Chicken Alfredo Bake
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
8 people
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Calories
645 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Alfredo Bake
Description
This dish begins by searing thinly sliced chicken breasts seasoned with salt and pepper, yielding tender, flavorful pieces. Pasta shells are boiled al dente and broccoli florets are added to the pasta water near the end to soften them without overcooking. The homemade Alfredo sauce is prepared by cooking garlic in butter, incorporating flour to form a roux, then gradually whisking in half and half to create a creamy base. Parmesan and Romano cheeses enrich the sauce with savory depth.
The cooked pasta, broccoli, chicken, and Alfredo sauce are combined and placed into a baking dish. An optional Ritz cracker crumb topping adds a textured contrast when baked. Baking at 350°F integrates the ingredients, creating a creamy, cheesy casserole suitable for a main course.
Frozen broccoli can be used if thawed and dried properly. The sauce quantities are ample to keep the bake moist and prevent it from drying, especially important for leftovers, as pasta absorbs sauce during refrigeration.
Ingredients
- 2 cups broccoli florets
- 1 chicken breast or 2 cups cooked/diced chicken, large
- salt
- black pepper
- 3 tablespoons olive oil
- ¾ lb. pasta shells can sub any kind of pasta, medium
- 2 cups mozzarella cheese shredded
Alfredo Sauce
- 7 Tablespoons butter salted
- 2 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 3.5 cups half and half
- 3/4 cup Parmesan Cheese shredded
- 1/2 cup Romano cheese shredded
Topping (optional)
- 1/2 cup Ritz crackers crushed
Instructions
- Preheat oven to 350° F.
Cook the Chicken
- Butterfly the chicken breast and cut the seam to create two thinner slices. Pat dry and season each side salt/pepper.
- Heat oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on each side, decrease heat if oil gets too hot. Each side will need 4-5 minutes.
- Remove chicken from heat and let it rest for 5-10 minutes prior to dicing into bite-size pieces.
Boil the Pasta
- Add 1/2 tbsp. of salt to 4-6 quarts of boiling water. Cook the pasta no more than the al dente point, (8 minutes for medium pasta shells), refer to box for specific time.
- Add the broccoli during the last 4 minutes of boiling. Drain.
Prepare the Sauce
- Melt the butter in a large skillet over medium heat. Add the garlic and heat for 1 minute.
- Whisk in the flour, heat for 1 minute.
- Gradually add the half and half. Allow it to come to a gentle bubble.
- Decrease heat to low and stir for 1-2 minutes.
- Gradually sprinkle in the Parmesan and Romano cheese, whisking continuously until well combined. Turn off heat.
Assemble the Casserole
- Add the pasta to the sauce and stir to combine. Stir in the chicken and steamed broccoli.
- Add to a lightly greased 9 x 13 casserole dish. Top with shredded mozzarella cheese.
Bake
- Bake uncovered for 10 minutes, until the cheese is melted.
- If desired, top with crushed Ritz crackers (or breadcrumbs), and bake for 5 more minutes.
- PRO TIP: Let the casserole sit for 5-10 minutes prior to serving. This allows the pasta to absorb the sauce and gives the piping hot casserole time to cool slightly prior to serving.
Notes
- Frozen broccoli can substitute fresh; ensure it is thawed and patted dry before adding to the bake.
- Use all Parmesan cheese if Romano is unavailable, the flavor will be slightly milder.
- Extra sauce is beneficial for leftovers, preventing the pasta from drying out during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 44g | 15% |
| Protein | 27g | 54% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 118mg | 39% |
| Sodium | 634mg | 26% |
| Potassium | 467mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1128IU | 23% |
| Vitamin C | 22mg | 24% |
| Calcium | 436mg | 44% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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