Chicken Broccoli Alfredo Bake (Printable)
Tender chicken, broccoli and pasta baked in a creamy Alfredo sauce with melted cheese and parsley.
# What You 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 of 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:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 1-2 minutes less than package instructions. Drain and set aside.
03 - Steam or blanch broccoli florets for 2–3 minutes until they are bright 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 fragrant. Pour in heavy cream, bring to a gentle simmer, then whisk in 1 cup Parmesan until the sauce is thick and smooth. Season with salt, pepper, and nutmeg if using.
05 - In a large bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Mix until evenly coated.
06 - Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and 1/4 cup Parmesan evenly over the top.
07 - Bake for 20–25 minutes until bubbly and golden on top.
08 - Let stand for 5 minutes before serving. Garnish with chopped parsley if desired.
# Expert Advice:
01 -
- This is the kind of dish you serve when you want the table to fall silent in happy anticipation.
- The broccoli sneaks wholesomeness into a meal that's rich and cozy without anyone complaining.
02 -
- Once, I baked this too long and the pasta dried out, so keep an eye out for that golden signal and don’t wait for a deeply brown top.
- Learning to salt the pasta water generously and drain everything well kept the final dish from feeling bland or soggy.
03 -
- A little extra Parmesan sprinkled under the mozzarella turns the top deeply golden and irresistible.
- Sautéing the garlic just to the point of fragrance is the chef’s secret for that signature Alfredo flavor—don’t rush it.