The Magic of Roasted Garlic
Let’s start with the garlic. Roasting it makes it sweet and soft. It loses that sharp bite. It becomes like a gentle, buttery paste.
I love the smell that fills my kitchen. It feels cozy and warm. It makes the whole house smell like a fancy restaurant. Doesn’t that smell amazing?
A Story from My Kitchen
My grandson used to pick garlic out of his food. Then I let him try the roasted kind. His eyes got wide. He asked for more!
I still laugh at that. It just shows how a little change can make all the difference. This matters because cooking is about making food everyone will love.
Making the Creamy Sauce
This sauce is not hard to make. You melt the butter and whisk in the flour. This is the base for our creamy dream.
Then you add the cream and stock. Watch it thicken up. Stir in the Parmesan and all those good herbs. It’s so smooth and rich.
Why We Bring Dishes Together
This is a casserole. That means everything gets mixed in one dish. The pasta, chicken, and sauce become one big happy family.
I think that’s nice. This matters because sharing one dish brings people together. It feels like a hug from the inside. What is your favorite casserole to eat with your family?
The Best Part: The Cheese Topping
Now for the best part. We sprinkle all that mozzarella on top. It goes into the oven. We wait for the magic to happen.
When it comes out, it’s bubbly and golden. That cheesy crust is my favorite. *Fun fact: The word casserole comes from a French word for “saucepan.”* Do you like the crispy cheese edges or the gooey middle more?
Your Turn in the Kitchen
This recipe is perfect for a weeknight. It feels special but is easy to do. You can use a store-bought rotisserie chicken to save time.
I hope you try it. What song do you like to listen to while you cook? Tell me if you make this for your family. I would love to hear all about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic | 1 head | Roasted |
| Olive oil | 1 teaspoon | For roasting garlic |
| Cavatappi pasta | 1 pound (16 ounces) | Cooked al dente |
| Salted butter | 6 tablespoons | |
| All-purpose flour | â…“ cup | |
| Heavy cream | 3 cups | |
| Chicken stock | 2 cups | |
| Salt | 2 teaspoons | Plus more to taste |
| Freshly ground black pepper | ½ teaspoon | Plus more to taste |
| Onion powder | 1 teaspoon | |
| Fresh parsley | 2 teaspoons | Minced |
| Basil | 2 teaspoons | |
| Parmesan cheese | 1 cup | Freshly grated |
| Rotisserie chicken | 3 cups | Shredded |
| Mozzarella cheese | 2 cups | Freshly grated, divided |
My Cozy Chicken Alfredo Bake
This recipe is my go-to for a happy, full belly. It reminds me of Sunday dinners with my grandkids. The whole house smells like a fancy restaurant. But it is so simple to make. Let’s get that oven warm and start creating some magic together.
Ingredients
- 1 head of garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 cup chicken stock
- 1/2 cup grated Parmesan cheese
- 2 cups cooked, shredded chicken
- 12 ounces pasta, cooked
- 2 cups shredded mozzarella cheese, divided
- Salt, pepper, and other spices to taste
Instructions
Step 1: First, we need to roast our garlic. Heat your oven to 400°F. Take a whole head of garlic and slice the top off. Drizzle it with olive oil and wrap it in a little foil packet. Roast it for about 40 minutes. It will become soft and sweet. I still laugh at how my grandson thought it was candy.
Step 2: Now, lower your oven to 350°F. Grab a big baking dish and give it a quick spray. Let’s make our creamy sauce. Melt the butter in a large skillet. Whisk in the flour until it looks golden. This only takes a minute or two. Doesn’t that smell amazing already?
Step 3: Slowly pour in the heavy cream and chicken stock. Add all your lovely spices and that soft, roasted garlic. Let it bubble gently until it thickens up. (My hard-learned tip: go slow with the cream so it doesn’t splash!). Take it off the heat and stir in the Parmesan cheese. It should be nice and smooth.
Step 4: Time to bring it all together. Stir in your cooked pasta, the shredded chicken, and one cup of mozzarella. Make sure every single noodle gets a coat of that yummy sauce. Pour everything into your prepared dish. Top it with the rest of the mozzarella. What’s your favorite pasta shape for a bake? Share below!
Step 5: Pop it in the oven for 20-25 minutes. You will know it is done when the cheese is bubbly and a little golden. Let it sit for a few minutes before you serve it. This helps the sauce settle. I know, the wait is the hardest part.
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 6 servings
Category: Dinner, Casserole
Three Fun Twists to Try
This recipe is like a good friend. It is wonderful as it is, but you can also dress it up. Here are a few ways I like to change it sometimes. It keeps things exciting in the kitchen.
Broccoli Boost. Add two cups of small broccoli florets with the chicken. It adds a nice green crunch and makes it a complete meal.
Sun-Dried Tomato Swirl. Chop up some sun-dried tomatoes and stir them in. They give a lovely, tangy little punch in every bite.
Spicy Kick. Add a big pinch of red pepper flakes to the sauce. It gives it a warm, tingly feeling that my husband just loves.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
This bake is a star all on its own. But I love to make a whole meal out of it. A simple, crisp salad on the side is perfect. It cuts through the richness. Some garlic bread is also never a wrong choice.
For a drink, a chilled glass of white wine pairs beautifully. For the kids, or for me on a busy night, I love fizzy lemonade. It is so refreshing. Which would you choose tonight?
Keeping Your Alfredo Bake Cozy for Later
This casserole keeps well in the fridge. Just cover it tightly. It will be good for about three days. You can also freeze it for a busy night. Let it cool completely first. Wrap the whole dish well in foil and plastic wrap. It will freeze nicely for up to three months.
Reheating is simple. For the fridge portion, warm it in a 350°F oven. Bake until it is hot and bubbly. For a frozen bake, thaw it in the fridge overnight first. Then bake it as usual. I once reheated it straight from frozen. The edges got too dark before the middle was warm.
Batch cooking saves you on a hectic weeknight. It means a good meal is always ready. This matters because it brings your family together easily. No one has to worry about what is for dinner. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Casserole Troubles
Sometimes the sauce can be too thin. Make sure to let it simmer long enough. It should coat the back of a spoon nicely. I remember when my first sauce was like soup. I did not let it thicken on the stove. A good thick sauce makes every bite creamy and rich.
Your pasta might get mushy. Always cook it just to al dente. It will soften more while baking in the oven. This matters for a perfect texture. No one likes soggy noodles. Another issue is bland flavor. Do not be shy with the salt and seasonings. They wake up all the other ingredients.
Fun fact: Roasting garlic makes it sweet and soft, not sharp! Solving these little problems makes you a more confident cook. You will love the delicious results. Which of these problems have you run into before?
Your Alfredo Bake Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta and flour.
Q: How far ahead can I assemble it? A: You can put it together a day before. Keep it covered in the fridge.
Q: What can I use instead of heavy cream? A: Half-and-half will work, but the sauce will be a bit thinner.
Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.
Q: Any optional add-ins? A: Try some chopped spinach or broccoli florets for a green veggie boost. Which tip will you try first?
Until Next Time, From My Kitchen to Yours
I hope this recipe becomes a favorite in your home. It is a dish filled with comfort and love. I love hearing your stories and seeing your creations. Your kitchen adventures make me so happy.
Please share your own photos with me. I would love to see your beautiful bakes. Have you tried this recipe? Tag us on Pinterest! Let’s fill that board with cheesy, wonderful dishes from all of you.
Happy cooking! —Olivia Hartwell.
Easy Chicken Alfredo Bake Recipe
Description
A creamy and comforting casserole featuring roasted garlic, shredded chicken, and pasta in a rich Alfredo sauce, topped with melted mozzarella cheese.
Ingredients
1 head garlic
1 teaspoon olive oil
1 pound (16 ounces) cavatappi pasta, cooked al dente
6 tablespoons salted butter
â…“ cup all-purpose flour
3 cups heavy cream
2 cups chicken stock
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 teaspoon onion powder
2 teaspoons fresh parsley, minced
2 teaspoons basil
1 cup freshly grated Parmesan cheese
3 cups shredded Rotisserie chicken
2 cups freshly grated mozzarella cheese, divided
Instructions
Begin by roasting the garlic. Preheat your oven to 400°F. Prepare a small square of aluminum foil. Remove the loose, papery skin from a whole head of garlic, then slice off the top quarter-inch to expose the cloves. Place the head on the foil, drizzle with olive oil, and wrap it into a sealed packet. Roast for approximately 40 minutes until the cloves are soft and golden brown. Once cooled, squeeze the roasted cloves from their skins, give them a chop, and set them aside.
Lower the oven temperature to 350°F and coat a 9×13-inch baking dish with nonstick spray. To make the sauce, melt butter in a large skillet. Whisk in the flour and cook for 1-2 minutes until it turns a golden color. Pour in the heavy cream and chicken stock, then add the salt, pepper, onion powder, parsley, basil, and the chopped roasted garlic. Bring the mixture to a gentle boil, then let it simmer for 3-5 minutes until it thickens. Take the skillet off the heat and mix in the Parmesan cheese until smooth.
Stir the shredded rotisserie chicken, cooked pasta, and one cup of the mozzarella cheese into the sauce, ensuring everything is well coated. Transfer the entire mixture to the prepared baking dish and sprinkle the remaining mozzarella cheese evenly over the top. Bake for 20-25 minutes, or until the cheese is completely melted and bubbly. Allow the casserole to rest for a few minutes before serving.
Notes
- For a crispier top, broil for the last 1-2 minutes of baking. You can substitute the cavatappi with penne, fusilli, or any other short pasta shape.
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