Creamy Chicken Alfredo Bake

Name: Creamy Chicken Alfredo Bake
Yield: 6
Ingredients: 450 g penne pasta; 4000 ml water for boiling pasta; 20 g sea salt for cooking water; 15 ml olive oil; 680 g boneless, skinless chicken breasts, cubed; 475 ml heavy cream; 115 g unsalted butter; 100 g grated Parmesan cheese; 225 g shredded mozzarella cheese, divided; 25 g garlic, minced; 5 g garlic powder; 4 g onion powder; 5 g sea salt, divided; 3 g freshly cracked black pepper, divided; 4 g fresh Italian parsley, finely chopped

6 servings

Open source

950

Calories

55g

Protein

90g

Carbs

40g

Fat

Ingredients

1450 g penne pasta(450g)
24000 ml water for boiling pasta(4000g)
320 g sea salt for cooking water(20g)
415 ml olive oil(14g)
5680 g boneless, skinless chicken breasts, cubed(680g)
6475 ml heavy cream(475g)
7115 g unsalted butter(115g)
8100 g grated Parmesan cheese(100g)
9225 g shredded mozzarella cheese, divided(225g)
1025 g garlic, minced(25g)
115 g garlic powder(5g)
124 g onion powder(4g)
135 g sea salt, divided(5g)
143 g freshly cracked black pepper, divided(3g)
154 g fresh Italian parsley, finely chopped(4g)

Instructions

1Preheat your oven to 190°C (375°F) and lightly grease a 9x13-inch baking dish with cooking spray or oil.
2Bring the salted water to a rolling boil, add the penne pasta, and cook until it is just 1-2 minutes shy of al dente, then drain and set aside.
3Season the cubed chicken breasts evenly with the garlic powder, onion powder, 3 grams of sea salt, and 1.5 grams of black pepper.
4Heat the olive oil in a large skillet over medium-high heat and sear the seasoned chicken pieces for 5-6 minutes until golden brown and cooked through.
5In a separate saucepan over medium heat, melt the unsalted butter and sauté the minced garlic for 1 minute until fragrant.
6Pour the heavy cream into the saucepan, bring to a low simmer, then whisk in the grated Parmesan cheese and 112 grams of shredded mozzarella cheese until completely melted and smooth.
7Season the Alfredo sauce with the remaining 2 grams of sea salt and 1.5 grams of black pepper, letting it thicken slightly for 2-3 minutes.
8Combine the cooked penne pasta, seared chicken pieces, and the warm Alfredo sauce together in a large mixing bowl, tossing until everything is thoroughly coated.
9Transfer the pasta mixture evenly into the greased baking dish and layer the remaining 113 grams of shredded mozzarella cheese across the top.
10Bake for 15-20 minutes until the cheese is melted and bubbling, then garnish with the finely chopped fresh Italian parsley right before serving hot.