Baked Chicken Alfredo

My favourite pasta dish, but baked (which is code for you can prep in advance and just bung it in when ready).

Ingredients

Parmesan Chicken:

• Chicken thighs, chopped

• 1 tbsp olive oil

• 1 tbsp grated Parmesan

• 1/2 tsp italian seasoning 

• 1/2 tsp red pepper flakes

• 1/2 tsp salt

• 1/2 tsp black pepper
  

Buttered Breadcrumbs:

• 2 tbsp butter 

• 1/2 cup panko breadcrumbs 

• 1/4 tsp italian seasoning 

• 1/4 tsp garlic powder 

• 1/4 tsp salt 

• 1/4 tsp black pepper 

Alfredo Sauce/Pasta Bake:

• 4 tbsp butter

• 4 cloves garlic, minced

• 2 cups double cream

• 2 cups grated cheese (any type)

• 1/4 tsp italian seasoning 

• 1/4 tsp garlic powder 

• 1/4 tsp salt

• 1/4 tsp black pepper 

• 300g pasta, uncooked 

• 1 cup frozen peas

Method

Buttered Breadcrumbs

1. Melt the butter in a pan over medium heat then stir in the dry ingredients.

2. Toast the breadcrumbs until the butter is absorbed and the breadcrumbs are toasted (about 5 mins). Set aside to cool.

Parmesan Chicken

1. Coat the chicken with the oil and season with the Parmesan, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.

2. Cook in the air fryer at 180C for 20 minutes OR cook in a skillet until the chicken is evenly browned on all sides (about 5 mins).

3. Remove and set aside.

Alfredo Sauce

1. Melt the butter over medium heat, add the minced garlic and sauté until fragrant (about 2 mins).

2. Whisk in the cream, Italian seasoning, garlic powder, salt and black pepper and let it come up to a boil, stirring occasionally (about 5 mins).

3. Turn the heat down to low and add 1.5 cups of grated cheese a handful at a time, until the cheese is fully melted.

Assemble

1. Preheat the oven to 190C.

2. Cook the pasta until just tender.

3. Mix together the chicken, pasta, peas and alfredo sauce in an oven proof dish.

4. Top with the remaining grated cheese and the toasted breadcrumbs.

5. Bake until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 mins).