Creamy Chicken Alfredo Pasta Bake
Indulge in the comforting flavors of Creamy Chicken Alfredo Pasta Bake, a dish that wraps you in warmth and nostalgia. With its rich, creamy sauce and cheesy topping, this pasta bake is perfect for busy weeknights or special family gatherings. Featuring tender chicken and mushrooms enveloped in a luscious cream sauce, each bite offers a delightful blend of flavors that will have your loved ones asking for seconds. Plus, it’s a one-pot wonder that’s easy to prepare, making it ideal for both novice cooks and seasoned chefs alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 400 g dried pasta
- 2 tbsp olive oil
- 1 onion
- 230 g baby chestnut mushrooms
- ½ tsp salt
- ½ tsp black pepper
- 2 cloves garlic
- 120 ml white grape juice
- 120 ml chicken stock
- 240 ml double cream
- 2 cooked skinless chicken breasts (shredded)
- 100 g finely grated parmesan
- 50 g strong cheddar
- 50 g mozzarella cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 190C/375F (fan). Boil water and cook pasta for 1 minute less than package instructions; drain.
- In a large pan, heat olive oil over medium heat and sauté chopped onion for about 4-5 minutes until softened.
- Add sliced mushrooms, salt, pepper, and minced garlic; cook until tender (3-4 minutes).
- Pour in white grape juice and let bubble until reduced by half. Then add chicken stock, cream, and shredded chicken; stir to combine.
- Mix drained pasta into the creamy mixture until well coated.
- Transfer to a baking dish and top with remaining cheeses. Bake for about 20-25 minutes until golden brown.
- Garnish with fresh parsley and serve hot.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 550
- Sugar: 3g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg