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
Scale
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
