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Introduction:
🚨 WARNING: This dish might just save your dinner — and your Facebook group status! We know how chaotic social media can get, but here in the kitchen, it’s all about comfort, flavor, and bringing people together. This creamy, cheesy Chicken Alfredo Bake is not just a meal; it’s a declaration that you’re still here, still hungry, and still cooking!
Whether you saw this post while scrolling for dinner ideas or you’re here to shout “I’m still in the group!” — welcome. Now let’s cook something worth staying for.
Ingredients:
3 cups cooked pasta (penne or rotini work best)
2 cups cooked chicken breast (shredded or diced)
2 tablespoons butter
3 cloves garlic, minced
1½ cups heavy cream
1 cup milk
1½ cups freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
1½ cups shredded mozzarella cheese
Optional: 1 cup steamed broccoli or sautéed spinach for added greens
Instructions:
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a saucepan over medium heat, melt the butter and sauté garlic until fragrant (about 1 minute).
Pour in the heavy cream and milk, whisking until warm and smooth.
Add Parmesan cheese and stir until melted into a thick, dreamy Alfredo sauce. Season with salt, pepper, and Italian herbs.
In a large bowl, combine the pasta, chicken, optional veggies, and sauce. Mix until evenly coated.
Pour the mixture into the prepared baking dish. Top with mozzarella cheese.
Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
Let it sit for 5 minutes before serving — if you can wait that long!
Serving and Storage Tips:
Serve hot with garlic bread and a side salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven with a splash of milk to revive that creamy texture.
Variations:
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