CHICKEN ALFREDO BAKE

HOW DO YOU MAKE CHICKEN ALFREDO BAKE?

This recipe starts with a homemade cream sauce, which can be made in minutes with a little butter, flour, milk, parmesan and mozzarella cheeses, and heavy cream. I typically make my sauce while I’m waiting for the pasta to cook. After the pasta and sauce are ready, they’re tossed together with cooked cubed chicken, then everything goes into a baking dish. The finishing touch is a generous amount of shredded cheese. Bake your pasta dish until the cheese is melted and browned, then add a sprinkling of parsley and enjoy!

Ingredients
for 6 servings

• 1 tablespoon  olive oil
• 3 chicken breasts, cubed
• salt, to taste
• pepper, to taste
• 4 cloves garlic, minced
• 2 ½ cups  chicken broth (590 mL)
• 2 ½ cups  heavy cream (590 mL)
• 1 lb  penne pasta, uncooked (450 g)
• 2 cups  parmesan cheese (220 g)
• 2 cups  mozzarella cheese (230 g)
• 1 handful fresh parsley, chopped

Preparation

1. In a pot, heat oil and add chicken.
2. Season chicken with salt and pepper.
3. Add garlic, then brown the chicken.
4. Add broth, heavy cream, and pasta, and bring to a boil.
5. Cover and reduce the heat to a simmer for 15-20 min.
6. Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.
7. Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28x18 cm or 33x23 cm) baking dish.
8. Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.
9. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.
10. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.
11. Serve warm and enjoy!

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