Description
This delicious Chicken Alfredo Bake combines tender chicken, fresh broccoli, and perfectly cooked pasta shells smothered in a creamy homemade Alfredo sauce topped with melted mozzarella and an optional crispy cracker topping for added texture. A comforting baked casserole perfect for family dinners.
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 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 the oven to 350°F to prepare for baking the casserole.
- Cook the Chicken: Butterfly the chicken breast and cut along the seam to create two thinner slices. Pat them 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. Reduce heat if oil gets too hot. Remove from heat and let the chicken rest for 5-10 minutes, then dice into bite-sized pieces.
- Boil the Pasta and Broccoli: Bring 4-6 quarts of water to a boil and add ½ tablespoon salt. Cook the pasta until al dente, about 8 minutes for medium pasta shells, following package instructions. Add broccoli florets to the boiling water during the last 4 minutes of cooking. Drain the pasta and broccoli together and set aside.
- Prepare the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute to create a roux. Gradually pour in the half and half, stirring constantly and allowing it to gently bubble. Lower the heat to low and stir for 1-2 minutes until thickened. Sprinkle in the Parmesan and Romano cheeses gradually, whisking continuously until the sauce is smooth and well combined. Turn off the heat.
- Assemble the Casserole: Combine the cooked pasta, diced chicken, and broccoli in the Alfredo sauce, stirring well to combine. Pour the mixture into a lightly greased 9 x 13 inch casserole dish. Spread shredded mozzarella cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 10 minutes until the cheese is melted. If desired, sprinkle crushed Ritz crackers or breadcrumbs over the top and bake for an additional 5 minutes to achieve a crispy topping.
- Rest Before Serving: Let the casserole sit for 5-10 minutes after baking to allow the pasta to absorb the sauce and the dish to cool slightly before serving.
Notes
- Frozen broccoli can be used as a substitute; just make sure it is thawed and patted dry before adding to the casserole.
- If you don’t have Romano cheese, you can use all Parmesan cheese instead.
- The sauce is generous to keep the baked dish moist and flavorful, especially important if you plan to have leftovers, as the pasta absorbs sauce over time.
- You can adjust the amount of pasta to one full pound by increasing the sauce quantities accordingly for a saucier casserole.
