Italian Chef Reacts to the Most Disgusting “Alfredo” (37 Million Views?!)

Ingredients

• 1 lb Penne Pasta (regular durum wheat penne)
• 2 jars Alfredo Sauce (store‑bought, about 15 oz each)
• 8 oz Cream Cheese (full‑fat, softened to room temperature)
• 8 oz Mozzarella Cheese (shredded, preferably low‑moisture)
• 8 oz Parmesan Cheese (shredded)
• 2 cups Heavy Cream (heavy whipping cream, 36% fat)
• 1 cup Chicken Stock (low‑sodium)
• 4 oz Unsalted Butter (cut into small cubes)
• 1 tsp Garlic Powder
• 2 tbsp Minced Garlic (freshly minced)
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 1 tsp Black Pepper (ground)
• 1 tsp Salt (to taste)
• 2 cups Baby Spinach (fresh, loosely packed)
• 1 lb Chicken Breast (cooked, cut into strips)
• 2 tbsp Olive Oil (extra‑virgin, for sautéing chicken)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the other ingredients.

   Time: PT5M

   Temperature: 400°F

2. Cook Pasta

   Bring a large pot of salted water to a boil, add the penne pasta, and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

3. Prepare Cheese Sauce

   In a large mixing bowl combine the softened cream cheese, heavy cream, chicken stock, both jars of Alfredo sauce, shredded Parmesan, shredded mozzarella, butter cubes, minced garlic, garlic powder, dried basil, dried oregano, black pepper, and salt. Whisk until smooth.

   Time: PT5M

4. Combine Pasta and Sauce

   Add the cooked penne to the cheese sauce and toss until every piece is evenly coated.

   Time: PT3M

5. Transfer to Baking Dish

   Grease the large baking dish lightly with oil or butter, then pour the pasta‑sauce mixture into it, spreading evenly.

   Time: PT2M

6. Bake First Time

   Place the dish in the preheated oven and bake for 40 minutes, until the sauce is bubbling and the top begins to turn golden.

   Time: PT40M

   Temperature: 400°F

7. Sauté Chicken

   While the casserole bakes, heat olive oil in a skillet over medium‑high heat. Add the chicken strips, season with salt, pepper, and a pinch of Italian seasoning, and cook until fully cooked through and lightly browned, about 8 minutes.

   Time: PT8M

8. Add Spinach

   When the casserole has finished its 40‑minute bake, remove it from the oven and stir in the fresh baby spinach; it will wilt quickly from the residual heat.

   Time: PT2M

9. Incorporate Chicken

   Fold the cooked chicken strips into the casserole, distributing evenly.

   Time: PT2M

10. Add Final Cheese Layer

    Sprinkle the remaining shredded mozzarella over the top of the casserole.

    Time: PT2M

11. Broil for Melting

    Switch the oven to broil and return the dish for 3‑5 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.

    Time: PT5M

12. Garnish and Rest

    Remove the casserole, sprinkle chopped fresh parsley over the top, and let it rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Penne Pasta: Rigatoni, Ziti
• Instead of Alfredo Sauce: Homemade Alfredo sauce
• Instead of Cream Cheese: Neufchâtel cheese
• Instead of Mozzarella Cheese: Provolone, Cheddar
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Heavy Cream: Half‑and‑half (will be thinner)
• Instead of Chicken Stock: Vegetable stock
• Instead of Unsalted Butter: Margarine
• Instead of Garlic Powder: Granulated garlic
• Instead of Minced Garlic: Garlic paste
• Instead of Dried Basil: Fresh basil (use double amount)
• Instead of Dried Oregano: Italian seasoning (omit if using separate herbs)
• Instead of Baby Spinach: Fresh kale (chopped)
• Instead of Chicken Breast: Turkey breast, Cooked rotisserie chicken
• Instead of Olive Oil: Canola oil
• Instead of Fresh Parsley: Fresh basil

Equipment Needed

• Large Baking Dish
• Large Pot
• Colander
• Mixing Bowl
• Skillet
• Measuring Cups
• Measuring Spoons
• Cheese Grater
• Wooden Spoon or Spatula
• Oven
• Oven Mitts
• Knife

Critical Steps — Do Not Skip

• Cooking the pasta al dente prevents a mushy casserole.
• Mixing the cheese sauce until smooth avoids clumps during baking.
• Baking for the full 40 minutes ensures the sauce thickens and flavors meld.
• Broiling at the end creates the desired golden, bubbly cheese crust.

Chef Tips from the Video

• Use a high‑quality cream cheese and real mozzarella for the best flavor; low‑fat versions can make the sauce thin.
• Reserve a splash of pasta cooking water to adjust sauce consistency if needed.
• For extra depth, add a pinch of nutmeg to the cheese sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat covered at 350°F until hot.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to step 5, cover tightly, and refrigerate up to 24 hours before baking.
• Cooked chicken can be prepared a day ahead and stored separately.
• If freezing, wrap the assembled uncooked casserole in foil before placing in a freezer bag.

Frequently Asked Questions