A semi-homemade quick weeknight dinner option! This alfredo chicken pasta bake uses pantry basics for a crowd pleasing favorite.
Cut the chicken into bite size pieces, brown with the prosciutto in a 12 inch pan, about 4-5 minutes. If desired, add 1 clove of garlic, minced.
While browning the meats, boil water and cook the pasta according to the directions. If baking, cook for al dente pasta.
When I am mixing the pasta together to eat right away I put the frozen peas and carrots into the pasta for the last 3 minutes of cooking. If I am baking the pasta, I simply mix in the veggies frozen. They'll cook as the pasta browns.
When baking, I mix everything together in a baking dish and then sprinkle mozzarella on top. Bake at 350° until browned, approximately 30 minutes.
Because this is cooking at home and not in a factory, there might be some variation between how I prepare this recipe and what you create at home. As such, all nutritional information are estimates and may vary. If you like this recipe or find it useful, you can rate it by clicking on the stars above. A 4 or 5 rating would be greatly appreciated!