Chicken Alfredo Pasta Bake

• servings: 6 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

10 ounces penne pasta cooked al dente

3 cups diced cooked chicken

3 tablespoons butter or ghee

2 tablespoons flour

1 1/2 teaspoons minced garlic

1 cup whole milk

2 cups heavy cream

3/4 cup grated parmesan cheese

2 cups shredded mozzarella cheese divided use

salt and pepper to taste

cooking spray

2 tablespoon parsley chopped

Directions

Preheat the oven to 375 degrees. Cook the pasta according to the package directions. Use leftover chicken or pan fry it for a couple of minutes until done.

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 in batches, then simmer, whisking constantly, until the sauce has just thickened. The sauce is ready when it coats the back of a wooden spoon.

Season with salt and black pepper.

Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted.

In a large bowl combine pasta, and chicken and pour in the sauce. Combine and mix well until all the paste is nicely coated in the sauce mixture.

Grease a baking dish (I used 8x11) lightly with oil or butter. Transfer half of the pasta mixture to the dish and top with 1 cup of mozzarella cheese. Repeat with one more layer of pasta and cheese.

Bake for 20 minutes (uncovered), until cheese is melted and golden brown.

Serve with fresh parsley.

Nutrition

• Calories: 835 kcal
• Total Fat: 52 g
• Saturated Fat: 30 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Cholesterol: 226 mg
• Sodium: 711 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 47 g