There are days when you just want dinner to be simple, comforting, and still a little wholesome. That’s when my Alfredo Bake comes to the rescue! It’s creamy, cheesy, packed with flavor, and comes together with just a few pantry staples. Best part? It’s a hit with the whole family, especially when I use egg noodles instead of regular pasta.
Why I Love This Recipe
This Alfredo Bake checks all the boxes:
✅ Quick and easy for weeknights
✅ Family-friendly comfort food
✅ Balanced with protein, veggies, and carbs
✅ Cozy and satisfying without hours in the kitchen
It’s definitely become one of those “save this for busy nights” kind of meals in our home. 💛
Notes & Tips
I use Ragu Alfredo Sauce because according to my research it’s vegetarian friendly, and generally considered fine for a halal diet, but please do your own research and use what you feel comfortable with.
This recipe is super adaptable! Add mushrooms, spinach, or even sun-dried tomatoes for variety.
Perfect for meal prep, leftovers heat up beautifully.
Blanch the broccoli
Bring a pot of water to a boil.
Add broccoli florets and cook for 1–2 minutes until bright green and slightly tender.
Immediately transfer to a bowl of ice water to stop cooking. Drain well.
Instagram Reel:
Ingredients You’ll Need
Chicken – 1 lb, cooked with salt, pepper, and garlic powder. (Shortcut: rotisserie chicken or leftovers work beautifully!)
Broccoli florets – about 1 cup, blanched
Egg noodles or pasta – 1 lb (16 oz), boiled (my family swears by egg noodles in this recipe!)
Ragu Alfredo Sauce – 2 jars (not sponsored, but I’d love to be! 🤍)
Chicken stock – 1 cup
Seasonings –
- ½ tsp black pepper,
- 1 tsp garlic powder,
- 1 tsp onion powder,
- ½ tsp salt (or to taste)
Parmesan cheese – 1 cup (1/2 cup for mixing and 1/2 cup for topping)
Parsley – fresh or dried, for garnish
Step-by-Step Instructions
1. Cook the chicken – Season with salt, pepper, and garlic powder. Dice or shred it once cooked.
2. Blanch the broccoli – Just a quick dip in boiling water to keep it crisp and green.
3. Boil your noodles – Egg noodles are my personal favorite, but pasta works just fine.
4. Mix the sauce – In a large mixing bowl, whisk together Alfredo sauce, chicken stock, and seasonings until smooth.
5. Combine everything – Add cooked chicken, broccoli, noodles, and ½ cup Parmesan into the sauce mixture. Stir until everything is coated.
6. Bake it – Transfer into a 9×13 inch casserole dish. Sprinkle the remaining ½ cup Parmesan over the top and bake at 350°F for 20–25 minutes.
7. Finish & enjoy – Garnish with parsley, serve warm, and watch it disappear!
Freezing & Make-Ahead Option
One of the best things about this Alfredo Bake is how well it holds up for meal prep:
To freeze before baking: Assemble everything in the casserole dish (including the sauce, chicken, broccoli, noodles, and Parmesan mixed in). Sprinkle the remaining Parmesan on top, then cover tightly with foil and plastic wrap. Freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake as directed.
To freeze after baking: Let the casserole cool completely. Portion into airtight containers or wrap the whole dish tightly. Reheat covered in the oven at 350°F until warmed through, or microwave individual portions.
Fridge option: If you just want to make it ahead, the unbaked casserole can sit in the fridge (covered) for up to 24 hours before baking.
✨ So next time you’re short on time but still want a dinner that feels like a warm hug, give this Alfredo Bake a try. I’d love to know how you and your family like it tag me on Instagram at morEwish Cuisine if you make it!
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