Description
This Chicken Alfredo Bake is a comforting and creamy casserole combining tender chicken, broccoli, pasta shells, and a rich homemade Alfredo sauce topped with melted mozzarella cheese and an optional crunchy Ritz cracker topping. Perfect for hearty family dinners, this baked pasta dish blends cheesy goodness with fresh vegetables for a satisfying meal.
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 (or any pasta type)
- 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
Optional Topping
- ½ cup crushed Ritz crackers
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit and allow it to fully preheat while you prepare other components.
- Cook the Chicken: Butterfly the chicken breast and slice along the seam to create two thinner pieces. Pat dry and season both sides with salt and pepper. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken slices for 4 to 5 minutes on each side until golden brown. Remove from heat and let rest for 5 to 10 minutes before dicing into bite-sized pieces.
- Boil the Pasta and Broccoli: Bring 4 to 6 quarts of water to a boil with ½ tablespoon salt. Add pasta and cook until al dente (about 8 minutes for medium pasta shells). Add broccoli florets during the last 4 minutes of boiling. Drain both together and set aside.
- Prepare Alfredo Sauce: In a large skillet over medium heat, melt 7 tablespoons of salted butter. Add minced garlic and cook for 1 minute until fragrant. Whisk in 2 tablespoons flour and cook for another minute. Gradually pour in 3.5 cups half and half while whisking, allowing the mixture to come to a gentle bubble. Reduce heat to low and stir for 1 to 2 minutes until slightly thickened. Gradually add ¾ cup Parmesan and ½ cup Romano cheese, whisk continuously until the sauce is smooth. Remove from heat.
- Assemble the Casserole: Add the cooked pasta and broccoli to the Alfredo sauce and stir well to combine. Mix in the diced chicken pieces. Transfer the mixture into a lightly greased 9 x 13 inch casserole dish. Sprinkle 2 cups shredded mozzarella cheese evenly over the top.
- Bake: Place the casserole uncovered into the preheated oven and bake for 10 minutes until the cheese melts. If using, sprinkle ½ cup crushed Ritz crackers on top and bake for an additional 5 minutes to get a crispy topping.
- Rest and Serve: Allow the casserole to sit for 5 to 10 minutes after baking. This resting time lets the pasta absorb the sauce and cools the dish slightly for easier serving.
Notes
- Frozen broccoli can be used as a substitute. There is no need to boil it; just thaw and pat dry before adding it to the casserole.
- If Romano cheese is unavailable, substitute with additional Parmesan cheese for flavor.
- You can increase the sauce quantities if using a full pound of pasta, especially if you want extra moist casserole or plan to have leftovers, as pasta absorbs sauce when refrigerated.
- Butterfly the chicken for quicker, even cooking and tender results.
- Letting the casserole rest before serving improves texture and flavor absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg
