Description
This Chicken and Broccoli Alfredo Bake is a rich, creamy, and comforting casserole loaded with tender chicken, pasta, crisp-tender broccoli, and a homemade Alfredo sauce, all topped with melty cheese.
Ingredients
- 2 boneless, skinless chicken breasts, cooked and cubed
- 3 cups broccoli florets (fresh or frozen)
- 12 oz fettuccine or penne pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the pasta until al dente, drain, and set aside.
- In a skillet, heat olive oil over medium heat and cook chicken until golden and cooked through. Remove and set aside.
- Blanch broccoli in boiling water for 2 minutes, then transfer to an ice bath to keep it crisp-tender.
- In the same skillet, melt butter and sauté garlic for 1 minute. Add cream and milk, and simmer gently.
- Stir in Parmesan, Italian seasoning, salt, and pepper. Cook until smooth and thickened.
- In a large bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Mix well.
- Pour mixture into prepared baking dish. Top with mozzarella and a sprinkle of Parmesan.
- Bake for 20–25 minutes until bubbly and golden on top.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken to save time and add flavor.
- Thawed frozen broccoli works well if drained to avoid excess moisture.
- Try rotini or shells for a sauce-catching pasta alternative.
- Add mushrooms or sun-dried tomatoes for extra depth.
- Store leftovers in an airtight container for up to 4 days.
- Reheat with foil at 350°F or microwave with a splash of milk.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 115mg
