This might be one of the creamiest, most comforting dishes you'll make all week. The Creamy Chicken Alfredo Bake Recipe blends tender chicken, cheesy sauce, and broccoli in a way that feels indulgent but totally doable on a busy night.
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Why You'll Love This Recipe
I’ve made this creamy chicken alfredo bake countless times, and it never fails to get the whole family excited at dinnertime. The balance between creamy sauce, tender chicken, and veggies feels both hearty and fresh — a real crowd-pleaser that’s surprisingly quick.
- Simple Ingredients: You probably already have everything on hand, making it easy to pull together last minute.
- One-Dish Wonder: It’s all baked in a casserole dish, so clean-up is a breeze.
- Customizable Comfort: Whether you add extra veggies, swap cheeses, or use different pasta, it adapts well.
- Perfect for Leftovers: It reheats beautifully and even tastes better the next day.
Ingredients & Why They Work
This Creamy Chicken Alfredo Bake Recipe comes alive because each ingredient plays a tasty role — from the richness of the sauce to the fresh crunch of broccoli. I always recommend fresh garlic and good-quality cheeses for the best flavor.
- Broccoli florets: Adds a pop of color and a mild earthy crunch that balances the richness.
- Chicken breast: Lean and tender protein, seared for flavor then baked to perfection.
- Olive oil: Perfect for searing chicken without overpowering the flavors.
- Medium pasta shells: Ideal for trapping sauce in their curves — but feel free to sub your favorite pasta.
- Mozzarella cheese: Melts beautifully on top, creating that irresistible golden crust.
- Salted butter: The base of Alfredo sauce, giving it lush creaminess.
- Garlic: Adds fragrant depth without being overpowering.
- All-purpose flour: Essential for thickening the sauce into that perfect velvety texture.
- Half and half: Keeps the sauce creamy but not too heavy.
- Parmesan and Romano cheeses: Sharp, nutty cheeses that bring big flavor and richness.
- Ritz crackers (optional): Give a buttery, crunchy topping that elevates the bake.
Make It Your Way
I love making this Creamy Chicken Alfredo Bake Recipe my own by swapping out veggies or cheeses depending on what’s in season or what the fridge has left. Trust me, it’s incredibly forgiving and totally worth experimenting with.
- Variation: One time, I added sautéed mushrooms and sun-dried tomatoes, which gave it a lovely earthy twist — my kids didn’t even notice the vegetables!
- Dairy-free option: Try a plant-based cream and dairy-free cheese for a different but still creamy take.
- Meat swap: Swap chicken for cooked shrimp or even leftover roast beef for a unique twist.
- Extra veggies: Feel free to add steamed spinach, peas, or roasted red peppers — it all blends well.
Step-by-Step: How I Make Creamy Chicken Alfredo Bake Recipe
Step 1: Sear the Chicken for Maximum Flavor
Butterfly your chicken breast to get it thin and even—this helps it cook faster and absorb seasoning better. After seasoning with salt and pepper, heat the olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes each side. Keep an eye on the heat so the oil doesn’t get too hot and burn the outside. Once golden, remove the chicken and let it rest for 5-10 minutes; this step is key because it keeps the meat juicy when you dice it.
Step 2: Cook Pasta and Broccoli Together
Bring a large pot of water to boil and salt it well to season the pasta from within. Add your pasta shells and boil for about 8 minutes until al dente. Around the 4-minute mark, toss in your broccoli. This method cooks the broccoli just enough so it stays tender but still crisp, giving great texture contrast later.
Step 3: Whip Up That Luscious Alfredo Sauce
Melt butter in a large skillet over medium heat, then add minced garlic and cook for just a minute — you want it fragrant, not burnt. Whisk in flour and cook another minute to get rid of the raw taste. Pour in half and half slowly, whisking constantly to avoid lumps. Let it gently bubble before lowering heat and stirring for another 1-2 minutes to let it thicken up. Sprinkle in your Parmesan and Romano cheeses slowly, whisking till melted and the sauce is silky smooth.
Step 4: Assemble and Bake Your Casserole
Combine the cooked pasta with the creamy sauce, chicken, and broccoli. Pour this into a greased 9x13 baking dish and top generously with shredded mozzarella cheese. Bake uncovered at 350°F for 10 minutes until the cheese melts deliciously. If you want that extra crunch, sprinkle crushed Ritz crackers over the top and bake for another 5 minutes for a golden, crispy finish.
Step 5: Let It Rest Before Serving
This little resting period — about 5 to 10 minutes — is my secret to perfect texture. It allows the pasta to soak up the sauce and cools everything just enough for safe, happy eating.
Top Tip
After making this creamy chicken alfredo bake recipe a bunch, I learned a few tricks that really help it shine and stay moist — perfect if you like leftovers or want to prep ahead.
- Rest the Chicken: Don’t skip letting the chicken rest before dicing; it locks in juices and prevents dryness during baking.
- Keep Sauce Creamy: Use half and half instead of heavy cream if you want a balance between richness and lighter texture.
- Don’t Overcook Pasta: Cooking pasta just to al dente means it won’t get mushy in the oven or when reheated later.
- Extra Crunch: I love Ritz crackers on top, but plain breadcrumbs tossed with a little butter work well too for that satisfying crisp.
How to Serve Creamy Chicken Alfredo Bake Recipe
Garnishes
I usually sprinkle a bit of fresh chopped parsley on top before serving — it adds a fresh note and a splash of color. A little cracked black pepper over the cheese topping right out of the oven also makes it pop visually and taste-wise.
Side Dishes
For sides, I like pairing this bake with a crisp green salad dressed simply with lemon vinaigrette, or some roasted garlic bread for soaking up every last bit of that Alfredo sauce.
Creative Ways to Present
At one birthday dinner, I baked this in mini individual ramekins and topped each with an herb sprig — it made guests feel special and allowed everyone to dig in without waiting for one big dish.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge. The flavors deepen overnight, making it perfect for next-day lunches or quick dinners.
Freezing
I’ve frozen this bake successfully by wrapping the casserole tightly with foil and plastic wrap. Just thaw overnight in the fridge before reheating, and it tastes almost as fresh as day one.
Reheating
Reheat leftovers in the oven at 350°F covered with foil to prevent drying, or microwave in short bursts, stirring in between for even warming. Adding a splash of milk or half and half when reheating brings back that creamy sauce texture.
Frequently Asked Questions:
Yes! Frozen broccoli works just fine. I usually thaw and pat it dry before stirring it into the casserole to avoid excess water making the bake soggy.
Absolutely. You can assemble the casserole a day ahead, cover it tightly, and keep it in the fridge. When ready, just bake according to instructions, adding a few extra minutes if it's cold from the fridge.
Medium pasta shells are ideal because their shape holds the creamy sauce beautifully. However, you can also use penne, rotini, or rigatoni – just avoid very thin pastas since they can become mushy when baked.
Yes! You can lighten it by swapping half and half for whole milk, using less cheese, or adding more veggies like spinach or zucchini to bulk it up without extra calories.
Final Thoughts
This Creamy Chicken Alfredo Bake Recipe holds a special spot in my kitchen playlist because it’s effortlessly comforting and endlessly adaptable. Whether you’re feeding a hungry family or just craving a cozy dinner, this bake hits all the right notes. So go ahead, give it a try and watch it become one of your favorite weeknight go-tos — you’ll thank yourself later!
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 5-10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Alfredo Bake is a comforting casserole featuring tender chicken breast, tender broccoli florets, and pasta shells baked in a rich, creamy homemade Alfredo sauce topped with melted mozzarella cheese and an optional crunchy Ritz cracker topping. Perfect for a satisfying dinner that combines classic Italian flavors with ease.
Ingredients
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 (or any pasta)
- 2 cups shredded mozzarella cheese
Alfredo Sauce
- 7 tablespoons salted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3.5 cups half and half
- ¾ cup shredded Parmesan cheese
- ½ cup shredded Romano cheese
Topping (Optional)
- ½ cup crushed Ritz crackers
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the casserole.
- Cook the Chicken: Butterfly the chicken breast and cut 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 add chicken and sear until golden brown on each side, about 4-5 minutes per side. Remove from heat and let rest 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 pasta shells until al dente, about 8 minutes. Add broccoli florets to the boiling water for the last 4 minutes of cooking. Drain both together.
- Prepare the Alfredo Sauce: In a large skillet over medium heat, melt butter, then add minced garlic and cook for 1 minute. Whisk in flour and cook for another minute. Gradually whisk in half and half and bring to a gentle bubble. Reduce heat to low, stir for 1-2 minutes. Slowly add Parmesan and Romano cheese while whisking continuously until melted and smooth. Turn off heat.
- Assemble the Casserole: Add the drained pasta to the sauce and stir to combine. Gently fold in diced chicken and steamed broccoli. Transfer mixture to a lightly greased 9 x 13 inch casserole dish. Sprinkle shredded mozzarella evenly over the top.
- Bake the Casserole: Bake uncovered for 10 minutes until cheese melts. If using topping, sprinkle crushed Ritz crackers on top and bake 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 to cool slightly for optimal taste and texture.
Notes
- Frozen broccoli can be substituted—just thaw and pat dry before adding to casserole; no boiling needed.
- If you don’t have Romano cheese, feel free to use all Parmesan cheese instead.
- The sauce recipe is generous to accommodate a full pound of pasta if you prefer a saucier casserole. This helps keep leftovers from drying out as pasta absorbs sauce over time.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
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