Baked Chicken Alfredo

 

Ingredients

• 1/2 stick butter softened for greasing dish
• 1 pound pasta, such as Taccole or your favorite short pasta
• 2 cups cooked chicken, diced or shredded
• 2 tablespoons fresh Italian parsley leaves finely chopped

ALFREDO SAUCE

• 4 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 12 oz. cans evaporated milk
• 2 cups heavy cream
• 3 cloves garlic, grated
• 1 1/2 cups fontina, shredded
• 1 cup fresh mozzarella, shredded
• 3/4 cup mozzarella, block style, shredded
• 3/4 cup parmesan, grated

Instructions

• Preheat oven to 400 degrees.
• Melt butter in a large deep skillet over medium heat. Add flour and whisk to create a paste (making a roux). Allow it to cook for one minute then whisk in evaporated milk, heavy cream, seasonings, fresh garlic and whisk together until smooth. Allow it to come to a low boil and thicken, about 5 minutes.
• Add all of the cheeses, stirring until they melt. Cook noodles to al dente according to the package instructions. Add chicken and cooked noodles to the pan of cheesy alfredo sauce and toss until incorporated in the cheese
• sauce.
• Liberally butter a casserole dish, then pour in the pasta, evenly spreading it into the casserole dish. Bake uncovered for 18-20 minutes, or until the top is golden browned and bubbly (check it at 15 minutes). Add chopped parsley and serve!