Chicken Alfredo Bake

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  Chicken Breast, Boneless Skinless(605g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Parmesan Cheese(15g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1/2 tsp Italian seasoning ($0.05)
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  Red pepper flakes(3g)
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  1/2 tsp salt ($0.01)
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  1/2 tsp black pepper ($0.01)
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  3 Tbsp water ($0.00)
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  Butter(30g)
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  Bread Crumbs, Panko, Dry(120g)
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  Italian seasoning(1g)
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  Garlic powder(1g)
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  Red pepper flakes(1g)
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  1/4 tsp salt ($0.01)
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  1/4 tsp black pepper ($0.01)
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  Butter(60g)
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  Garlic(240g)
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  Cream, Heavy Whipping(480g)
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  Cheese, Italian Blend, Shredded(480g)
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  Italian seasoning(1g)
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  Garlic powder(1g)
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  Red pepper flakes(1g)
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  1/4 tsp salt ($0.01)
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  1/4 tsp black pepper ($0.01)
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  Rotini Pasta(227g)
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  Broccoli(284g)

Instructions

1. 1Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
2. 2Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
3. 3Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.
4. 4Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
5. 5Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
6. 6Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.
7. 7Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
8. 8Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
9. 9Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.
10. 10Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
11. 11At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
12. 12Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
13. 13Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).