Indulge in the delectable pleasure of crafting your own cheesy chicken alfredo pasta bake, destined to steal the spotlight at any dining affair.
Ingredients:
- 1 tablespoon of olive oil
- 3 chicken breasts, cubed
- Salt and pepper, to taste
- 4 cloves of garlic, minced
- 2 ½ cups of chicken broth (600 ml)
- 2 ½ cups of heavy cream (600 ml)
- ½ pound of pan pasta (200 grams), uncooked
- 2 cups of Parmesan cheese (220 grams)
- 2 cups of mozzarella cheese (200 grams)
- 1 handful of fresh parsley, chopped
Instructions:
- Heat olive oil in a pan over medium heat, then add the cubed chicken.
- Season the chicken with salt and pepper, ensuring it’s evenly coated.
- Add the minced garlic to the pan and sauté until fragrant, and the chicken is browned.
- Pour in the chicken broth, heavy cream, and uncooked pasta, then bring the mixture to a gentle boil.
- Cover the pan and reduce the heat to low, allowing the pasta to simmer for 15-20 minutes until it’s tender and the sauce has thickened.
- Once the pasta is cooked, turn off the heat and stir in 1 ½ cups (165 grams) of Parmesan cheese until it’s fully incorporated into the sauce.
- Preheat your oven to broil.
- Grease a baking dish (either 11×7-inch or 9×13-inch) and pour half of the pasta mixture into it, spreading it out evenly.
- Sprinkle 1 cup (115 grams) of mozzarella cheese over the pasta layer.
- Add the remaining pasta on top, spreading it out evenly again.
- Sprinkle another 1 cup (115 grams
