Chicken Broccoli Alfredo Bake (Print Version)
Creamy Alfredo with chicken, broccoli and pasta baked until golden — a cozy weeknight dinner for six.
# What You Need:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups chopped fresh broccoli florets
→ 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)
# How to Prepare:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 1-2 minutes less than package instructions. Drain and set aside.
03 - Steam or blanch broccoli florets for 2-3 minutes until bright green and slightly tender. Drain well and set aside.
04 - In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a gentle simmer. Whisk in 1 cup Parmesan cheese until sauce is thick and smooth. Season with salt, black pepper, and nutmeg if using.
05 - In a large mixing bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Stir until all ingredients are thoroughly coated.
06 - Transfer the mixture into the prepared baking dish. Sprinkle shredded mozzarella and 1/4 cup grated Parmesan cheese evenly over the top.
07 - Bake uncovered for 20-25 minutes until the casserole is bubbling and golden brown on top.
08 - Allow to stand for 5 minutes before serving. Garnish with chopped parsley if desired.
# Expert Advice:
01 -
- This bake is ridiculously creamy and feeding a crowd somehow feels effortless—just scoop and serve.
- Using leftover chicken or a rotisserie bird means you have a shortcut to a dish everyone actually gets excited about.
02 -
- If you overcook the pasta before baking, the end result gets mushy—pull it early.
- Letting the sauce bubble for too long can split it; gentle heat keeps it smooth and dreamy.
03 -
- Blanch broccoli just until green—overdoing it means soggy veg in your beautiful bake.
- Always grate your own cheese if you can; it melts smoother and tastes fresher than the pre-shredded kind.