Chicken Alfredo Pasta Bake (Printable View)

Cheesy chicken pasta baked with Alfredo sauce, spinach, and broccoli for a hearty, comforting dinner.

# Ingredient List:

→ Main Ingredients

01 - 12 ounces penne or rigatoni pasta
02 - 2 cups cooked chicken, shredded or diced
03 - 3 cups Alfredo sauce, store-bought or homemade
04 - 1 1/2 cups shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon Italian seasoning
08 - Salt and black pepper, to taste

→ Optional Add-Ins

09 - 1 1/2 cups fresh spinach, roughly chopped
10 - 1 cup steamed broccoli florets
11 - 1/2 cup sautéed mushrooms

→ Topping and Garnish

12 - 1/2 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - Fresh parsley, chopped, for garnish

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 1 to 2 minutes less than the package directions recommend. Drain the pasta with a colander and set aside.
02 - For rotisserie chicken, shred into bite-sized pieces. For fresh chicken, season lightly with salt and black pepper, pan-sear until cooked through, then chop or shred. Allow chicken to cool slightly before cutting to maintain moisture.
03 - In a large mixing bowl, combine Alfredo sauce, garlic powder, Italian seasoning, salt, and black pepper. Stir in the cooked chicken and drained pasta until well coated. Add 1 1/2 cups mozzarella and 1/2 cup Parmesan, mixing to distribute evenly.
04 - If using spinach, fold it in now so it wilts during baking. For broccoli or mushrooms, gently mix into the pasta base to avoid breakage.
05 - Lightly grease a 9 x 13-inch baking dish with cooking spray or a thin coat of butter. Spread the prepared pasta mixture evenly in the dish. Top evenly with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
06 - Cover the baking dish loosely with aluminum foil. Bake at 350°F (175°C) for 20 minutes. Remove foil and continue baking for 10 to 15 minutes, or until the cheese is golden and bubbling. For a crisp topping, broil for 2 to 3 minutes, watching carefully to prevent burning.
07 - Remove from the oven and let the bake rest for 5 to 10 minutes to set. Garnish with chopped fresh parsley before serving for brightness and color.

# Supplementary Details:

01 - Use slightly undercooked pasta, as it continues to soften while baking for optimal texture.
02 - Letting cooked chicken rest before shredding helps retain moisture and structure.
03 - Alfredo sauce blends more smoothly when it is slightly warmed, especially if using from the refrigerator.
04 - Allowing the bake to rest before slicing prevents excess cheese runoff and helps portions hold together.

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