Best Chicken And Kale Alfredo Bake Recipes

DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE

Dump and Bake Chicken Alfredo Pasta Casserole image

You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole. You don't even have to boil the pasta!

Provided by Blair Lonergan

Categories Dinner

Time 48m

Number Of Ingredients 7

Ingredients

1 (16 ounce) package uncooked rotini pasta
22 oz jar Alfredo sauce (about 1 very large 22-ounce jar or 1 ½ 15-ounce jars) ((approximately 2 ½ cups total))
3 cups chicken stock
2 cups diced rotisserie chicken ((or other diced cooked chicken))
2 teaspoons minced garlic
2 cups shredded mozzarella ((or Italian blend cheese))
Optional: Parmesan cheese and fresh chopped herbs ((such as basil, oregano, and parsley for garnish))

Steps:

Preheat oven to 425°F (220°C).
In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 440 kcal, Carbohydrate 46 g, Protein 17 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1026 mg, Fiber 2 g, Sugar 3 g

PENNE ALFREDO WITH KALE

Penne Alfredo with Kale image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Kosher salt
1 pound penne
2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, stemmed and sliced into 1/2-inch-thick ribbons
2 cups heavy cream
3/4 cup grated parmesan cheese
Freshly ground pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid evaporates, 2 to 3 minutes; remove to a bowl. Add the heavy cream and 1/2 teaspoon salt to the pot. Bring to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Add the pasta, reserved cooking water and parmesan to the sauce and stir until creamy. Season with salt and pepper and stir in the kale. Divide among bowls and season with pepper.