April 19, 2011

Chicken Alfredo Baked Pasta Recipe

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I was looking for a recipe to use up the rest of my Baby Bella Mushrooms(otherwise known as Crimini Mushrooms) and found this recipe from Sandra Lee's semi homemade magazine.  This was an easy recipe using a rotisserie chicken and bottled Alfredo sauce.  It came together quickly and tasted great.  It was a little higher in calories so not a recipe I'll make all the time..but still a recipe that I would make again.

You'll need 2 cans of chicken broth, Spaghetti, Panko bread crumbs, Butter, 8 oz baby Bella mushrooms, Shredded carrot (I have 2 pictured but only used 1), Shredded cooked chicken, 2 bottles Alfredo Sauce, Italian Seasoning, and Grated Parmesan Cheese
Add 1 Quart of water and two cans of chicken broth to pot.  Bring to boil and then ad your spaghetti.  Cook till al dente.  When done cooking reserve 1/2 cup of the liquid.

Add Panko to a pan over medium heat and toast, stirring often.

After they are toasted just set them aside.

Chop up your mushrooms then peel and shred your carrot.  If you have extra carrot make sure to chop it into slices.
Now feed the extra carrot slices to your dog.  He will love you for life.

In the same skillet you toasted the panko add the butter, carrots, and mushrooms and cook over med heat until softened.

Spray your pan and a sheet of Aluminum Foil with non-stick cooking spray

Add cooked veggies to a very large bowl.  My bowl wasn't big enough.

Add Spaghetti, Alfredo sauce, Italian Seasoning, Salt & pepper, and reserved pasta liquid to the bowl.  Mix well.

Because my mixing bowl was too small I had to move the mix into my baking dish and add the chicken there.  Whoops. 

Top baking dish with foil-cooking spray side down.  Bake at 350 for  25 mintues

Mix toasted Panko and Parmesan Cheese.  Then sprinkle on top of your spaghetti mixture.  Bake an additional 5 minutes uncovered.



Chicken Alfredo Baked Pasta
Source: Semi-Homemade Cooking - Sandra Lee

2 Cans chicken broth
1 Quart water
1 package uncooked spaghetti
2 TBSP Panko Bread Crumbs
1 TBSP Butter
1 8oz package of baby Bella mushrooms sliced
1/2 Cup shredded carrot
4 Cups shredded cooked chicken
2 15oz Alfredo Sauce
2 tsp Italian Seasoning
1 tsp Salt
1/2 tsp Black Pepper
1/3 Cup grated Parmesan Cheese

Pre-heat over to 350 degrees

Spray 13x9 pan and a sheet of aluminum foi.

In a large pot bring chicken broth and water to a boil.  Add spaghetti and cook till al dente about 7 minutes.  Reserve 1/2 cup of the cooking liquid.  Drain pasta.

In medium skillet cook panko over medium heat about 4 minutes until lightly toasted, stirring often.  Set aside. Then in the same pan melt the butter and add the carrots and mushrooms.  Saute about 5 minutes until softened.

In very large bowl combine noodles, reserved liquid, mushroom mix, chicken, alfredo sauce, Italian seasoning, and salt & pepper.  Mix well.  Transfer to baking dish and cover with foil, spray side down.  Bake 25 minutes.

In small bowl combine Parmesan cheese and toasted panko.  Uncover the pasta and sprinkle with the cheese mixture.  Bake an additional 5 minutes uncovered.


Approximately 8 servings

Calories 450
Fat 20
Carbs 47
Protein 26

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  1. That looks delicious!! I think we will have to try this very soon~
    Julie Kimble

  2. Totally love the idea of cooking the pasta in broth & the baking part. we've been doing a lot of chicken alfredo lately with low fat ragu and ready-made chick strips. I am all about the short cuts. 9loving your blog by the way! ~Kat from FB) )

  3. LOVE your blog....I've been following a few food blogs they are fun & easy that's exactly what I need all your recipes look tasty & my printer has been printing away! Thanks Jullee! Love them all:)