Million Dollar Chicken Alfredo Bake – If you’re a fan of rich and comforting pasta dishes, you don’t want to miss out on the Million Dollar Chicken Alfredo Bake. With a creamy and garlicky alfredo sauce, tender cavatappi pasta, shredded chicken, and a generous amount of Parmesan, provolone, and mozzarella cheese, this bake is an absolute crowd-pleaser that will have your taste buds dancing with joy. Plus, it’s easy to make and perfect for feeding a hungry crowd.
I’ll never forget the first time I made this Million Dollar Chicken Alfredo Bake for my family. We had just come back from a long day out, and everyone was tired and hungry. As soon as the dish came out of the oven and I placed it on the table, my husband and kids immediately perked up, drawn by the irresistible smell of garlicky alfredo and melted cheese. We dug in, and it was love at first bite. The pasta was perfectly cooked, the sauce was silky smooth, and the blend of cheeses was nothing short of heavenly. From that day on, the Million Dollar Chicken Alfredo Bake has become a staple in our household, and every time I make it, I can’t help but feel grateful for this recipe that brings my family together.
Why This Bake is Worth Every Penny?
This creamy and cheesy Million Dollar Chicken Alfredo Bake is sure to be a crowd-pleaser. Here’s why:
- Rich and creamy alfredo sauce: Made with a mixture of half and half, chicken broth, and Parmesan cheese, this alfredo sauce is velvety smooth, garlicky, and full of flavor.
- Tender cavatappi pasta: The curly shape of the cavatappi pasta allows it to hold onto the sauce, ensuring each bite is coated in creamy goodness.
- Shredded chicken: The addition of shredded chicken adds a hearty and protein-packed element to the dish.
- A blend of cheeses: The bake is topped with a combination of provolone and mozzarella cheese, which melts into a gooey and stretchy blanket of cheesy goodness.
Ingredients:
- 1 lb. (454 g) cavatappi pasta
- 5 tablespoons (71 g) unsalted butter
- 5-7 garlic cloves, minced
- 1/3 cup (42 g) all-purpose flour
- 2 cups (473 ml) chicken broth
- 3 cups (710 ml) half and half
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flake
- 2 cups (280 g) cooked shredded chicken
- 2 cups (200 g) Parmesan cheese, freshly grated
- 6-8 slices provolone cheese
- 1 cup (240 g) sour cream
- 1 cup (100 g) mozzarella cheese, freshly grated
Directions:
Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or nonstick spray.
Cook the pasta in a large pot of salted boiling water for 2 minutes less than the package directions indicate. Drain and rinse under cold water to stop cooking.
While the pasta is cooking, make the sauce. Melt 5 tablespoons of unsalted butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds. Whisk in 1/3 cup of all-purpose flour and cook, stirring constantly, for 2 minutes.
Reduce the heat to low, then gradually whisk in 3 cups of half and half, 2 cups of chicken broth, 1 teaspoon of onion powder, 1 teaspoon of dried parsley, 1 teaspoon of dried basil, 1 teaspoon of salt, 1/2 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flake.
Increase the heat to medium-high and bring the sauce to a boil while whisking constantly. Reduce the heat to medium and simmer, whisking occasionally, until thickened, for 7-10 minutes.
Remove the sauce from heat and whisk in 2 cups of freshly grated Parmesan cheese until melted. Stir in 2 cups of cooked shredded chicken and the cooked pasta, and toss until coated.
Pour half of the pasta mixture into the prepared baking dish and top with 6-8 slices of provolone cheese. Spread 1 cup of sour cream over the cheese, then pour the remaining pasta mixture over the top. Top with 1 cup of freshly grated mozzarella cheese.
Bake the casserole until bubbly and golden brown, for 25-30 minutes. Let it rest for 5 minutes before serving. Enjoy your Million Dollar Chicken Alfredo Bake!
Notes:
- You can use any kind of short pasta for this recipe, such as penne, rigatoni, or fusilli.
- To save time, you can use store-bought rotisserie chicken instead of cooking your own.
- You can make the sauce ahead of time and store it in the fridge for up to 3 days. Just reheat it in a saucepan over low heat, whisking occasionally, until smooth.
- For a lighter version of this recipe, you can use milk instead of half and half, and reduce the amount of cheese and butter.
- You can add some veggies to this dish, such as broccoli, spinach, or mushrooms. Just sauté them in the sauce before adding the pasta and chicken.
- This casserole reheats well in the microwave or oven. Just cover it with foil and bake at 350°F until heated through, for about 10-15 minutes.
In conclusion, the Million Dollar Chicken Alfredo Bake is a truly decadent and delicious dish that is perfect for a special occasion or a cozy night in. The combination of creamy, cheesy Alfredo sauce, tender pasta, and flavorful shredded chicken creates a meal that is sure to please even the pickiest of eaters. And with the added touch of provolone and mozzarella cheese, this dish becomes a true showstopper. Plus, it’s easy to make and can feed a crowd, making it a perfect option for family gatherings or potlucks. Give this recipe a try and watch as it becomes a new favorite in your household.
FAQ
Can I freeze Million Dollar Chicken Alfredo Bake?
Yes, you can freeze this casserole for up to 3 months. Just make sure to cool it completely before wrapping it tightly in foil and placing it in a freezer-safe container. To reheat, thaw the casserole overnight in the fridge, then bake it at 350°F for 30-40 minutes, or until heated through.
Can I use a different type of cheese?
Yes, you can use any kind of melting cheese for this recipe, such as cheddar, Gruyere, or fontina. Just make sure to grate the cheese freshly for best results.
Can I make this recipe ahead of time?
Yes, you can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. Just cover it tightly with foil or plastic wrap and bake it for 10-15 minutes longer than the recipe states, since it will be cold.
Can I use skim milk instead of half and half?
Yes, you can use skim milk or low-fat milk for this recipe, but the sauce may not be as creamy and rich. You can also use a combination of milk and heavy cream for a lighter yet still indulgent sauce.
Can I add more spices or herbs to the sauce?
Yes, you can adjust the seasoning of the sauce to your taste by adding more or less of the herbs and spices. You can also add some garlic powder, smoked paprika, or dried oregano for extra flavor.
Million Dollar Chicken Alfredo Bake
Ingredients
- 1 lb. 454 g cavatappi pasta
- 5 tablespoons 71 g unsalted butter
- 5-7 garlic cloves minced
- 1/3 cup 42 g all-purpose flour
- 2 cups 473 ml chicken broth
- 3 cups 710 ml half and half
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flake
- 2 cups 280 g cooked shredded chicken
- 2 cups 200 g Parmesan cheese, freshly grated
- 6-8 slices provolone cheese
- 1 cup 240 g sour cream
- 1 cup 100 g mozzarella cheese, freshly grated
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray.
- Cook the pasta in a large pot of salted boiling water for 2 minutes less than the package directions indicate. Drain and rinse under cold water to stop cooking.
- While the pasta is cooking, make the sauce. Melt 5 tablespoons of unsalted butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds. Whisk in 1/3 cup of all-purpose flour and cook, stirring constantly, for 2 minutes.
- Reduce the heat to low, then gradually whisk in 3 cups of half and half, 2 cups of chicken broth, 1 teaspoon of onion powder, 1 teaspoon of dried parsley, 1 teaspoon of dried basil, 1 teaspoon of salt, 1/2 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flake.
- Increase the heat to medium-high and bring the sauce to a boil while whisking constantly. Reduce the heat to medium and simmer, whisking occasionally, until thickened, for 7-10 minutes.
- Remove the sauce from heat and whisk in 2 cups of freshly grated Parmesan cheese until melted. Stir in 2 cups of cooked shredded chicken and the cooked pasta, and toss until coated.
- Pour half of the pasta mixture into the prepared baking dish and top with 6-8 slices of provolone cheese. Spread 1 cup of sour cream over the cheese, then pour the remaining pasta mixture over the top. Top with 1 cup of freshly grated mozzarella cheese.
- Bake the casserole until bubbly and golden brown, for 25-30 minutes. Let it rest for 5 minutes before serving. Enjoy your Million Dollar Chicken Alfredo Bake!
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