Description
A comforting, one-dish weeknight dinner that combines penne pasta, rotisserie chicken, and a rich homemade alfredo sauce, baked until golden and bubbly. Ready in just 30 minutes.
Ingredients
Scale
- 1 pound penne or rigatoni pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 3 tablespoons all-purpose flour
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded low-moisture mozzarella cheese
- 1 teaspoon Italian seasoning
- 2 cups cooked chicken breast or thighs, diced (rotisserie chicken works well)
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- Reserved pasta water as needed
Instructions
- Preheat oven to 375°F (190°C).
- If using raw chicken, season with salt and pepper and cook in a skillet over medium-high heat for 5-6 minutes per side until done. Let rest for 5 minutes, then dice. If using rotisserie chicken, shred or dice it.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (8-10 minutes). Before draining, reserve 1/2 cup of pasta water. Drain pasta and set aside.
- In a large skillet over medium heat, melt butter. Add minced garlic and red pepper flakes; cook for 1 minute until fragrant but not browned.
- Whisk in flour and cook for 1 minute to remove raw taste.
- Slowly pour in heavy cream and chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until thickened enough to coat the back of a spoon.
- Remove skillet from heat. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- In a large bowl, combine cooked pasta, diced chicken, and alfredo sauce. Toss to coat evenly. Add reserved pasta water if the sauce is too thick.
- Pour mixture into a 9×13 inch baking dish. Sprinkle mozzarella cheese evenly over the top.
- Bake for 15-20 minutes until cheese is bubbly and golden brown. For extra crispiness, broil for the last 2 minutes, watching closely.
- Let rest for 5 minutes before serving to allow sauce to set.
Notes
Do not overcook the pasta as it will continue to cook in the oven. Use fresh Parmesan cheese for best results, as pre-grated cheese contains anti-caking agents that can make the sauce grainy. Ensure cream is at room temperature to prevent separation. Remove sauce from heat before adding cheese to maintain a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 520
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 52
- Fiber: 2
- Protein: 32
Keywords: chicken alfredo, pasta bake, weeknight dinner, comfort food, creamy pasta, rotisserie chicken recipe, easy dinner, family meals