Description

This Chicken Alfredo Bake is a comforting and creamy casserole featuring tender chicken breast, al dente pasta shells, bright broccoli florets, and a rich homemade Alfredo sauce made with Parmesan and Romano cheeses. Topped with melted mozzarella and optional Ritz cracker crumbs, it’s an easy oven-baked meal perfect for family dinners.

Ingredients

Scale

Vegetables and Protein

2 cups broccoli florets
1 large chicken breast (or 2 cups cooked/diced chicken)
Salt and pepper, to taste

Pasta

¾ lb. medium pasta shells (can substitute any kind of pasta)

Cheeses

2 cups shredded mozzarella cheese
¾ cup shredded Parmesan cheese
½ cup shredded Romano cheese

Sauce Ingredients

7 tablespoons salted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
3.5 cups half and half

Toppings

½ cup Ritz crackers, crushed (optional)
3 tablespoons olive oil

Instructions

Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully heat while you prepare the other ingredients.
Prepare Chicken: Butterfly the chicken breast and slice along the seam to create two thinner pieces. Pat dry and season both sides generously with salt and pepper.
Sear Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken slices and sear for 4-5 minutes on each side until golden brown. If the oil becomes too hot, reduce the heat to avoid burning.
Rest and Dice Chicken: Remove the chicken from the skillet and let it rest for 5 to 10 minutes. This ensures juiciness. Dice into bite-size pieces once rested.
Boil Pasta and Broccoli: Bring 4 to 6 quarts of water to a rolling boil and add ½ tablespoon salt. Add the pasta shells and cook to al dente, about 8 minutes or according to package instructions. Add broccoli florets to the boiling pasta water during the last 4 minutes of cooking. Drain pasta and broccoli together once cooked.
Make Alfredo Sauce: In a clean large skillet over medium heat, melt 7 tablespoons of butter. Add the minced garlic and cook for 1 minute until fragrant. Whisk in 2 tablespoons of flour and cook for another minute to create a roux.
Add Half and Half: Slowly whisk in 3.5 cups of half and half, allowing the mixture to gently bubble. Reduce heat to low and stir for 1 to 2 minutes to thicken slightly.
Add Cheeses: Gradually add the Parmesan and Romano cheeses while whisking continuously until the sauce is smooth and well combined. Remove from heat.
Combine Pasta, Chicken, and Broccoli: Add the drained pasta and broccoli into the sauce, stirring well to coat. Stir in the diced chicken to incorporate evenly.
Assemble Casserole: Grease a 9 x 13 inch casserole dish lightly. Transfer the pasta mixture into the dish. Evenly sprinkle the shredded mozzarella cheese over the top.
Bake: Place the casserole in the preheated oven and bake uncovered for 10 minutes until the cheese melts.
Add Crunchy Topping: If desired, sprinkle crushed Ritz crackers or breadcrumbs over the melted cheese and return to the oven for an additional 5 minutes to brown the topping.
Rest Before Serving: Allow the casserole to rest for 5 to 10 minutes after baking. This lets the pasta absorb more sauce and cools the dish slightly to a perfect serving temperature.

Notes

Butterflying the chicken helps it cook evenly and faster.
Resting the chicken after cooking retains moisture and tenderness.
Adding broccoli during the last 4 minutes of pasta cooking ensures it stays crisp and vibrant.
The roux made of butter and flour is key to thickening the Alfredo sauce.
Using half and half gives the sauce a creamy texture without being too heavy.
Crushed Ritz crackers add a delightful crunch but can be omitted for a gluten-free version if substituted with gluten-free breadcrumbs.
Letting the casserole rest after baking helps flavors meld and prevents burning your mouth.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Casserole
Method: Baking
Cuisine: Italian-American

Keywords: Chicken Alfredo Bake, creamy pasta casserole, broccoli pasta bake, baked chicken Alfredo, comfort food casserole