Ingredients
Scale
- 1 pound cooked chopped chicken (about 3 breasts)
- 5 cups bow-tie pasta or penne (about 12 ounces, cooked al dente)
- 1 cup shredded mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
- Alfredo Sauce:
- ¼ cup butter
- 1 teaspoon garlic (minced)
- 3 tablespoons all-purpose flour
- 1 ½ cups milk (1-2%)
- 1 ½ cups half and half
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ⅛ teaspoon black pepper
- ¼ cup shredded Parmesan cheese
Instructions
- In a 9×13″ baking dish or two 8×8″ baking dishes, place chicken and pasta. Set cheese aside for topping.
- Make the Alfredo Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the garlic and cook 1 minute. Stir in the flour until absorbed, and cook 1-2 minutes.
- Gradually whisk in the milk and cream until combined and smooth. Stir in the salt, Italian seasoning, pepper, and Parmesan cheese.
- Cook over medium-low heat, whisking frequently, until thickened and smooth.
- Pour over pasta and chicken in baking dish and top with mozzarella and Parmesan.
- Cover with foil and bake at 375°F for 20-30 minutes until hot and bubbly, then broil to brown the cheese if desired. Serve.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- You can use any short pasta shape.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg