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Cheesy Chicken Alfredo Pasta Bake

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A rich and creamy pasta bake that combines tender chicken, gooey cheese, and homemade Alfredo sauce for a satisfying meal.

Ingredients

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  • 1 pound rigatoni (dry)
  • 1 stick salted butter
  • 4 ounces cream cheese
  • 2 cups heavy whipping cream
  • 1 cup fresh grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups cooked shredded chicken
  • 8-ounce jar marinated artichoke hearts (drained)
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons fresh parsley (finely chopped)

Instructions

  1. Preheat the oven to 350 degrees F and prepare a 9 x 13 inch baking dish.
  2. Cook rigatoni according to package directions. Drain and let it rest.
  3. In a large skillet, melt butter with cream cheese and heavy whipping cream, whisking until creamy.
  4. Add parmesan cheese, salt, and pepper, stirring until the mixture thickens slightly.
  5. Combine pasta, chicken, and artichoke hearts into the sauce.
  6. Transfer the mixture to the baking dish and evenly top with mozzarella cheese.
  7. Bake for 20-25 minutes until the cheese is melted and the dish is hot.
  8. Garnish with parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Options to customize include substituting chicken with sautéed mushrooms for a vegetarian version or adding red pepper flakes for spice.

Nutrition

Find it online: https://easyumrecipes.com/cheesy-chicken-alfredo-pasta-bake/