Chicken Broccoli Alfredo Bake (Printable view)
Tender chicken, broccoli and pasta in a creamy Alfredo sauce baked with melted cheese for a comforting dinner.
# 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
# Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, 1-2 minutes less than package instructions. Drain and reserve.
03 - While the pasta cooks, steam or blanch broccoli florets for 2-3 minutes until vibrant green and just softened. Drain well.
04 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream, bring to a low simmer, then whisk in Parmesan cheese until sauce is smooth and thickened. Season with salt, black pepper, and optionally, a pinch of nutmeg.
05 - In a large bowl, fold together the cooked pasta, diced chicken, blanched broccoli, and Alfredo sauce until everything is evenly coated.
06 - Transfer the mixture to the prepared baking dish. Distribute shredded mozzarella and the remaining grated Parmesan evenly over the top.
07 - Bake uncovered for 20-25 minutes until bubbling and golden brown across the surface.
08 - Let stand for 5 minutes before portioning. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- This bake is sneakily simple, especially when you use rotisserie chicken for faster prep.
- The irresistible creaminess combined with golden, bubbling cheese makes dinnertime feel a little more special—without any fuss.
02 -
- The first time I made this, I cooked the pasta fully—it turned mushy after baking, so undercook by a minute or two for perfect texture.
- Whisking the Alfredo sauce off the heat right after Parmesan goes in prevents it from breaking or clumping.
03 -
- Layering sauce, not just dumping, ensures every bite is creamy and moist rather than dry on the edges.
- A small pinch of nutmeg in the Alfredo sauce adds a cozy nuance no one can quite place—but they’ll love it!