Cheesy Chicken Alfredo Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups (approx. 200 g) broccoli florets
02 -
1 large (approx. 250 g) chicken breast or 2 cups (250 g) cooked, diced chicken
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
3 tablespoons (45 ml) olive oil
06 -
340 g medium pasta shells or other preferred short pasta
07 -
2 cups (200 g) shredded mozzarella cheese
→ Alfredo Sauce
08 -
7 tablespoons (100 g) salted butter
09 -
2 cloves garlic, minced
10 -
2 tablespoons (16 g) all-purpose flour
11 -
825 ml half and half (1:1 cream and whole milk blend)
12 -
3/4 cup (60 g) shredded Parmesan cheese
13 -
1/2 cup (40 g) shredded Romano cheese
→ Topping (optional)
14 -
1/2 cup (60 g) Ritz crackers, crushed
# Instructions:
01 -
Preheat your oven to 175°C.
02 -
Butterfly the chicken breast and slice to create two thin fillets. Pat each side dry and season with salt and pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden, about 4–5 minutes per side. Lower the heat if oil overheats. Transfer chicken to a plate and let rest 5–10 minutes before dicing into bite-size pieces.
04 -
Bring 4–6 litres of water to a boil and add ½ tablespoon of salt. Cook pasta to al dente, about 8 minutes, adding broccoli florets for the final 4 minutes. Drain thoroughly.
05 -
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Whisk in flour and cook for 1 minute. Gradually add half and half, bringing to a gentle simmer. Reduce heat and stir for 1–2 minutes. Slowly incorporate Parmesan and Romano cheese, whisking until smooth. Remove from heat.
06 -
Mix cooked pasta and broccoli into the sauce, then fold in diced chicken. Transfer mixture to a greased 23 x 33 cm casserole dish and top with shredded mozzarella.
07 -
Bake uncovered for 10 minutes or until cheese is fully melted. If desired, sprinkle crushed Ritz crackers over the top and bake an additional 5 minutes.
08 -
Let casserole stand for 5–10 minutes before serving, allowing sauce to absorb and temperature to settle.
# Notes:
01 -
For convenience, substitute frozen broccoli—thawed and well drained in place of fresh.
02 -
If Romano cheese is unavailable, use all Parmesan for the sauce.
03 -
To prevent dryness, ensure the mixture is sufficiently saucy before baking, particularly if preparing in advance or for leftovers.