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

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.
Serve: Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

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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.
Serve: Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

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.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
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.