A simple take on a chicken alfredo bake, this baked chicken pasta recipe uses penne pasta and rotisserie chicken. Serve as a quick evening meal with garlic bread and a green salad.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 2 cups penne pasta
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 ½ tablespoons all-purpose flour
- ½ cup 1% milk
- ½ cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 pinch ground nutmeg
- 1 cup cubed rotisserie chicken
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutrition Facts
| Calories | 647 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 13 g |
| Sodium | 360 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
My Family Loves It ♥️
Followed the recipe with just a few tweaks. I had two breasts left over so I saluted and cubed them. I added some fresh parsley and cherry tomatoes before putting it in the oven. Also a little heavier on the cheese and finished off a quarter cup Romano I had. Family loved it! Definitely going in the rotation!
Super easy and SO YUMMY! My everyone wanted seconds
Couldn’t be easier. A great go to for a delicious dinner. My hippy biker friend had 3 HUGE portions. I suppose I’ll be making lbs of this for events
Made it and turned out yummy. And I ended using heavy whipping cream instead of heavy cream since I didn’t find it at my store and also use a different finely shredded cheese (italian five cheese), and everything else the same and it was quite tasty thank you for the recipe and without even reading the comments, I also added a little salt and pepper
I really like it, like everyone said that its missing some taste (you can add salt/pepper), but overall think of it as a low sodium dish. I marinated the chicken to give it some taste. I really like it.
I made this dish today with leftover grilled chicken. It was easy to make and I followed the directions as listed in addition to adding broccoli . My family loved it and ate it all. I will make again because this recipe is very good and very quick and easy to make. Thank you
Great, easy recipe! Took others’ advice and added salt and pepper, and substituted Italian seasoning and cayenne for the nutmeg. Also doubled the sauce which was a great idea. It was delicious and reminded me of Applebee’s 3 cheese chicken penne. Will add a bit more chicken next time, and might throw in some broccoli too!
Family liked it a lot. Even my pickiest eater went back for seconds. Definitely add salt and pepper and double up the sauce. We noticed it ended up a little drier then we like. The noodles soaked up a lot of the wonderful sauce. Plus I used frozen chicken breast that I cooked up.
Added a little salt and pepper after reading others’ recommendations and it was perfect!!!
Very good and easy. It could use some salt and pepper but could also work well with a variety of add ins. Next time I’ll experiment with things like bacon or tomatoes.
Easy, quick, and very good. We don’t like nutmeg so i substituted Italian herb mix and a pinch of cayanne.
Tasty and fast with a very little cayenne in the sauce and some cracked pepper on top.
Very good but needed salt and pepper. I’m still learning but thanks everyone