Chicken Alfredo Bake
This Chicken Alfredo Bake is loaded with so many classic flavors that blend together in the best possible way. You can use whatever pasta you have in your pantry. Penne, bow tie, and rigatoni are all great choices. I personally love using medium pasta shells because they fill up with that delicious sauce. As for the Alfredo sauce, there is a lot of it in this recipe to make absolutely sure that this does not dry out when you bake it. It’s completely moist and delicious, and a great make-ahead meal. Finally, this is a great way to make use of leftover chicken, or a use up a rotisserie. Let’s get it started.
How to Make it
Boil the Pasta
Cook the pasta until it just hits the al dente point. Add the broccoli during the last 4 minutes.
Prepare the Sauce
Melt the butter over medium heat. Add the garlic and cook for one minute. Whisk in the flour. Continue to whisk for 1 minute. Gradually add the half and half. Bring to a light bubble. Decrease heat to low. Slowly sprinkle in Parmesan and Romano cheeses, whisk until well combined. Remove from heat.
Add Pasta, Chicken, and Broccoli
Add cooked pasta shells, chicken, and broccoli. Stir to combine.
Assemble the Casserole.
Add the pasta to a lightly greased 9 x 13 casserole dish.
Top with Cheese and Bake
Sprinkle mozzarella cheese over the top and bake uncovered at 350° for 10 minutes. Optional: Top with crushed Ritz crackers and bake for 5 more minutes.
Pro Tips
This is a great recipe to use with leftover chicken breasts or Rotisserie Chicken. ANY kind of pasta works for this, fusilli and penne are great alternatives. You could even use Tortellini! 1/2 heavy cream + 1/2 milk works as well if you don’t have half and half. I don’t recommend using all milk, the lower fat content can cause the sauce to curdle and the sauce will be much thinner. Cooked shrimp or steak can also be used. Vegetables can easily be added, such as frozen peas and carrots. You can use all Parmesan cheese if you don’t have Romano.
Make Ahead Method
2-3 days ahead:
Assemble as instructed. Cover and refrigerate for 2-3 days. Let it sit out for 30 minutes prior to baking OR, cover and add 15 minutes to baking time if baking from a cold state.
2-3 months ahead:
Freeze in a casserole dish or disposable aluminum baking pan, cover top with 2 layers of foil. Let it defrost overnight in the fridge. Cover and add 15 minutes to baking time, remove cover and bake as instructed. If baking from a frozen state: Bake covered, for 1 hour. Uncover and bake as outlined.
Storing Leftovers
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
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