Indulge in the ultimate comfort food with this incredibly easy and delicious Chicken Alfredo Bake. Featuring a rich, homemade Alfredo sauce, tender shredded chicken, and your favorite pasta, all baked to perfection under a blanket of golden, bubbly cheese. This casserole is not just a meal; it’s a culinary hug that promises to be a hit with everyone at the table. Perfect for a busy weeknight or a cozy weekend dinner, this recipe leverages the convenience of rotisserie chicken to bring a restaurant-quality meal to your home in under an hour.

Forget bland and complicated dinners. Our Chicken Alfredo Bake brings together classic flavors in a straightforward, oven-baked format that minimizes fuss and maximizes flavor. The velvety sauce coats every piece of pasta and chicken, while a generous topping of mozzarella adds a delightful crust. Get ready to add this creamy, cheesy, and utterly satisfying casserole to your regular dinner rotation!

Main Components

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  12 oz frozen broccoli (adds a touch of green and essential nutrients)
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  2 cups shredded rotisserie chicken (for ultimate convenience and flavor)
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  1 dash salt and pepper (to taste, for seasoning)
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  3 tbs olive oil (for sautéing and greasing)
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  3 cups favorite pasta , I used bowties, but penne or ziti work wonderfully.
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  2 cups shredded mozzarella cheese (for the irresistible cheesy topping)

Creamy Alfredo Sauce

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  3 tbs salted butter (forms the base of our roux)
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  1 tbs minced garlic (fresh garlic is key for authentic flavor)
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  2 tbs all-purpose flour (to create a smooth, thick sauce)
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  3 cups milk (whole milk or 2% for creaminess)
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  1 ½ cups shredded parmesan cheese (for that authentic, sharp Alfredo flavor)

• Step 1: Preheat Oven. Preheat your oven to 350℉ (175°C). This ensures the oven is at the correct temperature for even baking and a beautifully golden cheese topping.
• Step 2: Cook Pasta and Broccoli. Cook your chosen pasta (like bowties, penne, or ziti) in generously salted water according to the package instructions until al dente. For best results, ensure the water is boiling vigorously before adding pasta. In the final 2 minutes of the pasta’s cooking time, add the frozen broccoli florets to the boiling water. This will lightly cook the broccoli, ensuring it’s tender but still has a slight bite after baking. Drain the pasta and broccoli thoroughly and set aside.
• Step 3: Prepare Chicken. If you haven’t already, shred or dice 2 cups of rotisserie chicken. Using pre-cooked chicken makes this recipe incredibly fast and convenient. Ensure the pieces are bite-sized to distribute evenly throughout the casserole.
• Step 4: Make the Creamy Alfredo Sauce. In a large skillet or pot over medium heat, melt the salted butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic. Stir in the all-purpose flour and cook for another minute, creating a roux. Slowly, in a steady stream, whisk in the milk to prevent lumps. Continue to whisk frequently as you bring the mixture to a low simmer. Let it simmer for about 2 minutes, or until the sauce begins to thicken to your desired consistency. Finally, remove from heat and sprinkle in the shredded parmesan cheese. Stir vigorously until the cheese is completely melted and incorporated, creating a smooth, rich Alfredo sauce.
• Step 5: Assemble the Casserole. In a large mixing bowl, combine the cooked pasta, cooked broccoli, shredded chicken, and the freshly made Alfredo sauce. Toss gently to ensure all ingredients are evenly coated. Lightly grease a 9×13 inch casserole dish with olive oil or cooking spray. Pour the mixture into the prepared casserole dish, spreading it out evenly. Generously top the entire casserole with the shredded mozzarella cheese. This will melt into a delicious, golden crust.
• Step 6: Bake and Serve. Place the uncovered casserole dish in your preheated oven and bake for 10 minutes, or until the mozzarella cheese is melted, bubbly, and lightly golden brown. Once baked, remove from the oven and let it sit for 5-10 minutes before serving. This resting time allows the sauce to set slightly, making it easier to serve and preventing it from being too runny. Enjoy your ultimate creamy Chicken Alfredo Bake!

• Crunchy Topping: For an extra layer of texture, consider adding 1/2 cup of plain breadcrumbs or crushed Ritz crackers mixed with a tablespoon of melted butter on top of the mozzarella cheese before baking. This will create a golden, crispy crust.
• Vegetable Boost: Feel free to add other vegetables alongside or in place of broccoli. Sautéed mushrooms, spinach (stirred in at the end until wilted), diced bell peppers, or even frozen peas are excellent additions.
• Protein Swaps: While rotisserie chicken is convenient, you can also use 2 cups of any leftover cooked chicken breast or thighs, shredded or diced. For a different twist, try cooked shrimp or even turkey.
• Pasta Alternatives: Any medium-sized pasta shape that can hold a creamy sauce well will work. Penne, ziti, rigatoni, or even fettuccine (if you prefer a less “casserole” feel) are great choices.
• Spice it Up: Add a pinch of nutmeg to your Alfredo sauce for a more traditional Italian flavor, or a dash of red pepper flakes for a subtle kick.
• Make Ahead Option: You can assemble the entire casserole (up to the point of baking) and refrigerate it for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time to ensure it heats through evenly.
• Freezing Instructions: This casserole freezes well! Assemble, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen (this will significantly increase baking time, potentially to 60-75 minutes, covered for the first half, then uncovered).
• Serving Suggestions: Pair this rich casserole with a light, fresh green salad with a vinaigrette dressing to balance the flavors. Garlic bread or crusty Italian bread is also a perfect accompaniment for soaking up any extra sauce.

Nutrition