Baked penne pasta smothered in creamy alfredo sauce and loaded with mozzarella and cream cheese. Perfect for a make-ahead weeknight meal.
Keyword: Casserole, chicken alfredo bake, easy dinner, pasta
Author: Jennifer Fishkind
16ounces boxpenne pasta
2cupsheavy whipping cream
2cupschicken breastshredded or chopped
Preheat oven to 350 degrees.
Prepare pasta to al dente and set aside.
In Dutch oven, melt butter over medium heat. Add cream cheese. Use a whisk to stir.
Add minced garlic, garlic powder, onion powder, black pepper, and Italian seasoning. Whisk until mixed and butter/cream cheese are melted.
Add flour and mix well.
Add heavy whipping cream one cup at a time, continue to stir. Add milk.
Add one cup of mozzarella cheese and one cup of parmesan cheese – stir to mix and melt.
Once all the sauce is melted – stir in chicken and pasta.
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.