Chicken Alfredo Bake

Chicken Alfredo Bake

INGREDIENTS:

Chicken

01 4 boneless skinless chicken breasts, cubed into bite-sized pieces
02 1 tablespoon dried oregano
03 1 tablespoon dried basil
04 1 tablespoon onion powder
05 2 tablespoons garlic powder
06 1 tablespoon salt
07 1 teaspoon black pepper
08 1 tablespoon olive oil
09 2 tablespoons butter

→ Alfredo Sauce

10 ½ cup butter
11 3 cups milk
12 8 oz cream cheese (1 brick)
13 1 tablespoon garlic, minced
14 1 teaspoon garlic powder
15 1 teaspoon Italian seasoning (or ¼ teaspoon each dried oregano, rosemary, basil, parsley)
16 ¼ teaspoon salt
17 ¼ teaspoon pepper
18 2 cups Parmesan cheese, grated

→ Pasta Bake

19 1 lb penne pasta (or pasta of choice)
20 2 cups mozzarella cheese, shredded

→ Garnish (Optional)

21 Parmesan cheese
22 Fresh basil
23 Fresh parsley

DIRECTIONS:

Step 01

Cube the chicken into bite-sized pieces and add to a large bowl. Add the oregano, basil, onion powder, garlic powder, salt, and pepper. Mix until the chicken is evenly coated.

Step 02

In a large skillet or frying pan, melt the butter and olive oil on medium-high heat. Add the seasoned chicken and sauté until cooked through, about 6-8 minutes. Remove from the pan and set aside.

Step 03

While the chicken is cooking, bring a pot of salted water to a boil and cook the pasta al dente according to package directions. Drain once cooked.

Step 04

In the same pan, melt the butter, milk, and cream cheese over medium heat. Stir or whisk until evenly melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth. Add the grated Parmesan cheese and bring to a light simmer. Cook for about 5-8 minutes or until it starts to thicken …

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