Baked Chicken Alfredo with Mushrooms
Shredded chicken, pasta, and browned mushrooms in creamy Alfredo sauce baked under melted mozzarella and Parmesan.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 3 cup cooked chicken shredded or diced
- 8 oz penne or rotini uncooked
- 2 tbsp unsalted butter
- 1 cup sliced mushrooms plus 1/2 cup more
- 2 cloves garlic minced
- 2 cup Alfredo sauce homemade or jarred
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, optional
Instructions
Cooking
- Heat. Heat the oven to 375 F and grease a 9x13 inch dish.
- Boil. Cook the pasta 1 minute short of the package time and drain.
- Brown. Brown the mushrooms in butter for 5 to 7 minutes and add the garlic for 1 minute.
- Mix. Combine the pasta, chicken, mushrooms, sauce, salt, and pepper and spread in the dish.
- Bake. Top with the cheeses and bake 20 to 25 minutes until golden.
Notes
Substitutions: Use rotisserie chicken or ziti.
Tips: Undercook the pasta slightly.
Storage: Refrigerate for up to 4 days.
Nutrition is calculated per serving.