Don’t Miss Out- Try This Loaded Chicken Alfredo Casserole Recipe: Creamy & Delicious Homemade Sauce

Ingredients

• 3 pieces Chicken Breasts (Poach then shred; yields about 3 cups shredded chicken)
• 16 ounce Penne Pasta (Dry; cook al dente per package)
• 2 cup Broccoli Florets (Chopped; stems discarded; can use frozen)
• 3 cup Fresh Spinach (Roughly three large handfuls, loosely packed)
• 1 cup Red Onion (Diced, about 130 g)
• 6 slice Bacon (Cut into bite‑size pieces, about 210 g)
• 1 teaspoon Fresh Oregano Leaves (Leaves stripped from stems)
• 3 stem Fresh Basil Stems (Leaves chiffonaded; stems used in bouquet garni)
• 0.25 cup Flat‑Leaf Parsley (Leaves chopped; stems saved for bouquet garni)
• 1 teaspoon Dried Thyme (For bouquet garni)
• 1 piece Cooking Twine (To tie bouquet garni)
• 2 tablespoon Vegetable Oil (For sautéing)
• 5 tablespoon Unsalted Butter (About 70 g; used in roux)
• 6 tablespoon All‑Purpose Flour (About 48 g; for roux)
• 0.25 cup Dry White Wine (Deglazing liquid, about 63 ml)
• 0.25 teaspoon Red Pepper Flakes (Optional heat)
• 2 cup Chicken Stock (Low‑sodium, about 500 ml)
• 2 cup Heavy Cream (About 500 ml, 35 % fat)
• 1 cup Parmesan Cheese (Freshly shredded, about 63 g)
• 3 cup Mozzarella Cheese (Shredded; 1 cup folded into sauce, 2 cups for topping (≈330 g))
• 1 pinch Black Pepper (Freshly ground)
• 1 pinch Salt (Kosher or sea salt, to taste)

Instructions

1. Poach the Chicken

   Place the three chicken breasts in a pot of cold water, bring to a gentle simmer and poach for 15 minutes, or until the internal temperature reaches 165 °F (74 °C). Remove and set aside to cool slightly.

   Time: PT15M

2. Cook the Pasta

   Bring a large pot of salted water to a boil, add the 16 oz penne and cook according to package directions until al dente (about 10‑12 minutes). Drain and set aside.

   Time: PT12M

   Temperature: 212°F

3. Cook the Broccoli

   Trim the broccoli heads, chop into florets, then boil in a pot of water until tender (about 5 minutes). Drain and set aside.

   Time: PT5M

   Temperature: 212°F

4. Prepare Fresh Herbs and Bouquet Garni

   Strip oregano leaves, chiffonade basil leaves, and chop parsley leaves. Gather 6‑7 parsley stems, 3 basil stems, and 1 tsp dried thyme, tie together with cooking twine to form a bouquet garni.

   Time: PT10M

5. Dice Onion and Cut Bacon

   Dice the red onion to about 1 cup and cut the 6 bacon slices into bite‑size pieces.

   Time: PT5M

6. Sauté Spinach, Bacon, Onion, and Garlic

   Heat 2 Tbsp vegetable oil in the high‑sided saucepan over high heat. Add the spinach and sauté 1 minute until wilted, then add bacon and fry until nearly crisp (≈5 min). Add the diced onion and sauté until translucent (≈3 min). Add minced garlic and cook 30 seconds. Deglaze with ¼ cup white wine, add red pepper flakes and a pinch of oregano, basil, and parsley, and reduce until the wine evaporates (≈2 min).

   Time: PT12M

   Temperature: Medium‑high

7. Make the Roux

   Push the sautéed ingredients to the side, add 5 Tbsp butter (plus bacon grease) and melt. Sprinkle 6 Tbsp flour over the melted butter, stirring constantly for 3‑5 minutes until the mixture turns a light golden color.

   Time: PT5M

   Temperature: Medium

8. Add Liquids and Simmer Sauce

   Gradually whisk in 2 cups chicken stock, ensuring a smooth mixture. Add the bouquet garni, then stir in 2 cups heavy cream, a pinch of black pepper, and bring to a gentle simmer. Reduce heat to low and cook 3‑5 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: Medium

9. Finish the Alfredo Sauce

   Remove the pan from heat, discard the bouquet garni, and stir in 1 cup shredded Parmesan until melted. Then add 1 cup shredded mozzarella, a pinch of the remaining fresh herbs, and the sautéed spinach. Mix until the cheese is fully incorporated.

   Time: PT5M

10. Shred the Poached Chicken

    Transfer the poached chicken to a large mixing bowl and shred using a hand mixer or two forks until it reaches a coarse, bite‑size texture.

    Time: PT5M

11. Assemble the Casserole

    Preheat the oven to 375 °F (190 °C). In a 9×13‑inch baking dish, layer one‑third of the Alfredo sauce, half the shredded chicken, half the broccoli, and half the pasta. Add another third of the sauce, the remaining chicken, the remaining broccoli, and the remaining pasta. Top with the final third of sauce and sprinkle 2 cups shredded mozzarella evenly over the surface.

    Time: PT10M

12. Bake the Casserole

    Place the assembled dish in the preheated oven and bake for 20‑25 minutes, until the cheese on top is lightly golden and the casserole is bubbling throughout.

    Time: PT22M

    Temperature: 375°F

13. Rest and Serve

    Remove from oven and let the casserole rest for 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken Breasts: Rotisserie chicken
• Instead of Penne Pasta: Rigatoni, Ziti
• Instead of Broccoli Florets: Frozen broccoli
• Instead of Fresh Spinach: Frozen spinach (thawed and drained)
• Instead of Red Onion: White onion, Shallot
• Instead of Bacon: Pancetta, Turkey bacon
• Instead of Fresh Oregano Leaves: Dried oregano
• Instead of Fresh Basil Stems: Dried basil
• Instead of Flat‑Leaf Parsley: Dried parsley
• Instead of Dried Thyme: Fresh thyme
• Instead of Vegetable Oil: Olive oil (light)
• Instead of Unsalted Butter: Margarine
• Instead of All‑Purpose Flour: Gluten‑free flour blend
• Instead of Dry White Wine: Chicken broth
• Instead of Red Pepper Flakes: Cayenne pepper (smaller amount)
• Instead of Chicken Stock: Vegetable stock
• Instead of Heavy Cream: Half‑and‑half (thicker sauce)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone

Equipment Needed

• High‑Sided Saucepan
• Large Pot for Pasta
• Pot for Broccoli
• Cutting Board
• Chef’s Knife
• Kitchen Shears (optional)
• Hand Mixer (optional)
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Baking Dish (Dutch oven or 9×13‑inch casserole dish)
• Oven
• Cooking Twine (optional)

Critical Steps — Do Not Skip

• Poaching the chicken until fully cooked but still juicy
• Making a smooth roux without lumps
• Reducing the wine completely before adding liquids
• Removing the bouquet garni before finishing the sauce
• Baking until the cheese is golden but not burnt

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and texture
• Reserve a splash of pasta cooking water to loosen the sauce if it becomes too thick
• For extra depth, add a splash of nutmeg to the cream sauce
• Toast the breadcrumb topping (optional) for added crunch

Troubleshooting

Storage

Refrigerator: Cool, covered, up to 4 days

Freezer: Freeze in airtight containers for up to 2 months; thaw before reheating

Room temperature: Do not store at room temperature

Make-Ahead Tips

• Poach and shred the chicken up to 2 days ahead; store in airtight container
• Prepare the Alfredo sauce a day ahead, keep refrigerated and reheat gently before assembling
• Assemble the casserole without the final mozzarella topping, cover, and refrigerate; add topping and bake when ready

Frequently Asked Questions