Chicken Alfredo Bake

I had left over Alfredo sauce but no more fettuccini. So I decided to make an alfredo bake and used up some other items in the fridge.

First I started a pot to make the rigatoni pasta and preheated the oven to 375. In a pan, I sautéed some onions, garlic and cubed chicken tenderloins. I seasoned with salt, pepper and poultry seasoning. After several minutes I added some zucchini I needed to use up as well. After a few more minutes, I removed them from the pan and set them aside. Next I added about 2 tbsp. of flour and butter to start a roux. I added the rest of the Alfredo sauce and about a cup of milk to help thicken the sauce more. I allowed it to thicken a few minutes and of course I added more cheese, salt and white pepper as well.

Once the rigatoni was just about al dente I added them to the sauce as well as the chicken and veggies. I mixed everything together until the sauce coated everything. I placed all of it in a greased baking dish. I topped it with parmesan and some bread crumbs. I baked it in the oven for about 30-40 minutes, until the top was golden.

It was the perfect comfort pasta dish and made great lunch and dinner options for the next few days! This is a great recipe to use what you have in the fridge or pantry. Do you have another favorite pasta bake I should try?! Comment below!

Live to Eat,

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