Chicken Alfredo Bake

Name: Chicken Alfredo Bake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 Lb Penne Or Rigatoni; 4 Lb Boneless Chicken Breasts Or Thighs; 8 Tbsp Unsalted Butter; 8 cloves Garlic Cloves, Minced; 4 Cups Heavy Cream; 12 Oz Grated Parmesan; 16 Oz Mozzarella, Shredded; 3 Tbsp Olive Oil; 2 Tbsp Kosher Salt; 1 Tbsp Black Pepper; 0.5 Cup Fresh Parsley, Chopped

Creamy tray bake for seconds

Prep: 25 min
Cook: 70 min
Serves 8
Difficulty: hard

Creamy tray bake for seconds. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for big-appetite nights — one line, real portions, no drama at the stove.

1400Cal

90gProtein

73gCarbs

82gFat

Ingredients

2 Lb Penne Or Rigatoni
4 Lb Boneless Chicken Breasts Or Thighs
8 Tbsp Unsalted Butter
8 cloves Garlic Cloves, Minced
4 Cups Heavy Cream
12 Oz Grated Parmesan
16 Oz Mozzarella, Shredded
3 Tbsp Olive Oil
2 Tbsp Kosher Salt
1 Tbsp Black Pepper
0.5 Cup Fresh Parsley, Chopped

Instructions

Season and sear chicken: Pat chicken dry; season with salt and pepper. Sear in olive oil until golden and 160°F; rest and slice or cube.
Par-cook pasta: Boil penne in well-salted water 2 minutes shy of al dente — it finishes in the oven. Drain thoroughly and spread on sheet pans so it does not clump before saucing.
Make alfredo sauce: Melt butter; cook garlic 30 seconds. Add cream and simmer; whisk in parmesan until silky. No crushed tomatoes — this is alfredo.
Combine and pan up: Toss pasta and chicken with alfredo. Transfer to buttered hotel pans; top with mozzarella.
Bake until bubbling: Bake at 375°F 20–25 minutes until cheese browns at edges.
Serve Chicken Alfredo Bake: Rest 5 minutes; scoop portions with a spatula. Finish with parsley.

Tonight's spread

Plate Chicken Alfredo Bake with sides in separate pans so the crew can mix portions.
Serve family-style from two full-size trays — never let the line run dry on a busy night.
Put starch and protein on separate trays so vegetarians can load up on sides.
Line up Chicken Alfredo Bake on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Firefighters eat heavy after rough nights — double the protein if the hall had a busy shift.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).
Any short pasta shape works — penne, rigatoni, or spaghetti.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Add a splash of stock or water when reheating — thick sauces tighten in the fridge.

8-quart stock pot
Large sheet trays
Instant-read thermometer
Aluminum foil