This Chicken Alfredo Bake is a warm, comforting, and incredibly delicious meal that the whole family will love! It's a perfectly creamy and cheesy dish, offering a balanced combination of protein, carbs, and vegetables. This recipe is designed to be family-friendly and easy to prepare, making it a go-to option for busy weeknights.
Why You'll Love This Recipe
- Family-friendly: A crowd-pleasing meal that even kids enjoy.
- Incredibly delicious: A saucy pasta bake with cheese is always a winner.
- Balanced: Includes protein, carbs, and vegetables in one dish.
- Easy to prepare: Perfect for busy weeknights with minimal effort.
Ingredients You'll Need
- Pasta: 12 ounces of any short pasta such as ziti, penne, or fusilli. Whole grain or chickpea pasta can be used for a healthier option.
- Chicken: 2 cups diced rotisserie chicken or leftover cooked chicken breast.
- Broccoli: 1 medium head of broccoli, cut into florets (fresh or pre-packed).
- Cream Cheese: 8 ounces, to create a smooth base for the Alfredo sauce.
- Chicken Stock: 1 cup, to add depth of flavor to the sauce. Bone broth can also be used.
- Milk: Low-fat or whole milk, for desired creaminess.
- Mozzarella Cheese: 1 1/2 cups shredded mozzarella cheese (freshly grated is recommended). Fat-free mozzarella can be used for a lighter option.
- Parmesan Cheese: Grated Parmesan for classic Alfredo flavor.
- Cornstarch: For thickening the sauce.
- Seasonings: Garlic powder, smoked paprika, salt, pepper, garlic herb seasoning, Italian seasoning, dried oregano, parsley, and Dan-O's cheesoning (or a mix of salt, pepper, garlic powder, onion powder, and parsley).
- Optional Add-ins: Other vegetables like mushrooms, green beans, asparagus, snow peas, kale, spinach, onions, and brussel sprouts.
Step-by-Step Instructions
1. Prepare the Ingredients and Preheat the Oven
- Preheat the oven to 425°F (220°C) and set the rack to the middle position.
- Prepare the ingredients: cut broccoli into florets, shred cooked chicken, and blend cottage cheese until smooth (if using).
2. Cook the Pasta
- Bring a pot of salted water to a boil.
- Cook the pasta until al dente, about 8-10 minutes. It's better to be slightly undercooked as it will continue to cook in the oven. Reserve 2/3 cup of pasta water before draining.
3. Make the Alfredo Sauce
- In a bowl, whisk together the reserved pasta water and cream cheese until smooth.
- Add chicken stock, garlic powder, smoked paprika, and whisk until well combined.
- Alternatively, for a stovetop version, whisk together chicken broth, milk, cornstarch, and salt in a medium bowl.
4. Combine Ingredients
- In a large baking dish (9x13 inch casserole dish), combine the drained pasta, diced chicken, and broccoli florets.
- Pour the Alfredo sauce over the mixture and stir to combine.
5. Add Cheese and Bake
- Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the broccoli is tender and the cheese is melted and begins to brown.
- If the dish appears watery, cook for a few additional minutes before adding the mozzarella cheese.
6. Let Cool and Serve
- Let the baked chicken Alfredo cool for 5-10 minutes before serving.
- Garnish with fresh parsley and extra Parmesan cheese if desired.
Tips and Variations
- Gluten-Free: Use gluten-free pasta and 1 tablespoon of cornstarch in place of flour for the sauce.
- Extra Veggies: Add other vegetables like sautéed mushrooms, green beans, asparagus, or spinach.
- Lower Carb: Substitute pasta with zoodles, spaghetti squash noodles, or butternut squash noodles.
- Spicy: Garnish with chili pepper flakes for a spicy kick.
- Vegetarian: Omit the chicken and add silken tofu or extra vegetables for protein.
- Make Ahead: Prepare the sauce and/or pasta ahead of time and store separately. Assemble and bake when ready to serve.
- One-Pan Method: For a no-boil method, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken, and garlic in a baking dish. Cover and bake until pasta is al dente, then top with mozzarella and bake until melted.
Serving Suggestions
This chicken Alfredo bake is a complete meal on its own, but it pairs well with:
- A fresh green salad with cherry tomatoes, cucumber, and croutons, drizzled with homemade ranch dressing.
- Garlic bread or fluffy dinner rolls.
- Greek yogurt bread or cottage cheese bread.
Storing and Reheating
- Storing Leftovers: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat in a pan on the stovetop with a splash of milk or broth to restore the creamy consistency. You can also microwave individual portions.
- Freezing: Freezing is not recommended as the pasta may become mushy and the sauce grainy.
Healthier Alfredo Sauce Options
- Low-Fat Milk: Use low-fat milk instead of cream to reduce fat content.
- Fat-Free Mozzarella: Substitute regular mozzarella with fat-free mozzarella.
- Potato-Based Sauce: Blend cooked potatoes with milk and seasonings to create a creamy and healthy sauce base.
- Cottage Cheese: Blend low-fat cottage cheese until smooth and add to the sauce for extra creaminess and protein.
Nutritional Benefits
This recipe can be a part of a healthy diet by incorporating lean protein, whole grains, and plenty of vegetables. Using low-fat dairy products and portion control can further enhance its nutritional value.
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