Baked Chicken Alfredo
A fusion of mac and cheese and chicken alfredo, this creamy casserole has three types of white cheeses then it's loaded with shredded chicken and all tossed together with your favorite pasta. This is the perfect comfort food and it's super easy for feeding a crowd.
Servings: 6 servings
Ingredients
- 1/2 stick butter softened for greasing dish
- 1 pound pasta, such as Taccole or your favorite short pasta
- 2 cups cooked chicken, diced or shredded
- 2 tablespoons fresh Italian parsley leaves finely chopped
ALFREDO SAUCE
- 4 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 12 oz. cans evaporated milk
- 2 cups heavy cream
- 3 cloves garlic, grated
- 1 1/2 cups fontina, shredded
- 1 cup fresh mozzarella, shredded
- 3/4 cup mozzarella, block style, shredded
- 3/4 cup parmesan, grated
Instructions
- Preheat oven to 400 degrees.
- Melt butter in a large deep skillet over medium heat. Add flour and whisk to create a paste (making a roux). Allow it to cook for one minute then whisk in evaporated milk, heavy cream, seasonings, fresh garlic and whisk together until smooth. Allow it to come to a low boil and thicken, about 5 minutes.
- Add all of the cheeses, stirring until they melt. Cook noodles to al dente according to the package instructions. Add chicken and cooked noodles to the pan of cheesy alfredo sauce and toss until incorporated in the cheese
- sauce.
- Liberally butter a casserole dish, then pour in the pasta, evenly spreading it into the casserole dish. Bake uncovered for 18-20 minutes, or until the top is golden browned and bubbly (check it at 15 minutes). Add chopped parsley and serve!