The Chicken Alfredo Bake is a casserole that is guaranteed to please any crowd! This rich and creamy pasta bake will quickly become a favorite dish to make, thanks to its simplicity and ability to be prepared in advance. Plus, with its irresistible cheesiness and incredible flavor, everyone will be clamoring for seconds. Prepare yourself, because there won’t be any leftovers!
What is a chicken alfredo bake?
Introducing our delightful twist on the classic Chicken Alfredo dish: Baked Chicken Alfredo! Elevating the stovetop recipe, we embark on a culinary adventure by transferring it to the oven. With a savory coating of seasoned breadcrumbs and an abundance of shredded cheese, this rendition takes the original to new heights of deliciousness! (Because who can resist such irresistible flavors?!)
Ingredients & substitutions
MAKE AHEAD & AVOID LEFTOVERS
This recipe is incredibly dreamy, but it loses some of its creaminess and dreaminess when reheated. To avoid having too many leftovers, we recommend making a half batch. However, if you still want to prepare the entire recipe, you can make each component ahead of time and store them in the fridge for up to 4 days. Then, you can simply bake them at different times. Here’s how to prepare this pasta bake in advance:
I promise, everyone….this recipe is incredibly simple to prepare. (Even with the lengthy list of ingredients and number of steps involved!) Moreover, it serves as an excellent foundation for creating any pasta bake you can imagine!
How to Make Chicken Alfredo Bake – Step by Step Photos
Begin by slicing 2 chicken breasts into 1-inch pieces. Next, mix together 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Drizzle the chicken chunks with 1 tablespoon of olive oil, ensuring they are fully coated, and proceed to toss them in the seasoning mixture.
1. Begin by heating a large skillet over medium heat.<br>2. Pour 1 tablespoon of olive oil into the skillet.<br>3. Saute the chicken in the skillet until the bottom of each piece turns brown and the sides start to become white. This process should take approximately 10 minutes.<br>4. To release the chicken from the skillet, add 3 tablespoons of water. Then, flip each piece of chicken.<br>5. Continue cooking the chicken until it is thoroughly cooked and there is no pink left. This should take about 5 minutes.<br>6. Once the chicken is cooked, remove it from the skillet and set it aside to cool. Do not wipe out the skillet, as it will be used later for the alfredo sauce.
As the chicken cooks, heat a small skillet over medium heat and melt 2 tablespoons of butter. Once the butter is fully melted, add 1/2 cup of panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine. Toast the breadcrumbs, stirring occasionally, until they absorb all the butter and turn golden without browning, which takes about 7 minutes. Allow the mixture to cool and set it aside.
Using the same large skillet that was used to cook the chicken, melt 4 tablespoons of butter over medium heat without wiping it out. Saute the minced garlic until it becomes fragrant, which should take approximately 2 minutes. While cooking the garlic, use a metal whisk to scrape off any bits of chicken and seasonings that may be stuck to the pan. This will help infuse the alfredo sauce with an abundance of flavor.
Combine 2 cups of heavy cream and whisk gently. Next, incorporate 1/4 teaspoon each of Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Allow the mixture to reach a boiling point, stirring occasionally, for approximately 5 minutes.
Reduce the heat to low and gradually incorporate 1½ cups of shredded cheese, whisking continuously until it completely melts, usually taking around 5 minutes.
As it cools, the alfredo sauce will further thicken.
To begin, preheat your oven to 375℉. Then, place the frozen broccoli in a colander and allow it to thaw, ensuring to break down any large florets into bite-size pieces. Meanwhile, bring a large pot of water to a boil on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender, approximately 7 minutes. Be careful not to overcook the pasta, as it will continue to soften in the oven. Once cooked, set aside the pasta and broccoli for later use.
Combine the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish, then pour the alfredo sauce over it and mix thoroughly.
To prepare the casserole, evenly distribute ½ cup of shredded Italian cheese on top, followed by a sprinkling of 1/2 cup of buttered breadcrumbs.
Cook the casserole until the cheese has melted completely and the breadcrumbs have turned a golden brown color, which usually takes around 25 to 30 minutes.
The sight of this meal is making me crave it all over again! – Marion 🙂
