Description
Indulge in the comforting flavors of this Irresistible Chicken and Broccoli Alfredo Bake. A creamy and cheesy dish that combines tender chicken, fresh broccoli, and al dente pasta in a luscious Alfredo sauce, baked to perfection.
Ingredients
Scale
For the Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
For the Bake:
- 3 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets, lightly steamed
- 12 oz penne or rotini pasta
- 1/4 cup breadcrumbs (optional for topping)
- 1 tablespoon olive oil or melted butter (if using breadcrumbs)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the pasta according to package instructions until al dente, then drain and set aside.
- Prepare the Alfredo sauce: In a skillet, melt butter, sauté garlic, whisk in flour, gradually add milk and cream, simmer until thickened, then stir in cheeses, seasoning, salt, and pepper.
- Combine ingredients: In a bowl, mix the cooked pasta, chicken, and broccoli, then pour the Alfredo sauce over and toss to coat.
- Bake: Transfer mixture to a greased baking dish, top with breadcrumbs mixed with olive oil or butter if desired, and bake for 20–25 minutes until bubbly and golden.
- Serve: Let rest for 5 minutes before serving.
Notes
- For added flavor, use grilled or roasted chicken.
- Substitute gluten-free pasta and flour for a gluten-free version.
- You can also stir in sautéed mushrooms or spinach for extra veggies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 520
- Sugar: 4g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
