Chicken Alfredo Baked Penne

Chicken Alfredo Baked Penne

Note: my daughter likes much more sauce so the sauce ‘can be’ doubled. She added more ‘after I ate’.

Make pasta, alfredo sauce & chicken. Then layer half in baking dish, a layer of mozzarella & other half of pasta mix. Top with remaining mozzarella & some more Parmesan. Sprinkle top with parsley for color; optional.  And my garden had basil so I went with that. 😀

I used precooked chicken & browned it

Removed chicken to platter while I made alfredo sauce in same pot. Obviously NOT authentic Alfredo, but my family likes this. And it certainly works for this baking version.

In evoo i sauteed garlic first. Make a roux using a couple tbs each of  butter and flour, cook flour for a minute. Using about 1/2 cp each of broth & 1/2 cp cream or milk. Add chicken broth (thinner version of alfredo), whisking until smooth, same with cream (or milk). Scraping flavor from chicken off bottom of pan. Cook until thickened. Add Parmesan cheese (about 3/4 cup), salt & pepper. Add chicken back to sauce.  Cook pasta till al dente and add that to sauce, stirring to coat.

In a baking dish put half of pasta mix, top with mozzarella. Put remaining pasta in and top with mozzarella and more parm.

Bake at 325° for 20 – 25 minutes.

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Ooey gooey strings of cheese…yumm.

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