Prep time: 15 mins | Cook time: 40 mins | Total time: 55 mins | Servings: 6
Delicious and one of the best pasta and chicken dinner! This Chicken Alfredo Bake is a wonderful dish made with any kind of pasta, chicken, and broccoli tossed in a delightful Alfredo sauce. You can keep any leftovers in an airtight container and store them in the fridge for up to 3 days or freeze them for up to 3 months.
3 tbsp Olive Oil
1 large chicken breast, or 2 c. cooked/diced chicken
2 c. broccoli florets
2 c. mozzarella cheese, shredded
¾ pound medium pasta shells – can sub any kind of pasta
2 cloves garlic, minced
7 tbsp salted butter
3.5 c. half and half
2 tbsp all-purpose flour
1/2 c. Romano cheese, shredded
3/4 c. Parmesan cheese, shredded
1/2 c. Ritz crackers, crushed
How to make Chicken Alfredo Bake
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: After you butterfly the chicken breast, cut the seam to make two thinner slices. Pat the chicken dry and season both sides with salt and pepper.
Step 3: In a large skillet, heat the oil over medium-high heat. Then, add the chicken and cook for about 4 to 5 minutes per side until both sides are golden brown. If the oil gets too hot, decrease the heat.
Step 4: Set the cooked chicken aside when done and allow it to rest for about 5 to 10 minutes before slicing it into cubes.
Step 5: Following the package directions, cook the pasta in 4 to 6 quarts of boiling salted water until al dente. In the last 4 minutes of cooking the pasta, add the broccoli. Drain when done.
Step 6: In a large skillet, melt the butter over medium heat. Once the butter has melted, add the garlic and saute for about a minute. Then, stir in the flour and continue to heat for another minute. Next, slowly add the half-and-half. Let the sauce come to a gentle bubble. Then, adjust the heat to low and stir for another 1 to 2 minutes. While stirring, slowly sprinkle the Parmesan and Romano cheese until well incorporated. When done, take the skillet off the heat.
Step 7: To assemble, toss the pasta into the sauce until well combined. Then, stir in the chicken along with the steamed broccoli. Transfer everything to a lightly greased 9 x 13-inch casserole dish and sprinkle the shredded mozzarella cheese on top.
Step 8: Place in the preheated oven and bake for about 10 minutes, uncovered, until the cheese has melted. You can sprinkle crushed Ritz crackers (or breadcrumbs) on top if desired and resume baking for another 5 minutes.
Step 9: Remove from the oven when done and allow the casserole to sit for about 5 to 10 minutes before serving. Enjoy!
You can use frozen broccoli instead of fresh. Thaw and pat them dry before using. Boiling is not required.
Feel free to swap Romano with all Parmesan cheese.
If planning to have leftovers, I suggest making extra sauce.
Calories: 855 kcal, 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
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