Chicken Alfredo Bake: A Creamy and Delicious Comfort Food Recipe

Chicken Alfredo Bake is a delightful dish that brings comfort and satisfaction to the dinner table. This creamy, cheesy casserole combines tender chicken, al dente pasta, and a rich Alfredo sauce, creating a symphony of flavors that is hard to resist. Originating from the classic Italian dish Fettuccine Alfredo, this baked version has become a beloved favorite in many households, especially in the United States, where it has been adapted to suit local tastes.

What I love most about Chicken Alfredo Bake is its incredible versatility and convenience. It’s the perfect meal for busy weeknights, as you can prepare it ahead of time and simply pop it in the oven when you’re ready to eat. The combination of the creamy sauce and the crispy topping creates a delightful contrast in texture that keeps everyone coming back for seconds. Whether you’re serving it for a family gathering or a cozy night in, Chicken Alfredo Bake is sure to impress and satisfy your cravings.

Ingredients:

• 2 cups cooked rotini pasta
• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets (fresh or frozen)
• 1 cup Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil (if using fresh broccoli)
• 1/2 cup breadcrumbs (optional, for topping)

Preparing the Ingredients

1. **Cook the Pasta**: Start by boiling a large pot of salted water. Add the rotini pasta and cook according to the package instructions until al dente. Drain and set aside. 2. **Prepare the Chicken**: If you haven’t already cooked your chicken, you can either bake, grill, or boil it. Once cooked, shred or dice the chicken into bite-sized pieces. If you have leftover chicken, this is a great way to use it! 3. **Cook the Broccoli**: If you’re using fresh broccoli, wash and cut it into small florets. In a skillet, heat the olive oil over medium heat. Add the broccoli and sauté for about 5-7 minutes until tender but still bright green. If you’re using frozen broccoli, simply steam it according to the package instructions and set aside. 4. **Prepare the Alfredo Sauce**: If you’re using store-bought Alfredo sauce, you can skip this step. If you want to make your own, combine 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 2 tablespoons of butter, and 1 clove of minced garlic in a saucepan over medium heat. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Mixing the Ingredients

5. **Combine the Pasta, Chicken, and Broccoli**: In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, and broccoli. 6. **Add the Sauce**: Pour the Alfredo sauce over the pasta mixture. Add the garlic powder, Italian seasoning, and season with salt and pepper. Stir everything together until the pasta, chicken, and broccoli are evenly coated with the sauce. 7. **Cheese It Up**: Fold in half of the shredded mozzarella cheese and half of the grated Parmesan cheese into the mixture. This will add a creamy texture and cheesy flavor throughout the bake.

Assembling the Bake

8. **Preheat the Oven**: Preheat your oven to 350°F (175°C). This will ensure that your Chicken Alfredo Bake cooks evenly. 9. **Prepare the Baking Dish**: Grease a 9×13 inch baking dish with a little olive oil or cooking spray to prevent sticking. 10. **Transfer the Mixture**: Pour the pasta mixture into the prepared baking dish, spreading it out evenly. 11. **Top with Cheese**: Sprinkle the remaining mozzarella and Parmesan cheese over the top of the pasta mixture. If you like a crunchy topping, you can also sprinkle breadcrumbs over the cheese.

Cooking Process

12. **Bake the Dish**: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown. If you’re using breadcrumbs, they should be toasted and crispy. 13. **Check for Doneness**: After 25 minutes, check the bake. The cheese should be melted and slightly browned. If it’s not quite there, give it an additional 5 minutes. 14. **Let it Rest**: Once out of the oven, let the Chicken Alfredo Bake sit for about 5-10 minutes. This will help it set and make it easier to serve.

Serving the Dish

15. **Portion and Serve**: Using a spatula, cut into squares and serve warm. This dish pairs wonderfully with a side salad or garlic bread. 16. **Garnish (Optional)**: If you want to add a little extra flair, sprinkle some chopped fresh parsley or basil on top before serving. It adds a pop of color and freshness.

Storing Leftovers

17. **Cool and Store**: If you have leftovers, allow the Chicken Alfredo Bake to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. 18. **Reheating**: To

Conclusion:

In summary, this Chicken Alfredo Bake is a must-try for anyone looking to elevate their weeknight dinner game. The creamy, cheesy goodness combined with tender chicken and perfectly cooked pasta creates a comforting dish that is sure to please the whole family. Plus, it’s incredibly versatile! You can easily swap out the chicken for shrimp or even make it vegetarian by adding your favorite vegetables like broccoli or spinach. For an extra kick, consider adding some crushed red pepper flakes or a sprinkle of fresh herbs like parsley or basil before serving. Pair it with a crisp green salad or some garlic bread for a complete meal that will have everyone coming back for seconds. I encourage you to give this Chicken Alfredo Bake a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! Happy cooking! Print