Chicken Alfredo Penne Bake | February 5, 2024

This dish holds the top spot for my husband; he simply can’t get enough!
Greetings, dear friends and fellow home chefs! Today, I’d like to present a delightful twist on a classic that will warm both your heart and dinner table. Picture the creamy, cheesy splendor of Alfredo sauce melded with the comforting embrace of a baked pasta dish. This Chicken Alfredo Bake, featuring penne pasta, offers a new take on the traditional Fettuccine Alfredo, believed to have originated in Rome by Alfredo di Lelio. In our fast-paced lives, we often crave a dish that is both comforting and easy to whip up, especially on chilly evenings. Plus, it’s an excellent way to entice picky eaters to savor a meal brimming with protein and love!
This dish is quite indulgent on its own, so I prefer to serve it with a side of crisp green salad drizzled with a light vinaigrette and accompanied by some irresistible garlic bread. Trust me, these additions beautifully complement this creamy pasta perfection.
Chicken Alfredo Penne Bake
Servings: Ideal for a family of 6
1 lb penne pasta
1 tablespoon olive oil
2 cups cooked chicken, shredded (leftover rotisserie chicken works well!)
1 jar (15 oz) favorite Alfredo sauce
1 cup whole milk
1/2 cup sour cream
1 1/2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon dried parsley flakes
Cooking spray for greasing the baking dish

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