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Chicken Alfredo Rotini Bake
Rachel Kim

Chicken Alfredo Rotini Bake

This is the rich white-sauce answer to baked pasta, but the rotini still has enough bite to keep it from feeling like cafeteria mush. Cut the chicken evenly and push every piece under the liquid. A center noodle and the thickest chicken cube tell you far more than a bubbling edge does.
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Prep Time 12 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz dry rotini pasta
  • 1 1/4 lbs boneless skinless chicken breast cut into 3/4-inch pieces
  • 1 jar 15 oz Alfredo sauce
  • 2 1/2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup finely shredded Parmesan cheese

Method
 

  1. Heat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Place the rotini and chicken in the dish, then add the Alfredo sauce, broth, milk, garlic powder, salt and black pepper.
  3. Stir thoroughly, spread the mixture level and press the pasta and chicken beneath the liquid.
  4. Seal the dish tightly with foil and bake for 45 minutes.
  5. Uncover, stir and verify that the chicken reaches 165°F and a center noodle is tender; if the pasta is firm, reseal and bake for 5 to 10 minutes more.
  6. Sprinkle on the Parmesan and bake uncovered for 8 minutes, then rest for 10 minutes before serving.