Chicken Alfredo Pasta Bake
Penne, chicken and broccoli in a homemade Alfredo sauce under a golden layer of mozzarella. Freezes beautifully.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Makes
- 1 (9x13-inch) bake, about 6 servings
A pasta bake is the definition of a make-ahead dinner: assemble it in the afternoon, bake it when everyone is home. The sauce is a simple béchamel with Parmesan, so it reheats without splitting.
Undercook the pasta
Boil the penne for 2 minutes less than the package says. It keeps cooking in the oven and absorbs sauce as it bakes.
Chicken Alfredo Pasta Bake
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Makes
- 1 (9x13-inch) bake, about 6 servings
Ingredients
Method
Heat the oven to 375°F and grease a 9x13-inch baking dish.
Boil the pasta for 2 minutes less than the package directions, adding the broccoli for the last 2 minutes. Drain.
In the same pot, melt the butter over medium heat. Add the garlic for 30 seconds, then whisk in the flour and cook for 1 minute.
Slowly whisk in the milk and simmer, whisking, until thickened, 4 to 5 minutes. Off the heat, stir in the Parmesan, salt, pepper and nutmeg.
Stir in the pasta, broccoli and chicken. Spread in the dish and top with mozzarella.
Bake for 20 to 25 minutes, until bubbling and golden. Broil for 1 to 2 minutes for a browner top, then rest for 5 minutes.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
