Creamy Chicken Alfredo Bake
We try to eat a healthy, balanced diet, but you know Paula Deen’s boys have a taste for rich, creamy sauces. One of our favorite foods in a jar is Alfredo sauce, and it’s the perfect base for the world’s fastest chicken and pasta casserole. We throw in peas for a little green color, and add a nice tomato salad to get our veggies in.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Butter a 9 x 13-inch baking dish.
Step 2
Bring a large pot of salted water to a boil. Cook the penne for 7 to 9 minutes. When the penne is almost done (firm but no longer crunchy), add the peas and continue cooking for 1 minute more. Reserve 1/4 cup of the cooking water and drain the penne and peas.
Step 3
In a large bowl, combine the penne, peas, chicken, Alfredo sauce, and the reserved pasta cooking water. Transfer the mixture to the prepared baking dish and top with the Parmesan cheese. Bake for 20 minutes, or until the cheese is melted and browned at the edges.
