Chicken Alfredo Bake

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

2 cups penne pasta

1 tablespoon butter

1 clove garlic, minced

1 ½ tablespoons all-purpose flour

½ cup 1% milk

½ cup heavy cream

1 cup freshly grated Parmigiano-Reggiano cheese

1 pinch ground nutmeg

1 cup cubed rotisserie chicken

2 cups penne pasta

1 tablespoon butter

1 clove garlic, minced

1 ½ tablespoons all-purpose flour

½ cup 1% milk

½ cup heavy cream

1 cup freshly grated Parmigiano-Reggiano cheese

1 pinch ground nutmeg

1 cup cubed rotisserie chicken

Instructions

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.

Preheat the oven to 375 degrees F (190 degrees C).

Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.

Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Nutrition

• Calories: 647 kcal
• Lipides Totaux: 23 g
• Lipides Saturés: 13 g
• Lipides Insaturés: 0 g
• Cholestérol: 67 mg
• Sodium: 360 mg
• Glucides Totaux: 88 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 4 g
• Protéines: 25 g