Description
This Chicken Alfredo Bake is a creamy, comforting casserole that combines tender seared chicken, tender broccoli florets, al dente pasta shells, and a rich homemade Alfredo sauce topped with melted mozzarella and crispy Ritz cracker crumbs. Perfectly baked to golden cheesy perfection, it is a crowd-pleasing dish ideal for family dinners or potlucks.
Ingredients
Scale
Protein and Vegetables
- 1 large chicken breast (or 2 cups cooked/diced chicken)
- 2 cups broccoli florets
- Salt and pepper to taste
Carbohydrates
- ¾ lb. medium pasta shells (can substitute any kind of pasta)
Dairy and Fats
- 3 tablespoons olive oil
- 2 cups shredded mozzarella cheese
- 7 tablespoons salted butter
- 3.5 cups half and half
- ¾ cup shredded Parmesan cheese
- ½ cup shredded Romano cheese
Other
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup crushed Ritz crackers (optional topping)
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole later on.
- Prepare the Chicken: Butterfly the chicken breast and cut the seam to create two thinner slices. Pat dry and season both sides with salt and pepper for flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken slices and sear until golden brown on each side, about 4-5 minutes per side. Reduce heat if the oil gets too hot. Remove chicken and let rest for 5-10 minutes to retain juices.
- Cook Pasta and Broccoli: Bring 4-6 quarts of salted water to a boil (add ½ tbsp salt). Cook pasta until just al dente (about 8 minutes for medium shells). Add broccoli to boiling water during the last 4 minutes to steam. Drain both.
- Prepare Alfredo Sauce: Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Make Roux: Whisk in the flour and cook for 1 minute to eliminate raw flavor.
- Add Half and Half: Gradually pour in half and half, whisking constantly. Bring to a gentle bubble to thicken.
- Finish Sauce: Reduce heat to low and stir for 1-2 minutes. Gradually sprinkle in Parmesan and Romano cheeses, whisking continuously until smooth and fully combined. Remove from heat.
- Combine Pasta Mixture: Add cooked pasta to the sauce and stir to coat evenly. Stir in diced, rested chicken and steamed broccoli to combine all ingredients.
- Assemble Casserole: Transfer the mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle shredded mozzarella cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 10 minutes until the cheese is melted and bubbly.
- Add Cracker Topping (Optional): Sprinkle crushed Ritz crackers on top for extra crunch and bake for an additional 5 minutes until golden and crispy.
- Rest Before Serving: Let the casserole sit for 5-10 minutes after baking. This allows the pasta to absorb more sauce and cools the dish to a perfect serving temperature.
Notes
- Butterflying the chicken ensures even cooking and thinner pieces.
- Adding broccoli to the pasta water saves time and keeps it tender-crisp.
- The homemade Alfredo sauce uses a roux-based technique for a rich, creamy texture.
- Resting the chicken after cooking helps retain juiciness and flavor.
- Using crushed Ritz crackers adds a delightful crunchy topping, but you can substitute breadcrumbs or omit altogether.
- Do not overcook the pasta; al dente texture prevents mushy casserole.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken Alfredo, baked pasta casserole, broccoli pasta bake, creamy chicken bake, comfort food, cheesy casserole
