Million Dollar Chicken Alfredo Bake is already worth all the money for the rich, creamy, and homemade alfredo sauce that enchants everything with amazing flavor. But that's not the end of its delicious opulence! A wealth of pasta and affluence of shredded chicken only hint at the full richness of this luxurious dish. Million Dollar Chicken Alfredo Bake is layered with a treasure of melty cheese and tangy sour cream for an even greater depth of flavor. The Million Dollar Chicken Alfredo Bake is abundant in its taste and in the joy it inspires. If that's not worth a million bucks, we don't know what is!
Ingredients• 1 pound cellentani, ziti, or penne pasta • 5 tablespoons unsalted butter • 6 garlic cloves, plus more to taste, minced • 1/3 cup all-purpose flour • 2 cups low-sodium chicken broth • 3 cups half-and-half • 1 teaspoon onion powder • 1 teaspoon dried parsley • 1 teaspoon dried basil • 1 teaspoon salt • 1/2 teaspoon dried thyme • 1/2 teaspoon pepper • 1/2 teaspoon chicken bouillon • 1/2 teaspoon red pepper flakes • 2 cups parmesan cheese, freshly grated • 2 cups rotisserie chicken, shredded • 6 slices provolone cheese, plus more to taste • 1 cup sour cream • 1 cup mozzarella cheese, freshly grated
Cook the pasta to al dente according to the package directions.
Drain the pasta and rinse it with cold water.
Preheat the oven to 350 degrees F.
Lightly grease a 9x13-inch baking dish.
Melt the butter in a large skillet over medium heat.
Whisk in the garlic and flour.
Cook, constantly stirring, until the garlic is aromatic and the raw flour smell disappears, for about 2 minutes.
Reduce the heat to low.
Gradually whisk in the half-and-half, chicken broth, onion powder, parsley, basil, salt, thyme, pepper, chicken bouillon, and red pepper flakes.
Bring the mixture to a boil while whisking constantly to prevent it from burning.
Increase the heat to medium.
Simmer the mixture until it thickens, about 5-10 minutes. Make sure it doesn't become too thick.
Remove the skillet from the heat.
Whisk in the parmesan until melted and incorporated.
Stir in the chicken and the pasta, tossing until everything is evenly coated in the sauce.
Pour 1/2 of the pasta mixture into the prepared baking dish, spreading it into an even layer.
Layer the pasta with provolone.
Spread the sour cream in an even layer over the provolone.
Pour the remaining pasta over the sour cream and spread it into an even layer.
Sprinkle the mozzarella cheese over the top.
Bake uncovered until bubbly and the provolone is melted, for about 25-30 minutes.
Let the bake cool for 5-10 minutes.