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

Absolutely! Frozen broccoli works well. Just make sure to thaw and pat it dry thoroughly to avoid extra moisture before adding it to the casserole.

What pasta types are best for this bake?

Medium pasta shells, penne, or rotini are favorites because they hold the Alfredo sauce well, but you can use any pasta you like — just adjust cooking times accordingly.

Can I make this recipe dairy-free or vegan?

While this dish relies heavily on dairy for its signature creamy texture and flavor, you can experiment with plant-based milks and vegan cheese alternatives, but expect a different flavor and texture. There are great dairy-free Alfredo sauce recipes that could be used as a substitute base.

How do I prevent the bake from getting soggy?

To avoid a soggy bake, be sure not to overcook your pasta, drain the broccoli well, and let the casserole rest before serving so the sauce thickens and the textures hold together nicely.

Creamy Chicken Alfredo Bake - Cozy & Easy Dinner

Description

This Chicken Alfredo Bake is a comforting and creamy casserole featuring tender chicken breast, al dente pasta shells, fresh broccoli, and a rich homemade Alfredo sauce topped with melted mozzarella cheese and optional crunchy Ritz cracker topping. Perfect for an easy and satisfying dinner that can feed a family of eight.

Ingredients

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Vegetables and Protein

2 cups broccoli florets
1 large chicken breast (about 8 oz), or 2 cups cooked/diced chicken
Salt and pepper, to taste
3 tablespoons olive oil

Pasta

¾ lb medium pasta shells (about 12 oz), or any pasta of choice
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 Ritz crackers, crushed

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Instructions

Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
Cook the Chicken: Butterfly the chicken breast 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 per 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, add ½ tablespoon salt, and cook the pasta until al dente, about 8 minutes for medium pasta shells. Add the broccoli florets during the last 4 minutes of boiling. Drain pasta and broccoli together.
Prepare Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute. Whisk in flour and cook for an additional minute. Gradually pour in the half and half, allowing it to reach a gentle simmer. Reduce heat to low and stir for 1-2 minutes. Slowly whisk in the Parmesan and Romano cheeses until fully combined. Remove from heat.
Assemble the Casserole: Combine the cooked pasta, diced chicken, and broccoli with the Alfredo sauce, stirring gently to mix well. Transfer the mixture to a lightly greased 9x13-inch casserole dish. Sprinkle shredded mozzarella cheese evenly over the top.
Bake: Place the casserole in the preheated oven and bake uncovered for 10 minutes, until the mozzarella cheese melts. If using the optional crushed Ritz cracker topping, sprinkle it over the casserole now and bake for an additional 5 minutes to crisp.
Rest Before Serving: Remove the casserole from the oven and allow it to sit for 5-10 minutes. This resting time lets the pasta absorb the sauce and ensures the dish is not too hot to serve.

Notes

Frozen broccoli can be used as a substitute; simply thaw and pat dry before adding to the casserole without boiling.
If Romano cheese is unavailable, you can use all Parmesan cheese instead for the sauce.
The sauce quantity is sufficient for a full pound of pasta if you prefer more sauce; this is especially helpful for leftovers since pasta absorbs sauce when refrigerated.

Nutrition

Serving Size: 1 serving (about 1/8 of casserole)
Calories: 480 kcal
Sugar: 3 g
Sodium: 460 mg
Fat: 25 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0.2 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg