Chicken Broccoli Alfredo Bake (Print View)
Tender chicken, broccoli and pasta baked in a rich Alfredo sauce with melty cheese—simple, comforting weeknight fare.
# What You'll Need:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets, chopped
→ Pasta
03 - 12 ounces penne or rotini pasta
→ Alfredo Sauce
04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 2 cups heavy cream
07 - 1 cup grated Parmesan cheese
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - Pinch ground nutmeg (optional)
→ Topping
11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
→ Garnish
13 - 2 tablespoons chopped fresh parsley (optional)
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 1-2 minutes less than directed on the package. Drain well and set aside.
03 - Steam or blanch chopped broccoli florets for 2-3 minutes until bright green and just tender. Drain and set aside.
04 - In a large saucepan over medium heat, melt butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, bring to a gentle simmer, then whisk in 1 cup Parmesan cheese until sauce thickens and becomes smooth. Season with salt, black pepper, and ground nutmeg if using.
05 - In a large mixing bowl, combine cooked pasta, diced or shredded chicken, steamed broccoli, and Alfredo sauce. Toss until thoroughly coated.
06 - Spread the combined mixture evenly into the prepared baking dish. Sprinkle shredded mozzarella and 1/4 cup Parmesan cheese evenly over the top.
07 - Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbling.
08 - Remove from oven and let stand for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Hints:
01 -
- The creamy Alfredo melds with all the flavors and makes leftovers just as droolworthy as night one.
- It comes together fast, making even a midweek dinner feel a bit special without wrecking your kitchen.
02 -
- Attempting to rush the sauce over high heat gave me scrambled eggs, not Alfredo—that’s a mistake you only make once.
- Discovering that just-undercooking the pasta makes for perfect texture after baking was a game changer for avoiding mushiness.
03 -
- Grate the cheese yourself for a sauce that melts smoother and tastes richer.
- Make a double batch and freeze one for a lifesaving dinner another day.