Creamy Banana Pepper Chicken Alfredo Bake You'll Crave

A comforting Banana Pepper Chicken Alfredo Bake that blends tender chicken, zesty banana peppers, and rich Alfredo sauce for a delightful dinner.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

10 oz Penne or Rigatoni These tubular shapes hold creamy sauces beautifully.
2 cups Cooked Chicken Feel free to use turkey or tofu.

For the Sauce

2 cups Alfredo Sauce A rich, creamy base.

For the Vegetables

1 cup Banana Peppers Choose hot or mild depending on your taste.

For the Topping

1 cup Mozzarella Cheese Use dairy-free mozzarella for a vegan twist.
0.5 cup Parmesan Cheese Consider nutritional yeast for a vegan alternative.

Equipment

Baking Dish
Large Pot
Mixing Bowl
colander

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil and cook your penne or rigatoni until al dente, about 8-10 minutes. Drain and set aside.
In a large mixing bowl, combine the drained pasta with shredded cooked chicken, sliced banana peppers, and Alfredo sauce. Fold everything together.
Transfer the pasta mixture into a greased baking dish, spreading it evenly. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is bubbling and golden brown.
Once baked, remove from the oven and let cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

For best results, use pre-cooked chicken and avoid overbaking to maintain moisture.

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