Chicken Alfredo Bake
Ingredients:
12 oz. package penne pasta
3 boneless skinless chicken breasts (marinated in Italian dressing if desired)
Vegetable oil
¼ tsp thyme
¼ tsp poultry seasoning
Salt and pepper to taste
2 tablespoons olive oil
½ cup butter
2 tsp minced garlic
4 tablespoons all-purpose flour
3 cups half and half
3 cups milk
3 cups Kraft Italian Five Cheese Blend (divided)
Italian Seasoning, for garnish
Directions:
Marinate the chicken breasts in Italian dressing if desired. For even cooking, slice them in half to create thinner pieces.
Cook the penne pasta according to the package instructions. Once cooked, drain and set aside.
Heat 1 – 2 tablespoons of oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, thyme, and poultry seasoning, then cook them in the hot oil until done. Once cooked, remove from the skillet and let them cool.
Preheat the oven to 350°F (175°C).
In a separate large skillet, melt the butter. Add minced garlic and cook for 1 – 2 minutes until fragrant.
Whisk in flour until bubbly, then gradually stir in half and half and milk. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
Stir in 1½ cups of Italian Five Cheese Blend until melted and the sauce thickens.
Cut the cooked chicken into bite-sized pieces and add them to a large bowl along with the cooked pasta. Pour the sauce over the chicken and pasta, and mix well to combine.
Spray a 9×13 baking pan with non-stick spray and transfer the pasta mixture into the pan.
Sprinkle the remaining 1½ cups of cheese over the top, then add a sprinkle of pepper for an extra kick.
Bake for 30 minutes or until bubbly and golden brown.
Garnish with Italian seasoning before serving to add a final burst of flavor.
Enjoy your Chicken Alfredo Bake.
Recipe by: cookesrecipes
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