This Chicken Alfredo Pasta Bake is Pure Comfort Food

By Chef Jack Ovens · 50 min

Ingredients

Instructions

1. Boil salted water and cook the pasta 3 minutes less than the package time.
2. Mix the chicken with the Italian herbs, Dijon, salt and pepper in a bowl.
3. Warm the milk gently in a saucepan without letting it boil.
4. Heat a pan over medium-high heat with the olive oil and sear the chicken 4–5 minutes until golden. Set aside.
5. In the same pan, melt the butter, cook the garlic 30 seconds, stir in the flour and cook 1 ½ minutes.
6. Whisk in the warm milk a little at a time until smooth. Add the cream cheese, Parmesan, nutmeg, salt, pepper and 75 g of the mozzarella, reserving 100 g for the topping. Stir until smooth.
7. Combine the pasta, chicken and sauce in a bowl. Transfer to a baking dish, top with the reserved mozzarella and bake at 200°C (400°F) for 15–20 minutes.
8. Broil for the last 2 minutes for a crispy top. Serve hot, garnished with black pepper and parsley.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicCheeseMilkParmesan cheeseChicken breastMozzarella cheeseCream cheesePenne