This Cheesy Chicken Alfredo Pasta Bake is the perfect weeknight dinner! Flavorful and simple to prepare!
Course Dinner
Cuisine Italian
Keyword alfredo pasta, chicken alfredo pasta bake
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 10
Calories 494kcal
Author Jenny
Cost $25
Equipment
Oven
9 x 13 inch baking dish
saucepan
whisk
measuring cups
measuring spoons
mixing spoon
Ingredients
1poundrigatonidry
Homemade Alfredo Sauce
1stick salted butter
4ouncescream cheese
2cupsheavy whipping cream
1cupfresh grated parmesan cheese
1/2teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
2cupscooked shredded chickenI use rotisserie
8ouncejar marinated artichoke heartsdrained
2cupsshredded mozzarella cheese
2tablespoonsfresh parsleyfinely chopped
Instructions
Preheat oven to 350 degrees F. Set out a 9 x 13 inch baking dish for pasta bake.
Cook rigatoni according to package directions. Drain and set aside for a few minutes.
While rigatoni is cooking, prepare homemade alfredo sauce. Let butter in large skillet or saucepan along with cream cheese and heavy cream. Whisk until melted and thickened. Stir in parmesan cheese, salt and pepper until creamy and thickened slightly. Add cooked pasta, chicken and artichoke hearts. Stir to combine then transfer to baking dish. Top evenly with mozzarella cheese. Bake for 20-25 minutes until cheese is melted and hot. Remove and garnish with parsley. Serve hot.