Creamy Chicken and Mushroom Alfredo Bake Recipe

Pasta bakes don’t get any better

If you’re after a comforting dinner, look no further than this wondrous Creamy Chicken & Mushroom Alfredo Pasta Bake. It has all the elements to fill you with total meal-glee – tender chicken, earthy mushrooms, and of course, most importantly, the sauce that sits at the heart of the dish: that brilliantly rich Alfredo sauce.

It’s all about that sauce

So, that Alfredo sauce, then. It’s key to get it right, it’s the foundation for the whole bake, after all. What’s great is, it really isn’t anything too complicated to put together. In fact, it’s just five ingredients:

Butter
Heavy cream
Parmesan
Garlic
Seasoning

Getting the perfect Alfredo sauce is more about the technique, and if you follow the steps below you’ll be golden:

Melt Butter :

Start by melting butter in a saucepan over medium heat. Be careful not to let it brown

Saute Garlic :

Add minced garlic to the melted butter and cook until fragrant, but not browned, to release its flavor.

Add Cream :

Pour in heavy cream gradually, stirring constantly to prevent lumps from forming.

Simmer :

Allow the mixture to simmer gently, stirring occasionally, until it thickens slightly.

Incorporate Cheese :

Gradually add grated Parmesan cheese to the sauce, stirring continuously until it melts and blends smoothly.

Season :

Season the sauce with salt, pepper, and any desired herbs or spices, adjusting to taste.

Ingredients and step-by-step method

Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced
Salt and black pepper, to taste
1 tablespoon olive oil
8 oz (225g) mushrooms, sliced
3 cloves garlic, minced
1 Chicken Knorr Stock Pot
1 cup (240ml) chicken stock
1 cup (100g) grated Parmesan cheese
1 teaspoon dried Italian herbs (a mix of basil, oregano, and thyme)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon nutmeg (optional)
12 oz (340g) fettuccine pasta, cooked according to package instructions
1 1/2 cups (150g) shredded mozzarella cheese
Fresh parsley, chopped, for garnish

Method

Preheat your oven to 190°C.

Season the diced chicken with salt and black pepper.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides. Remove the chicken from the skillet and set it aside.

In the same skillet, add sliced mushrooms and minced garlic. Sauté until the mushrooms are tender.

Make your chicken using a Knorr Chicken Stock Pot and 1 cup of boiled water. Pour in the stock, heavy cream, Parmesan cheese, dried Italian herbs, garlic powder, onion powder, and nutmeg. Stir well to combine.

Bring the mixture to a simmer, then reduce heat and let it simmer for a few minutes until the sauce thickens slightly.

Add the cooked chicken back to the skillet and stir to coat it in the creamy Alfredo sauce.

Combine the cooked fettuccine pasta with the chicken and mushroom mixture, ensuring the pasta is well coated with the sauce.

Transfer the mixture to a greased baking dish. Sprinkle shredded mozzarella cheese over the top.

Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly, and the dish is heated through.

Remove from the oven, garnish with chopped fresh parsley, and serve hot.

A little inspiration

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