Description
Creamy, cheesy Chicken and Broccoli Alfredo Bake – a hearty, flavorful, family-friendly dinner recipe ready fast for weeknight comfort.
Ingredients
Scale
Pasta & Vegetables
- 8 oz penne or rotini pasta
- 2 cups broccoli florets
Chicken
- 2 cups cooked chicken breast, shredded or cubed
Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 1 1/4 cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Topping
- 1/2 cup shredded mozzarella cheese (reserved from total amount)
- Optional: chopped parsley for garnish
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Add the broccoli florets during the last 2 minutes of cooking to achieve tender-crisp broccoli. Drain and set aside.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring often. Gradually whisk in the heavy cream and whole milk, then simmer for 3–4 minutes, stirring constantly, until the sauce thickens slightly. Stir in the grated Parmesan and 1 cup of shredded mozzarella until melted. Season the sauce with salt and pepper to taste.
- Combine the Ingredients: In a large mixing bowl, combine the drained pasta, blanched broccoli, cooked chicken, and freshly made Alfredo sauce. Mix thoroughly to coat everything in the creamy sauce.
- Assemble the Bake: Transfer the mixture to the prepared baking dish. Spread it evenly. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
- Bake and Broil: Bake in the preheated oven for 20–25 minutes, until the casserole is bubbly and the top is starting to turn golden. If you prefer a crispier, browned cheese topping, broil for an additional 2 minutes, watching closely to avoid burning.
- Rest and Serve: Remove the bake from the oven and allow it to rest for a few minutes. Garnish with chopped parsley if desired, then serve warm.
Notes
- Use rotisserie chicken or leftover roast chicken for a time-saving shortcut.
- Swap penne or rotini with any short pasta you have on hand—fusilli and ziti work great.
- Add red pepper flakes for a touch of heat.
- Swap broccoli with asparagus or spinach for variety.
- Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1/6 of bake
- Calories: 510 kcal
- Sugar: 4g
- Sodium: 760mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg