Lunch: Chicken Alfredo Bake

Recipe by Lauren Miyashiro The cheesy cream sauce is to die for.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken Alfredo Bake

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

4 tbsp. butter, plus more for greasing baking dish
2 tbsp. extra-virgin olive oil
3 boneless, skinless chicken breasts
1 tsp. Italian seasoning
kosher salt
Freshly ground black pepper
2 garlic cloves, minced
4 tbsp. flour
3 c. half-and-half
1/2 c. finely grated Parmesan
12 oz. cooked penne pasta
1 c. shredded mozzarella
1/4 c. chopped parsley

Instructions

Preheat oven to 350 degrees F. Butter a large casserole dish and set aside.
Heat olive oil in a large skillet over medium heat. Season both sides of chicken breasts with Italian seasoning, salt, and pepper to taste. Add to pan and cook until the chicken is cooked through, about 4 to 5 minutes per side. Remove chicken and wipe the skillet clean. Let the chicken rest for 5 minutes before slicing crosswise.
Return the skillet to the stove over medium heat. Add butter and garlic and sauté until butter is melted and garlic is fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the half-and-half, whisking constantly. Bring mixture to a simmer and stir in Parmesan. Let simmer until the sauce thickens, about 2 to 3 minutes. Season to taste with salt and pepper.
In a large bowl, combine cooked pasta, chicken, and alfredo sauce. Spread about half of the pasta mixture on the bottom of the casserole dish then sprinkle with half of the mozzarella. Add the remaining pasta mixture and top with more mozzarella. Bake until bubbly and beginning to brown on top, about 20 minutes. Garnish with parsley and serve immediately.

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