Copycat "This Silly Girl's Kitchen" Loaded Chicken Alfredo Pasta Bake
⏱️ 55 minutes👥 6 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 large boneless, skinless chicken breasts
- •- 16 oz premium penne pasta
- •- 2 cups heavy cream
- •- 1 cup freshly grated Parmigiano-Reggiano
- •- 4 large garlic cloves, minced
- •- 1/2 cup unsalted butter
- •- 1/4 cup fresh flat-leaf parsley, chopped
- •- 1 cup shredded mozzarella
- •- 2 tsp kosher salt
- •- 1 tsp freshly cracked black pepper
- •- 1/4 cup panko breadcrumbs
- •- 2 green onions, thinly sliced
Instructions
- 11. Preheat oven to 375°F. Season chicken breasts with 1 tsp salt and 1/2 tsp pepper.
- 22. Sear chicken in cast-iron skillet until golden brown, about 4 minutes per side. Transfer to baking dish and finish cooking in oven, 10-12 minutes until internal temperature reaches 165°F.
- 33. Cook penne in heavily salted water until al dente, approximately 8-9 minutes. Drain and set aside.
- 44. Create alfredo sauce: Melt butter in large saucepan. Add minced garlic, sauté until fragrant, about 1 minute. Slowly whisk in heavy cream, bringing to gentle simmer.
- 55. Fold in Parmigiano-Reggiano, remaining salt and pepper. Sauce should coat back of wooden spoon.
- 66. Slice cooked chicken into thin strips. Mix pasta, chicken, and alfredo sauce in large baking dish.
- 77. Top with mozzarella, panko breadcrumbs. Bake until cheese melts and breadcrumbs turn golden, 15-18 minutes.
- 88. Garnish with fresh parsley and green onions before serving.