Add minced garlic, garlic powder, onion powder, black pepper, and Italian seasoning. Whisk until mixed and butter/cream cheese are melted.
1 tablespoon minced garlic, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 tablespoon Italian seasoning
Add flour and mix well.
1 tablespoon flour
Add heavy whipping cream one cup at a time, continue to stir. Add milk.
2 cups heavy whipping cream, 1 cup whole milk
Add one cup of mozzarella cheese and one cup of parmesan cheese – stir to mix and melt.
2 cups mozzarella, 1½ cups parmesan
Once all the sauce is melted – stir in chicken and pasta.
2 cups cooked chicken breast
Pour in 9x13 pan that has been sprayed with nonstick spray. Top with remaining one cup of mozzarella and ½ cup of parmesan cheese. Bake for 10-15ish minutes to melt cheese. Turn on the broiler for a couple minutes to brown.
Video
Notes
Storage:
To Store: Leftovers can be stored in an airtight container or covered with tin foil in the fridge for up to 3 days.
To Freeze: You can freeze chicken Alfredo bake in a freezer safe container for up to 3 months.
To Reheat: Thaw overnight and reheat in the oven or microwave.
Tips:
If you are looking for a shortcut, you can opt-out of making your own sauce and use a store bought jar of Alfredo sauce!
You can add a dash of chicken stock to the baking dish if needed when reheating.
You can add a little of the pasta water if needed to help bind and thicken the sauce.
Feel free to add crushed red pepper flakes to your chicken and Alfredo bake for a bit of heat.