Can I use frozen broccoli in this recipe?

Absolutely! Frozen broccoli is a convenient option. Just make sure it’s thawed and patted dry before adding it to the casserole to avoid extra moisture.

What’s the best pasta to use for this bake?

Medium pasta shells are ideal since their shape traps the creamy sauce nicely, but you can also use penne, rotini, or even rigatoni with great results. Just cook them al dente and you’re good to go.

Can I make this dish ahead of time?

Yes, this is great for meal prepping. Assemble the bake but don’t add the breadcrumb topping, cover tightly and refrigerate for up to 24 hours before baking. This is super handy for busy weeknights or entertaining.

What can I use if I don’t have Romano cheese?

You can simply substitute with all Parmesan cheese if Romano isn’t available. The sauce will still be deliciously tangy and cheesy.

Creamy Chicken Alfredo Bake | Easy Comfort Food Favorite

Description

This Chicken Alfredo Bake is a creamy, comforting casserole featuring tender chicken, broccoli, and pasta shells smothered in a rich homemade Alfredo sauce, topped with melted mozzarella and an optional crunchy Ritz cracker topping.

Ingredients

Scale

Main Ingredients

2 cups broccoli florets
1 large chicken breast (or 2 cups cooked/diced chicken)
Salt and pepper, to taste
3 tablespoons olive oil
¾ lb. medium pasta shells (can substitute any kind of pasta)
2 cups mozzarella cheese, shredded

Alfredo Sauce

7 tablespoons salted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
3.5 cups half and half
¾ cup Parmesan cheese, shredded
½ cup Romano cheese, shredded

Topping (optional)

½ cup Ritz crackers, crushed

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Instructions

Preheat Oven: Preheat your oven to 350° F to prepare for baking the casserole.
Cook the Chicken: Butterfly the chicken breast and cut along the seam 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, then sear the chicken slices for 4-5 minutes on each side until golden brown. Remove from heat and let rest for 5-10 minutes before dicing into bite-size pieces.
Boil the Pasta and Broccoli: Bring 4-6 quarts of water to a boil and add ½ tablespoon salt. Cook the pasta shells for 8 minutes until al dente according to package instructions. Add the broccoli florets during the last 4 minutes of boiling. Drain both pasta and broccoli thoroughly.
Prepare the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant. Whisk in the flour and heat for 1 more 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, then gradually add Parmesan and Romano cheese while whisking continuously until smooth and combined. Turn off the heat.
Assemble the Casserole: Combine the cooked pasta with the Alfredo sauce, then stir in the diced chicken and steamed broccoli. 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 for 10 minutes until the cheese has melted. If using the topping, sprinkle crushed Ritz crackers over the cheese and bake for an additional 5 minutes until golden and crispy.
Rest Before Serving: Let the casserole sit for 5-10 minutes before serving to allow the pasta to absorb the sauce and the dish to cool slightly for optimal texture and flavor.

Notes

Frozen broccoli can be used instead of fresh; just thaw and pat dry before adding to the casserole.
You can substitute all Parmesan cheese for Romano if preferred or if Romano is unavailable.
The sauce quantity is enough to generously coat a full pound of pasta, which is ideal for leftovers as the pasta will absorb more sauce when refrigerated.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 90 mg