This might just be the coziest, most comforting meal you can put on your table on a busy night. The **Creamy Chicken Alfredo Pasta Bake Recipe** blends tender chicken, cheesy sauce, and perfectly cooked pasta into one irresistible dish that practically makes itself!
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Why You'll Love This Recipe
I’ve made this creamy chicken Alfredo pasta bake more times than I can count, especially on nights when I want dinner but don’t want to fuss endlessly in the kitchen. It’s rich, flavorful, and super satisfying without feeling complicated.
- Comfort food perfection: The creamy sauce coats every noodle with cheesy, buttery goodness – it’s pure bliss bite after bite.
- One-dish wonder: This bake combines protein, veggies, and pasta for an all-in-one meal with minimal mess.
- Flexible ingredients: You can swap the veggies or pasta shapes to suit what you have on hand, making it ideal for leftovers.
- Kid-friendly: Even my picky eaters ask for seconds thanks to the rich flavors and melty cheese.
Ingredients & Why They Work
This dish feels indulgent but is surprisingly straightforward because each ingredient plays a key role. The broccoli adds just the right pop of color and crunch, while the combo of creamy half-and-half and two cheeses takes the sauce to the next level.
- Broccoli florets: Adds freshness and subtle texture contrast; can be fresh or thawed frozen for convenience.
- Chicken breast: A lean protein that soaks up the sauce; searing it first locks in juiciness.
- Olive oil: For cooking chicken evenly and adding flavor depth.
- Pasta shells (or any pasta): Shells are perfect to hold on to the sauce, but penne or rigatoni also works great.
- Mozzarella cheese: Melts beautifully on top for that irresistible golden crust.
- Butter: Forms the creamy base of the sauce and adds richness.
- Garlic: Infuses the sauce with that classic Alfredo aromatic warmth.
- All-purpose flour: Thickens the sauce for that perfect, luscious consistency.
- Half and half: Light enough to keep it balanced but creamy enough for indulgence.
- Parmesan and Romano cheese: A sharp, nutty blend gives authentic Italian flavor to the sauce.
- Ritz crackers (optional): For a crunchy, buttery topping that adds a welcomed texture twist.
Make It Your Way
I love customizing this bake based on what’s in my fridge or what my family’s craving. You can easily tweak it to be richer, lighter, or packed with different veggies.
- Variation: Once, I swapped broccoli for sautéed mushrooms and spinach—totally delicious and gave the bake a nice earthiness.
- Dietary modification: Use gluten-free pasta and flour for a gluten-sensitive version that’s just as tasty.
- Extra protein: Adding crispy bacon or Italian sausage can make it a heartier feast.
- Cheese swap: If you don’t have Romano, all Parmesan works perfectly without compromising flavor.
Step-by-Step: How I Make Creamy Chicken Alfredo Pasta Bake Recipe
Step 1: Sear the chicken to juicy perfection
I butterfly my chicken breast and slice it thin before seasoning with salt and pepper—this helps it cook quickly and evenly. I heat olive oil in a skillet until shimmering and sear the chicken over medium-high heat, getting a gorgeous golden crust on each side. Don't rush here; that golden color means flavor locked in. Let the chicken rest a bit before dicing so it retains juiciness.
Step 2: Cook pasta with broccoli in the same pot
Get a big pot of salted water boiling. I add broccoli florets about halfway through the pasta’s cooking time—this way they steam just right without turning mushy. Drain everything together and set aside for the assembly.
Step 3: Whip up the creamy Alfredo sauce
I melt butter in the skillet, seasoning it with minced garlic for a minute until fragrant. Then I whisk in the flour to make a smooth roux—this is the secret to a thick, velvety sauce. Slowly adding half and half while whisking keeps the sauce silky without lumps. Once it bubbles gently, I turn the heat down and stir in Parmesan and Romano cheese until melted and glossy.
Step 4: Combine, assemble, and bake
Mix the pasta and broccoli into the sauce, fold in the diced chicken, then spread everything into a greased casserole dish. The final touch is a generous layer of shredded mozzarella on top. Bake uncovered at 350°F for 10 minutes until the cheese melts into a bubbly layer. If you want a crunchy topping, sprinkle crushed Ritz crackers and bake 5 minutes longer.
Step 5: Let it rest before serving
Here’s a pro tip from experience: letting the casserole sit for about 5-10 minutes off the heat helps it thicken as the pasta absorbs the sauce. Plus, it cools slightly so everyone avoids burnt tongues!
Top Tip
From my many attempts at perfecting this creamy chicken Alfredo pasta bake recipe, a few tricks made all the difference—don’t rush the sauce and always let the chicken rest!
- Golden sear: Getting that golden crust on the chicken adds flavor and keeps it juicy after baking.
- Slow whisking: Adding half and half slowly while whisking helps avoid lumps in your sauce.
- Rest before dicing: Letting cooked chicken rest prevents dryness in your bake.
- Let the bake rest: Waiting 5-10 minutes after baking gives the sauce time to thicken perfectly.
How to Serve Creamy Chicken Alfredo Pasta Bake Recipe
Garnishes
I usually sprinkle a bit of fresh chopped parsley or basil on top just before serving, adding a pop of color and freshness that contrasts the richness. A squeeze of lemon juice can also brighten things up beautifully if you like a touch of acidity.
Side Dishes
Simple sides work best here — I love pairing this bake with a crisp green salad or garlic bread. Sometimes, I roast extra vegetables like carrots or asparagus for added variety.
Creative Ways to Present
For a dinner party, I’ve served this pasta bake in mini ramekins, which makes individual portions look fancy and makes plating a breeze. Adding a parmesan crisp on top elevates the presentation too!
Make Ahead and Storage
Storing Leftovers
I transfer leftovers to an airtight container and refrigerate for up to 3 days. The sauce thickens nicely overnight, so it actually tastes even better the next day once reheated.
Freezing
This bake freezes beautifully! I freeze in portions with a layer of foil or plastic wrap over the baking dish, then reheated later without losing creaminess or texture.
Reheating
To reheat, I use the oven at 325°F covered loosely with foil to prevent drying out. Microwaving works too, just add a splash of milk and cover to keep the sauce saucy.
Frequently Asked Questions:
Absolutely! You can assemble the pasta bake and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
Medium pasta shells work wonderfully because they hold sauce well, but penne, rigatoni, or even rotini are great alternatives depending on your preference or what you have on hand.
Definitely! You can replace broccoli with cauliflower, spinach, mushrooms, or even zucchini—just adjust cooking times accordingly so veggies stay tender but not mushy.
Yes! Swap half and half for whole milk or a lighter cream, cut back a bit on the cheese, and use less butter for a lighter version that still tastes delicious and creamy.
Final Thoughts
This creamy chicken Alfredo pasta bake recipe is one I keep coming back to because it hits all the right notes: comforting, cheesy, and easy enough for any weeknight. If you want a crowd-pleasing dish that feels like a warm hug, give this one a try—you might just find your new favorite go-to dinner!
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A creamy and comforting Chicken Alfredo Bake featuring tender chicken breast, vibrant broccoli florets, and pasta shells smothered in a rich homemade Alfredo sauce, topped with melted mozzarella and an optional crispy Ritz cracker topping. Perfect for a hearty family dinner or meal prep.
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 large chicken breast (about 8 oz) or 2 cups cooked and diced chicken
- Salt and pepper to taste
- 3 tablespoons olive oil
- ¾ lb medium pasta shells (about 12 ounces)
- 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
Topping (Optional)
- ½ cup crushed Ritz crackers
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook the Chicken: Butterfly the chicken breast by slicing it horizontally and open it like a book 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. 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 with ½ tablespoon salt. Add pasta shells and cook until al dente, about 8 minutes. Add the broccoli florets to the boiling water during the last 4 minutes of cooking. Drain pasta and broccoli together and set aside.
- 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 1 minute to form a roux. Gradually whisk in the half and half and bring to a gentle bubble. Reduce heat to low and stir for 1-2 minutes until slightly thickened. Gradually sprinkle in Parmesan and Romano cheeses, whisking continuously until smooth and well combined. Remove from heat.
- Assemble the Casserole: Combine the cooked pasta, broccoli, and diced chicken into the Alfredo sauce, stirring to coat evenly. Transfer the mixture to a lightly greased 9 x 13 inch casserole dish. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake: Bake the casserole uncovered in the preheated oven for 10 minutes until the cheese has melted. If desired, sprinkle crushed Ritz crackers over the cheese and bake for an additional 5 minutes to create a crispy topping.
- Rest and Serve: Let the casserole sit for 5-10 minutes before serving. This resting time allows the pasta to absorb the sauce and cools the dish slightly for the best flavor and texture.
Notes
- Frozen broccoli can be used instead of fresh; just thaw and pat dry before adding to the casserole.
- If Romano cheese is unavailable, you can use all Parmesan cheese for the sauce.
- The Alfredo sauce recipe can be doubled to accommodate up to 1 pound of pasta for a saucier bake and better leftovers.
- Letting the casserole rest improves sauce absorption and flavor, making for a creamier dish.
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg
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