Banana 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
Scale
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
