This dish is the number one choice for my husband; he just can’t get enough!

Hello, my dear friends and fellow kitchen enthusiasts! Today, I’m thrilled to share with you a comforting and delicious twist on a classic dish that is sure to warm both your heart and your dinner table. Picture the creamy, sumptuousness of Alfredo sauce blended with the heartiness of a baked pasta dish. This Chicken Alfredo Penne Bake is a delightful variation of the traditional Fettuccine Alfredo, which has its roots in Rome, crafted by Alfredo di Lelio. In our fast-paced lives, there are moments when we crave something both soul-satisfying and easy to prepare – especially on those cool evenings. Plus, it’s an excellent way to entice picky eaters with a meal that’s rich in protein and lovingly prepared!

This dish, brimming with richness, pairs wonderfully with a side of crisp green salad tossed in a light vinaigrette and some irresistible garlic bread.

Chicken Alfredo Penne Bake
Feeds a family of 6


1 lb penne pasta

1 tablespoon olive oil

2 cups cooked chicken, shredded (leftover rotisserie chicken is perfect)

1 jar (15 oz) of your favorite Alfredo sauce

1 cup whole milk

1/2 cup sour cream

1 1/2 cups shredded mozzarella cheese, divided

1 cup grated Parmesan cheese, divided

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon dried parsley flakes

Cooking spray for the baking dish





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