Baked Alfredo Pasta Food

EASY ALFREDO BAKE

Steps:

• Preheat the oven to 450 degrees. Lightly grease a large baking dish.
• Cook the linguine according to package directions. Drain and set aside.
• Meanwhile, in a large saute pan, melt the butter. Add the garlic and cook until fragrant, 1-2 minutes. Whisk in the flour until smooth.
• Gradually whisk in the chicken broth and milk, stirring until smooth. Cook and stir for about 5 minutes, or until sauce has thickened. Reduce heat and add half of the mozzarella and Parmesan cheeses. Season with herbs de Provence, nutmeg, salt and pepper, to taste.
• Combine the sauce with the cooked linguine and toss to coat well. Transfer the pasta to the prepared baking dish. Sprinkle with the remaining cheeses.
• Bake for 15-20 minutes or until bubbly and golden brown. Let stand 5-10 minutes before serving. Sprinkle with fresh parsley for garnish.

BAKED CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Melt butter in a large saucepan over medium-high heat. Add minced garlic; saute until golden, about 30 seconds. Stir in cream cheese until smooth. Add milk; stir until there are no lumps. Lower heat to medium. Add 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Remove from heat.
• Heat olive oil in a large skillet over low heat. Season chicken with 1/2 teaspoon salt and garlic powder on both sides. Cook chicken breasts until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cut chicken into 1/2-inch cubes.
• Preheat oven to 375 degrees F (190 degrees C).
• Butter bottom and sides of a 9x13-inch casserole dish. Cover bottom with a layer of pasta. Place half of the chicken cubes on top. Pour 1/2 of the sauce over the chicken. Repeat layering pasta, chicken, and sauce. Sprinkle top with remaining Parmesan cheese. Cover with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 15 minutes. Remove aluminum foil and bake until cheese is golden, about 5 minutes more.

THE BEST BAKED ALFREDO SPAGHETTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until halfway cooked through, about 6 minutes. Drain.
• Stir provolone cheese blend, 1 jar Alfredo sauce, drained spaghetti, ricotta cheese, Parmesan cheese, and eggs together in a bowl. Pour into prepared baking dish. Cover the dish with aluminum foil.
• Bake in the preheated oven until hot and bubbling, 60 to 75 minutes. Remove foil from baking dish and top spaghetti with remaining Alfredo sauce.
• Stir marinara sauce and meatballs together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until meatballs are heated through, 15 to 25 minutes. Spoon meatballs and marinara over baked spaghetti.