Creamy Alfredo Chicken Pasta Bake with a Hint of Spice
When you’re in the mood for comfort food that brings the family together, this Creamy Chicken Pasta Bake hits all the right notes. The smooth, cheesy sauce is rich and flavorful, with subtle hints of cumin and coriander adding a unique twist to a classic dish. It's easy to prepare, yet feels like a meal worthy of a special occasion.
This recipe is perfect for busy weeknights when you need a hearty meal on the table fast. The combination of tender pasta, juicy chicken, and melty cheese ensures there’s something for everyone to enjoy. The best part? It’s a one-dish wonder that requires minimal cleanup—just toss everything in a baking dish, let the oven do its magic, and you’re good to go.
For added customization, feel free to experiment with the flavors. You can swap out the chicken for turkey or even shrimp for a seafood spin. Toss in some steamed vegetables or sun-dried tomatoes to boost the nutritional value and add pops of color to the dish.
Whether you’re feeding a crowd or simply craving something cozy, this Creamy Chicken Pasta Bake delivers every time. Pair it with a fresh green salad and some crusty bread for a meal that’s as satisfying as it is delicious.
Ingredients:
12 oz penne pasta, cooked in salted water according to package instructions
3 cups diced cooked chicken
3 tbsp butter
2 tbsp flour
1 tbsp minced garlic
2 tbsp minced onion
2 cups whole milk
1 cup heavy cream
3/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 tsp cumin
1 tsp coriander
Salt and pepper, to taste
Cooking spray
1 tbsp parsley, chopped
Instructions:
Preheat your oven to 375°F (190°C). Lightly coat a 3-quart baking dish with cooking spray.
In a large skillet over medium heat, melt the butter. Add the garlic and onion, cooking for about 2 minutes until softened.
Whisk in the flour, cooking for 1 minute to form a roux.
Gradually add the milk and cream, whisking constantly. Slowly bring the mixture to a boil, then reduce to a simmer.
Stir in the Parmesan cheese, 1/2 cup of shredded mozzarella, cumin, coriander, and season with salt and pepper. Continue stirring on low heat until the cheese melts and the sauce is smooth.
In a large mixing bowl, combine the cooked pasta and diced chicken. Pour the cheese sauce over the top, tossing to coat evenly.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella cheese over the top.
Bake, uncovered, for 20 minutes or until the pasta is bubbly and the cheese begins to brown.
Garnish with freshly chopped parsley before serving.
