Baked chicken Alfredo pasta with mozzarella

Tip: tap a step to mark it as done.

1. Preheat the oven to 190°C (375°F).

   Cook the pasta according to the package directions and drain. In a bowl, combine it with the chopped boiled or roasted chicken and Alfredo sauce, tossing gently to coat evenly.

2. Place half the pasta mixture in a baking dish and sprinkle evenly with 1 cup of the mozzarella. Layer the remaining pasta on top, spread it evenly, and sprinkle with the remaining 1/2 cup of mozzarella.

3. Bake for 20–25 minutes, until the cheese melts and begins to turn golden. Serve immediately, sprinkled with Parmesan or parsley to taste.

4. Alfredo sauce

   Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and cook, stirring occasionally, for 1 minute, until softened. Sprinkle in the flour, stir to combine, and cook for another 1 minute, stirring occasionally.

5. Gradually pour in the chicken broth, stirring until smooth. Stir in the milk and cook for another 1 minute, until the sauce thickens. Add the Parmesan, salt, and pepper and cook until the cheese melts, then remove the sauce from the heat and let cool.

Tip: Make the Alfredo sauce first, while the pasta cooks. If it thickens too much as it cools, thin it with a tablespoon of broth or milk so it coats the pasta evenly.

This recipe was translated from the Slovak original: Kuracie cestoviny alfredo zapečené s mozzarellou