Chicken Alfredo Bake
Description
Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.
Ingredients
•
2 cups penne pasta
•
1 tablespoon butter
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1 clove garlic, minced
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1 1/2 tablespoons all-purpose flour
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1/2 cup 1% milk
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1/2 cup heavy cream
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1 cup freshly grated Parmigiano-Reggiano cheese
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1 pinch ground nutmeg
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1 cup cubed rotisserie chicken
Directions
1
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.
2
Preheat the oven to 375 degrees F (190 degrees C).
3
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.
4
Bake in the preheated oven until cheese is melted, 10 to 12 minutes.