Name: Chicken Alfredo Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Boil the pasta until it’s al dente, drain and set aside.; Heat the oil in a large skillet or pot on medium heat; Season the chicken breasts with salt, pepper, creole seasoning, smoked paprika, and garlic powder. Once the oil is hot, cook the chicken breasts on both sides, until they are done and then remove from the pan once thoroughly cooked. Let the chicken rest for 10 minutes and then slice into small pieces.; Add the onions and peppers to the pot and cook until fragrant and tender. Add in the Worcestershire Sauce, garlic powder, onion powder, creole seasoning, salt & pepper, chicken, and cooked pasta. Stir everything together.; Turn the heat to medium low, add in the heavy cream, and bring the heavy cream to a low boil and then stir in the cheese. Make sure the cheese is evenly distributed throughout the chicken and pasta. Add the spinach, stir, and let it simmer for another 5-7 minutes.; Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.; Pour the Alfredo mixture into a medium sized casserole dish. Top the dish off with the remaining shredded cheese and the bacon crumbles. Broil for 10-15 minutes or until the top is nice and golden. Let the pasta bake set for 10 minutes before serving. Top with the fresh parsely & enjoy!

Chicken Alfredo Pasta Bake

★★★★★

5 from 1 reviews

Preparing the chicken

3 tablespoons vegetable oil
3-4 boneless chicken breasts
Spice blend: salt, pepper, creole seasoning, smoked paprika, and garlic powder

Preparing the pasta

2 and 1/2 cups penne pasta
1 small sweet onion, diced
1 sweet red pepper, diced
1 sweet yellow pepper, diced
2 tablespoons Worcestershire Sauce
2 teaspoons garlic powder
1/2 teaspoon onion powder
1 tablespoon creole seasoning
Salt & pepper, to taste
2 cups heavy cream
2 cups shredded white cheddar cheese (reserve 1/2 cup for garnish)
3 cups of baby spinach
4 pieces cooked bacon, crumbled (optional)
Fresh parsley for garnish

Author: Jaylynn Little
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 8 servings
Category: 45 minute dishes
Method: bake
Cuisine: American

Ingredients

Boil the pasta until it’s al dente, drain and set aside.
Heat the oil in a large skillet or pot on medium heat
Season the chicken breasts with salt, pepper, creole seasoning, smoked paprika, and garlic powder. Once the oil is hot, cook the chicken breasts on both sides, until they are done and then remove from the pan once thoroughly cooked. Let the chicken rest for 10 minutes and then slice into small pieces.
Add the onions and peppers to the pot and cook until fragrant and tender. Add in the Worcestershire Sauce, garlic powder, onion powder, creole seasoning, salt & pepper, chicken, and cooked pasta. Stir everything together.
Turn the heat to medium low, add in the heavy cream, and bring the heavy cream to a low boil and then stir in the cheese. Make sure the cheese is evenly distributed throughout the chicken and pasta. Add the spinach, stir, and let it simmer for another 5-7 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Pour the Alfredo mixture into a medium sized casserole dish. Top the dish off with the remaining shredded cheese and the bacon crumbles. Broil for 10-15 minutes or until the top is nice and golden. Let the pasta bake set for 10 minutes before serving. Top with the fresh parsely & enjoy!

Keywords: Pasta bake, chicken Alfredo pasta bake

Find it online: https://www.jaylynnlittle.com/chicken-alfredo-pasta-bake/