The Best Baked Chicken Alfredo Penne | Creamy, Cheesy Family Dinner!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often less expensive.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a healthier protein alternative, while canned chicken is budget-friendly.

Start by marinating chicken in a mixture of buttermilk, salt, pepper, and a few drops of Tabasco for flavor.

Trim and pound chicken breasts to about 3/8 inch thick before marinating.

While the chicken marinates, prepare the garlic by peeling and pressing it with a garlic press.

Chop fresh basil and oregano for the sauce and garnish.

Shred about 2 cups of parmesan cheese and some mozzarella cheese for topping.

Boil water in a large pot and add salt until it tastes like the ocean.

Add 16 oz of penne pasta to the boiling water and cook for 10-12 minutes, stirring occasionally.

In a skillet, make a roux by cooking equal parts flour and butter for about 30-60 seconds until aromatic.

Add pressed garlic to the roux and cook until fragrant.

Slowly whisk in milk and cream to the roux, stirring continuously to avoid clumps.

Once the sauce is smooth, mix in the shredded parmesan cheese until melted and combined.

Combine the cooked penne pasta, chicken, and Alfredo sauce in a large mixing bowl.

Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.

Bake in the oven until the cheese is bubbly and golden brown, about 20-25 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens