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Chicken Alfredo Pasta Bake

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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.