Chicken Alfredo Bake

Description

Chicken Alfredo Bake

This Chicken Alfredo Bake is the perfect family-friendly meal that combines creamy Alfredo sauce with tender chicken, crispy bacon, and pasta all baked to bubbly, cheesy perfection. It’s comforting, delicious, and makes enough to have some tasty leftovers for later! Perfect for busy nights when you need a hearty, crowd-pleasing dish.

3 cups rotini pasta (cooked)
2 chicken breasts, cubed
3 rashers of bacon, chopped
1 onion, chopped
1 garlic clove, grated
100g brown mushrooms, chopped
Shredded mozzarella cheese
Chopped parsley for garnish
Olive oil
Salt and pepper
For Alfredo Sauce:
125g butter, melted
2 tbsp flour
200ml cream
200ml milk
1/2 cup shredded Parmesan
1/2 cup shredded cheddar

Directions:
1. Cook pasta, drain, and toss in olive oil.
2. Preheat oven to 180°C. In a pan, cook bacon, onion, chicken, garlic, and mushrooms.
3. Make Alfredo sauce and mix with pasta. Top with mozzarella and bake for 20 mins.

Prep Time: 30 mins
Kcal: 550 per serving

Step-by-Step Guide

Follow these detailed instructions for a perfect bake every time.

1. Preheat your oven to 180°C (350°F). Grease a 9×13 inch baking dish.
2. Cook the rotini pasta according to package directions until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
3. While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon, leaving the fat in the pan.
4. Add the cubed chicken breast to the same skillet. Season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove and set aside with the bacon.
5. In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the grated garlic and chopped mushrooms, cooking for another 4-5 minutes until the mushrooms release their moisture.
6. To make the Alfredo sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the cream and milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the Parmesan and cheddar cheeses until melted and smooth. Season with salt and pepper.
7. In a large mixing bowl, combine the cooked pasta, Alfredo sauce, cooked chicken, bacon, and the onion-mushroom mixture. Stir until everything is evenly coated.
8. Pour the mixture into the prepared baking dish. Top generously with shredded mozzarella cheese.
9. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
10. Let the bake rest for 5 minutes after removing it from the oven. Garnish with chopped parsley before serving.

Serving Suggestions

This rich and creamy bake pairs wonderfully with lighter sides. Serve it with a simple green salad dressed with a tangy vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For a vegetable side, try steamed broccoli or green beans.

How-to Summary

In short: Cook pasta and set aside. Cook bacon, chicken, then vegetables in the same pan. Make a cheese sauce by creating a roux with butter and flour, then whisking in dairy and cheese. Combine everything in a bowl, transfer to a dish, top with mozzarella, and bake at 180°C for 20-25 minutes until golden and bubbly.

Frequently Asked Questions

Can I use a different pasta? Absolutely. Penne, fusilli, or farfalle all work well as they hold the sauce effectively.

How can I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 160°C oven until warmed through.

Can I make this dish ahead of time? Yes. Assemble the bake completely (including the cheese topping), cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.

Is there a substitute for heavy cream? For a slightly lighter version, you can use half-and-half or whole milk, but the sauce will be less rich and may thicken more slowly.

Can I add other vegetables? Definitely. Spinach, sun-dried tomatoes, or roasted red peppers are excellent additions. Add spinach at the mixing stage so it wilts in the residual heat.

Common Mistakes to Avoid

• Overcooking the Pasta: Cook pasta only to al dente, as it will continue to soften while baking in the sauce.
• A Lumpy Sauce: Ensure your roux (butter and flour) is cooked for a full minute before slowly adding your cold liquid, whisking constantly.
• Not Seasoning Each Layer: Season the chicken while cooking and taste the Alfredo sauce before combining. Underseasoned components lead to a bland final dish.
• Skipping the Rest Time: Letting the bake sit for 5 minutes after oven allows the sauce to set slightly, making it easier to serve.

Conclusion

This Chicken Alfredo Bake is the ultimate comfort food, masterfully combining creamy sauce, tender protein, and pasta into one irresistible dish. Its straightforward method and forgiving nature make it ideal for both weeknight dinners and casual gatherings. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a perfectly cheesy, golden-brown result that will have everyone asking for seconds. It’s a reliably delicious recipe that proves comfort food doesn’t have to be complicated.