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Baked Chicken Alfredo Pasta

Baked Chicken Alfredo in a bowl.
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Creamy, comforting, and full of flavor, this Baked Chicken Alfredo is a reimagined twist on the classic. Tender chicken, penne pasta, crisp bacon, and a rich homemade Alfredo sauce come together in one irresistible, oven-baked dish. It’s easy enough for a weeknight, yet satisfying enough to serve to guests.

Ingredients

Units Scale
  • 3 chicken breasts
  • 8 ounces of bacon
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 1/2 cups of whole milk (2% will work fine) (see note#1)
  • 1 cup parmesan cheese
  • 1 teaspoon onion powder
  • Pinch of ground nutmeg (less than 1/4 teaspoon)
  • 1/4 teaspoon cayenne pepper
  • Kosher salt
  • Fresh ground pepper

 

Instructions

  1. Turn the oven to 400°F.  Spray a 9×13-inch baking dish or similar casserole dish with non-stick spray and set aside.
  2. Bring a large pot of water with 2 tablespoons of salt to a boil. Add the penne pasta and cook until just shy of al dente—about 2–3 minutes less than the package directions. Drain and set aside.
  3. While the pasta cooks, slice the bacon into ¼-inch pieces and cook in a large skillet over medium heat until crisp. Use a slotted spoon to transfer to a paper towel–lined plate. Drain excess fat, leaving about 1 tablespoon in the pan.
  4. Cut chicken into bite-sized pieces and season with salt and pepper. Add to the skillet and cook over medium heat until no longer pink on the outside. It doesn’t need to be fully cooked (it will finish in the oven). Remove chicken and set aside. Spoon out excess grease, leaving the browned bits for flavor.
  5. Melt butter in the same skillet over medium-low heat. Add garlic and sauté for 30–60 seconds. Whisk in the flour and cook for 1–2 minutes. Slowly whisk in the milk (or milk and cream), and simmer 3–5 minutes until slightly thickened.
  6. Stir in Parmesan cheese until melted and smooth. Add onion powder, nutmeg, cayenne (if using), 1 teaspoon of salt, and 1/2 teaspoon pepper, taste, and adjust seasoning as needed.
  7. In a large bowl, combine pasta, chicken, most of the bacon, and the sauce. Mix well and transfer to the prepared baking dish. Top with reserved bacon and extra Parmesan.
  8. Cover with aluminum foil and bake for 25 minutes, remove foil and place under the broiler for 2-4 minutes or until beginning to brown.
  9. Let the casserole sit for 5-10 minutes before serving. The sauce will thicken slightly as it rests.

Notes

  1. This recipe uses a roux (6 tablespoons butter + 6 tablespoons flour) to thicken 4½ cups of whole milk.  If using only heavy cream, reduce the roux to 2–3 tablespoons each of butter and flour.  For a half milk, half cream mixture, use 4 tablespoons each of butter and flour.

Find it online: https://foodienoise.com/baked-chicken-alfredo-with-crispy-bacon/