Chicken Baked Alfredo Penne

For the pasta:

    • 12 oz. penne (or ziti, bowties, etc.)
    • 2 cups shredded or chopped cooked chicken (I seasoned mine with Italian seasoning, garlic, salt, and pepper) - rotisserie chicken works well too
    • 1 1/2 cups shredded mozzarella cheese
    • Optional for serving: shredded Parmesan, dried or fresh parsley

For the alfredo sauce*:

    • 1 Tbsp. olive oil
    • 4 cloves minced garlic
    • 3 Tbsp. all purpose flour
    • 1 cup chicken broth
    • 1 cup milk
    • 3/4 cup shredded Parmesan cheese
    • 1/2 tsp. salt
    • 1/4 tsp. black pepper

*Alternatively, you can use a jar of alfredo sauce to save time

Directions:

    1. In a large stockpot, cook penne al dente according to package directions. Drain and add back to stockpot.
    2. Meanwhile, if you decide to make the homemade alfredo, heat olive oil in a large skillet over medium-high heat.
    3. Add garlic and cook for 1 minute, stirring constantly.
    4. Add flour and whisk to combine. Cook for 1 minute, stirring constantly.
    5. Slowly whisk in chicken broth until smooth. Then whisk in milk and bring to a simmer.
    6. Let cook until it thickens for 1 minute and stir in Parmesan cheese until it melts. Season with salt and pepper and remove from heat.
    7. Add chicken and alfredo sauce to stockpot and stir until pasta is coated.
    8. Pour half of the pasta mixture into a greased 9x13-inch baking dish. Top with 1 cup mozzarella cheese.
    9. Then pour the rest of the pasta on top and top with the remaining 1/2 cup mozzarella cheese.
    10. Bake in a preheated 375 degree oven for 20 to 25 minutes until cheese melts and begins to turn golden.
    11. Serve topped with additional toppings, if desired.

Recipe from Gimme Some Oven

Posted on Knoxville Moms Blog by Fantastical Sharing of Recipes