Description
This Chicken Alfredo Bake combines tender chicken, broccoli, and al dente pasta in a creamy homemade Alfredo sauce, topped with melted mozzarella and an optional crunchy cracker topping. It's a comforting, hearty casserole perfect for a family dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 2 cups broccoli florets
- 1 large chicken breast (or 2 cups cooked/diced chicken)
- Salt and pepper, to taste
- 3 tablespoons olive oil
- ¾ lb medium pasta shells (can substitute any kind of pasta)
- 2 cups shredded mozzarella cheese
Alfredo Sauce
- 7 tablespoons salted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3.5 cups half and half
- ¾ cup shredded Parmesan cheese
- ½ cup shredded Romano cheese
Topping (Optional)
- ½ cup crushed Ritz crackers
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook the chicken: Butterfly the chicken breast and slice it into two thinner pieces. Pat dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden brown. Remove from heat and let rest for 5-10 minutes before dicing into bite-sized pieces.
- Cook the pasta and broccoli: Bring 4-6 quarts of water to a boil with ½ tablespoon salt. Add the pasta shells and cook until al dente, about 8 minutes. Add the broccoli florets during the last 4 minutes of cooking. Drain both pasta and broccoli and set aside.
- Prepare the Alfredo sauce: In a large skillet over medium heat, melt the salted butter. Add the minced garlic and sauté for 1 minute. Whisk in the flour and cook for an additional minute. Gradually pour in the half and half, stirring constantly until the mixture reaches a gentle simmer. Reduce heat to low and stir for 1-2 minutes until slightly thickened. Slowly add the Parmesan and Romano cheeses while whisking until fully combined. Remove from heat.
- Assemble the casserole: Add the cooked pasta to the Alfredo sauce and mix well. Incorporate the diced chicken and steamed broccoli, stirring to combine evenly. Transfer everything to a lightly greased 9 x 13-inch casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake the casserole: Bake uncovered at 350 degrees Fahrenheit for 10 minutes or until the cheese is melted and bubbly. If desired, sprinkle the crushed Ritz crackers on top and bake for an additional 5 minutes to create a crispy topping.
- Rest before serving: Let the casserole sit for 5-10 minutes before serving to allow the pasta to absorb the sauce and to cool slightly for a perfect creamy texture.
Notes
- Frozen broccoli can be used as a substitute; just thaw and pat dry before adding to the casserole.
- If Romano cheese is unavailable, you can use all Parmesan cheese.
- The sauce is designed to cover a full pound of pasta to ensure the casserole is saucy and not dry, which is especially important for leftovers.
- Resting the casserole after baking helps the flavors meld and prevents it from being too hot to serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
