Description
Indulge in this irresistible Chicken and Broccoli Alfredo Bake, a comforting and creamy pasta dish that’s perfect for a family dinner. This cheesy, baked casserole is a delightful combination of tender chicken, vibrant broccoli, and a luscious Alfredo sauce, all topped with gooey melted cheese.
Ingredients
Scale
Pasta:
- 12 ounces penne or rotini pasta
Chicken:
- 2 cups cooked chicken breast, shredded or diced
Broccoli:
- 2 cups broccoli florets, lightly steamed or blanched
Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook pasta: Cook pasta until al dente, then drain and set aside.
- Make the sauce: In a skillet, melt butter, sauté garlic, whisk in flour, then gradually whisk in milk and cream until thickened. Stir in Parmesan, salt, pepper, and Italian seasoning. Remove from heat.
- Combine ingredients: In a mixing bowl, combine pasta, chicken, broccoli, Alfredo sauce, and 1 cup of mozzarella. Transfer to a baking dish.
- Bake: Top with remaining mozzarella and bake uncovered for 20–25 minutes until golden and bubbly.
- Serve: Let rest for 5 minutes before garnishing with parsley and serving.
Notes
- You can swap broccoli for spinach or zucchini.
- To save time, use rotisserie chicken and frozen broccoli.
- Add crushed red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 plate
- Calories: 570
- Sugar: 5g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
