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Banana Pepper Chicken Alfredo Bake Recipe

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★★★★★

4.8 from 51 reviews

Banana Pepper Chicken Alfredo Bake is a creamy, comforting pasta casserole featuring tender shredded chicken, tangy banana peppers, and rich Alfredo sauce baked to golden perfection under a blend of mozzarella and Parmesan cheeses. This dish expertly balances savory flavors with a subtle spicy kick, making it an ideal choice for family dinners and gatherings that crave a satisfying yet flavorful meal.

Ingredients

Scale

Protein and Pasta

  • 3 cups cooked chicken breast, shredded or cubed
  • 12 oz penne or rigatoni pasta

Sauce and Seasoning

  • 1 ½ cups Alfredo sauce (store-bought or homemade)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste

Cheeses and Toppings

  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ cup banana peppers, sliced (mild or hot, to taste)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Baking Dish and Oven. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
  2. Cook the Pasta. Boil the penne or rigatoni pasta in salted water until al dente, typically about 10-12 minutes depending on the pasta brand. Drain and set aside to avoid overcooking in the oven.
  3. Sauté Aromatics and Chicken. In a large skillet over medium heat, warm the olive oil and sauté the minced garlic for about 1 minute until fragrant but not browned. Add the cooked chicken breast along with Italian seasoning, salt, and pepper; stir and cook for 2–3 minutes to blend flavors.
  4. Add Sauce and Banana Peppers. Pour in the Alfredo sauce and add the sliced banana peppers to the skillet, stirring to combine everything evenly. Allow the mixture to simmer gently for 2 minutes to meld the flavors.
  5. Combine Pasta with Sauce Mixture. Add the cooked pasta into the skillet with the chicken and sauce, tossing thoroughly to coat the pasta well with the creamy sauce and evenly distribute banana peppers.
  6. Assemble and Top the Bake. Transfer the pasta mixture into the pre-greased baking dish, spreading it out evenly. Sprinkle shredded mozzarella and grated Parmesan cheese on top to create a cheesy crust.
  7. Bake the Dish. Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes or until the cheese is bubbly and golden brown, and the sauce is heated through.
  8. Garnish and Serve. Remove the bake from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving to add a fresh herbal note and vibrant color.

Notes

  • You can use mild or hot banana peppers depending on your heat preference.
  • Substitute the chicken with turkey or tofu to vary the protein source.
  • For a lighter version, use whole wheat pasta and a low-fat Alfredo sauce.
  • Leftovers keep well in the fridge for up to four days and freeze well for longer storage.
  • Reheat leftovers in the oven or on the stovetop with a splash of milk or broth to maintain creaminess.
  • Adding vegetables like spinach, mushrooms, or roasted red peppers can increase nutrient content and add texture.
  • Dairy-free or reduced-fat cheese alternatives can be used for dietary adjustments without sacrificing too much flavor.
  • Pair with a crisp green salad and garlic bread for a complete Italian-style meal.

Keywords: banana pepper chicken, Alfredo bake, creamy pasta casserole, baked pasta dish, Italian comfort food, cheesy chicken bake, penne Alfredo, rigatoni bake

Find it online: https://cheframi.com/banana-pepper-chicken-alfredo-bake-recipe/