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Christmas Chicken Alfredo Bake

Best Christmas Chicken Alfredo Bake - Cozy, Creamy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 ounces penne or rigatoni pasta
  • 2 cups cooked chicken, shredded or cubed (rotisserie works great)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups heavy cream (or half-and-half for lighter)
  • 1 cup finely grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 cups baby spinach, roughly chopped
  • 1/2 cup roasted red peppers, sliced
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Nonstick spray or butter for greasing the baking dish

Method
 

  1. Preheat and prepare the dish. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
  2. Cook the pasta. Boil in generously salted water until just shy of al dente, about 1–2 minutes less than package directions. Drain and set aside. Keep it slightly underdone so it finishes perfectly in the oven.
  3. Sauté the aromatics. In a large skillet, warm butter and olive oil over medium heat. Add garlic and cook until fragrant, about 30–45 seconds. Don’t let it brown.
  4. Make the roux. Sprinkle in the flour and whisk for 1 minute to remove raw flour taste.
  5. Build the sauce. Slowly add chicken broth while whisking, then stir in the cream. Simmer gently for 3–4 minutes until slightly thickened.
  6. Season and cheese it. Stir in Parmesan, nutmeg, and red pepper flakes if using. Season with salt and pepper. The sauce should be silky and flavorful.
  7. Add the good stuff. Fold in chicken, spinach, and roasted red peppers. The spinach will wilt slightly in the hot sauce.
  8. Combine with pasta. Add the cooked pasta and half the mozzarella. Toss to coat everything evenly.
  9. Assemble. Transfer to the prepared baking dish. Top with remaining mozzarella, a light shower of Parmesan, and panko breadcrumbs. Finish with parsley.
  10. Bake. Place on the middle rack and bake 18–22 minutes, until bubbly and the top is golden. For extra color, broil for 1–2 minutes at the end—watch closely.
  11. Rest and serve. Let it sit for 5–7 minutes so it sets slightly. Scoop into bowls and enjoy while hot.