Chicken Alfredo Pasta Bake
This baked pasta dish is a nice alternative to a marinara based casserole. The spinach and the prosciutto or ham add a depth of flavor to the dish.
Chicken Alfredo Pasta Bake
Ingredients
- 12-16 oz Pasta Penne, Farfalle, etc cooked.
- 3 cups of cubed or shredded cooked chicken
- ¼ cup butter
- 2 clove garlic minced
- 2 Tbsp flour
- 1 pint half & half
- 1 cup freshly grated Parmesan cheese add more if it needs to be thicker
- 1 tbsp. parsley
- dusting ground pepper
- 1 package frozen spinach thawed and cut up, or, 1 can Rotel, drained.
- 2-4 slices of prosciutto or deli ham diced
- 2 cups shredded mozzarella
- Salt & pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- Spray a 3-quart baking dish with non-stick spray.
- Melt the butter in a skillet and then cook the garlic until it’s fragrant
- Whisk the flour into the butter and cook until it takes on a tan color (a blond roux)
- Pour the half & half into the skillet and stir continuously until the sauce thickens.
- Add the Parmesan cheese and whisk through.
- Stir in the parsley and pepper.
- Place the cooked pasta & cooked chicken in a bowl, add the Alfredo sauce and stir through.
- Pour the pasta mixture into the greased casserole and top with the mozzarella.
- Bake uncovered for 20-30 minutes until the top is bubbly and just starting to brown.