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This creamy Chicken Alfredo Bake is my go to comfort dish for celebrations or weeknights when the family is craving something cheesy and hearty It combines pasta bite sized chicken broccoli and a rich Alfredo sauce all bubbling together under a golden cheesy topping If you need to use up leftover chicken or want something that kids and adults love this one always delivers
I first pulled this out of thin air to stretch a bit of rotisserie chicken and now my youngest requests it for every birthday dinner
Ingredients
- Broccoli florets: For color crunch and a little veggie balance Look for tight green buds and crisp stems
- Chicken breast or use any cooked chicken: Adds heartiness and protein Opt for organic or fresh rotisserie meat if possible
- Salt and pepper: Essential for flavor enhancement Always taste and add gradually
- Olive oil: For sautéing and moisture I go for extra virgin if I want a fuller taste
- Medium pasta shells or any pasta shape: They catch the sauce beautifully Select bronze cut pasta for better sauce cling
- Mozzarella cheese: Gives that classic gooey melt Shred your own for best texture and flavor
- Salted butter: Lays the foundation for the sauce Use real butter for richness
- Garlic: Adds aromatic depth Choose firm cloves and mince finely
- All purpose flour: Thickens the sauce Unbleached flour keeps it clean
- Half and half: Makes the sauce silky and lush Go for fresh dairy for best results
- Parmesan cheese: Savory backbone to the sauce Grate fresh parm for sharpness and meltability
- Romano cheese: Boosts the tang and saltiness Use fresh for proper melting
- Ritz crackers or breadcrumbs: Optional for a buttery crisp top Look for ones without added flavoring
Step-by-Step Instructions
- Prepare Chicken:
- Pat your chicken breast dry before you butterfly and slice it into thinner pieces Season each piece generously with salt and pepper Heat olive oil in a large skillet on medium high Once shimmering add the chicken and let each side sear until deeply golden About four to five minutes per side is usually right Lower the heat if it splatters too quickly Remove and allow to rest so the juices stay in Slice into bite sized cubes once cool enough to handle
- Boil Pasta and Broccoli:
- Bring a large pot of water to a boil Add half a tablespoon of salt then drop in your pasta Cook until just al dente Refer to your pasta box but about eight minutes works for medium shells During the last four minutes toss in broccoli florets to soften along with the pasta Drain well to remove excess water
- Make Alfredo Sauce:
- In a large skillet melt the butter over medium heat Add minced garlic and sizzle for about a minute to bring out its fragrance Sprinkle the flour over the butter and whisk for a full minute to get rid of any raw flour flavor Gradually pour in half and half while whisking staying patient to prevent lumps Let it come to a gentle simmer Drop the heat to low whisk and watch as it starts to thicken Now add Parmesan and Romano in small amounts whisking constantly for a silkysmooth sauce Remove from the heat once melted
- Assemble the Casserole:
- Add the drained pasta and broccoli to the skillet of Alfredo sauce tossing to coat everything evenly Fold in the diced chicken to distribute through the mixture Spread this into a lightly greased baking dish about nine by thirteen inches Cover the top evenly with mozzarella cheese for that irresistible melt
- Bake and Finish:
- Slide your casserole into the oven uncovered and bake for ten minutes by which point the cheese should look bubbly and melted For extra crunch scatter Ritz cracker crumbs across the top and bake another five minutes Let it sit out for about five to ten minutes before digging in This makes cutting and serving easier and keeps everyone from burning their tongues
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You Must Know
- Packed with extra protein from chicken and cheese
- Leftovers stay creamy and are amazing the next day
- Broccoli keeps its bite and brings important vitamins
My favorite part is always the golden cheesy crust from those Ritz crackers I remember the time my little one helped add the topping for the first time and declared herself the official “crunch captain” for future dinners It is these little moments that make this dish close to my heart
How to Store This Bake
Keep leftovers in a sealed container in the refrigerator for up to three days For longer storage wrap tightly and freeze individual servings It reheats best in the oven at a low temperature to keep the sauce creamy not dry
Simple Ingredient Swaps
No fresh broccoli Use thawed frozen florets just pat them dry No Romano cheese in your fridge All Parmesan works in a pinch Try Swiss or provolone for melting if you run out of mozzarella Gluten free pasta also holds up well here if needed
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A Few Serving Ideas
Spoon the bake into shallow bowls and top with extra Parmesan for added flair Serve with a crisp green salad and garlic bread on the side For a twist stir in sautéed mushrooms or roasted red peppers into the mix before baking
Why Alfredo Bake Feels Like Home
Alfredo sauce is classically Italian American and became popular as an indulgent restaurant dish Growing up we only made it for special occasions which made each creamy bite feel festive This bake puts all the flavors into one simple casserole making it easier to share with family around the table
Frequently Asked Questions
- → Can I use different types of pasta?
Yes, any pasta shape works well in this dish. Shells, penne, or rotini all hold the creamy sauce nicely.
- → Is it possible to substitute the cheeses?
If you don't have Romano, use all Parmesan instead. For topping, mozzarella is recommended for its melt.
- → How do I use precooked or rotisserie chicken?
Dice or shred cooked chicken and stir it in with the pasta and broccoli before baking. This saves time and adds flavor.
- → Can I add vegetables other than broccoli?
Absolutely. Try spinach, peas, or mushrooms—just make sure any extra vegetables are cooked and drained well.
- → How do I get a crispy topping?
After adding cheese, sprinkle crushed Ritz crackers or breadcrumbs over the top and bake a few extra minutes until golden.
- → What’s the best way to reheat leftovers?
Reheat in a 350°F oven covered with foil until warmed through, or use a microwave for individual portions.