Can I use frozen broccoli in the Creamy Chicken Alfredo Bake Recipe?

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.

Can I prepare this casserole ahead of time?

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.

What type of pasta works best for this recipe?

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.

Is there a way to make this recipe lighter?

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.

Creamy Chicken Alfredo Bake | Delicious Comfort Meal

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

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 (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

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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 1/2 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