Recipe
Cheesy Chicken Alfredo Bake
A bubbling Italian-inspired pasta bake with tender chicken, creamy mushroom sauce, Parmesan and a crisp breadcrumb topping, designed for a comforting family supper with leftovers to spare.
Ingredients
Method
20 mins prep25 mins cook45 mins total
Heat the oven to 180°C fan 160°C. Cook the fusilli in salted water until just al dente, then drain well.
Warm the cream of mushroom soup and milk in a saucepan over medium heat. Stir in the Parmesan, garlic powder and black pepper until smooth and steaming.
Fold the shredded cooked chicken into the sauce, then add the drained fusilli and mix until every piece is coated.
Tip the mixture into a baking dish and spread it level. Scatter the breadcrumbs over the surface.
Bake for 20–25 minutes, until the sauce is bubbling and the crumbs are golden. Rest for 5 minutes before serving.
Notes
Use leftover roast chicken when convenient. A crisp green salad or steamed broccoli makes a fresh accompaniment.
About this recipe
This Cheesy Chicken Alfredo Bake brings together tender chicken, fusilli and a creamy mushroom sauce in one generous, oven-finished dish. Parmesan gives the sauce a savoury edge, while the breadcrumb topping adds a welcome contrast to the soft pasta beneath.
The sauce is warmed gently before it is folded through the pasta, so the bake stays moist rather than heavy. A short spell in a hot oven brings everything together and leaves the top golden; let it stand briefly before spooning it out. It is a useful way to turn cooked chicken into a substantial meal that can be prepared ahead and reheated gently.
