Try these tasty Chicken Alfredo Pasta Bake. Try our chef's all-time favourite Chicken Alfredo Pasta Bake - delicious, easy to make, and perfect for dinner or a gathering! This pasta dish is creamy, flavourful, and loaded with tender chicken breast and cheesy goodness. Click here for full recipe.

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Ingredients
Instructions

Chicken Alfredo Pasta Bake

Lunch
Pasta
Chicken
Dinner
Family Favourites
Italian
Cooking with Leftovers

Try our chef's all-time favourite Chicken Alfredo Pasta Bake - delicious, easy to make, and perfect for dinner or a gathering! This pasta dish is creamy, flavourful, and loaded with tender chicken breast and cheesy goodness.

50 mins

6 persons

Ingredients

Add to shopping list

Instructions

Preheat and Prepare

  • Preheat your oven to 190°C. Grease a 20x30 cm baking dish and set aside.

Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Make the Alfredo Sauce

  • In a large skillet over medium heat, melt Emborg Unsalted Butter. Add the minced garlic and sauté for about 1 minute until fragrant.

  • Pour in the Emborg Cooking Cream, stirring constantly. Bring to a gentle simmer.

  • Gradually whisk in the Shredded Parmesan until melted and the sauce is smooth. Season with salt and pepper to taste.

  • Add Emborg Chopped Spinach, Emborg Garden Peas, cubed chicken, pasta to the sauce and mix to coat well.

  • Pour the Alfredo sauce over the pasta mixture and toss to coat evenly.

Assemble the Bake

  • Transfer the pasta mixture to the prepared baking dish. Spread it out evenly. Sprinkle the top with the Emborg 3 Cheese Bake.

Bake

  • Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden-brown top.

Serve

  • Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!

Use leftover chicken and turn your leftovers into a delicious cheesy meal!

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emborg
50 mins
6 persons

Chicken Alfredo Pasta Bake

Try our chef's all-time favourite Chicken Alfredo Pasta Bake - delicious, easy to make, and perfect for dinner or a gathering! This pasta dish is creamy, flavourful, and loaded with tender chicken breast and cheesy goodness.
Chicken Alfredo Pasta Bake - Emborg


6 persons

Ingredients

Add to shopping list

Instructions

Preheat and Prepare

  • 1. Preheat your oven to 190°C. Grease a 20x30 cm baking dish and set aside.

Cook the Pasta

  • 1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Make the Alfredo Sauce

  • 1. In a large skillet over medium heat, melt Emborg Unsalted Butter. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 2. Pour in the Emborg Cooking Cream, stirring constantly. Bring to a gentle simmer.

  • 3. Gradually whisk in the Shredded Parmesan until melted and the sauce is smooth. Season with salt and pepper to taste.

  • 1. Add Emborg Chopped Spinach, Emborg Garden Peas, cubed chicken, pasta to the sauce and mix to coat well.

  • 2. Pour the Alfredo sauce over the pasta mixture and toss to coat evenly.

Assemble the Bake

  • 1. Transfer the pasta mixture to the prepared baking dish. Spread it out evenly. Sprinkle the top with the Emborg 3 Cheese Bake.

Bake

  • 1. Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden-brown top.

Serve

  • 1. Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!