Creamy Banana Pepper Chicken Alfredo (Printable)
Shredded chicken and banana peppers in creamy Alfredo with penne and melted mozzarella, baked to golden perfection.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb), cooked and shredded
→ Pasta
02 - 14 ounces penne or rigatoni
→ Vegetables
03 - 1 cup sliced banana peppers (about 3 medium peppers)
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
→ Sauces & Dairy
06 - 2 cups Alfredo sauce
07 - 1 cup whole milk
08 - 1 cup shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
→ Spices & Herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon dried Italian herbs (optional)
13 - 2 tablespoons chopped fresh parsley, for garnish
→ Oils
14 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish lightly with olive oil or non-stick spray.
02 - Boil pasta in a large pot of salted water until just al dente, following package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2 minutes until translucent. Add minced garlic and cook for 1 minute, stirring frequently.
04 - Add sliced banana peppers to the skillet and cook for 2 minutes. Stir in shredded cooked chicken, salt, black pepper, and dried Italian herbs; cook for 2 more minutes until combined.
05 - Pour Alfredo sauce and whole milk into the skillet, stirring to combine. Simmer for 2 minutes until heated through.
06 - Remove skillet from heat. Mix in half of the shredded mozzarella and all of the Parmesan cheese until melted and creamy.
07 - Transfer cooked pasta to a large mixing bowl. Add the creamy chicken mixture, tossing until pasta is thoroughly coated.
08 - Spread the pasta and chicken mixture evenly into the prepared baking dish. Sprinkle the remaining mozzarella cheese over the top.
09 - Bake uncovered for 25 to 30 minutes until the top is golden and the filling is bubbling.
10 - Remove from the oven and allow to cool briefly. Garnish with chopped fresh parsley and serve hot.
# Expert Suggestions:
01 -
- The banana peppers cut through the richness, and that surprise tang is what makes everyone fight for the crispy corner pieces.
- I love how you can prep most of it ahead, toss it together, and still have the kitchen smelling like you put in hours of effort.
02 -
- Once, I forgot to drain the pasta well and ended up with a watery bake—so take a moment and let it dry out before mixing.
- Letting the dish rest before serving lets the sauce set and makes for cleaner, more satisfying slices.
03 -
- Grate your own cheese for better melt and stronger flavor—it makes a surprising difference.
- Don’t be afraid to add a squeeze of lemon over the finished dish for brightness right before serving.