4-Ingredient Chicken Alfredo Bake

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish (or use a foil pan for zero cleanup, just like in the photo).

2. Boil the Pasta: Cook your pasta in salted water, but pull it out 2 minutes before the package says it’s “al dente.” It will finish cooking in the oven, and this prevents it from getting mushy.

3. Mix it Up: In your baking dish, toss the drained pasta, the cubed chicken, and the Alfredo sauce. Stir until every piece of pasta is well-coated.

   • Pro-tip: If the sauce seems too thick, splash in 1/4 cup of the pasta water.

4. Top and Bake: Spread the mixture evenly and cover the top with the shredded cheese. Bake for 20–25 minutes until the sauce is bubbly.

5. The Golden Finish: For that specific toasted look in the photo, turn your broiler on high for the last 2 minutes—but watch it closely so it doesn’t burn!

Note: If you happen to have dried parsley or black pepper in the pantry, a quick sprinkle on top before serving makes it look like you spent way more than 5 minutes on it.