Baked Chicken Alfredo – Looking for an easy yet delicious dinner recipe that the whole family will love? Look no further than this Baked Chicken Alfredo recipe! Creamy, cheesy, and packed with flavor, this dish is sure to become a favorite in your household. Plus, it’s perfect for those busy weeknights when you want a satisfying meal without spending hours in the kitchen.
One of my favorite memories is making this Baked Chicken Alfredo recipe with my husband on a cozy night in. We had just moved into our new apartment and wanted to make something special for our first dinner together. We stumbled upon this recipe and it turned out to be a huge hit! The combination of tender chicken, creamy sauce, and gooey brie cheese is absolutely irresistible. Ever since then, we’ve made this recipe a staple in our household, and it always reminds us of that special night.
Why This Baked Chicken Alfredo Is the Ultimate Comfort Food?
This recipe is a true comfort food that will leave you feeling satisfied and content. The combination of juicy chicken, perfectly cooked linguini, and a creamy sauce made with heavy cream, parmesan, and brie cheese is simply unbeatable. Here are some of the selling points of this recipe:
- Quick and easy to make: With just a few simple steps, you can have a delicious dinner on the table in no time.
- Perfect for feeding a crowd: This recipe serves 8 people, making it a great option for dinner parties or family gatherings.
- Cheesy and flavorful: The addition of brie cheese takes this dish to the next level, providing a rich and creamy flavor that will keep you coming back for more.
- Versatile: You can easily customize this recipe by adding your favorite veggies, such as broccoli or mushrooms, to make it even more nutritious.
Ingredients:
- 2 chicken breasts, cut into bite-sized pieces (450g)
- 25 oz. (708g) linguini, cooked according to package instructions
- 1 stick (113g) butter
- 3 cloves of garlic, minced
- 2 cups (480 ml) heavy cream
- 3 cups (285g) grated parmesan cheese
- 1 wheel brie cheese, rind removed and cut into small pieces
- Fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil
Directions:
Preheat the oven to 350°F (175°C).
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the heavy cream to the skillet and stir to combine. Increase the heat to medium-high and bring the sauce to a simmer.
Add the cooked chicken, parsley, and grated parmesan cheese to the skillet with the sauce. Stir well to combine and cook for another 1-2 minutes until the cheese has melted and the sauce has thickened slightly.
In a large bowl, mix the cooked linguini with the sauce until the pasta is fully coated.
Grease a 9-inch springform pan with cooking spray or butter. Transfer half of the pasta to the pan and spread it out evenly. Place the wheel of brie cheese in the center of the pasta.
Cover the brie with the remaining pasta and sprinkle more grated parmesan cheese on top.
Bake the pasta in the preheated oven for 25-30 minutes or until the cheese is melted and the top is golden brown.
Let the baked chicken alfredo cool for a few minutes before slicing into it. Garnish with fresh parsley and serve hot. Enjoy!
Notes:
- This recipe can be customized to suit your preferences. You can add more or less garlic, adjust the amount of cheese, or use a different type of pasta.
- Be sure to use a springform pan for baking, as it will help the pasta retain its shape and make it easier to slice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
In conclusion, Baked Chicken Alfredo is a delicious and indulgent dish that is perfect for a special occasion or a cozy dinner at home. The combination of tender chicken, creamy alfredo sauce, and oozy brie cheese is truly irresistible. This recipe is easy to customize and can be made ahead of time, making it a great choice for entertaining. Whether you’re a fan of classic Italian dishes or just looking for something comforting and satisfying, Baked Chicken Alfredo is sure to become a favorite in your household. Give it a try and enjoy!
FAQ
Can I use a different type of cheese?
Yes, you can use a different type of cheese if you prefer. Try using a different type of soft cheese, such as camembert or goat cheese.
Can I make this recipe ahead of time?
Yes, you can assemble the pasta and sauce in the springform pan and refrigerate it until you’re ready to bake it. Just be sure to let it come to room temperature for about 30 minutes before baking.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just be sure to thaw it completely in the refrigerator before reheating.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken to save time. Just be sure to dice it into bite-sized pieces before adding it to the sauce.
Can I make this recipe vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add your favorite vegetables, such as spinach or mushrooms, to the sauce.
Baked Chicken Alfredo
Ingredients
- 2 chicken breasts cut into bite-sized pieces (450g)
- 25 oz. 708g linguini, cooked according to package instructions
- 1 stick 113g butter
- 3 cloves of garlic minced
- 2 cups 480 ml heavy cream
- 3 cups 285g grated parmesan cheese
- 1 wheel brie cheese rind removed and cut into small pieces
- Fresh parsley chopped
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the heavy cream to the skillet and stir to combine. Increase the heat to medium-high and bring the sauce to a simmer.
- Add the cooked chicken, parsley, and grated parmesan cheese to the skillet with the sauce. Stir well to combine and cook for another 1-2 minutes until the cheese has melted and the sauce has thickened slightly.
- In a large bowl, mix the cooked linguini with the sauce until the pasta is fully coated.
- Grease a 9-inch springform pan with cooking spray or butter. Transfer half of the pasta to the pan and spread it out evenly. Place the wheel of brie cheese in the center of the pasta.
- Cover the brie with the remaining pasta and sprinkle more grated parmesan cheese on top.
- Bake the pasta in the preheated oven for 25-30 minutes or until the cheese is melted and the top is golden brown.
- Let the baked chicken alfredo cool for a few minutes before slicing into it. Garnish with fresh parsley and serve hot. Enjoy!
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