Baked Chicken Alfredo Pasta

Here’s a simple, creamy Baked Chicken Alfredo Pasta recipe inspired by the image 🍝🧀

🧄🍗 Baked Chicken Alfredo Pasta

Ingredients

• 300–400 g pasta (fettuccine, penne, or tagliatelle)
• 2 chicken breasts, cooked and cut into cubes
• 2 tbsp butter
• 2 cloves garlic, minced
• 1½ cups cooking cream (or heavy cream)
• 1 cup milk
• 1 cup grated mozzarella
• ½ cup grated Parmesan
• Salt & black pepper (to taste)
• ½ tsp garlic powder (optional)
• ½ tsp Italian seasoning (optional)
• Chopped parsley (for garnish)

Instructions

1. Cook the pasta
   Boil pasta in salted water until al dente. Drain and set aside.
2. Prepare the Alfredo sauce
   • Melt butter in a pan over medium heat
   • Add garlic and sauté for 30 seconds
   • Pour in cream and milk, stir gently
   • Season with salt, pepper, garlic powder, and Italian seasoning
   • Simmer 3–5 minutes until slightly thickened
   • Stir in Parmesan until smooth
4. Combine
   Add cooked pasta and chicken to the sauce. Mix well.
5. Assemble & bake
   • Transfer to a baking dish (or foil tray like in the image)
   • Top with mozzarella and extra Parmesan
   • Bake at 180°C (350°F) for 20–25 minutes, until golden and bubbly
7. Finish
   Garnish with parsley and let rest 5 minutes before serving.

✅ Tips

• Add mushrooms or broccoli for extra flavor
• For a crispy top, broil 2–3 minutes at the end
• You can use leftover roast chicken or rotisserie chicken