When it comes to Mediterranean comfort food, pasta reigns supreme, and baked chicken Alfredo is perfect on a cold winter’s day. Of course, we like to play with our food, so we’ve and added our own Trazza twist!


Penne Pasta
Cooked Chicken – Shredded or Cubed
1 ½ Cups Shredded Italian Cheese Blend
1 Tbsp Olive Oil
4 Garlic Cloves - Minced
3 Tbsp All Purpose Flour
1 Cup Chicken Broth
Low-Fat Milk
¾ Cup Parmesan Cheese
½ Tsp Salt
¼ Tsp Pepper
Trazza Sun-Dried Tomato Basil Hummus
Cherry Tomatoes (optional)


  1. Preheat oven to 375o
  2. Cook the pasta according to package instructions.
  3. While the pasta is cooking, prepare the Alfredo sauce.
  4. Sauté garlic in olive oil until soft
  5. Add flour to thicken, and stir in chicken broth and milk. Bring to a simmer.
  6. Stir in Parmesan and season with salt and pepper.
  7. Drain cooked pasta, return to pan and stir in the Alfredo sauce, chicken, and Trazza Sun-Dried Tomato Basil Hummus mixing until fully combined.
  8. Add 1 cup shredded Italian cheese and mix together.
  9. Spread the pasta mixture into an oven-proof baking dish and top with remaining ½ cup Italian cheese.
  10. Bake uncovered for approximately 20 minutes, or until cheese is melted and beginning to brown.
  11. Remove from oven and top with halved cherry tomatoes (optional).
  12. Serve warm and enjoy!

Original recipe from Gimme Some Oven.