Chicken Alfredo Pasta Bake
Servings: 6 people
Chicken Alfredo Pasta Bake made entirely in one cast iron skillet. Pasta cooked directly in seasoned chicken broth, finished with a creamy parmesan sauce, and topped with mozzarella baked until golden and bubbly. A weeknight dinner that delivers maximum comfort with minimal cleanup.
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Ingredients
- 1 lb Chicken Breast (cut into bite sized pieces)
- 16 oz Pasta (any shape)
- 32 oz Chicken Broth
- 1 cup Heavy Cream
- 4 tbsp Butter
- 1 cup Parmesan (grated)
- 1 tbsp Italian Seasoning
- 3 tsp Garlic Powder (divided)
- Salt and Pepper to taste
- 1½ cups Mozzarella (shredded)
Instructions
- Preheat the oven to 400°F. In a large, oiled cast iron skillet over medium heat, add the bite sized pieces of chicken. Season with the Italian seasoning, 2 tsp of garlic powder, salt, and pepper. Cook them until they golden brown.
- Once golden, add the chicken broth and pasta. Season with the remaining garlic powder and salt. Bring the broth to a boil and allow the noodles to cook until al dente, roughly 10 minutes (depending on your pasta shape).
- When the pasta is al dente, remove from the heat and add the cream, butter, parmesan, and 1 cup of mozzarella cheese. Stir until all of the cheese has melted and is fully combined into the pasta.
- Top the pasta with the remaining mozzarella cheese, and bake for 10-12 minutes, until the cheese is melted and golden brown.
- Enjoy!