Chicken Alfredo Bake with Broccoli (Printable Version)

Creamy pasta bake with tender chicken, broccoli, and rich Alfredo sauce topped with golden cheese.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups broccoli florets, cut into bite-sized pieces

→ Pasta

03 - 12 ounces penne or rigatoni pasta

→ Alfredo Sauce

04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 2 cups heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese, divided
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg (optional)

→ Topping

12 - 1/2 cup grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Thoroughly grease a 9x13-inch baking dish.
02 - In a large pot of salted boiling water, cook the penne or rigatoni pasta until al dente. During the final 2 minutes of pasta cooking, add the broccoli florets to the pot. Drain the pasta and broccoli well, then set aside.
03 - In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for 1 minute until it becomes fragrant.
04 - Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in 1 cup of Parmesan cheese and 1/2 cup of mozzarella cheese, continuously stirring until the cheeses are melted and the sauce is smooth. Season the sauce with salt, black pepper, and ground nutmeg, if using.
05 - In a spacious mixing bowl, combine the cooked pasta, broccoli, diced chicken, and the prepared Alfredo sauce. Mix all ingredients thoroughly to ensure everything is evenly coated.
06 - Transfer the pasta mixture into the prepared 9x13-inch baking dish. Evenly sprinkle the remaining 1/2 cup of mozzarella cheese and 1/2 cup of Parmesan cheese over the top.
07 - Bake the casserole uncovered for 20 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
08 - Allow the chicken alfredo bake to rest for 5 minutes before garnishing with fresh parsley, if desired, and serving.

# Expert Advice:

01 -
  • This dish is secretly simple to pull together, making it perfect for a weeknight without sacrificing that decadent, homemade taste.
  • It's the ultimate crowd-pleaser, delivering cheesy, creamy goodness that even the pickiest eaters at your table will adore.
02 -
  • The quality of your Parmesan cheese dramatically impacts the final flavor; a fresh block of Parmesan that you grate yourself will melt better and taste infinitely superior to pre-shredded varieties.
  • Timing the broccoli is crucial: add it to the pasta water only for the last couple of minutes to ensure it's tender but still has a slight bite, avoiding a mushy texture.
03 -
  • Always undercook your pasta by about a minute from the package directions, as it will continue to cook in the oven and you want it perfectly tender, not mushy.
  • To avoid a grainy Alfredo sauce, make sure your cream is at room temperature before adding it to the pan, and add the grated Parmesan off the heat, stirring gently until it melts smoothly into the warm cream.

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