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Chicken Alfredo Pasta Bake with Sun-dried Tomatoes

from Tiffany at eatathomecooks.com
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 6 to 8
Calories: 1205kcal

Ingredients

  • 1 lb. penne pasta cooked
  • 2-3 cups chicken cooked
  • 1 recipe of Alfredo Sauce
  • 8.5 oz. sun-dried tomatoes in olive oil drained and sliced
  • 3 provolone cheese slices

For the homemade Alfredo Sauce:

  • ½ cup butter
  • 4 cups half & half
  • 4 cups Parmesan shredded
  • 2-6 Tbs. flour
  • salt and pepper to taste

Instructions

For the pot pie:

  • Grease a casserole dish.
  • Stir pasta, chicken, Alfredo sauce and tomatoes together in large bowl.
  • Pour into casserole dish.
  • Top with provolone cheese.
  • Bake at 350° for 25 minutes.

For the Homemade Alfredo Sauce:

  • In a small saucepan, melt the butter over medium heat.
  • Whisk in half & half and heat for several minutes. Keep an eye on the heat so that the sauce doesn't boil.
  • When the sauce is hot, add the cheese by handfuls, whisking in.
  • Allow the cheese to melt and turn down the heat to keep sauce hot, but not boiling.
  • Add flour by a tablespoon at a time until sauce is as thick as you'd like. The sauce will thicken more as it cools.

Nutrition

Serving: 8g | Calories: 1205kcal | Carbohydrates: 80g | Protein: 50g | Fat: 77g | Saturated Fat: 43g | Cholesterol: 218mg | Sodium: 2020mg | Potassium: 1122mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2230IU | Vitamin C: 42.7mg | Calcium: 1106mg | Iron: 3.1mg