Quick Chicken Alfredo Bake (Print-Friendly Version)
Baked chicken, pasta, and Alfredo with melty cheese make a warm, creamy, crowd-pleasing dish.
# What You’ll Need to Make This:
→ Main Components
01 -
200 g cooked penne or rotini pasta
02 -
250 g cooked chicken breast, shredded
03 -
240 ml Alfredo sauce
04 -
100 g shredded mozzarella cheese
05 -
90 g grated Parmesan cheese
06 -
150 g steamed broccoli florets (optional)
→ Seasonings
07 -
5 ml garlic powder
08 -
5 ml Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Garnish (Optional)
11 -
Fresh parsley, chopped, for garnish
# How to Prepare:
01 -
Preheat the oven to 190°C.
02 -
In a large bowl, mix cooked pasta, shredded chicken breast, Alfredo sauce, garlic powder, Italian seasoning, and broccoli florets if using. Stir until evenly incorporated.
03 -
Season the mixture with salt and black pepper to taste.
04 -
Transfer the mixture to a greased 33 x 23 cm baking dish, spreading it out evenly.
05 -
Sprinkle shredded mozzarella and grated Parmesan cheese over the surface.
06 -
Bake in the preheated oven for 25–30 minutes, or until the cheese is melted, golden, and bubbling.
07 -
Remove from the oven and let the bake rest for 5 minutes to allow the layers to set.
08 -
Garnish with chopped fresh parsley if desired and serve warm.
# Extra Tips:
01 -
Leftovers can be stored in an airtight container and refrigerated for up to three days.
02 -
For a lighter variation, substitute low-fat cheese and sauce.