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Baked Alfredo Pasta

Baked Alfredo Pasta Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 8 oz penne pasta
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cubed
  • 2 cups broccoli florets
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg (optional)

Method
 

  1. Boil salted water and cook penne until al dente, adding broccoli in the last 2 minutes. Drain and set aside.
  2. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook until golden and done, 6 to 8 minutes. Transfer to a plate.
  3. Melt butter in the same skillet, add garlic and cook 30 seconds. Pour in heavy cream, bring to a simmer, then stir in Parmesan, nutmeg, salt, and pepper until smooth, 3 to 4 minutes.
  4. Preheat oven to 375°F. Toss pasta, broccoli, and chicken into the sauce, then transfer to a greased 9x13-inch baking dish.
  5. Top with mozzarella and bake 20 minutes until melted and bubbly. Broil 1 to 2 minutes for a golden top.
  6. Rest 5 minutes, then scoop and serve.

Notes

If the baked pasta looks a little dry before going into the oven, stir in a few tablespoons of milk or pasta water. You can assemble the dish up to a day ahead and refrigerate it; add about 5 to 10 extra minutes to the bake time. Letting it rest after baking helps the portions hold their shape when served.