This post is sponsored by BabbleBoxx.com on behalf of Bertolli®
Life is busy but family dinners are important! That’s why I’m bringing back Sunday Supper with this Chicken Alfredo Bake from Bertolli. Mom will love this easy dinner recipe because it’s simple to make but the entire family will love it because it’s so good!
I feel like we’re always on the go! Between summer camp (or after school activities during the year), running errands and meeting up for play dates, life gets hectic. That’s why I feel like it’s so important to find balance. We need a time where we can sit and enjoy each other’s company without electronics or other distractions. That’s why I’m bringing back Sunday Supper and Bertolli makes it easy for me with their new Bertolli Sunday Supper Calendar!
Bertolli Sunday Supper Calendar
With their Bertolli Sunday Supper Calendar, you’ll get weekly calendar reminders with tasty recipes, crafts and even tips and tricks for cooking your favorite meals. All you do is sign up and they’ll deliver inspiration right to your calendar.
Now I don’t have to stress about what to make for Sunday Supper…I can go straight to my calendar. I’ve already peeked ahead and there are celebrity chefs, paninis for National Panini Day and lots more. Bertolli shares something new every week so that I can just focus on having a night of family fun and relaxation!
It also gave me the chance to try this Chicken Alfredo Bake using the new Bertolli® Creamy Alfredo with Cauliflower and Milk Sauce. What I like about this new sauce is that it tastes just as good as other Bertolli sauces but has half the fat and calories. This lighter version takes cauliflower, fresh milk and aged parmesan and combines them to make a lighter version of their traditional Alfredo sauce. Cooked lightly in olive oil, just like it’s done in Tuscany, this sauce has a fresh flavor that you can taste in every bite!
Chicken Alfredo Bake
I’m all about letting Bertolli simplify my life so I tried their recipe for Baked Chicken Alfredo Pennoni & Cheese. It’s so easy to make and the sauce tasted cream and totally delish! Plus, knowing that it had fewer calories than my usual sauce made it taste even better!
Start by cooking the pasta and while you’re waiting for it to finish, mix the ricotta, mozzarella, basil, egg and pepper.
Combine the cooked pasta with Bertolli Creamy Alfredo with Cauliflower and Milk Sauce.
Add ricotta mixture and chicken and mix together. The only thing I changed was that the recipe didn’t actually call for chicken. I added that on my own.
Pour the chicken alfredo into a baking dish. Top with mozzarella, breadcrumbs and grated Parmesan cheese.
Cover with foil and bake at 350° for 30 minutes, removing foil for the last five minutes. I put mine under the broiler for the last two minutes to give it a finished, golden look.
Even though this new Bertolli sauce has half the fat and calories of traditional Alfredo sauce, you’d never know by tasting it. It’s really good!
The best part is that this makes so many servings, you’ll have enough of this chicken alfredo bake for Monday supper too. The family gets a delicious dinner and mom gets even more time to relax…it’s a win/win!
Don’t forget to sign up for the Bertolli Sunday Supper Calendar to get more awesome recipes like this one. This chicken alfredo made dinner so easy that I was able to relax and enjoy a little family time.
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup fresh basil leaves
- 1 egg slightly beaten
- 1/8 teaspoon ground black pepper
- 1 jar Bertolli Creamy Alfredo with Cauliflower and Milk
- 2 boneless chicken breasts, cooked & cubed
- 2 tablespoons Italian seasoned dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- Heat oven to 350F.
- Combine ricotta, 1 1/2 cups mozzarella, basil, egg & pepper in bowl.
- Combine hot pasta and sauce in a separate, larger bowl.
- Stir in ricotta mixture, then spoon into baking dish.
- Sprinkle with remaining mozzarella, bread crumbs and Parmesan cheese, then cover with foil.
- Bake 30 minutes, removing foil for the last 5 minutes or until bread crumbs are golden brown and cheese is melted.
The Bertolli recipe called for an 11×7 baking dish but I used a 9×13 glass baking dish and it worked too.
Serving Size: 1
Amount Per Serving:
Calories: 252 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 85mg Sodium: 362mg Carbohydrates: 11g Fiber: 2g Sugar: 2g Protein: 23g
Frequently Asked Questions:
How To Cook Chicken For Chicken Alfredo
Take two chicken breasts and cut into chunks. Season with salt, pepper and Italian seasoning, then saute in olive oil until completely cooked.
How To Make This Chicken Alfredo Bake Ahead Of Time
It’s easy to make chicken alfredo ahead of time so that you can just pop it in the oven when you’re ready. Either the night before or morning of, do all the steps until you reach the toppings. Save the mozzarella, bread crumbs and parmesan until you’re ready to bake. Cover the baking pan with foil and refrigerate until ready. Add topping and bake according to the instructions.
How To Reheat Chicken Alfredo
Most of the time we just reheat ours in the microwave. However, if you don’t mind waiting, it tastes even better when reheated in the oven. Just bake for about 10 minutes or until the center is hot. You can even throw a little more cheese on top if you have it.
What To Serve With Chicken Alfredo
Chicken alfredo tastes best when served with salad and a couple slices of crusty bread.
Can You Freeze Chicken Alfredo
Yes, we have frozen it and reheats nicely. Just be sure it’s well sealed to avoid freezer burn. Pull it out of the freezer and let it defrost in the refrigerator. When ready to eat, reheat it in the oven for approximately 10 minutes at 350°.
Don’t forget to sign up for the Bertolli Sunday Supper Calendar to get more easy recipes, cooking tips and even DIY crafts.