This Chicken Alfredo Pasta Bake is Pure Comfort Food

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This Chicken Alfredo Pasta Bake is Pure Comfort Food





Ultimate Comfort: The Irresistible Chicken Alfredo Pasta Bake

There's nothing quite like a hearty, cheesy pasta bake to satisfy those comfort food cravings. This incredible Chicken Alfredo Pasta Bake recipe delivers pure deliciousness, combining tender chicken, perfectly cooked pasta, and a rich, creamy Mornay sauce, all topped with a golden, crusty finish. Best of all, it's super simple to make and incredibly satisfying!

The Foundation: Pasta and Garlic Prep

Our journey to this ultimate comfort dish begins with preparing the essential components.

Cooking the Pasta

  • Start by boiling a pot of generously salted water.
  • Add 400g (14 oz) of your preferred pasta (penne works wonderfully here).
  • Cook the pasta for about 2 minutes less than the package instructions suggest, ensuring it's al dente as it will continue baking later.

Grating the Garlic

  • Finely grate four cloves of garlic into a paste using a microplane. This ensures the garlic flavor is well distributed throughout the sauce.
  • Optionally, roughly chop some flat-leaf parsley for a fresh garnish.

Flavorful Chicken: Perfectly Seared

Next, we prepare the star protein – the chicken, seasoned to perfection and seared for a beautiful golden hue.

Prepping and Seasoning the Chicken

  • Slice 600g (1.3 lbs) of boneless, skinless chicken breast lengthwise into even strips, then dice into bite-sized pieces.
  • In a large bowl, combine the chicken with 1 teaspoon of Dijon mustard and 1 teaspoon of dried Italian herbs.
  • Season with salt and cracked black pepper.

Searing for Golden Perfection

  • Heat a pan over medium-high heat with 1 tablespoon (20 ml) of olive oil until lightly smoking.
  • Add the chicken, spreading it out to avoid overcrowding. Let it sit for about 2 minutes to form a crust before mixing.
  • Cook for a total of 5-6 minutes until fully cooked through and golden brown. Avoid over-mixing to prevent the chicken from stewing and losing its color and tenderness.

The Heart of the Bake: Creamy Mornay Sauce

The rich and velvety Mornay sauce is what truly makes this pasta bake shine.

Warming the Milk

  • Gently warm 500ml (2 cups) of full-fat milk in a saucepan over low heat. Do not bring it to a simmer or boil; just warm it to prevent lumps later.

Crafting the Roux

  • In a separate saucepan over medium heat, melt 3 tablespoons of unsalted butter.
  • Add the grated garlic and cook for 30-45 seconds until fragrant, ensuring the garlic is well mixed.
  • Stir in 3 tablespoons of sifted all-purpose plain flour, mixing continuously to create a smooth paste (a blonde roux). Cook for 1-2 minutes to cook out the raw flour taste.

Building the Béchamel

  • Gradually whisk the warmed milk into the roux in small increments, allowing each addition to be fully absorbed before adding more. This prevents lumps.
  • Continue whisking over low heat until you achieve a nice, smooth, creamy béchamel sauce.

Transforming into Mornay

  • Once your béchamel is ready, stir in 2 tablespoons of cream cheese, ½ cup of grated Parmesan Reggiano, and 1 ¼ cups of grated mozzarella cheese.
  • Grate in a little nutmeg (about ¼ teaspoon if using pre-ground).
  • Season with salt to taste and ground white pepper for better blending, or cracked black pepper if preferred.
  • Mix over low heat until all the cheeses are melted and fully incorporated, creating a delicious, stringy, cheesy Mornay sauce. If it becomes too thick, add a touch more warmed milk to reach your desired consistency.

Assembly and Baking: Bringing it All Together

Now for the exciting part – combining all the components and baking to perfection!

Mixing the Magic

  • In a large mixing bowl, combine the cooked pasta, all of the seared chicken with its resting juices (for extra flavor), and the rich Mornay sauce.
  • Mix everything together thoroughly, ensuring all the pasta and chicken are beautifully coated in the cheesy sauce.

Baking to Golden Perfection

  • Lightly grease a baking dish with spray oil or butter.
  • Pour the pasta mixture into the dish and gently compress it to create an even layer.
  • Top with an additional layer of mozzarella cheese (approximately 250g in total for the entire dish).
  • Bake in a preheated oven at 200°C (390°F) for 15-20 minutes, or until the top is gloriously golden brown. You can use the grill or broiler setting for the last few minutes to achieve an extra crispy crust.

Serving and Enjoying Your Masterpiece

Once baked, your Chicken Alfredo Pasta Bake will emerge from the oven with a breathtaking golden crust and an irresistible aroma. Portion it out as desired, enjoying that beautiful cheese pull! Garnish with a drizzle of extra virgin olive oil, a sprinkle of fresh flat-leaf parsley, and a touch more cracked black pepper for a truly decadent and comforting meal. The perfectly cooked pasta, the incredibly cheesy and creamy sauce, and that delightful crunchy crust create an absolute symphony of flavors and textures.

Indulge in this warm, homely dish – it's pure comfort food at its finest!

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