Description
This Wholesome Chicken Broccoli Alfredo Bake is the perfect weeknight comfort food loaded with creamy Alfredo sauce, tender pasta, juicy chicken, and fresh broccoli. Easy to make, family-friendly, and perfect for leftovers or meal prep. Includes tips, substitutions, and detailed instructions.
Ingredients
12 oz penne or rotini pasta
2 cups cooked chicken breast, cubed
3 cups broccoli florets
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 ¾ cups heavy cream
1 cup freshly grated Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Boil the pasta in salted water until al dente. In the last 2 minutes, add the broccoli florets. Drain and set aside.
2. Heat olive oil in a skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until golden and fully done. Remove from heat.
3. In the same skillet, melt the butter. Add minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream, bring to a simmer, then whisk in the Parmesan cheese. Stir until the sauce is smooth and creamy. Season with salt and pepper to taste.
4. In a large bowl or directly in a 9×13 baking dish, combine the cooked pasta, broccoli, chicken, and Alfredo sauce. Stir to coat evenly.
5. Top with mozzarella cheese and bake at 375°F (190°C) for 20-25 minutes until golden and bubbly. Let rest 5 minutes before serving.
Notes
Use freshly grated Parmesan for a smoother, meltier Alfredo sauce. Pre-grated tends to clump.
Slightly undercook pasta before baking to avoid a mushy texture.
For more flavor depth, sprinkle Italian seasoning or red pepper flakes into the sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked Casserole
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 565
- Sugar: 2g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg