Description
A creamy and cheesy chicken and pasta bake that warms the heart and delights the palate.
Ingredients
Scale
- 1 lb boneless chicken breast or thighs
- 12 oz fettuccine or penne pasta
- 1 cup butter
- 2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 1 cup extra-sharp white cheddar cheese
- 2–3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg
Instructions
- Preheat your oven to 350°F (175°C).
- Boil your pasta until al dente, following package instructions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, around 1 minute.
- Slowly pour in the heavy cream, stirring frequently to combine. Allow it to bubble gently for about 2-3 minutes.
- Gradually whisk in your grated cheese until melted and smooth. Taste and adjust with salt, black pepper, and nutmeg as desired.
- Fold the cooked chicken and pasta into the sauce until every piece gets coated.
- Pour the mixture into a greased baking dish, spreading it evenly. Sprinkle the extra cheese generously on top.
- Bake uncovered for 20-25 minutes, or until golden and bubbly.
- Let it cool for a few minutes before serving.
Notes
For a twist, substitute grilled shrimp or tofu. You can mix equal parts milk and sour cream if you’re out of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chicken, Alfredo, Bake, Cheese, Comfort Food