Collection: Creamy Chicken Alfredo Bake

What You’ll Need:

• Fresh chicken breast (1 lb)
• Penne pasta (1 box)
• Minced garlic
• Butter
• Heavy cream or half & half
• Shredded parmesan
• Shredded mozzarella cheese (optional)
• Salt, pepper, Italian seasoning
• Optional: broccoli florets
• Optional: fresh parsley for garnish

Ingredients - Serves 4-6

• 1 lb chicken breast, sliced thin

• 1 (16 oz) box penne pasta

• 3 tbsp butter

• 3 cloves garlic, minced (or 1 ½ tsp jarred minced garlic)

• 2 ½ cups heavy cream (or half & half)

• 1 ¼ cups grated parmesan cheese (plus more for topping)

• 1 ½ cups shredded mozzarella cheese (optional for extra melt)

• 2 cups broccoli florets (fresh or frozen) (optional)

• 1 tsp Italian seasoning

• ½ tsp salt

• ½ tsp black pepper

• Optional: fresh parsley for garnish

Directions

1. Cook pasta: Boil in salted water until slightly firm (al dente). Drain and set aside.

2. Cook chicken: In a large skillet, melt butter over medium heat. Add chicken and season with salt, pepper, and Italian seasoning. Cook until golden.

3. Make the sauce: Stir in garlic and cook for 30 seconds. Pour in heavy cream and simmer for 2–3 minutes, then add parmesan. Stir until smooth and thickened.

4. Combine: Add cooked pasta and broccoli to the skillet, toss to coat.

5. Bake: Transfer to a baking dish, sprinkle mozzarella and extra parmesan on top, and bake at 375°F for 10–15 minutes until bubbly and golden.

6. Serve: Garnish with parsley and serve warm.