Chicken Alfredo Bake

Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 647 Calories

Ingredients

• 1 tablespoon butter
• 1 pinch ground nutmeg
• ½ cup heavy cream
• 1 ½ tablespoons all-purpose flour
• 1 clove garlic, minced
• 2 cups penne pasta
• 1 cup freshly grated Parmigiano-Reggiano cheese
• ½ cup 1% milk
• 1 cup cubed rotisserie chicken

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Step 3

Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.

Step 4

Bake in the preheated oven until cheese is melted, 10 to 12 minutes.