Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins | Servings: 6
For this recipe, you can use any kind of pasta and you can even use leftover chicken or a rotisserie for an easy shortcut. To make the 15-minute Alfredo sauce, all you need are just pantry staples. If you don’t have Romano cheese, just use Parmesan. Chicken Alfredo Bake is like a pool of different classic flavours blended in the best possible way. It’s moist, delicious, and a great make-ahead dish.
Ingredients:
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2 c. broccoli florets
1 large chicken breast, or 2 c. cooked/diced chicken
salt/pepper
3 tbsp Olive Oil
¾ pound medium pasta shells can sub any kind of pasta
2 c. mozzarella cheese, shredded
Alfredo Sauce:
7 tbsp salted butter
2 cloves garlic, minced
2 tbsp all-purpose flour
3.5 c. half and half
3/4 c. Parmesan cheese, shredded
1/2 c. Romano cheese, shredded
Topping (optional):
1/2 c. Ritz crackers, crushed
How to make Chicken Alfredo Bake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Ready the chicken breast. Butterfly and make two thinner slices by cutting the seam. Pat the chicken dry, then season with salt and pepper on both sides.
Step 3: In a large skillet, heat the oil over medium-high heat. Add the chicken to the hot oil and sear for about 4 to 5 minutes per side until golden brown. If the oil gets too hot, reduce the heat.
Step 4: When done, set the seared chicken aside and allow it to cool for at least 5 to 10 minutes before dicing into cubes.
Step 5: According to the package direction, cook the pasta in a 4 to 6 quart salted boiling water until al dente.
Step 6: In the last 3 minutes of boiling, add the broccoli, then drain.
Step 7: In a large skillet, melt the butter over medium heat. Add the garlic to the melted butter and cook for a minute. Whisk in the flour and cook for another minute. Slowly add the half and half and let the mixture come to a gentle simmer. Adjust the heat to low, then stir for at least 1 to 2 minutes.
Step 8: Slowly scatter the Parmesan and Romano cheese, stirring endlessly until completely incorporated. Then, turn the heat off.
Step 9: To the sauce, toss in the pasta, then stir in the chicken and steamed broccoli.
Step 10: To a lightly greased 9 x 13-inch casserole dish, transfer the mixture and top with shredded mozzarella cheese.
Step 11: Place in the preheated oven and bake for about 10 minutes until the cheese has melted.
Step 12: Remove from the oven and top with crushed Ritz crackers or breadcrumbs, if desired. Bake for another 5 minutes.
PRO TIP: Before serving, allow the casserole to sit for at least 5 to 10 minutes. This way you’ll give more time for the pasta to absorb the sauce.
Notes:
Swap the broccoli florets with thawed frozen broccoli. Before adding to the casserole, ensure to pat dry the broccoli.
Feel free to use Parmesan cheese only if Romano is not available.
Nutrition Facts:
Calories: 855kcal | Carbohydrates: 57g | Protein: 37g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 158mg | Sodium: 810mg | Potassium: 598mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1493IU | Vitamin C: 29mg | Calcium: 615mg | Iron: 2mg
Ingredients
- 2 c. broccoli florets
- 1 large chicken breast, or 2 c. cooked/diced chicken
- salt/pepper
- 3 tbsp Olive Oil
- ¾ pound medium pasta shells can sub any kind of pasta
- 2 c. mozzarella cheese, shredded
- Alfredo Sauce:
- 7 tbsp salted butter
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 3.5 c. half and half
- 3/4 c. Parmesan cheese, shredded
- 1/2 c. Romano cheese, shredded
- Topping (optional):
- 1/2 c. Ritz crackers, crushed
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Ready the chicken breast. Butterfly and make two thinner slices by cutting the seam. Pat the chicken dry, then season with salt and pepper on both sides.
Step 3: In a large skillet, heat the oil over medium-high heat. Add the chicken to the hot oil and sear for about 4 to 5 minutes per side until golden brown. If the oil gets too hot, reduce the heat.
Step 4: When done, set the seared chicken aside and allow it to cool for at least 5 to 10 minutes before dicing into cubes.
Step 5: According to the package direction, cook the pasta in a 4 to 6 quart salted boiling water until al dente.
Step 6: In the last 3 minutes of boiling, add the broccoli, then drain.
Step 7: In a large skillet, melt the butter over medium heat. Add the garlic to the melted butter and cook for a minute. Whisk in the flour and cook for another minute. Slowly add the half and half and let the mixture come to a gentle simmer. Adjust the heat to low, then stir for at least 1 to 2 minutes.
Step 8: Slowly scatter the Parmesan and Romano cheese, stirring endlessly until completely incorporated. Then, turn the heat off.
Step 9: To the sauce, toss in the pasta, then stir in the chicken and steamed broccoli.
Step 10: To a lightly greased 9 x 13-inch casserole dish, transfer the mixture and top with shredded mozzarella cheese.
Step 11: Place in the preheated oven and bake for about 10 minutes until the cheese has melted.
Step 12: Remove from the oven and top with crushed Ritz crackers or breadcrumbs, if desired. Bake for another 5 minutes.
PRO TIP: Before serving, allow the casserole to sit for at least 5 to 10 minutes. This way you’ll give more time for the pasta to absorb the sauce.
Notes
Swap the broccoli florets with thawed frozen broccoli. Before adding to the casserole, ensure to pat dry the broccoli. Feel free to use Parmesan cheese only if Romano is not available.
