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Chicken Alfredo Bake
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Ingredients
0 of 13 gathered
Step by step
Method
4 steps
- 1
Heat the oven to 375°F. Boil 12 ounces penne in salted water until 2 minutes shy of tender. Reserve ½ cup pasta water, then drain.
- 2
Season 1 pound boneless chicken breasts with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Sear in 1 tablespoon olive oil over medium-high for 4–5 minutes per side, until browned; the center can finish in the oven. Rest 5 minutes and slice.
- 3
Melt 2 tablespoons butter in the skillet over medium. Add 2 minced garlic cloves for 30 seconds, then whisk in 1 cup heavy cream and ½ cup grated Parmesan. Simmer 3–4 minutes until it coats a spoon; loosen with pasta water if needed.
- 4
Toss the pasta and chicken with the sauce and spread in a greased 9-by-13-inch dish. Top with 1 cup shredded mozzarella and bake 18–22 minutes, until bubbling and the chicken reaches 165°F. Rest 5 minutes before serving.