When I think about comfort food, I always think of Italian food. Probably because I am part Italian, and probably because I am always thinking about Italian food. Hashtag, let’s be real. Seriously guys, is there anything more delicious (or more comforting) than a plate of warm pasta on a cool, Fall/Winter day? I think not. My husband is also part Italian, and he LOVES Chicken Alfredo — he literally orders it every time we go out to eat. I figured it was high time I took a crack at making it. Luckily, this recipe did not disappoint: Tomes Family Approved, hands down.
Here’s how you make it.
Baked Cheesy Chicken Alfredo Recipe
I used two chicken breasts for this recipe. (I bought a package of four chicken breasts. After trimming the “yuck” off each breast, I seasoned and baked them in the oven in a shallow baking dish — 50 minutes at 350 degrees. I seasoned the two breasts for this recipe with salt and basil. I seasoned the other two breasts with salt and lemon pepper. I saved the lemon pepper chicken for salad; two birds, one stone.) You could also substitute pre-cooked rotisserie chicken (approximately two cups). While the chicken is baking, cook one package of pasta in a large stockpot, per the package directions. (Use any type of pasta. I used shells, because that is what I had on hand. And that is what my girls love.) Once the pasta is cooked, drain the water and return the pasta to the stockpot (no heat necessary). Add a jar of store-bought Alfredo sauce to the pot, and stir well. You can make homemade sauce if you want! I just didn’t feel up to reinventing the wheel. By now, the chicken should be done. Once cool, shred the chicken and combine with the pasta and sauce in the stockpot. Preheat the oven to 375 degrees. Then pour the pasta mixture into a casserole dish. Cover the pasta mixture with mozzarella cheese — approximately a cup and a half (give or take). Bake for 20 to 25 minutes, until the cheese on top is slightly crispy. Serve with warm bread and salad. Seasonal cupcakes (or cookie sandwiches) make for fabulous dessert! Leftovers also freeze well.
About the author…After three blissful years in the Treasure State, Jessica recently moved back to Houston, Texas with her hunky husband and her three precious little girls, Savannah Leigh, Emma Kate, and Brooklyn Olivia. Jessica is a small business owner with a degree in Broadcast Journalism, and a nerd-like love for political science. She is passionate about writing, marketing, social media management, and this wonderfully beautiful mess we call parenthood.