Ghostly Chicken Alfredo Pasta Bake
Equipment
- Large Pot
- Large Skillet
- 9x13 Baking Dish
- Knife
Ingredients
- 8 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 4 slices mozzarella cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
- Melt the butter in a large skillet over medium heat. Add the cubed chicken and cook until no longer pink, about 6 minutes. Stir in the minced garlic and cook for 1 minute more.
- Pour the heavy cream into the skillet with the chicken. Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese melts and the sauce thickens slightly, about 4 minutes.
- Add the drained pasta to the skillet and stir until everything is coated in the sauce. Transfer the mixture to a greased 9x13 baking dish.
- Sprinkle the shredded mozzarella cheese evenly over the top. Use a small ghost-shaped cookie cutter to cut shapes from the mozzarella slices and arrange them on the surface.
- Bake at 375°F for 20 minutes until the cheese is melted and lightly golden. Remove from the oven and sprinkle with chopped parsley before serving.
Notes
Cut the ghost shapes from the mozzarella slices right before baking so they hold their form. Leftovers reheat well in a 350°F oven with a splash of milk stirred in to loosen the sauce. If you want a milder garlic flavor, reduce the minced garlic to two cloves.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, 9x13 Baking Dish, Knife
Cuisine: Italian
Equipment: Large Pot, Large Skillet, 9x13 Baking Dish, Knife