Fettuccine Alfredo is a classic dish that everyone loves. It’s a combination of tender noodles and creamy sauce. This chicken Alfredo Bake is a delicious and hearty option for dinner that will impress all your friends and family.
When you have children to feed, a good baked dish is a must-have. You can feed the entire family with this large portion, and you will have plenty of leftovers.
3 cups of rotini pasta (cooked)
2 chicken breasts cut to cube chunks
3 rashers of bacon (chopped)
1 onion (chopped)
1 garlic clove (grated)
Shredded mozarella cheese
Chopped Parsley for garnish
100 gms brown mushrooms (chopped)
125 gms butter (melted)
2 tablespoons flour
200 ml cream
200 ml milk
1/2 cup shredded parmesan
1/2 cup shredded cheddar
Cook your pasta according to instructions. Drain and toss it in a little olive oil to avoid it sticking together.
Pre-heat your oven to 180C. In a pan, heat olive oil. Add chopped bacon and onion. Cook it together. You don’t need the bacon to be crispy.
When onion has soften, add the chicken chunks. Brown them on all sides. Add the grated garlic, if you added it earlier, you could burn it.
Add the mushrooms and cooked pasta to the onions. Toss it together. Season with salt and pepper.
To make sauce, melt the butter, when butter has melted add the flour, stir until you no longer see any raw flour.
Mix the milk and cream together. Add it to the flour roux a little at a time, stirring each time.
When you have gradually add all the milk and cream and you have a thick sauce, add the cheeses. Stir until it has melted.
Spoon 3/4 of the sauce into the rotini and toss everything together.
Transfer the rotini to a baking dish. Pour the rest of the sauce on top and cover with shredded mozarella cheese.
Bake for about 20 mins till it bubbles on top. Or you can turn on the top grill for some charred bubbles.