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Baked Penne Pasta with Chicken Alfredo Sauce

Chicken Alfredo pasta baked

 

This recipe for Penne with Chicken Alfredo Sauce became our family favorite. This pasta is rich and so flavorful. My sister Svetlana and I made it couple times for our church events and it was a BIG hit.  An instant favorite! I know we will be making this in the near future again and again! Enjoy!!

Chicken Alfredo baked pasta

Ingredients:

1- 16 ounce box penne pasta
5 Tbsp. butter
2 chicken breasts, cut in half horizontally
1 cups chicken broth
3 cups heavy cream
2 cups half and half
1/2 red pepper, cut into bite size strips
6 cloves garlic, minced
1 cup parmesan cheese
1cup Asiago cheese
salt and pepper, as desired
1 Tbsp. Cajun spice
1/2 Tbsp. Italian spice

Directions:
Cook pasta according to package directions.
Preheat oven on 350F.
While pasta is cooking slice the chicken in half horizontally by placing one hand flat on top of a chicken breast and, holding your knife parallel to the cutting board, slice it horizontally from the thick end to the thin end.

Chicken Alfredo 1

Season chicken with some cajun and Italian seasonings. Heat 3 tablespoons of butter in a large skillet (cast iron if you have it) or Dutch oven over medium high heat. Add chicken and cook until chicken is cooked though and browned on both sides. Remove chicken from skillet. After chicken is cooled down, cut them into bite size strips.
Add red pepper strips into the skillet and on high heat sauté them for 1 minute. Remove peppers and set aside.

Chicken Alfredo 2

Add rest of the 2 tablespoons of butter into the skillet; add garlic and sauté for about 2 minutes.

Pour in the broth, half and half and heavy cream; bring it to a boil.
Add ¾ (reserve rest of the chicken for the top) of the chicken into sauce, stir well and let it simmer for about 3-4 minutes.
Add 3/4 cup Parmesan and 3/4 cup Asiago cheeses; stir well until cheese well melted. Taste the sauce and season with salt and pepper to your taste.

Chicken Alfredo 3
Combine pasta with the sauce mixture and pour into the deep baking dish. Place rest of the chicken (reserved earlier), sautéed red peppers on top of the pasta mixture. Sprinkle with rest of the Parmesan and Asiago cheeses.

Chicken Alfredo 4
Bake at 350F for about 30 minutes.
Sprinkle with Italian parsley and serve immediately.

baked chicken alfredo

Enjoy!!!

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Baked Penne Pasta with Chicken Alfredo Sauce

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6

Baked Penne Pasta with Chicken Alfredo Sauce

This recipe for Penne with Chicken Alfredo Sauce became our family favorite. This pasta is rich and so flavorful. My sister Svetlana and I made it couple times for our church events and it was a BIG hit. An instant favorite! I know we will be making this in the near future again and again! Enjoy!!

Ingredients

  • 1- 16 ounce box penne pasta
  • 5 Tbsp. butter
  • 2 chicken breasts, cut in half horizontally
  • 1 cups chicken broth
  • 3 cups heavy cream
  • 2 cups half and half
  • 1/2 red pepper, cut into bite size strips
  • 6 cloves garlic, minced
  • 1 cup parmesan cheese
  • 1cup Asiago cheese
  • salt and pepper, as desired
  • 1 Tbsp. Cajun spice
  • 1/2 Tbsp. Italian spice

Instructions

  1. Cook pasta according to package directions.
  2. Preheat oven on 350F.
  3. While pasta is cooking slice the chicken in half horizontally by placing one hand flat on top of a chicken breast and, holding your knife parallel to the cutting board, slice it horizontally from the thick end to the thin end.
  4. Season chicken with some cajun and Italian seasonings. Heat 3 tablespoons of butter in a large skillet (cast iron if you have it) or Dutch oven over medium high heat. Add chicken and cook until chicken is cooked though and browned on both sides. Remove chicken from skillet. After chicken is cooled down, cut them into bite size strips.
  5. Add red pepper strips into the skillet and on high heat sauté them for 1 minute. Remove peppers and set aside.
  6. Add rest of the 2 tablespoons of butter into the skillet; add garlic and sauté for about 2 minutes.
  7. Pour in the broth, half and half and heavy cream; bring it to a boil.
  8. Add ¾ (reserve rest of the chicken for the top) of the chicken into sauce, stir well and let it simmer for about 3-4 minutes.
  9. Add 3/4 cup Parmesan and 3/4 cup Asiago cheeses; stir well until cheese well melted. Taste the sauce and season with salt and pepper to your taste.
  10. Combine pasta with the sauce mixture and pour into the deep baking dish. Place rest of the chicken (reserved earlier), sautéed red peppers on top of the pasta mixture. Sprinkle with rest of the Parmesan and Asiago cheeses.
  11. Bake at 350F for about 30 minutes.
  12. Sprinkle with Italian parsley and serve immediately.
http://www.Grabandgorecipes.com/baked-penne-pasta-chicken-alfredo-sauce/

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{ 8 comments… add one }
  • Tatyana 08/23/2014, 10:55 AM

    Inness, thank you for this wonderful recipe, I will deffinetly try it soon, but what can I use instead of Asiago cheese?

    • Inessa 09/03/2014, 9:20 AM

      Tatyana, you are welcome.
      You can use Parmesan cheese instead. Thanks

  • olga 01/12/2015, 10:47 AM

    I made this yesterday evening and it was So good!! I still have some left over. Would this heat up well in microwave? Or if I wanted to heat it all up in stove, would you recommend that? At how many degrees do you think I should get it up and cover in foil?

    • Inessa 01/12/2015, 10:51 AM

      Thank you Olga. I am glad you enjoy it. I usually use microwave to reheat.

  • olga 02/10/2015, 6:47 PM

    Can I set this up and then bake it in an hour or two? If so do I place it in fridge while I wait or in room temperature before I cook?

  • olga 09/07/2015, 7:05 AM

    Could I set this up completely, and set it in the fridge and bake it the next day?

  • olga 03/11/2017, 6:41 PM

    what side dish would you serve with this?

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