Description
This Chicken Alfredo Bake is a comforting and creamy casserole featuring tender chicken, al dente pasta shells, fresh broccoli, and a rich Alfredo sauce made from butter, garlic, and a blend of Parmesan and Romano cheeses. Topped with melted mozzarella and an optional crunchy Ritz cracker topping, this dish is perfect for a satisfying family dinner.
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
- 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 Ritz crackers, crushed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook the Chicken: Butterfly the chicken breast and cut along the seam to create two thinner slices. Pat dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken slices until golden brown on each side, about 4-5 minutes per side. Remove from heat and let rest for 5-10 minutes before dicing into bite-sized pieces.
- Boil the Pasta and Broccoli: Bring 4 to 6 quarts of water to a boil, add ½ tablespoon salt, then add pasta shells. Cook for 8 minutes until al dente. Add broccoli florets during the last 4 minutes of cooking. Drain pasta and broccoli together thoroughly.
- Prepare Alfredo Sauce: In a large skillet over medium heat, melt the salted butter. Add the minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for an additional minute to form a roux. 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 add Parmesan and Romano cheeses while whisking continuously until the sauce is smooth and combined. Remove from heat.
- Assemble the Casserole: Add the cooked pasta to the Alfredo sauce and stir to coat evenly. Fold in the diced chicken and steamed broccoli. Transfer the mixture into a lightly greased 9 x 13 casserole dish. Evenly sprinkle shredded mozzarella cheese on top.
- Bake: Bake the casserole uncovered for 10 minutes or until the cheese melts. If using the optional Ritz cracker topping, sprinkle crushed crackers over the cheese and bake for an additional 5 minutes until golden and crispy.
- Rest Before Serving: Allow the casserole to sit for 5-10 minutes after baking to let the pasta absorb the sauce and the dish to cool slightly for better serving texture.
Notes
- Frozen broccoli can be used instead of fresh. No need to boil; just thaw and pat dry before adding to the casserole.
- If Romano cheese is unavailable, you may substitute with all Parmesan cheese.
- This Alfredo sauce works well with up to 1 pound of pasta if you prefer a saucier bake. Extra sauce helps keep the dish moist, especially if you plan to save leftovers.
- Resting the casserole after baking helps enhance flavor and texture as the pasta absorbs more sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
