My Recipe Issue #3

BAKED CHICKEN ALFREDO

I found this recipe and It looked easy and tasty to make so I decided to try it and let me say it was a game changer on how I will forever make Chicken Alfredo.

Two things I changed about the recipe and the next time I make it I’ll do it the exact same way I did it but add a bit more chicken.

Ingredients:

4 oz cream cheese ( I used half of an 8oz pkg. )

1 – 16 oz box Penne Pasta

2 – 16 oz Jars of Alfredo Sauce

1 – 8 oz pkg of Shredded Mozzarella Cheese

1 – tsp salt

1 – tsp pepper

1 – tsp garlic powder

1 – tsp dried basil

1 – tsp dried oregano

2 – Tblsp Minced Garlic

1-1-/2 -Cup Heavy Cream ( I used whole milk and it was great.)

1-1-/2- Cup Chicken Broth

1 – Cup Shredded Parmesan Cheese (The recipe called for 2 cups but at the time making this I only had 1 cup and to be honest it would have been too much for me so 1 cup was perfect.)

1 Stick of Salted Butter

1 – 6 oz pkg of fresh baby spinach

3 to 4 chicken breast cooked – (I’ll use 4 next time, I cooked in olive oil and seasoned with salt, pepper, Italian seasoning.)

Instructions:

Preheat Oven to 400. Get a 9×12 baking dish. Put the cream cheese in the middle of the pan. Pour uncooked pasta around the cream cheese. Yes, uncooked. Pour both Jars of alfredo sauce on top of pasta. Sprinkle half of the mozzarella cheese on top of alfredo sauce. Sprinkle Salt, Pepper, Garlic Powder, Dried Basil and Dried Oregano to taste (1 tsp is the unsual). Put 1 Tblsp of Minced Garlic on top at one end and then 1 Tblsp on the other end. Pour the cream and the broth on top of all of that. Sprinkle parmesan cheese on top. Cut the stick of butter into 9 pcs and place each piece spread out on top of the parmesan cheese. Place in oven at 400 for 40 minutes.

Take out and mix together. Add spinach and chicken and mix again. Top with the rest of the Mozzarella and then place on broil for about 4 minutes or until golden brown.