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. As a fan of creamy pasta dishes, I can confidently say that this recipe is a crowd-pleaser, perfect for family gatherings or a cozy night in. The origins of Chicken Alfredo can be traced back to Italy, where it was created by Alfredo di Lelio in the early 20th century. Over the years, this dish has evolved, and the baked version adds a delightful twist that enhances its flavors and textures.

What I love most about Chicken Alfredo Bake is its rich, creamy sauce combined with tender chicken and perfectly cooked pasta, all baked to golden perfection. The convenience of preparing this dish in one pan makes it a favorite among busy home cooks like myself. With its irresistible taste and comforting texture, Chicken Alfredo Bake is sure to become a staple in your recipe collection, just as it has in mine!

Ingredients:

• 2 cups cooked rotini pasta
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 2 cups broccoli florets (fresh or frozen)
• 1 cup grated Parmesan cheese
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs (optional, for topping)
• 2 tablespoons olive oil (if using breadcrumbs)

Preparing the Chicken and Broccoli

1. If you’re using fresh broccoli, start by washing and cutting it into small florets. You want them to be bite-sized so they cook evenly and mix well with the pasta. 2. Bring a pot of salted water to a boil. Once boiling, add the broccoli florets and blanch them for about 2-3 minutes until they are bright green and slightly tender. 3. Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process. This will help maintain their vibrant color and crisp texture. After a few minutes, drain again and set aside. 4. If you haven’t already, shred your cooked chicken. You can use rotisserie chicken for convenience or cook your own chicken breasts. If cooking your own, season with salt and pepper, bake at 375°F (190°C) for about 25-30 minutes, or until fully cooked, then shred.

Preparing the Alfredo Sauce

5. If you’re using store-bought Alfredo sauce, you can skip this step. However, if you want to make your own, here’s a quick recipe: – In a saucepan over medium heat, melt 1/2 cup of butter. – Add 2 cups of heavy cream and bring to a simmer. – Stir in 1 cup of grated Parmesan cheese, 2 cloves of minced garlic, and season with salt and pepper to taste. – Cook for about 5-7 minutes until the sauce thickens slightly. Remove from heat and set aside.

Combining the Ingredients

6. In a large mixing bowl, combine the cooked rotini pasta, shredded chicken, blanched broccoli, and Alfredo sauce. 7. Add the garlic powder, Italian seasoning, black pepper, and salt. Mix everything together until the pasta, chicken, and broccoli are well coated with the sauce. 8. If you want to add a little extra flavor, you can mix in half of the grated Parmesan cheese at this stage.

Assembling the Bake

9. Preheat your oven to 350°F (175°C). 10. Grease a 9×13 inch baking dish with a little olive oil or cooking spray to prevent sticking. 11. Pour the pasta mixture into the prepared baking dish, spreading it out evenly. 12. Sprinkle the remaining Parmesan cheese over the top, followed by the shredded mozzarella cheese. If you’re using breadcrumbs, mix them with 2 tablespoons of olive oil in a small bowl and sprinkle them over the cheese for a crunchy topping.

Baking the Dish

13. Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. 14. Bake in the preheated oven for 20 minutes. This allows everything to heat through and the flavors to meld. 15. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. 16. Once done, remove from the oven and let it sit for about 5-10 minutes before serving. This will help the dish set a little and make it easier to serve.

Serving Suggestions

17. Serve the Chicken Alfredo Bake warm, garnished with fresh parsley or additional Parmesan cheese if desired. 18. This dish pairs wonderfully with a simple side salad or garlic bread for a complete meal.

Storage and Reheating

19. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. 20. To reheat, simply place in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent drying out. Enjoy your delicious Chicken Alfredo Bake! It’s a comforting dish that’s perfect for family dinners or meal prep for the week. The combination of creamy Alfredo sauce, tender

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. I love serving this dish with a side of garlic bread and a fresh green salad to balance out the richness of the Alfredo sauce. You can also sprinkle some extra cheese on top before baking for an even cheesier experience, or add a dash of red pepper flakes for a little kick. 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