30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chicken Alfredo Bake
An indulgent and luxurious chicken Alfredo bake featuring succulent lobster meat and the earthy aroma of truffle oil. This version is perfect for a special occasion.
Total Time
80
Yield
6
Calories
900 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
9x13 inch baking dish, Large saucepan, Large bowl, Oven •
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Instructions
Preheat oven to 375°F (190°C).
Marinate Chicken with Olive oil, Lemon zest, salt, and white pepper for 30 minutes.
Bake Chicken for 20-25 minutes, or until cooked through. Let cool and shred or dice.
Cook Pasta according to package directions. Drain and set aside.
In a large saucepan, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White wine and reduce by half. Pour in Heavy cream and bring to a simmer. Reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in Parmigiano-Reggiano cheese and Nutmeg until melted and smooth. Season with Sea salt and White pepper to taste. Stir in Truffle oil. This is your Sauce.
Gently fold in Lobster meat into the Sauce.
Combine cooked Pasta, shredded Chicken, and Sauce in a large bowl. Mix well.
Pour the mixture into a greased 9x13 inch baking dish.
Bake for 15-20 minutes, or until bubbly and golden brown.
