Chicken Alfredo – Welcome to my delicious Chicken Alfredo Recipe! This comforting dish. Combines tender chicken, crispy bacon, and earthy mushrooms. With creamy Alfredo sauce. And rotini pasta. Perfect for weeknight dinners. Or special occasions. This recipe. Is a guaranteed crowd-pleaser.
The first time I made this Chicken Alfredo. I was aiming for a cozy dinner. To impress my family. My husband. A huge pasta fan. Couldn’t stop raving about the creamy Alfredo sauce. Even my picky eater of a child. Asked for seconds! It’s now a staple in our household. And I love. How it brings us together. Over the dinner table.
What makes this Chicken Alfredo truly stands out?
This Chicken Alfredo Recipe stands out. With its rich and creamy homemade Alfredo sauce. Crispy bacon bits, and the perfect blend of mushrooms and chicken. It’s a comforting, restaurant-quality dish. That’s easy to make at home. The rotini pasta holds the sauce beautifully. Ensuring every bite is flavorful. And satisfying.
What You Need To Make This Chicken Alfredo Recipe?
Rotini Pasta: The spirals in the rotini hold onto the Alfredo sauce perfectly. Making each bite a creamy delight.
Chicken Breasts: Cubed chicken breasts cook quickly and remain juicy. Adding hearty protein to the dish.
Bacon: Adds a smoky, savory crunch. That contrasts beautifully with the creamy sauce.
Onion: Chopped onion brings sweetness. And depth of flavor. Essential for any good Alfredo.
Garlic Clove: Grated garlic infuses the dish. With a warm, aromatic flavor.
Shredded Mozzarella Cheese: Melts wonderfully on top. Creating a gooey, cheesy layer.
Chopped Parsley: Fresh parsley adds a burst of color. And a hint of freshness.
Brown Mushrooms: These earthy mushrooms add umami and texture.
Olive Oil: Used for cooking the chicken and bacon. Imparting a subtle, fruity flavor.
Alfredo Sauce:
Butter: The base of the sauce. Providing rich flavor. And a creamy texture.
Flour: Thickens the sauce to the perfect consistency.
Cream and Milk: The combination of cream and milk. Makes the sauce velvety and smooth.
Parmesan and Cheddar: These cheeses melt into the sauce. Adding sharp, tangy, and nutty flavors.
Salt and Black Pepper: Essential seasonings to balance. And enhance all the flavors.
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Steps To Make Chicken Alfredo Casserole:
Step 1: Cook the Pasta: Boil the rotini according to the package instructions. Drain and toss with a bit of olive oil. To keep it from sticking.
Step 2: Prepare the Oven and Bacon Mixture: Preheat your oven to 180°C (350°F). In a large pan, heat some olive oil. Add the chopped bacon and onion. Cook until the onion is softened. But the bacon doesn’t need to be crispy.
Step 3: Cook the Chicken: Add the chicken chunks to the pan. And brown them on all sides. Add the grated garlic and stir for a minute. Ensuring it doesn’t burn.
Step 4: Combine with Mushrooms and Pasta: Add the chopped mushrooms and cooked pasta to the pan. Toss everything together. Season with salt and pepper.
Step 5: Make the Alfredo Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour. And cook until you no longer see any raw flour. Gradually add the milk and cream mixture, stirring continuously. Until the sauce thickens. Add the shredded parmesan and cheddar, stirring until melted and smooth.
Step 6: Mix and Transfer: Spoon three-quarters of the Alfredo sauce into the pasta mixture, tossing to coat evenly. Transfer everything to a greased 9×13 baking dish.
Step 7: Bake: Pour the remaining sauce over the top of the pasta and sprinkle with shredded mozzarella. Bake for about 20 minutes. Until the top is bubbly and golden. For extra char. Turn on the top grill for the last few minutes.
Step 8: Serve: Let it cool slightly. Garnish with chopped parsley, and serve warm. Enjoy the creamy, cheesy delight!
Tip:
For an even richer flavor. Marinate your chicken in a bit of olive oil, garlic, and herbs. For at least 30 minutes before cooking. This adds an extra layer of taste. That pairs beautifully with the creamy Alfredo sauce. Additionally, using freshly grated parmesan. And cheddar cheese. Can make a significant difference. In the sauce’s texture and flavor. Compared to pre-shredded cheese. Which often contains anti-caking agents. Finally, if you love a crispy topping. You can mix some breadcrumbs with olive oil. And sprinkle it over the mozzarella before baking. This gives the casserole a delightful crunch. That contrasts wonderfully. With the creamy interior.
Frequently Asked Questions:
Can I use a different type of pasta?
Absolutely! Penne, fusilli, or even fettuccine. Would work well in this recipe.
How can I make this dish ahead of time?
Prepare the casserole up to the baking step. Cover it, and refrigerate. When ready to bake. Simply pop it in the oven as directed.
Can I add vegetables to this dish?
Yes. Feel free to add vegetables like spinach, bell peppers, or broccoli. For added nutrition. And color.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Alfredo Recipe
Ingredients
- 3 c rotini pasta cooked
- 2 chicken breasts cut into cubes
- 3 rashers of bacon chopped
- 1 onion chopped
- 1 garlic clove grated
- Shredded mozzarella cheese
- Chopped parsley for garnish
- 100 grams brown mushrooms chopped
- Olive oil
ALFREDO SAUCE:
- 125 grams butter melted
- 2 tbsp flour
- 200 ml cream
- 200 ml milk
- 1/2 c shredded parmesan
- 1/2 c shredded cheddar
- Salt
- Black pepper
Instructions
- Cook the Pasta: Boil the rotini according to package directions, drain, and toss with olive oil.
- Prepare the Oven and Cook Bacon Mixture: Preheat oven to 350°F (180°C). In a pan, heat olive oil, then add chopped bacon and onion. Cook until the onion is soft.
- Cook Chicken: Add cubed chicken to the pan and brown on all sides. Add grated garlic last to avoid burning.
- Combine Ingredients: Add mushrooms and cooked pasta to the pan. Season with salt and pepper, and toss everything together.
- Make Alfredo Sauce: In a saucepan, melt butter. Stir in flour and cook until smooth. Gradually add milk and cream, stirring continuously until thickened. Add parmesan and cheddar, stirring until melted.
- Mix and Transfer: Combine three-quarters of the sauce with the pasta mixture. Transfer to a greased 9x13 baking dish.
- Bake: Pour remaining sauce on top, sprinkle with shredded mozzarella, and bake for 20 minutes until bubbly and golden. For extra char, grill the top for a few minutes.
- Serve: Let cool slightly, garnish with parsley, and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
