Chicken Alfredo Bake

Ingredients

• 180 g (2 cups)broccoli florets
• 1 largechicken breast (or 2 cups cooked, diced chicken)
• to tastesalt and pepper
• 45 ml (3 tablespoons)olive oil
• 340 g (¾ lb)medium pasta shells (or any kind of pasta)
• 225 g (2 cups)mozzarella cheese, shredded
• 100 g (7 tablespoons)salted butter
• 2 clovesgarlic, minced
• 16 g (2 tablespoons)plain flour
• 830 ml (3½ cups)half-and-half
• 75 g (¾ cup)Parmesan cheese, shredded
• 50 g (½ cup)Romano cheese, shredded
• 55 g (½ cup)Ritz crackers, crushed

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Prepare the chicken

   Butterfly the chicken breast and cut along the seam to make two thinner pieces. Pat them dry and season both sides with salt and pepper.

3. 3

   Sear the chicken

   Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and sear for 4–5 minutes on each side until golden, reducing the heat if the oil gets too hot.

4. 4

   Rest and dice

   Take the chicken off the heat and leave it to rest for 5–10 minutes, then cut it into bite-sized pieces.

5. 5

   Boil the pasta

   Add ½ tablespoon salt to 4–6 quarts (3.8–5.7 litres) of boiling water. Cook the pasta only to al dente; medium shells take about 8 minutes, but check the packet for the timing for your pasta.

6. 6

   Add the broccoli

   Add the broccoli for the final 4 minutes of the pasta cooking time. Drain the pasta and broccoli.

7. 7

   Cook the garlic

   Melt the butter in a large frying pan over medium heat. Add the garlic and cook for 1 minute.

8. 8

   Make the roux

   Whisk in the flour and cook for 1 minute.

9. 9

   Add the half-and-half

   Gradually pour in the half-and-half and let the sauce reach a gentle bubble.

10. 10

    Thicken the sauce

    Lower the heat and stir for 1–2 minutes.

11. 11

    Stir in the cheeses

    Gradually sprinkle in the Parmesan and Romano, whisking continuously until combined. Turn off the heat.

12. 12

    Combine the filling

    Add the pasta to the sauce and stir to coat. Mix in the chicken and broccoli.

13. 13

    Fill the dish

    Transfer the mixture to a lightly greased 23 x 33 cm (9 x 13 inch) baking dish. Scatter the shredded mozzarella over the top.

14. 14

    Bake the casserole

    Bake uncovered for 10 minutes, until the mozzarella has melted.

15. 15

    Add the topping

    If desired, scatter the crushed Ritz crackers or breadcrumbs over the top and bake for a further 5 minutes.

16. 16

    Rest before serving

    Leave the casserole to stand for 5–10 minutes before serving so the pasta can absorb some sauce and the dish can cool slightly.

What is chicken Alfredo bake?

This is a baked pasta casserole built around Alfredo-style cream sauce, chicken and broccoli. Alfredo sauce is associated with Italian cooking, while this version brings those flavours together in a family-style oven dish.

The combination works because the pasta catches the rich cheese sauce, broccoli adds a fresh contrast, and mozzarella melts over the top. Ritz crackers make an optional crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 645 calories, 27g protein, 44g carbs, 40g fat.

The pasta supplies most of the carbohydrates, while butter, half-and-half and cheese contribute much of the fat. Chicken and the cheeses provide protein. Serve a portion with salad or extra vegetables to add freshness and balance the meal.

Choosing the pasta and chicken

Pasta shape: Medium shells are useful because their hollows hold sauce, but the recipe can be made with any pasta. Cook it just to al dente, as it will be coated in sauce and baked afterwards.

Chicken: A fresh breast is seared, rested and diced for the casserole. Cooked or rotisserie chicken can be used instead as a shortcut; add it when mixing the filling.

Getting the sauce smooth

Flour base: Whisk the flour into the melted butter and cook it for a minute before adding the half-and-half. This helps the sauce thicken without leaving a raw flour taste.

Cheese: Add the Parmesan and Romano gradually, whisking as you go. Keep the heat low and turn it off once the cheeses are combined to help the sauce stay smooth.

Cooking the pasta and broccoli

Pasta timing: Follow the packet timing for your chosen shape, aiming for al dente rather than fully tender. The shells take about 8 minutes in this recipe.

Broccoli: Add the florets for the last 4 minutes of boiling, then drain everything together. This gives the broccoli a head start without a separate pan.

Baking and checking doneness

The casserole bakes uncovered at 175°C for 10 minutes, just long enough for the mozzarella to melt. If you add the cracker topping, give it 5 more minutes in the oven.

Let the dish rest for 5–10 minutes before serving. The pasta can take up some of the sauce during this pause, and the casserole will be less piping hot.

What to serve with it

A crisp green salad or simply dressed vegetables make a fresh counterpoint to the creamy sauce. You could also serve green beans or extra broccoli alongside.

Because the bake is rich and filling, keep side dishes straightforward and let the casserole remain the main part of the meal.

Recipe notes & tips

• Use a timer for the pasta and add the broccoli only during its final 4 minutes.
• Pat the chicken dry before seasoning so it can brown in the pan.
• Reduce the heat if the olive oil starts to get too hot while searing the chicken.
• Add the half-and-half gradually while whisking to help the sauce come together smoothly.
• Use a lightly greased baking dish to make serving and washing up easier.
• Rest the casserole for 5–10 minutes before serving.

Variations

• Use cooked chicken: Stir in leftover or rotisserie chicken instead of searing a fresh breast.
• Change the pasta: Swap the medium shells for another pasta shape and follow its packet timing.
• Add breadcrumbs: Use breadcrumbs in place of the crushed Ritz topping.
• Skip the topping: Leave off the crackers for a smooth mozzarella finish.
• Adjust the broccoli: Add more florets if you want extra vegetables in each serving.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente so it does not become too soft after baking.
• Adding broccoli too early: Put it in only for the final 4 minutes so it keeps some texture.
• Cooking the chicken on excessive heat: Reduce the heat if the oil gets too hot to avoid scorching.
• Adding cheese too quickly: Sprinkle it in gradually while whisking to help it blend into the sauce.
• Skipping the resting time: Let the casserole stand for 5–10 minutes so the sauce can settle into the pasta.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat portions until piping hot in the oven or microwave; add a small splash of milk or half-and-half if the sauce has thickened.

Frequently asked questions