My kids are crazy over this Chicken Alfredo Bake. It’s one of the best-baked dishes you can make in a breeze, and it’s perfect for feeding a big crowd. Make this soon, and I promise you’ll love every inch of this scrumptious bake.
Ingredients
3 c. of rotini pasta cooked
2 chicken breasts cut to cube chunks
3 rashers of bacon chopped
1 onion chopped
1 garlic clove grated
Shredded mozzarella cheese
Chopped Parsley for garnish
100 g. brown mushrooms chopped
Olive oil
Alfredo Sauce:
125 g. butter melted
2 tbsp flour
200 ml cream
200 ml milk
1/2 c. shredded Parmesan
1/2 c. shredded cheddar
salt
black pepper
How to make Chicken Alfredo Bake
Step 1: Following the package directions, cook the pasta. When done, drain the pasta and toss in a bit of olive oil to keep them from sticking.
Step 2: Prepare the oven. Preheat it to 180 degrees C.
Step 3: Heat the olive oil in a pan. Once hot, add the chopped bacon and onion, then cook. Note that you do not need to crispy the bacon.
Step 4: To the pan, add the chicken chunks once the onion has softened. Cook the chicken chunks until all sides are browned. Then, add the grated garlic followed by the mushrooms and cooked pasta. Toss to coat. To taste, season with salt and pepper.
Step 5: For the sauce, melt the butter. Stir the flour into the melted butter until no raw flour is visible.
Step 6: Whisk the milk with cream. Then, add this to the flour roux a little at a time, stirring every after each addition. Add the cheese to the now thick sauce and stir until completely melted.
Step 7: Into the rotini, spoon 3/4 of the sauce, then toss. To a baking sheet, transfer the rotini. Pour the remaining sauce over, then sprinkle with shredded mozzarella cheese. Place in the preheated oven and bake for about 20 minutes or until the top bubbles. If you want some charred bubbles, you can turn the top grill on.
Ingredients
- 3 c. of rotini pasta cooked
- 2 chicken breasts cut to cube chunks
- 3 rashers of bacon chopped
- 1 onion chopped
- 1 garlic clove grated
- Shredded mozzarella cheese
- Chopped Parsley for garnish
- 100 g. brown mushrooms chopped
- Olive oil
- Alfredo Sauce:
- 125 g. butter melted
- 2 tbsp flour
- 200 ml cream
- 200 ml milk
- 1/2 c. shredded Parmesan
- 1/2 c. shredded cheddar
- salt
- black pepper
Instructions
Step 1: Following the package directions, cook the pasta. When done, drain the pasta and toss in a bit of olive oil to keep them from sticking.
Step 2: Prepare the oven. Preheat it to 180 degrees C.
Step 3: Heat the olive oil in a pan. Once hot, add the chopped bacon and onion, then cook. Note that you do not need to crispy the bacon.
Step 4: To the pan, add the chicken chunks once the onion has softened. Cook the chicken chunks until all sides are browned. Then, add the grated garlic followed by the mushrooms and cooked pasta. Toss to coat. To taste, season with salt and pepper.
Step 5: For the sauce, melt the butter. Stir the flour into the melted butter until no raw flour is visible.
Step 6: Whisk the milk with cream. Then, add this to the flour roux a little at a time, stirring every after each addition. Add the cheese to the now thick sauce and stir until completely melted.
Step 7: Into the rotini, spoon 3/4 of the sauce, then toss. To a baking sheet, transfer the rotini. Pour the remaining sauce over, then sprinkle with shredded mozzarella cheese. Place in the preheated oven and bake for about 20 minutes or until the top bubbles. If you want some charred bubbles, you can turn the top grill on.
