Chicken Alfredo Bake

 

This pasta bake is not too pretty to look at, it is very bland looking, but rest assured it does not taste bland. When you look at the ingredient list, everything is the same color except for the bacon so it only makes sense that it would be very bland in color. Looking at the pictures, I wish time hadn’t been an issue and I would have been able to put it under the broiler to brown the cheese and add a bit of color to the bake. Hopefully you won't let the pictures deter you from making this delicious pasta bake.

This baked Alfredo pasta includes mushrooms, which is not typical of chicken Alfredo. I almost didn’t include them, because I do not like mushrooms, but am glad I did. I really didn’t taste them that much and for those in my family that like mushrooms they got to enjoy them in their meal.

Chicken Alfredo Bake

Ingredients:

• 16 ounces rotini pasta
• 1 tablespoon olive oil
• 4 slices turkey bacon, chopped
• 1 yellow onion, diced
• 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
• 1 clove garlic, minced
• 4 ounces sliced baby bella mushrooms
• black pepper, to taste
• 4 ounces mozzarella cheese, shredded

Alfredo Sauce

• 8 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 8 ounces heavy cream
• 8 ounces milk
• 1/2 cup shredded parmesan cheese
• 1/2 cup cheddar cheese, shredded
• black pepper, to taste

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. Cook the pasta according to the package directions until al dente and drain well.
3. In a large skillet, over medium-high heat, heat the olive oil. Add in the bacon and onion. Cook until the onion has softened, bacon does not need to be crispy yet.
4. Add in the chicken and cook until browned on all sides. add in the garlic and cook for 1 minute.
5. Remove the skillet from the heat and add in the mushrooms and cooked and drain pasta. Season with black pepper and toss to everything together.
6. In a medium saucepan, over medium-low heat, melt the butter. Whisk in the flour and continue to whisk for 1 minute.
7. Slowly whisk in the heavy cream and milk. Continue to whisk until the sauce has thickened. Add in the cheese and stir until completely melted and combined.
8. Pour 3/4 of the sauce into the skillet with the rotini and stir until well combined. 
9. Transfer the rotini mixture to the prepared baking dish. Pour the remaining sauce over top and sprinkle with the mozzarella cheese.
10. Bake for 20 minutes or until the pasta is hot and bubbly. If desired, place under the broiler to brown the cheese.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 737
Total Fat		44g
Saturated Fat		25.9g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		4g
Cholesterol		178.3mg
Sodium		508.3mg
Total Carbohydrates		44.7g
Dietary Fiber		2.4g
Sugars		4.8g
Protein		40g
Calcium		11.4%
Iron		11.3%
Potassium		541.2mg
Vitamin A		25.7%
Vitamin C		3.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Feasts of Feasts.