Pioneer Woman Chicken Alfredo Bake Recipe

This Pioneer Woman Chicken Alfredo Bake is a creamy and cheesy recipe, which is made with tender chicken and penne pasta. It’s the ultimate comfort food recipe, ready in about 45 minutes.

Pioneer Woman Chicken Alfredo Bake Ingredients

• 3 skinless, boneless chicken breast halves
• 1 (8 ounce) package penne pasta
• ½ (16 ounce) jar Alfredo sauce (about 1 cup)
• 1 ½ cups shredded mozzarella cheese, divided
• ¼ cup milk
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 cup shredded Cheddar cheese

How To Make Pioneer Woman Chicken Alfredo Bake

1. Prep Oven and Cook Chicken & Pasta: Preheat your oven to 350°F (175°C). At the same time, bring two pots of water to a boil. In one, cook the chicken breasts for about 15 minutes until cooked through. In the other, cook the penne pasta according to package directions until al dente.
2. Combine Ingredients: Drain the cooked chicken and cut it into bite-sized pieces. Drain the pasta. In a large bowl, combine the cooked chicken, drained pasta, Alfredo sauce, 1/2 cup of the mozzarella cheese, milk, onion powder, and garlic powder. Mix well until everything is evenly coated.
3. Assemble the Casserole: Pour the mixture into a 1 1/2-quart (or 8×8-inch) casserole dish and spread it into an even layer.
4. Top with Cheese and Bake: Sprinkle the remaining 1 cup of mozzarella cheese and the shredded Cheddar cheese evenly over the top. Bake for about 25 minutes, until the cheese is melted and the casserole is hot and bubbly. Let it rest for a few minutes before serving.

Recipe Tips

• How to get the best flavor? Using freshly shredded cheese from a block will result in a much creamier, better-melting topping than pre-shredded cheese, which often contains anti-caking agents.
• Can I use a shortcut for the chicken? A store-bought rotisserie chicken is a fantastic time-saver! Simply shred the meat from one chicken (you’ll need about 2-3 cups) and skip the boiling step entirely.
• How to avoid mushy pasta? Be sure to cook the pasta only until it is “al dente” (tender but still firm to the bite). It will continue to cook in the oven as it absorbs the sauce, so undercooking it slightly at first is key.
• Can I add vegetables? Absolutely! This casserole is a great base for adding vegetables. About a cup of steamed broccoli florets, sautéed mushrooms, or wilted spinach would be delicious additions. Stir them in with the chicken and pasta.

What To Serve With Chicken Alfredo Bake

This is a hearty, all-in-one meal, but it also pairs nicely with:

• A simple green salad with a light Italian vinaigrette
• Warm garlic bread or crusty breadsticks
• Steamed green beans or roasted asparagus

How To Store Chicken Alfredo Bake

• Refrigerate: Cover the cooled casserole tightly with foil or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freeze: You can freeze the assembled casserole before baking. Wrap the dish tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before baking as directed (you may need to add 10-15 minutes to the baking time).

Pioneer Woman Chicken Alfredo Bake Nutrition Facts

• Calories: 550-650 kcal
• Fat: 30g
• Carbohydrates: 35g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Ground Chicken Meatloaf Recipe
• Pioneer Woman Cashew Chicken Recipe
• Pioneer Woman Tequila Lime Chicken Recipe