbly, golden perfection. Perfect for family dinners, it combines perfectly cooked penne pasta with flavorful sautéed chicken and a luscious cheese sauce, delivering a hearty and satisfying meal.

Ingredients

Scale

Pasta and Chicken

12 oz. package penne pasta
3 boneless skinless chicken breasts (marinated in Italian dressing if desired)
Vegetable oil (1-2 tablespoons for cooking chicken)
1/4 tsp thyme
1/4 tsp poultry seasoning
Salt and pepper to taste

Alfredo Sauce

2 tablespoons olive oil
1/2 cup butter
2 teaspoons minced garlic
4 tablespoons all-purpose flour
3 cups half and half
3 cups milk
3 cups Kraft Italian Five Cheese Blend (divided: 1.5 cups for sauce, 1.5 cups for topping)

Finishing

Italian seasoning (for garnish)
Non-stick cooking spray (for greasing baking dish)

Instructions

Marinate Chicken: If time permits, marinate the chicken breasts in Italian dressing for a few hours or overnight to enhance tenderness and flavor.
Cook Pasta: Prepare the penne pasta according to package instructions. Drain and set aside to cool.
Prepare Chicken: Heat 1 to 2 tablespoons of vegetable oil in a skillet over medium heat.
Slice and Season Chicken: Slice each chicken breast in half horizontally to thin the pieces for even cooking. In a small bowl, combine salt, pepper, thyme, and poultry seasoning, then rub this mixture onto both sides of the chicken pieces.
Cook Chicken: Add the seasoned chicken to the hot skillet and cook for about 15-20 minutes, turning to cook both sides until fully cooked. Remove the chicken to a plate to cool.
Preheat Oven and Start Sauce: Preheat your oven to 350°F (175°C). In a separate large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
Make Roux for Sauce: Whisk in the flour and stir continuously until the mixture bubbles and thickens slightly.
Add Dairy: Gradually whisk in the half and half and milk, stirring to combine. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally.
Incorporate Cheese: Whisk in 1½ cups of the Italian Five Cheese Blend. Continue cooking the sauce on low for another 5 minutes until it thickens. Remove from heat.
Combine Ingredients: Cut the cooked chicken into bite-sized pieces. In a large bowl, combine the chicken, cooked pasta, and Alfredo sauce. Mix well to coat all ingredients.
Prepare Baking Dish: Spray a 9×13-inch baking dish with non-stick cooking spray. Pour the pasta mixture into the dish and spread evenly. Sprinkle the remaining 1½ cups of cheese over the top.
Bake: Bake in the preheated oven for 30 minutes or until the casserole is bubbly and the cheese is melted and golden brown on top.
Serve: Sprinkle Italian seasoning over the baked dish as a garnish before serving.

Notes

Marinating the chicken in Italian dressing adds extra flavor and keeps it tender but is optional.
Using thinly sliced chicken ensures even and quicker cooking.
Be careful to whisk the sauce continuously to prevent lumps when adding the flour and liquids.
You can substitute half and half with all milk for a lighter sauce, but it may be less creamy.
Leftovers refrigerate well and can be reheated in the oven or microwave.
For a lower-fat version, reduce the butter and cheese quantities or use low-fat dairy alternatives.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Casserole
Method: Baking
Cuisine: Italian-American

Keywords: Chicken Alfredo bake, baked pasta casserole, creamy chicken pasta, Italian casserole