Banana Pepper Chicken Alfredo Bake Recipe
Introduction
The Banana Pepper Chicken Alfredo Bake is a comforting pasta dish that combines creamy Alfredo sauce with tender chicken and tangy banana peppers. This bake brings a delightful balance of rich, cheesy flavors and a subtle spicy kick, perfect for a cozy family dinner or meal prep.
Ingredients
- 3 cups cooked chicken breast, shredded or cubed
- 12 oz penne or rigatoni pasta
- 1 ½ cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup banana peppers, sliced (mild or hot, to taste)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Step 2: Cook the pasta in salted boiling water until al dente. Drain and set aside.
- Step 3: In a large skillet over medium heat, heat olive oil. Sauté the minced garlic for about 1 minute until fragrant.
- Step 4: Add the cooked chicken to the skillet along with Italian seasoning, salt, and pepper. Stir for 2–3 minutes to combine flavors.
- Step 5: Stir in the Alfredo sauce and banana peppers. Let the mixture simmer for 2 minutes.
- Step 6: Add the cooked pasta to the skillet and toss everything together until well coated with the sauce.
- Step 7: Transfer the pasta mixture into the prepared baking dish. Sprinkle evenly with mozzarella and Parmesan cheese on top.
- Step 8: Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
- Step 9: Garnish with fresh chopped parsley before serving.
Tips & Variations
- Use mild or hot banana peppers depending on your spice preference to control the heat level.
- Substitute chicken with turkey or tofu for a different protein option.
- Add vegetables like spinach, mushrooms, or roasted red peppers for extra flavor and nutrients.
- Try using whole wheat pasta for a healthier twist.
- Swap mozzarella and Parmesan for dairy-free cheese to make this dish vegan-friendly.
- If using store-bought Alfredo sauce, consider stirring in extra Parmesan for enhanced flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave with a splash of milk to keep the sauce creamy. This dish can also be frozen for longer storage; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh banana peppers instead of pickled?
Yes, fresh banana peppers can be used, but the dish will be less tangy and may need a splash of vinegar or lemon juice to balance the creamy sauce.
Is it necessary to cook the chicken beforehand?
Using pre-cooked chicken makes the recipe quicker and easier. If using raw chicken, cook it fully before adding to ensure it’s safe to eat.
PrintBanana Pepper Chicken Alfredo Bake Recipe
A comforting and flavorful pasta bake combining shredded chicken, creamy Alfredo sauce, and tangy banana peppers baked to golden perfection with mozzarella and Parmesan cheeses. Perfect for those who love creamy, cheesy dishes with a subtle spicy kick and a vibrant taste contrast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
Protein
- 3 cups cooked chicken breast, shredded or cubed
Pasta
- 12 oz penne or rigatoni pasta
Sauce and Seasonings
- 1 ½ cups Alfredo sauce (store-bought or homemade)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Cheese Topping
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Other
- ½ cup banana peppers, sliced (mild or hot, to taste)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Pasta: Boil the penne or rigatoni in salted water until al dente, meaning slightly firm to the bite. Drain and set aside to combine later with the sauce and chicken.
- Sauté Garlic: In a large skillet over medium heat, warm the olive oil and sauté the minced garlic for about 1 minute until fragrant, releasing its aroma but not browning.
- Cook Chicken Mixture: Add the cooked shredded or cubed chicken to the skillet. Season with Italian seasoning, salt, and pepper. Stir for 2 to 3 minutes to heat through and impart the spices into the chicken.
- Add Sauce and Peppers: Pour in the Alfredo sauce and add the sliced banana peppers. Stir well to combine all ingredients and let simmer gently for 2 minutes to meld the flavors.
- Combine Pasta and Sauce: Add the drained pasta into the skillet, tossing everything together to ensure the pasta is evenly coated with the creamy Alfredo-pepper-chicken mixture.
- Assemble Bake: Transfer the pasta mixture to the prepared baking dish. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top to create a flavorful, melty crust.
- Bake: Place the dish in the preheated oven and bake uncovered for 20 to 25 minutes or until the cheese is bubbly and golden brown on top.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley for brightness and color before serving hot.
Notes
- For a spicier version, use hot banana peppers instead of mild.
- Can substitute chicken with turkey or tofu for alternative protein options.
- Add vegetables like spinach or mushrooms for added nutrition and flavor.
- Use light Alfredo sauce or whole wheat pasta for a healthier twist.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage; reheat in the oven or on stovetop with a splash of milk for best results.
- Pair with a crisp green salad and garlic bread for a complete meal.
Keywords: Banana Pepper Chicken Bake, Alfredo Pasta Bake, Cheesy Chicken Bake, Comfort Food, Creamy Pasta Bake
