Chicken Broccoli Alfredo Bake (Printable)
Baked pasta tossed with chicken, steamed broccoli and creamy Alfredo, finished with bubbling mozzarella and Parmesan.
# What You’ll Need:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets, chopped
→ Pasta
03 - 12 ounces penne or rotini pasta
→ Alfredo Sauce
04 - 2 tablespoons unsalted butter
05 - 3 garlic cloves, minced
06 - 2 cups heavy cream
07 - 1 cup grated Parmesan cheese
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon 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)
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add penne or rotini pasta and cook until just al dente, approximately 1-2 minutes less than package instructions. Drain thoroughly.
03 - While pasta cooks, steam or blanch broccoli florets for 2-3 minutes until vibrant green and slightly tender. Drain and set aside.
04 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until aromatic. Pour in heavy cream, bring to a gentle simmer, then whisk in Parmesan cheese until sauce is thickened and smooth. Season with salt, black pepper, and nutmeg if desired.
05 - In a large mixing bowl, combine cooked pasta, diced or shredded chicken breast, broccoli florets, and Alfredo sauce. Toss until evenly coated.
06 - Transfer mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and remaining Parmesan cheese over the top.
07 - Place dish in the oven and bake for 20-25 minutes until bubbly and golden on top.
08 - Allow casserole to rest for 5 minutes before portioning. Garnish with chopped fresh parsley if desired and serve warm.
# Expert Tips:
01 -
- You can stash away some shortcuts—rotisserie chicken works wonders when you're pressed for time.
- Baked Alfredo brings both creaminess and those golden, cheesy edges everyone fights for at the table.
02 -
- I once used overcooked pasta and ended up with a mushy mess, so don’t skip the al dente step.
- Swapping in just a hint of nutmeg in the sauce brought a cozy twist I never saw coming.
03 -
- Don’t rush the sauce—let it thicken to cling to every bite, or you’ll end up with a soupy bottom.
- Browning the top under the broiler for a minute at the end is the secret to a glorious cheesy crust.