Baked Penne Alfredo

Baked Penne Alfredo

A classic dish that’s sure to please even the toughest critics. This meal will have your friends and family wondering if you secretly had it delivered from a top restaurant before their arrival. And guess what? It’s super simple to make.

Baked Penne Alfredo

Baked Penne Alfredo

  • Author: Carmen
  • Total Time: 40 Mins
  • Yield: 6 Servings 1x


  • 10 oz. of Penne Pasta
  • 12 oz Whole Baby Bella’s, sliced in halves
  • 4 Tbs Salted Butter
  • 1 Yellow Onion, diced
  • 2 Cloves of Garlic, minced
  • 1 1/2 Cups of Heavy Cream
  • 1 1/2 Cup Grated Parmesan
  • 1 Cup of Shredded Parmesan
  • 1/2 Cup of Chicken Broth
  • Italian Parsley, for garnish
  • Salt (to taste)
  • Pepper (to taste)


  1. In a large frying pan, warm butter and turn heat to med-high. Toss in your onions and sauté them until they begin to sweat; add your mushrooms, and minced garlic, turning the heat down to medium-low.
  2. Once your mushrooms are tender, turn down the heat to a simmer, and add heavy cream, grated parmesan and chicken broth. Carefully stir the combined ingredients. The BEST part of this recipe is: If you find the Alfredo to be too runny, add more parmesan. If you find the Alfredo to be too thick, add more chicken broth.
  3. Let Alfredo sauce simmer on the stovetop, absorbing and marrying all the flavors. While the sauce is simmering, preheat your oven to 350° and begin to boil water for your penne pasta.
  4. Cook your pasta, and aim for al dente since it’ll be baked in the oven.
  5. Once the pasta is done, strain (do not rinse), and add pasta to the Alfredo sauce simmering on the stove. Stir sauce and pasta.
  6. Place penne Alfredo into a large casserole dish, and sprinkle the top with shredded parmesan cheese. Bake for 20-25min.

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