This Chicken Alfredo Pasta Bake is Pure Comfort Food

Ingredients

• 400 g Penne Pasta (any short pasta shape, cooked al dente)
• 600 g Boneless Skinless Chicken Breast (sliced into strips then diced into bite‑size pieces)
• 1 tsp Dijon Mustard (coats the chicken before cooking)
• 1 tsp Dried Italian Herbs (mixed herbs for chicken seasoning)
• to taste Salt (for pasta water and seasoning)
• to taste Black Cracked Pepper (season chicken and final dish)
• 1 tbsp Olive Oil (for sautéing chicken)
• 4 Garlic Cloves (grated into a paste)
• small handful Flat‑Leaf Parsley (optional garnish, chopped finely)
• 3 tbsp Unsalted Butter (for the roux)
• 3 tbsp All‑Purpose Flour (sifted, for the roux)
• 500 ml Full‑Fat Milk (warmed before adding to roux)
• 2 tbsp Cream Cheese (softened, adds richness)
• 0.5 cup Parmesan Cheese (freshly grated)
• 250 g Mozzarella Cheese (grated; divided between sauce and topping)
• 0.25 tsp Nutmeg (ground; optional)
• to taste White Pepper (seasoning for sauce)
• drizzle Extra Virgin Olive Oil (for final garnish)
• as needed Cooking Spray or Butter (to grease baking dish)

Instructions

1. Boil Water

   Place a large pot of water on high heat, cover with a lid, and bring to a rapid boil.

   Time: PT5M

2. Prepare Garlic and Parsley

   Grate the four garlic cloves on a microplane into a fine paste. Roughly chop flat‑leaf parsley if using.

   Time: PT5M

3. Season Chicken

   Slice the chicken breast lengthwise into strips, then dice into bite‑size pieces. In a large bowl combine chicken, Dijon mustard, dried Italian herbs, salt, and cracked black pepper. Mix until the mustard coats the pieces.

   Time: PT5M

4. Cook Pasta Al Dente

   Add the 400 g penne to the boiling water, stir, and cook 2 minutes less than the package directions.

   Time: PT8M

5. Drain Pasta

   When the pasta is al dente, turn off the heat and drain in a colander.

   Time: PT2M

6. Sauté Chicken

   Heat the skillet over medium‑high until lightly smoking, add 1 tbsp olive oil, then add the seasoned chicken. Let it sit untouched for 2 minutes to develop a crust, then stir and continue cooking 3‑4 minutes until golden and cooked through.

   Time: PT6M

7. Make the Roux

   In a saucepan over medium heat melt 3 tbsp butter, add the garlic paste, and cook 30‑45 seconds until fragrant.

   Time: PT2M

8. Add Flour

   Stir in 3 tbsp sifted all‑purpose flour, whisk continuously, and cook 1‑2 minutes until the raw flour smell disappears.

   Time: PT2M

9. Create the Creamy Base

   Gradually whisk the warmed 500 ml milk into the roux in small batches over low heat, stirring until fully incorporated and smooth. Continue until all milk is added and the sauce thickens.

   Time: PT5M

10. Finish the Moure Sauce

    Stir in 2 tbsp cream cheese, 0.5 cup grated Parmesan, 1 cup of the grated mozzarella, nutmeg, salt, and white pepper. Cook gently until the cheeses melt and the sauce is glossy. If too thick, thin with a splash of warm milk.

    Time: PT3M

11. Combine Pasta, Chicken, and Sauce

    In the large mixing bowl, add the drained pasta, sautéed chicken (including any pan juices), and the moure sauce. Sprinkle a pinch of cracked black pepper and toss until everything is evenly coated.

    Time: PT3M

12. Transfer to Baking Dish

    Lightly grease a baking dish with cooking spray or butter, pour the mixture in, and press down lightly. Sprinkle the remaining mozzarella evenly over the top.

    Time: PT2M

13. Bake

    Place the dish in a pre‑heated oven at 200°C (390°F) and bake 15‑20 minutes, or until the cheese on top is golden and bubbling. For extra color, switch to broiler for the last 2 minutes.

    Time: PT20M

    Temperature: 200°C

14. Rest and Serve

    Remove from oven, let rest 5 minutes, then drizzle with a little extra‑virgin olive oil, garnish with chopped parsley and a final crack of black pepper. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g