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When my crew wants a cheesy, super cozy dinner—whether it’s a special night or just Tuesday—I always lean on this rich Chicken Alfredo Bake. It’s pasta, chunked chicken, broccoli, and a load of Alfredo sauce all baked under a bubbly cheese layer. Got extra chicken? Toss it in! It disappears fast because everyone loves it, young or old.
I literally made this up one night just to stretch out leftover rotisserie chicken. Now, my littlest one insists we make it every single birthday.
Buzzy Ingredients
- Ritz crackers or breadcrumbs: Totally optional but if you love a crunchy golden finish, they’re perfect and easy
- Romano cheese: Gives extra punch and salt—be sure to opt for the fresh stuff if you want it to actually melt in
- Parmesan cheese: Brings all that nutty, sharp goodness. Fresh grated makes a world of difference here
- Half and half: Keeps your sauce lush and smooth. Go with the freshest you can find
- All purpose flour: Makes the sauce thick and creamy. I like unbleached so it’s nice and pure
- Garlic: Makes everything smell amazing. Look for firm, heavy cloves, and chop them up tiny
- Salted butter: The base for that Alfredo richness—it’s gotta be real butter for the best taste
- Mozzarella cheese: Melts gooey and stretchy on top. Grate it yourself for the creamiest bite
- Medium pasta shells or any pasta shape: Shells trap that creamy sauce, but you can use any type you’ve got. The rougher texture helps sauce stick better
- Olive oil: For cooking up your chicken, keeps it juicy. Extra virgin gives a bolder flavor
- Salt and pepper: Don’t skip! Start with a little, taste and add more as you go
- Chicken breast or any cooked chicken: Brings the protein and fills you up. Use fresh, organic, or store-bought rotisserie
- Broccoli florets: Bright green broccoli adds a fresh crunch. Pick the ones with the tightest buds and snappy stems
Epic Step-by-Step Guide
- Bake and Top:
- Pop your pan in the oven, no lid needed, for around ten minutes until the cheesy top is bubbly. If you’re into a crunchy lid, sprinkle crushed crackers across and return to bake for five more. Let it chill out on the counter about five to ten minutes before scooping. That way, nobody burns their mouth.
- Assemble Everything:
- Combine the drained pasta and broccoli right into your Alfredo sauce skillet and toss so everything’s coated. Add the chopped chicken and mix again. Spread this into a greased baking dish (nine by thirteen works great). Lay the mozzarella over the top for ultimate gooeyness.
- Put Together Alfredo Sauce:
- Come back to a big skillet and melt down your butter on medium. Sauté garlic for about a minute so it smells amazing. Add the flour, whisk for a minute to cook it off, then slowly pour in half and half, whisking non stop. Let it bubble gently on low until it thickens, then stir in the cheeses a bit at a time until totally melted and crazy creamy.
- Cook Pasta and Broccoli:
- Get a big pot of water boiling, then stir in a decent pinch of salt. Cook the pasta till it’s almost done—al dente. With four minutes left, dump in your broccoli so it cooks until just tender. Drain it all very well.
- Chicken Time:
- Pat chicken dry, then butterfly and cut into thinner fillets. Generously season with salt and pepper. Warm up olive oil on medium-high in a big skillet, and add chicken. Sear nicely until golden—four or five minutes per side. Turn down the heat if it starts going wild. Let it rest before you chop it into small chunks.
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Good to Know
- Piled high with cheese and chicken for big protein
- The next day it’s still saucy—not gummy—so leftovers never disappoint
- Broccoli gives each scoop freshness and loads of veggies
My absolute favorite thing? The craggy crunchy Ritz topping. My youngest is officially the “crunch boss” now after helping with the first batch and she’s claimed that job forever. That happy mess in the kitchen is why I’ll always love making this.
Storing Leftovers
Pop what’s left into a tight-lidded container in the fridge and it’s good for about three days. Wrap and freeze single servings if you want them to keep longer. To reheat, go low in the oven so the sauce stays creamy and not dried out.
Easy Swaps
No broccoli? Use thawed frozen florets, just dab ’em dry first. Out of Romano cheese? Go all-in on Parmesan, it totally works. No mozzarella? Swiss or provolone melt up great. Need it gluten-free? Use your favorite gluten-free pasta—holds up just fine here.
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How to Serve It Up
Scoop into shallow bowls, shower with a little more Parmesan, and dig in. Add a crisp salad or garlic bread. If you want surprises, toss in some sautéed mushrooms or sliced roasted peppers before baking for extra oomph.
Comfort Alfredo Bake Vibes
This dreamy, creamy Alfredo sauce is classic Italian-American comfort food. Growing up, we only made it when there was something big to celebrate. That made it feel extra special every time. Baked all in one dish, it’s got all those flavors but even easier for everyone to get in on the fun at the table.
Frequently Asked Questions
- → What pasta shapes can I use?
Penne, rotini, or shells work great—any pasta grabs the sauce really well.
- → What if I don’t have Romano cheese?
You can skip Romano and just use Parmesan. Mozzarella gives you perfect meltiness on top.
- → How should I add cooked chicken?
Just chop up or shred your cooked (or rotisserie) chicken, toss it in with the noodles and broccoli right before baking. Easy and tasty.
- → Is broccoli required? What other veggies work?
No need to stick to broccoli! Toss in peas, mushrooms, or spinach. Just make sure extra veggies are cooked and not watery.
- → How do I get a crunchy top?
Add cheese, then sprinkle some crushed crackers or breadcrumbs. Bake another few minutes ‘til it turns golden brown.
- → How can I warm up leftovers?
Cover with foil, then heat in a 350°F oven until it’s warmed through. For just a bowlful, the microwave works too.