Chicken Alfredo Bake with Garlic Bread & Salad
Rich, cheesy, feeds a crowd.
$25.65 total
Ingredients & Cost Breakdown
| 2.5 lb chicken breast, cubed | $6.88 |
| 1 lb penne pasta | $1.24 |
| 1/2 cup heavy cream | $1.20 |
| 2 tbsp butter | $0.30 |
| 3/4 cup grated parmesan | $1.35 |
| 1.5 cups shredded mozzarella | $1.48 |
| 2 cloves garlic | $0.65 |
| Garlic bread, side | $2.60 |
| Bagged garden salad, side | $2.75 |
| 1 lb broccoli | $1.80 |
| Mozzarella sticks, appetizer | $3.50 |
| Extra parmesan, topping | $1.90 |
| Total | $25.65 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 2.5 lb chicken breast
- 1 lb penne pasta
- 1/2 cup heavy cream
- 2 tbsp butter
- 3/4 cup grated parmesan
- 1.5 cups shredded mozzarella
- 1 head garlic
- Garlic bread, side
- Bagged garden salad, side
- 1 lb broccoli
- Mozzarella sticks, appetizer
- Extra parmesan, topping
How to Make It
- Cook pasta in salted water until al dente; drain.
- Sear cubed chicken in a large skillet until cooked through, 7–8 minutes; remove.
- In the same pan, melt butter with garlic, add cream and parmesan, and simmer until it thickens into a sauce.
- Toss pasta, chicken, and steamed broccoli with the sauce; transfer to a baking dish, top with mozzarella.
- Broil 3–4 minutes until bubbly and golden; serve with garlic bread, salad, and mozzarella sticks.
No-Time-For-That Tip: Take the sauce off heat before adding the parmesan — it melts smoother off direct heat and won't turn grainy.
Gear for this recipe
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