No tricks here, this Wicked Chicken Bake will be a huge hit! There’s nothing scary about the bouncy pasta noodles mixed with the creamy Alfredo sauce and golden-brown chicken… well, the slight taste of spice might be frightening to some, but we think it’s a positively delicious touch! So, gather your crew around and show them there’s nothing to be afraid of! This Wicked Chicken Bake is just scarily fantastic!
Ingredients
- 8 ounces pasta, such as penne or farfalle
- 1 tablespoon vegetable oil
- 4 chicken breasts, boneless and skinless
- 1 (15-ounce) jar Alfredo sauce
- 1 (4-ounce) can mild green chiles, drained
- 1/2 red bell pepper, diced, 2 tablespoons reserved for garnish
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- parsley, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 7×12-inch baking dish with cooking spray.
Step 3 –In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
Step 4 –Drain the pasta and place it in a large bowl.
Step 5 –While the pasta is cooking, in a 10-inch skillet over medium-high heat, add the oil and the chicken and cook until browned on both sides, about 5 minutes.
Step 6 –Add the Alfredo sauce, the chiles, 1/2 of the bell pepper, the pepper flakes, and the salt to the pasta and toss to coat.
Step 7 –Pour the pasta mixture into the prepared baking dish, nestling the chicken breasts into the bake.
Step 8 –Spoon some of the sauce mixture over the chicken breasts and sprinkle with the remaining 2 tablespoons of the bell peppers.
Step 9 –Bake the pasta-chicken mixture until the meat reaches an internal temperature of 165 degrees F, about 30-45 minutes.
Step 10 –Serve the chicken bake garnished with the parsley.
