Chicken Broccoli Alfredo Bake (Printable)
Creamy Alfredo pasta with chicken, broccoli, and melted mozzarella, baked until bubbly for a cozy weeknight dinner.
# What You'll Need:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups 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 ground 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 the 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 just al dente, 1-2 minutes less than package instructions. Drain and set aside.
03 - Steam or blanch the broccoli florets for 2 to 3 minutes until bright green and slightly tender. Drain and set aside.
04 - In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until the sauce is thick and smooth. Stir in salt, black pepper, and optional nutmeg.
05 - In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and Alfredo sauce. Fold until all ingredients are thoroughly coated.
06 - Transfer the coated mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and the remaining Parmesan cheese over the surface.
07 - Bake in the oven for 20 to 25 minutes until the casserole is bubbly and golden on top.
08 - Allow the casserole to stand for 5 minutes. Garnish with chopped parsley if desired prior to serving.
# Expert Tips:
01 -
- The secret is how the Alfredo sauce soaks into every corner, making each bite creamy but never heavy.
- This casserole always disappears fast, and it’s so accommodating—switch up veggies or cheeses based on whatever’s in the fridge.
02 -
- I once tried to rush and didn’t drain the broccoli well enough—the result was a watery bottom that stole some of the creaminess.
- Switching to freshly grated Parmesan instead of the pre-packaged kind made the Alfredo sauce smoother and so much richer.
03 -
- If you reheat leftovers, cover with foil and add a splash of cream to restore silky texture.
- Warming your pasta bowl before mixing everything keeps the sauce from seizing up too soon.