Thursday, June 14, 2012

Chicken Alfredo Pasta Bake

People joke about having a sweet tooth- I joke about having a mouth full of sweet teeth. I've decided recently that at least one of my teeth must have a hankering for garlic though, because I just can't get enough of it! I have always loved garlic bread and garlic-y pasta, and this recipe did not disappoint.

I suppose it's never a good thing to start off a recipe with 1 cup of butter. Unless it's a cookie, of course, but this is obviously not a cookie! You should definitely try it anyway.

Chicken Alfredo Pasta Bake
adapted from Real Mom Kitchen

16 oz. uncooked pasta (rotini, farfalle, penne, whatever you have)
1 cup butter
1 cup whipping cream
1 1/2 cups freshly shredded parmesan cheese
1/2 tsp. salt
1 1/2 tsp. garlic powder (I used a garlic pepper blend and it was awesome)
2 cups cooked and diced chicken
1 can petite diced tomatoes, drained well
5-6 green onions, chopped
1 cup shredded mozzarella cheese

-Cook the pasta according to package directions. While the pasta is boiling, melt butter and whipping cream together over medium heat, stirring constantly.

-Once the butter has completely melted, turn the heat to low and add the parmesan cheese, salt, and garlic powder/garlic pepper. Stir until the cheese has melted also.

-Drain the pasta once it has finished and return it to the pot. Add the alfredo sauce, as well as the chicken, tomatoes, and green onions.

-Pour everything in a 9x13 baking dish and cover with mozzarella cheese. Bake at 350 for 15 minutes or until cheese has melted and is awesome-looking! Serve with garlic bread, if you're crazy about garlic like I am.

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