Kids

Chicken Alfredo Pasta Cups

Name: Chicken Alfredo Pasta Cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Kids
Ingredients: 2 cups cooked short pasta such as penne or rotini; 1 cup cooked chicken breast, finely chopped; 2 tbsp unsalted butter; 1 clove garlic, minced; 2 tbsp all-purpose flour; 1 cup milk; 1/2 cup heavy cream; 1/2 cup Parmesan cheese, finely grated; 1/2 cup mozzarella cheese, shredded; 1/4 tsp salt; 1/8 tsp black pepper; 1/2 tsp Italian seasoning; as needed nonstick cooking spray; 1 tbsp chopped parsley, optional

Creamy chicken Alfredo is baked in muffin cups so kids get neat, handheld pasta portions with golden tops and a soft, cheesy center. The pasta stays tender, the sauce coats every bite, and each cup holds together well for little hands.

Chicken Alfredo Pasta Cups — Kids — ChefSnap

20 minsPrep

25 minsCook

EasyDifficulty

410 kcal per serving24g protein 33g carbs 18g fat

Watch it made — Chicken Alfredo Pasta Cups

Watch it madeNatashas Kitchen · 5:26

Ingredients

cooked short pasta such as penne or rotini2 cups
cooked chicken breast, finely chopped1 cup
unsalted butter2 tbsp
garlic, minced1 clove
all-purpose flour2 tbsp
milk1 cup
heavy cream1/2 cup
Parmesan cheese, finely grated1/2 cup
mozzarella cheese, shredded1/2 cup
salt1/4 tsp
black pepper1/8 tsp
Italian seasoning1/2 tsp
nonstick cooking sprayas needed
chopped parsley, optional1 tbsp

Method

Preheat the oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with nonstick spray.
Melt the butter in a small saucepan over medium heat, then add the garlic and cook for 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute to make a smooth roux.
Slowly whisk in the milk and heavy cream until the sauce is smooth, then cook for 3 to 4 minutes until slightly thickened.
Stir in the Parmesan, salt, black pepper, and Italian seasoning until the sauce is creamy and melted.
Add the cooked pasta and chopped chicken to the sauce and stir until everything is evenly coated.
Divide the mixture among the muffin cups and top with mozzarella cheese.
Bake for 18 to 20 minutes, until the tops are bubbly and lightly golden.
Let the pasta cups cool in the pan for 5 minutes, then lift out carefully and serve warm, sprinkled with parsley if using.