The Scoop
A cheesy alfredo bake enriched a first meet-the-family dinner.
The first meet-the-family dinner is always a daunting event. Mine happened when I was a nervous college sophomore, bringing my partner home to meet the folks over a long weekend. My mom, an aficionado of all things pasta, decided to serve up a dish that had been a family favorite—comfort wrapped in a bubbling cheesy embrace, crowned with fresh parsley from our garden. The scent of garlic mingling with sizzling chicken was always something that made our house feel like home.
I stood by the kitchen counter, twiddling a whisk and offering to help, though Mom ran the show with effortless finesse. She shared a chef’s secret: let the chicken rest before slicing. It ensures tenderness, she whispered, handing me a wooden spoon to stir the simmering half-and-half with parmesan. These little tricks and the rich, creamy sauce were like magic spells. When we finally slid the pasta into the oven, the anticipation built as the mozzarella turned golden.
Over a casual dinner that belied my earlier nerves, conversation flowed easily, facilitated, perhaps, by the comfort of whipping up something familiar yet impressive. It turns out that an alfredo bake steeped in nostalgia can bridge generations, filling the room with laughter and stories. That evening, a quirky, delicious pasta dish helped me realize that family isn’t just about shared blood, but shared meals and the warmth they bring.
Ingredients
- 1 pound penne pasta
- 4 tablespoons butter, plus more for greasing the baking dish
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken breasts, boneless and skinless
- 1 teaspoon Italian seasoning
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 tablespoon garlic powder
- 4 tablespoons all-purpose flour
- 3 cups half-and-half
- 1/2 cup parmesan, freshly grated
- 1 cup mozzarella, shredded and divided
- 1/4 cup parsley, freshly chopped
Directions
- Cook the pasta to al dente according to the package directions.
- Drain the water from the pot and set it aside.
- Preheat the oven to 350 degrees F.
- Butter a 9x13-inch baking dish.
- Heat the oil in a large skillet over medium heat.
- Season both sides of the chicken with the Italian seasoning, the salt, and the pepper.
- Add the seasoned chicken to the skillet and cook until the internal temperature of the thickest part reads 145 degrees F, about 8 minutes per side.
- Transfer the cooked chicken to a paper towel-lined plate.
- Carefully wipe the skillet clean of grease.
- Let the cooked chicken rest for 5 minutes, then slice crosswise.
- Return the skillet over medium heat and melt the butter.
- Add the garlic and the garlic powder to the melted butter and cook until the garlic is fragrant, about 30 seconds.
- Whisk the flour into the butter mixture and cook until bubbling and golden, about 1 minute.
- Gradually pour the half-and-half into the butter mixture, whisking constantly.
- Bring the sauce mixture to a simmer and stir in the parmesan.
- Let the sauce simmer until it thickens, about 1 minute, then season with the salt and the pepper.
- Transfer the sauce away from the heat.
- In a large bowl, combine the cooked pasta, the cooked chicken, and the alfredo sauce.
- Spread 1/2 of the pasta mixture on the bottom of the prepared baking dish.
- Sprinkle the pasta mixture with 1/2 of the mozzarella.
- Repeat the layers starting with the pasta mixture.
- Bake, uncovered, until the cheese is melty and bubbly, about 15 minutes.
- Slice, garnish with the parsley, and serve.
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