Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! 🔥 This Roasted Red Pepper Chicken Alfredo Bake is not just another pasta dish – it's a creamy, cheesy, flavor-packed sensation that will have your family begging for seconds. Imagine tender chicken, perfectly roasted red peppers, and a luxurious Alfredo sauce all baked to golden, bubbling perfection – this recipe is about to become your new go-to comfort food that combines the best of Italian-inspired cuisine with home-cooked warmth.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups cooked pasta
- 1 cup cooked chicken, shredded
- 1 cup roasted red peppers, chopped
- 1 cup Alfredo sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and chopped roasted red peppers. Mix thoroughly to distribute ingredients evenly.
- Pour the Alfredo sauce over the pasta mixture, stirring gently to ensure all ingredients are well coated with the sauce.
- Season the mixture with Italian seasoning, salt, and pepper. Stir to incorporate the seasonings throughout the dish.
- Transfer the pasta mixture to the prepared baking dish, spreading it out in an even layer.
- Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
- Follow by evenly distributing the grated Parmesan cheese on top of the mozzarella.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the cheese to set and the flavors to meld.
- Serve hot, garnishing with additional fresh herbs like parsley or basil if desired.
Tips
- • For the most flavorful dish, use freshly cooked or rotisserie chicken instead of pre-packaged shredded chicken. • Make sure to drain roasted red peppers thoroughly to prevent excess moisture in the dish. • For a crispy top, broil the dish for 2-3 minutes after baking to create a golden, slightly crisp cheese crust. • If you want to add extra depth, consider sautéing some garlic or adding red pepper flakes to the mixture. • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture. • For a lighter version, you can use low-fat Alfredo sauce and reduced-fat cheeses without sacrificing too much flavor. • Prep ingredients in advance to make the assembly quick and easy on busy weeknights.
Nutrition Facts
Calories: 430kcal
Carbohydrates: 27g
Protein: 33g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 98mg
