Short Description
Chicken & Broccoli Alfredo Bake is a comforting casserole that combines tender pasta, juicy chicken, crisp broccoli, and a rich, creamy Alfredo sauce, all topped with melted cheese. This dish is perfect for weeknight dinners or special occasions, offering a satisfying meal that’s both hearty and delicious.
Why You’ll Love This Recipe
Hearty and Satisfying: A complete meal with protein, vegetables, and carbohydrates in one dish.
Creamy and Cheesy: Rich Alfredo sauce and melted cheese create a luscious texture and flavor.
Family-Friendly: A dish that appeals to both adults and children alike.
Make-Ahead Option: Can be prepared in advance and baked when ready to serve.
Versatile: Easily adaptable with different proteins, vegetables, or pasta types.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
8 oz penne or rotini pasta
2 cups cooked, shredded chicken
2 cups broccoli florets
2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1½ cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon Italian seasoning
Butter Your Biscuit
+1
Kalyn’s Kitchen
+1
The Campbell’s Company
Melissa Jo Real Recipes
Directions
Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
Prepare Alfredo Sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another minute. Gradually whisk in the milk and heavy cream, cooking until the sauce thickens. Add the Parmesan cheese, salt, pepper, and Italian seasoning. Stir until the cheese is melted and the sauce is smooth.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta, broccoli, shredded chicken, and Alfredo sauce. Mix until everything is evenly coated.
Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve: Allow the casserole to rest for 5 minutes before serving.
Servings and Timing
Servings: 6 servings
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Kalyn’s Kitchen
+3
Melissa Jo Real Recipes
+3
Saving Room for Dessert
+3
Butter Your Biscuit
The Campbell’s Company
+2
Kalyn’s Kitchen
+2
Al Dente Diva
+2
Variations
Protein Options: Substitute chicken with cooked turkey, ham, or shrimp.
Vegetable Additions: Incorporate vegetables like mushrooms, spinach, or bell peppers for added nutrition.
Cheese Varieties: Use different cheeses such as cheddar, gouda, or provolone for a unique flavor profile.
Pasta Choices: Try different pasta shapes like fusilli, ziti, or rigatoni to change the texture.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the baked casserole in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through. Alternatively, microwave individual portions on medium power until warm.
FAQs
Can I use store-bought Alfredo sauce instead of making it from scratch?
Yes, you can use store-bought Alfredo sauce to save time.
Is it necessary to cook the broccoli before baking?
Blanching the broccoli ensures it becomes tender during baking.
Can I prepare this dish ahead of time?
Yes, assemble the casserole and refrigerate it for up to 24 hours before baking.
What can I serve alongside this casserole?
A fresh green salad or garlic bread pairs well with this dish.
Can I use frozen broccoli?
Yes, thaw and drain the frozen broccoli before adding it to the casserole.
Barefoot In The Pines
How can I make this dish lighter?
Use low-fat milk and cheese alternatives to reduce calories.
Is it possible to make this dish gluten-free?
Use gluten-free pasta and a gluten-free flour substitute for the sauce.
Can I add spices for extra flavor?
Yes, consider adding red pepper flakes or nutmeg to enhance the taste.
How do I prevent the cheese from becoming too brown?
Cover the casserole with foil during baking and remove it in the last 5 minutes to allow the cheese to melt without over-browning.
Can I use different types of pasta?
Yes, feel free to use your preferred pasta shape or what’s available.
Conclusion
Chicken & Broccoli Alfredo Bake is a versatile and comforting dish that’s perfect for any occasion. Its creamy sauce, tender chicken, and crisp broccoli make it a family favorite. Whether you’re preparing a weeknight dinner or hosting a gathering, this casserole is sure to impress and satisfy.
Chicken & Broccoli Alfredo Bake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken & Broccoli Alfredo Bake is the epitome of comfort food—tender pasta, juicy chicken, and crisp broccoli enveloped in a rich, homemade Alfredo sauce, all topped with a golden, cheesy crust. It’s a one-dish wonder that’s both weeknight-friendly and dinner-party worthy.
Ingredients
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Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions. Add broccoli florets during the last 2 minutes of cooking. Drain and set aside.
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Prepare Alfredo Sauce: In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and whisk continuously for 1-2 minutes to form a roux. Gradually whisk in half-and-half, ensuring a smooth consistency. Add cream cheese cubes, stirring until melted and incorporated. Mix in Parmesan cheese, garlic powder, salt, and black pepper. Simmer until the sauce thickens, about 3-5 minutes.
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Combine Ingredients: In a large mixing bowl, combine the cooked pasta, broccoli, shredded chicken, and Alfredo sauce. Stir in 1 cup of mozzarella cheese until evenly distributed.
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Assemble and Bake: Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes, watching closely to prevent burning.
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Serve: Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Instructions
-
Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions. Add broccoli florets during the last 2 minutes of cooking. Drain and set aside.
-
Prepare Alfredo Sauce: In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and whisk continuously for 1-2 minutes to form a roux. Gradually whisk in half-and-half, ensuring a smooth consistency. Add cream cheese cubes, stirring until melted and incorporated. Mix in Parmesan cheese, garlic powder, salt, and black pepper. Simmer until the sauce thickens, about 3-5 minutes.
-
Combine Ingredients: In a large mixing bowl, combine the cooked pasta, broccoli, shredded chicken, and Alfredo sauce. Stir in 1 cup of mozzarella cheese until evenly distributed.
-
Assemble and Bake: Preheat oven to 375°F (190°C). Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes, watching closely to prevent burning.
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Serve: Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
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Make-Ahead: Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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Freezing: This dish can be frozen before baking. Wrap tightly with foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.
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