Description
A comforting Chicken Alfredo Bake combining tender chicken, broccoli, and pasta shells in a creamy homemade Alfredo sauce, topped with melted mozzarella and optional crunchy Ritz cracker topping, baked to perfection.
Ingredients
Scale
Main Ingredients
- 2 cups broccoli florets
- 1 large chicken breast, or 2 cups cooked/diced chicken
- Salt, to taste
- Black pepper, to taste
- 3 tablespoons olive oil
- ¾ lb. medium pasta shells (can substitute any kind of pasta)
- 2 cups mozzarella cheese, shredded
Alfredo Sauce
- 7 tablespoons salted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3.5 cups half and half
- ¾ cup Parmesan cheese, shredded
- ½ cup Romano cheese, shredded
Topping (Optional)
- ½ cup Ritz crackers, crushed
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
- Cook the Chicken: Butterfly the chicken breast and cut the seam to create two thinner slices. Pat dry and season each side with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown on each side, about 4-5 minutes per side. Remove chicken and let rest for 5-10 minutes before dicing into bite-size pieces.
- Boil the Pasta and Broccoli: Bring 4-6 quarts of water to a boil and add ½ tablespoon salt. Add the pasta and cook until al dente (approx. 8 minutes for medium pasta shells). Add the broccoli during the last 4 minutes of boiling. Drain both pasta and broccoli together.
- Prepare the Alfredo Sauce: In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute. Gradually whisk in the half and half and bring to a gentle simmer. Reduce heat to low and stir for 1-2 minutes until slightly thickened. Gradually whisk in Parmesan and Romano cheeses until smooth and fully combined. Remove from heat.
- Assemble Casserole: Combine the cooked pasta, diced chicken, and steamed broccoli with the Alfredo sauce in the skillet, stirring to coat evenly. Transfer mixture into a lightly greased 9 x 13 casserole dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake: Bake uncovered in the preheated oven for 10 minutes until the cheese melts and bubbles.
- Add Topping and Finish Baking: If desired, sprinkle crushed Ritz crackers over the cheese topping and bake for an additional 5 minutes for a crispy crust.
- Rest Before Serving: Let the casserole sit for 5-10 minutes after baking to allow the sauce to thicken and the dish to cool slightly for easier serving.
Notes
- Frozen broccoli can be used instead of fresh. No need to boil it; just thaw and pat dry before adding to the casserole.
- If Romano cheese is unavailable, feel free to use all Parmesan cheese instead.
- The Alfredo sauce recipe here generously covers up to 1 pound of pasta, ensuring the bake stays moist and flavorful, especially important if there are leftovers that will absorb more sauce in the fridge.
- Letting the casserole rest before serving improves the texture by allowing the pasta to absorb more sauce and cooling slightly.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
