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- 2 cups rotini pasta - 2 cups cooked chicken breast, shredded - 3 cups broccoli florets - 2 cups heavy cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 4 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped The main ingredients create a hearty dish that warms the soul. I love using rotini pasta because it holds sauce well. Shredded chicken adds protein and makes the dish filling. Broccoli adds a nice crunch and bright color. Heavy cream makes the sauce rich and creamy. Parmesan cheese gives that cheesy goodness, while mozzarella adds a melty touch. For spices, garlic brings a wonderful aroma. Olive oil keeps your garlic from burning. Italian seasoning adds a classic flavor. Salt and pepper are key to enhancing all the tastes. Finally, fresh parsley not only looks great but adds a pop of flavor. It’s the perfect finish to this comforting bake. If you want to see detailed steps on how to use these ingredients, check out the Full Recipe. - Preheat the oven to 375°F (190°C). - Cook the rotini pasta until al dente. How do I cook rotini pasta? To cook rotini pasta, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions. This usually takes about 8 to 10 minutes. You want it firm but not hard. Drain the pasta and set it aside for later. - Sauté garlic and broccoli. - Make the Alfredo sauce with heavy cream and Parmesan. What is the best way to sauté garlic and broccoli? In the same pot used for the pasta, heat one tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1–2 minutes until it smells good. Then, add the broccoli florets. Cook for about 5 minutes, stirring often, until they are bright green and just tender. How do I make the Alfredo sauce? Once the broccoli is ready, reduce the heat to low. Pour in 2 cups of heavy cream and stir in a teaspoon of Italian seasoning, salt, and pepper. Gradually add one cup of grated Parmesan cheese, stirring until the sauce is creamy and smooth. - Combine all ingredients in a large mixing bowl. - Transfer to the baking dish and top with mozzarella. - Bake until bubbly and golden. How do I combine the ingredients? In a large mixing bowl, add the cooked rotini, shredded chicken, sautéed broccoli, and creamy Alfredo sauce. Mix everything well until the pasta and chicken are fully coated with the sauce. What should I do before baking? Pour the mixture into a greased 9x13 inch baking dish. Make sure it’s spread evenly. Then, sprinkle one cup of shredded mozzarella cheese over the top. How long do I need to bake it? Place the baking dish in the preheated oven and bake for 25–30 minutes. You want it to be bubbly and golden. When it’s done, let it cool slightly before serving. For the full recipe, check out the link! - How to prevent pasta from overcooking: To keep your pasta firm, cook it until al dente. This means it should be slightly firm when bitten. Be sure to check the package for the right cooking time, and start tasting a minute or two before it finishes. Drain it right away to stop the cooking process. - Tips for shredding chicken quickly: Use two forks to shred warm chicken. Hold one fork steady and pull the chicken apart with the other. You can also use a stand mixer with a paddle attachment on low speed. This method works fast and gives you perfectly shredded chicken. - Best sides to serve with Chicken Alfredo Bake: Pair your bake with a simple green salad. A side of garlic bread or roasted vegetables works great too. These sides balance the creamy richness of the Alfredo. - Suggested wine pairings: A crisp Chardonnay or a light Pinot Grigio complements this dish well. Their acidity cuts through the creaminess and enhances the flavors of the chicken and cheese. - Adding spices for extra kick: To spice things up, try adding red pepper flakes or a dash of cayenne pepper. Fresh herbs like basil or thyme also add a nice touch. Simply mix them into your Alfredo sauce. - Substitute ingredients for variety: You can swap rotini with penne or fusilli pasta. For a twist, use different cheeses, like Gouda or Fontina. Adding spinach or bell peppers can also change the flavor profile while boosting nutrition. {{image_2}} You can make this Chicken Alfredo Bake healthier with some easy swaps. Using whole grain pasta helps cut down calories and adds fiber. It fills you up better than regular pasta. Add more vegetables like spinach, bell peppers, or peas for extra nutrition. This not only boosts vitamins but also adds color to your dish. Want to change the taste? Try different cheese combinations. Mix in gouda or cheddar for a new twist. If you like heat, add red pepper flakes to make a spicy Chicken Alfredo Bake. This gives your dish a nice kick and keeps it exciting. If you need gluten-free options, use gluten-free pasta instead. Many brands make great pasta that tastes just as good. For those who do not eat meat, try a vegetarian version. Use plant-based chicken or mushrooms for a hearty alternative. You can still enjoy all the creamy goodness without the meat. For the full recipe, check out the detailed steps above. To keep your Chicken Alfredo Bake fresh, store it in the fridge. Use an airtight container. This helps keep it moist and tasty. Make sure it cools down first. You can keep it for 3 to 4 days in the refrigerator. If you want to save it longer, consider freezing it. When reheating, I recommend using the oven. Preheat the oven to 350°F (175°C). Place the Chicken Alfredo Bake in an oven-safe dish. Cover it with foil to keep it from drying out. Heat for about 20 minutes or until hot. You can also use the microwave, but it may not taste as good. If you use the microwave, heat it in short bursts. Stir in between to warm it evenly. To freeze your Chicken Alfredo Bake, let it cool completely first. Use a freezer-safe container. You can also wrap it tightly with plastic wrap and then foil. This helps prevent freezer burn. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, follow the reheating tips to enjoy your dish again. How long does Chicken Alfredo Bake last in the fridge? Chicken Alfredo Bake lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and safe to eat. Always check for any signs of spoilage before eating leftovers. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just make sure to thaw it first. You can either leave it in the fridge overnight or use the microwave. Cook it fully before shredding it for the bake. This will ensure even cooking. What can I substitute for heavy cream? If you want a lighter option, use half-and-half or whole milk. You can also mix milk with a bit of flour or cornstarch for a thicker sauce. This will still give you a creamy texture without the full heaviness. Can I add other vegetables? Absolutely! You can add bell peppers, spinach, or even mushrooms. Just make sure to sauté them first to soften them up. This adds more flavor and nutrition to your Chicken Alfredo Bake. How do I know when the Chicken Alfredo Bake is done? Your Chicken Alfredo Bake is done when the top is bubbly and golden brown. You can also check the middle with a knife. It should be hot and the cheese melted. Let it cool for a few minutes before serving. What’s the best pasta to use for this dish? Rotini works great for this recipe. Its shape holds the sauce well. You can also use penne or fusilli. These shapes create a perfect bite with every scoop. You learned how to make a delicious Chicken Alfredo Bake from scratch. We covered the ingredients, cooking steps, and tips to enhance flavor. I shared ways to store leftovers and answered common questions. This dish is not just tasty; it offers many ways to adapt for health needs. Try different seasonings or vegetables to make it your own. Enjoy creating this meal, and make it a family favorite!

Best Ever Chicken Alfredo Bake

Indulge in a comforting and delicious Creamy Chicken Alfredo Bake that’s perfect for family dinners! This dish combines tender rotini pasta, shredded chicken, and vibrant broccoli, all smothered in a rich Alfredo sauce. With easy steps and simple ingredients, you’ll have a mouthwatering meal ready to enjoy in just about 50 minutes. Click through to explore this recipe and bring cheesy goodness to your table!
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Ingredients
  

2 cups rotini pasta

2 cups cooked chicken breast, shredded

3 cups broccoli florets

2 cups heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

4 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.

      Sauté the Broccoli: In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the broccoli florets and sauté for another 5 minutes, just until tender.

        Make the Alfredo Sauce: Reduce the heat to low. Stir in the heavy cream, Italian seasoning, salt, and pepper. Gradually add the Parmesan cheese, stirring until the sauce is creamy and smooth.

          Combine Ingredients: In a large mixing bowl, combine the cooked rotini, shredded chicken, sautéed broccoli, and Alfredo sauce. Mix thoroughly until everything is coated.

            Transfer to Baking Dish: Pour the mixture into a greased 9x13 inch baking dish.

              Top with Cheese: Evenly sprinkle the shredded mozzarella cheese over the top of the chicken Alfredo bake.

                Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden.

                  Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Garnish with fresh chopped parsley before serving.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6