Description
A simple recipe for a creamy chicken alfredo bake that freezes well for later meals.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 12 ounces fettuccine pasta
- 1 (15 ounce) container ricotta cheese
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for topping
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup shredded mozzarella cheese
Instructions
- Cook the fettuccine according to package directions until al dente. Drain well.
- In a large bowl, combine the ricotta cheese, heavy cream, Parmesan cheese, milk, minced garlic, black pepper, and salt. Mix until smooth.
- Fold the shredded cooked chicken and the drained pasta into the cheese sauce until everything is coated.
- Transfer the mixture to a 9×13 inch baking dish. Sprinkle the top evenly with mozzarella cheese and extra Parmesan cheese.
- To freeze: Cover the dish tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months.
- To bake from frozen: Preheat your oven to 375 degrees Fahrenheit. Remove the plastic wrap, leaving the foil on. Bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- To bake from thawed: Thaw the dish in the refrigerator overnight. Preheat oven to 375 degrees Fahrenheit. Remove plastic wrap and bake for 25-30 minutes, or until heated through and the cheese is golden brown.
Notes
- You can use rotisserie chicken to save time.
- For best results when freezing, use an oven-safe, freezer-safe dish.
- If the top browns too quickly during baking, loosely cover it with foil.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 550
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 40
- Fiber: 2
- Protein: 38
- Cholesterol: 130
Keywords: chicken alfredo, bake, freezer meal, pasta casserole, comfort food