Baked Chicken Alfredo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g chicken breast fillet (s)
- 500 g penne
- 4 cloves garlic
- 600 ml cream
- 600 ml chicken broth
- 200 g mozzarella, rated
- 200 g parmesan cheese
- 1 tablespoon olive oil
- salt
- pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into bite-sized cubes. Finely dice the garlic cloves. Heat a large, high pan, add olive oil, garlic and chicken breast. Season with salt and pepper. Fry well until the meat is brownish.
- Deglaze the pan with the stock and cream, add the uncooked penne and stir in. Bring to the boil, lower the heat and simmer for 15-20 minutes with the lid closed. Meanwhile preheat the stove to 200 ° C top / bottom heat. Remove the pan from the heat and stir 150 g of the parmesan into the pasta until the cheese has completely dissolved.
- Put half of the pasta in a large baking dish (e.g. 30 x 30 cm), sprinkle with half of the mozzarella and spread the other half of the pasta on top. Sprinkle with the other half of the mozzarella and the rest of the parmesan and bake for 15-20 minutes until the cheese turns brown.
- Serve sprinkled with a little fresh parsley.
- You can of course also use the recipe as a One Pot Pasta recipe and omit the gratin, but everything tastes better with gratin.
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