M’s Favourite Dinners

Chicken Alfredo Bake

6 servings


20 minutes

active time

50 minutes

total time


12 ounces penne pasta (cooked in salted water according to package directions)

3 cups diced cooked chicken

3 tablespoons butter

2 tablespoons flour

1 teaspoon minced garlic

2 cups whole milk

1 cup heavy cream

3/4 cup grated parmesan cheese

2 cups shredded mozzarella cheese (divided use)

salt and pepper to taste

cooking spray

1 tablespoon parsley (chopped)


Preheat the oven to 375 degrees. Coat a 3 quart baking dish with cooking spray.

Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.

Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.

Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste.

Stir until cheese has melted.

Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly.

Pour the pasta mixture into the prepared pan, and top with remaining mozzarella cheese.

Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.

Sprinkle parsley over the top, then serve.


Serving Size



644 kcal

Total Fat

34 g

Saturated Fat

24 g

Unsaturated Fat


Trans Fat



160 mg


569 mg

Total Carbohydrate

51 g

Dietary Fiber

2 g

Total Sugars

6 g


35 g

6 servings


20 minutes

active time

50 minutes

total time
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