Chicken Broccoli Alfredo Bake (Printable View)
Creamy chicken and broccoli baked with pasta and melted cheese—an easy, comforting weeknight main.
# 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 cloves garlic, 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 Steps:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 1–2 minutes less than package instructions. Drain well.
03 - Steam or blanch the chopped broccoli florets for 2–3 minutes until bright green and slightly tender. Drain and set aside.
04 - In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in 1 cup of grated Parmesan cheese, stirring until the sauce is thick and smooth. Season with salt, black pepper, and a pinch of nutmeg if desired.
05 - In a large mixing bowl, combine the drained pasta, cooked chicken, broccoli, and Alfredo sauce. Stir until all ingredients are evenly coated.
06 - Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella and the remaining 1/4 cup Parmesan cheese evenly over the top.
07 - Bake for 20–25 minutes or until the casserole is bubbly and the cheese is golden brown on top.
08 - Remove from the oven and let stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- It comes out cheesy and bubbling every single time, like the kind of comfort food you secretly crave on a Monday night.
- There&s always a forkful of creamy sauce and just enough crunch from the broccoli to keep things interesting.
02 -
- The first time I rushed the pasta, it turned mushy after baking—always undercook it just a bit and thank yourself later.
- Whisking the cheese in off the heat changed my sauce game forever—no more clumps, just creamy perfection.
03 -
- If you see the top browning too quickly under the broiler, tent with foil and keep going—it finishes bubbling underneath.
- A pinch of nutmeg in the sauce seems subtle, but it’s what makes the flavor linger.