Chicken Broccoli Alfredo Bake (Printer-friendly)
Baked pasta with chicken, broccoli and rich Alfredo, topped with golden mozzarella and Parmesan.
# 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 ground 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 Make It:
01 - Preheat 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 pasta and cook until just al dente, about 1-2 minutes less than package directions. Drain thoroughly and set aside.
03 - Steam or blanch broccoli florets for 2-3 minutes until 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 and bring to a gentle simmer. Whisk in 1 cup grated Parmesan cheese until smooth and thickened. Season with salt, black pepper, and optional pinch of nutmeg.
05 - In a large mixing bowl, combine cooked pasta, diced chicken, broccoli, and prepared Alfredo sauce. Toss to coat evenly.
06 - Transfer the mixture to the prepared baking dish. Sprinkle evenly with shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
07 - Bake uncovered for 20-25 minutes until the surface is bubbly and golden brown.
08 - Allow casserole to stand for 5 minutes before serving. Garnish with chopped parsley if desired.
# Expert Tips:
01 -
- If you whisper ‘cheese pull’ to anyone, you’ll have plenty of eager taste testers—I speak from experience.
- This bake slipped into regular rotation simply because it leaves no leftovers (unless you count the empty dish in the sink).
02 -
- Overcooking the pasta even a little means you’ll get a soggy casserole instead of one that slices neatly.
- Whisking the Parmesan into the hot cream off the heat keeps the sauce velvety instead of grainy—I learned that after my first batch turned clumpy.
03 -
- Layering the mozzarella and Parmesan over the top at the very end delivers that unbeatable golden crust.
- Steaming broccoli just until it’s vivid green keeps the dish from tasting (or smelling) overcooked.