Baked Chicken-Bacon Alfredo (ourbestbites)

By shelliec

Ingredients

• Alfredo Sauce:
• 2 C. Milk
• 4 oz. Cream Cheese
• 2 T. Flour
• 1 t. Salt
• 1 T. Butter
• 3 Garlic Cloves
• 1 C. Grated Parmesan Cheese
• Pasta:
• 8 oz. penne or bowtie pasta
• 2 chicken breasts, grilled and chopped (or 2 Cans Chicken)
• 6 oz. (1/2 package) cooked bacon, chopped
• 1 14-oz. jar marinated artichoke hearts, drained and chopped
• 1 bunch chopped green onions
• 1 c. shredded mozzarella cheese, divided
• Salt and pepper, to taste

Details

Servings 6

Preparation

Step 1

Alfredo Sauce:
Toss the milk, cream cheese, flour, and salt in a blender & process until smooth and set aside.

In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.

Prepare pasta according to package directions, drain and add to the alfredo sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to a greased 9x13 baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and BAKE 350° for 20 minutes or until heated through and cheese is bubbly.

Serve with a green salad and breadsticks or a loaf of garlic bread made with Garlic Bread Seasoning.