Go Back
baked chicken alfredo pasta family pack recipe
Print Recipe

Easy Baked Chicken Alfredo Pasta | Family Pack Recipe

This Easy Baked Chicken Alfredo Penne Pasta is a quick and hearty meal perfect for busy weeknights, family dinners, or gatherings. Featuring a generous 900g (2-pound) pack of penne pasta, it ensures there's enough to satisfy everyone at your table or event. Whether you're cooking for family or sharing at a potluck, this recipe is designed to please a crowd with its delicious flavors and ample portions.
Course: Main Course
Cuisine: American
Keyword: alfredo, baked alfredo, big batch, family pack, parmesan, pasta, penne, potluck
Servings: 10
Author: The Ovenist

Ingredients

Chicken:

  • 500 g boneless chicken breast chopped
  • Salt and pepper to taste
  • 3 cloves garlic minced
  • 2 tablespoons oil

Pasta:

  • 900 g 2 pounds penne pasta
  • 1 cup reserved pasta water

Sauce:

  • 2 sticks 200g butter
  • 4 cloves garlic minced
  • 100 g flour
  • 2 liters full-fat milk
  • 1 cup reserved pasta water
  • 500 ml cooking cream
  • Salt and pepper to taste
  • Dried oregano to taste
  • 1/2 teaspoon nutmeg powder
  • Chicken stock or MSG-free chicken stock cube optional
  • 200 g approximately 2 cups Parmesan cheese, shredded

Topping:

  • Shredded mozzarella cheese
  • Shredded cheddar cheese

Instructions

Cook The Chicken

  • In a large skillet, heat the oil over medium heat.
  • Add the chopped chicken breast and season with salt and pepper.
  • Add the minced garlic and cook until the chicken is no longer pink and is cooked through.
  • Cover and simmer for a few minutes to ensure the chicken is tender.

Prepare The Pasta

  • Boil the penne pasta according to the package instructions until al dente.
  • Reserve 1 cup of pasta water, then drain the pasta and set aside.

Make The Pasta Sauce

  • In a large pot, melt the butter over medium heat.
  • Add the minced garlic and stir for a bit until fragrant.
  • Add the flour and cook for a few minutes, stirring constantly, to form a roux.
  • Gradually whisk in the full-fat milk and the reserved pasta water. Cook, stirring constantly, until the sauce thickens slightly.
  • Add the cooking cream, and season with salt, pepper, and dried oregano. Add nutmeg powder. For extra flavor, add chicken stock or a chicken stock cube.
  • Stir in the shredded Parmesan cheese until it melts and combines with the sauce.

Combine And Bake

  • Mix the cooked chicken and boiled pasta into the sauce.
  • Transfer the mixture to a large oven tray.
  • Top with shredded mozzarella and cheddar cheeses.
  • Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly. Broil for a few minutes if needed to get a golden brown top.
  • Serve hot and enjoy!