Cheesy Chicken Alfredo Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups (200 g) shredded mozzarella cheese
02 -
340 g medium pasta shells or swap for your favorite short pasta
03 -
3 tablespoons (45 ml) olive oil
04 -
Freshly ground black pepper, just enough to taste
05 -
Salt to your liking
06 -
1 large chicken breast (250 g) or use 2 cups (250 g) cooked chicken, diced up
07 -
2 cups (about 200 g) broccoli florets
→ Alfredo Sauce
08 -
1/2 cup (40 g) shredded Romano cheese
09 -
3/4 cup (60 g) Parmesan cheese, shredded
10 -
825 ml half and half (blend of cream and whole milk, half each)
11 -
2 tablespoons (16 g) all-purpose flour
12 -
2 garlic cloves, minced
13 -
7 tablespoons (100 g) salted butter
→ Topping (optional)
14 -
1/2 cup (60 g) Ritz crackers, crushed up
# Instructions:
01 -
Wait about 5–10 minutes before digging in—this gives the sauce time to thicken up and lets everything cool down a bit.
02 -
Bake without a lid for 10 minutes or until your cheese is gooey and melted. Love a crunchy topping? Throw on the Ritz crumbs and bake another five minutes.
03 -
Take the pasta and broccoli and toss them into your sauce. Add the cooked chicken next. Scoop it all into a greased 23 x 33 cm baking dish and cover with mozzarella.
04 -
In a big pan, melt butter over medium heat. Add garlic and let it cook for a minute. Stir in flour and let it cook for another minute. Slowly pour in the half and half, letting it just start bubbling. Lower the heat and keep stirring another minute or two. Add your Romano and Parmesan a bit at a time, whisking until it's nice and smooth. Take it off the heat.
05 -
Fill a pot with 4–6 litres water and add about half a tablespoon of salt. Let it come to a boil. Cook your pasta to that just-right bite, which takes about eight minutes. Broccoli goes in during the last four. Drain it all when done.
06 -
Pour the olive oil into a big skillet and heat on medium-high. Brown the chicken on both sides until it's golden, about 4 to 5 minutes per side. Turn down the heat if it starts to smoke. Let the chicken rest on a plate for 5–10 minutes. Then, dice into small pieces.
07 -
Slice chicken breast in half so you get two skinny pieces. Dry both with a paper towel, then sprinkle with salt and pepper on both sides.
08 -
Set your oven to 175°C so it's heating up while you prep.
# Notes:
01 -
If you want it easy, use frozen broccoli—just make sure you thaw it and squeeze out all the water first.
02 -
No Romano in your fridge? Parmesan all the way works great for the sauce.
03 -
Try to keep things a bit saucy before baking. It helps a lot if you're making this ahead or for leftovers so it doesn't dry out.