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Loaded Chicken Alfredo Casserole

Prep Time:

Cook Time:

Serves:

6 to 8 Servings

Sauce Type:

Cheese Sauce

About the Recipe

Discover the ultimate loaded comfort food with this homemade chicken Alfredo casserole recipe. With accessible ingredients, this recipe is a family-friendly back to school recipe suitable for busy parents or a great cool weather comfort food idea. Impress your loved ones with your culinary skills using this recipe. Enjoy the coziness of homemade Comfort Food Ideas

Ingredients

  • 3 chicken breasts or 3 cups shredded chicken

  • 16oz Penne pasta

  • 2 cups or broccoli

  • 1 cup or 63g grated parmesan

  • 3 tbsp Chopped Oregano

  • 3 tbsp Chopped Basil and stems

  • 3 tbsp Chopped Flat leaf parsley and stems

  • Fresh or dried thyme sprig

  • 1 cup or 130g diced red onion

  • 6 slices or 210g bacon chopped

  • 2 tbsp or 30ml vegetable oil

  • 3 large handfuls of spinach

  • 5 minced cloves of garlic

  • 1/4 cup or 63ml dry white wine

  • 1/4 tsp red pepper flakes

  • 5 tbsp or 70g butter

  • 6 tbsp or 48g flour

  • 2 cups or 500ml chicken stock

  • 2 cups or 500ml heavy cream

  • Dash of black pepper

  • Salt to taste

  • 3 cup or 330g mozzarella

Preparation

1.Start by poaching the chicken until completely cooked (you can also use rotisserie or canned chicken). This should take roughly 15 minutes. Cook the pasta in salted water according to the manufacturer’s instructions. Boil the broccoli until cooked through.

 

2.While the above three items are cooking, complete the remaining prep work: Shred the Parmesan cheese, finely dice the oregano, basil, and parsley – save the parsley and basil stems. Dice the red onion and cut the bacon into bite-size pieces.

 

3.To make the sauce: add the vegetable oil to a high-sided saucepan over medium to high heat and add the spinach. Sauté for roughly a minute until tender and then remove it from the pan. Add the bacon to the same pan over medium to high heat. Once the bacon is nearly cooked through, add the red onion and cook until the onion is tender and the bacon is completely cooked.

 

4.Add the minced garlic and sauté for roughly 30 seconds. Then deglaze the pan with white wine and add the red pepper flakes and a pinch of the oregano, basil, and parsley. Reduce the wine until it is nearly all gone.

 

5.Make a well in the center of the pan and add 5 tbsp of butter (about 70g). Once melted, add the flour, mix, and cook for roughly 2 minutes over medium heat.

 

6.Add the chicken stock, mix well, and add the parsley and basil stems. Then add the cream and a touch of black pepper. Stir and cook over medium heat for roughly 5 minutes to infuse the flavors.

 

7.Take the sauce off the heat and remove the herb stems. Pour in the Parmesan cheese, mix, and then add 1 cup or 110g of mozzarella. Stir until smooth, then add another pinch of oregano, basil, parsley, and the sautéed spinach. Mix until well combined.

 

8.Drain the pasta and broccoli. Shred the chicken.

 

9.To assemble the casserole: Pour 1/3 of the sauce into a baking dish, add 1/2 of the shredded chicken, broccoli, and pasta. Make another layer by repeating the process. Give the casserole a good mix to ensure even distribution, and then add 2 cups or 220g of mozzarella cheese to the top.

 

10.Bake in a preheated oven at 375˚F or 190˚C for 20 to 25 minutes, or until the cheese is bubbly and lightly golden brown.

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