Creamy Chicken Alfredo Pasta Bake
Indulge in this creamy Chicken Alfredo Pasta Bake, where succulent chicken meets perfectly cooked pasta, all enveloped in a luscious Alfredo sauce. Topped with a golden layer of melted cheese, this comforting dish is baked to perfection, making it a satisfying meal for family gatherings or cozy weeknights. Serve it warm and watch it disappear!
ingredients
- 2 cups rotini pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup frozen peas (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Cook the rotini pasta according to package instructions; drain and set aside.
- 3.
In a large skillet, heat olive oil over medium heat. Add diced chicken, garlic, salt, pepper, and red pepper flakes. Cook until chicken is no longer pink, about 5-7 minutes.
- 4.
Reduce heat to low and stir in the heavy cream and Parmesan cheese. Cook until the sauce is creamy and slightly thickened, about 3-4 minutes.
- 5.
Stir in the cooked pasta and peas, mixing well to coat everything in the sauce.
- 6.
Transfer the mixture to a greased 9x13-inch baking dish. Top with shredded mozzarella cheese.
- 7.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- 8.
Let it cool for a few minutes before serving. Garnish with chopped parsley.
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