Description
A comforting Chicken Alfredo Bake featuring tender chicken breast, pasta shells, and broccoli, all smothered in a rich homemade Alfredo sauce made with butter, garlic, Parmesan, and Romano cheeses. Topped with gooey mozzarella and an optional crispy Ritz cracker topping, this baked casserole is perfect for an easy family dinner.
Ingredients
Scale
Main Ingredients
- 2 cups broccoli florets
- 1 large chicken breast (or 2 cups cooked and diced chicken)
- Salt and pepper, to taste
- 3 tablespoons olive oil
- ¾ lb medium pasta shells (or any pasta of choice)
- 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 slice to create two thinner pieces. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken on each side for 4-5 minutes until golden brown. Remove and let rest for 5-10 minutes before dicing into bite-sized pieces.
- Boil the Pasta and Broccoli: Bring 4-6 quarts of water to a boil, add ½ tablespoon salt, and cook pasta shells to al dente (about 8 minutes). Add broccoli florets during the last 4 minutes. Drain both pasta and broccoli together.
- Prepare the Alfredo Sauce: In a large skillet over medium heat, melt butter. Add minced garlic and cook for 1 minute. Whisk in flour and cook for another minute to form a roux. Gradually whisk in half and half, bring to a gentle bubble, then reduce heat to low and stir for 1-2 minutes. Slowly whisk in Parmesan and Romano cheeses until smooth and combined. Remove from heat.
- Assemble the Casserole: Combine pasta with the Alfredo sauce, then fold in diced chicken and steamed broccoli. Transfer mixture to a lightly greased 9x13 inch casserole dish. Sprinkle shredded mozzarella cheese evenly on top.
- Bake: Bake uncovered for 10 minutes until cheese is melted and bubbly. For a crunchy topping, sprinkle crushed Ritz crackers over the mozzarella and bake for an additional 5 minutes.
- Rest Before Serving: Allow the casserole to sit for 5-10 minutes after baking to let the sauce thicken and to cool slightly before serving.
Notes
- Frozen broccoli can be used directly; thaw and pat dry before adding to the casserole without boiling.
- If Romano cheese is unavailable, substitute with all Parmesan cheese.
- This Alfredo sauce recipe generously covers a full pound of pasta for a saucier casserole, which is ideal especially if you expect leftovers as the pasta continues to absorb sauce.
- Resting the casserole before serving improves flavor absorption and prevents burns from hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
