Chicken Broccoli Alfredo Bake (Printable Version)
Tender chicken, broccoli and pasta in a rich Alfredo sauce, baked with cheese until bubbly and golden.
# 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 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)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - While pasta cooks, steam or blanch broccoli florets for 2 to 3 minutes until bright green and slightly tender. Drain and set aside.
04 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, bring to a gentle simmer, then whisk in 1 cup Parmesan cheese until the sauce is thick and smooth. Season with salt, black pepper, and optional nutmeg.
05 - In a large mixing bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Gently mix until ingredients are evenly coated.
06 - Transfer the mixture to the prepared baking dish. Evenly sprinkle mozzarella and 1/4 cup Parmesan cheese over the top.
07 - Bake for 20 to 25 minutes or until casserole is bubbling and cheese is golden brown.
08 - Allow casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The way the sauce clings to every noodle and roast of chicken feels like discovering the best bit at the bottom of a lasagna dish.
- It’s the answer for those nights you want a big, flavorful meal without making a huge production out of dinner time.
02 -
- Once, I baked this with overcooked pasta and ended up with mush; always go a minute or two less than usual for perfect texture.
- I used to skip fresh nutmeg, but just a dusting takes the sauce from flat to full-bodied in seconds.
03 -
- If you ever find the sauce is too thick after baking, stir in a splash of warm milk and it’ll loosen beautifully.
- Layer the pasta mixture and cheese so you get those golden, cheesy pockets throughout—hidden treasures in every scoop.