Creamy Baked Chicken Alfredo Pasta with Roasted Veggies

Creamy Baked Chicken Alfredo Pasta with Roasted Veggies

Introduction:
When you crave something hearty, creamy, and packed with flavor, this Creamy Baked Chicken Alfredo Pasta with Roasted Veggies delivers comfort in every bite. Perfectly cooked penne is tossed with juicy chicken, roasted vegetables, and a velvety Alfredo sauce, then baked until golden and bubbling. It’s a satisfying, family-friendly dish that feels like a hug in casserole form. Whether for a weeknight dinner or special gathering, this baked pasta will quickly become a favorite on your table.

Ingredients:

For the pasta:

• 12 oz (340g) penne pasta

• 2 cups cooked chicken breast, diced or shredded

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• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1 yellow or orange bell pepper, sliced

• 2 tablespoons olive oil

• Salt and black pepper, to taste

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• ½ teaspoon Italian seasoning

For the Alfredo sauce:

• 2 tablespoons butter

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

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• 2 cups heavy cream or half-and-half

• 1 cup freshly grated Parmesan cheese

• Salt and pepper, to taste

• Optional: pinch of nutmeg for depth of flavor

Topping:

• ½ cup shredded mozzarella or extra Parmesan for the top

• Chopped parsley or basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a large baking dish (9×13 inch).

2. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside.

3. Roast the vegetables:
   Toss zucchini and bell peppers with olive oil, salt, pepper, and Italian seasoning. Spread on a baking sheet and roast for 15–20 minutes, until tender and lightly browned. Set aside.

4. Make the Alfredo sauce:
   In a large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in flour and cook for another minute. Slowly whisk in the cream, stirring constantly until thickened (about 4–5 minutes). Add Parmesan cheese and stir until melted. Season with salt, pepper, and optional nutmeg.

5. Assemble the dish:
   In a large bowl, combine cooked pasta, roasted vegetables, chicken, and Alfredo sauce. Toss until everything is evenly coated.

6. Transfer to baking dish:
   Pour the mixture into the prepared dish and spread evenly. Top with shredded mozzarella or Parmesan.

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7. Bake:
   Bake for 15–20 minutes, or until the top is golden and bubbling. Broil for an extra 2–3 minutes if you want a crispier top.

8. Serve:
   Garnish with chopped fresh parsley or basil and serve warm.

Conclusion:
This Creamy Baked Chicken Alfredo Pasta is everything you want in a comfort food dish — rich, cheesy, and full of savory flavor with the perfect balance of tender chicken and vibrant vegetables. Serve it with a crisp salad or garlic bread for a full, satisfying meal. Leftovers? Even better the next day. Enjoy every creamy, cheesy bite! 🍗🧄🧀