Chicken Alfredo Bake with Broccoli (Printable)
Creamy baked pasta with tender chicken, broccoli, and melted cheese in a rich Alfredo sauce. Ready in under an hour.
# What You’ll Need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 2 cups broccoli florets, fresh or frozen
03 - 2 cloves garlic, minced
→ Pasta
04 - 12 oz penne or rigatoni pasta
→ Sauce and Dairy
05 - 2 cups Alfredo sauce, store-bought or homemade
06 - 1 cup whole milk or half-and-half
07 - 1½ cups shredded mozzarella cheese
08 - ½ cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
→ Seasonings
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon dried Italian herbs, optional
# How-To Steps:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions, then drain and set aside.
03 - While pasta cooks, steam or blanch broccoli florets for 2 to 3 minutes until bright green and just tender. Drain and set aside.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant, approximately 1 minute.
05 - Stir in cooked chicken, steamed broccoli, Alfredo sauce, and milk. Season with salt, pepper, and Italian herbs. Heat until warmed through, about 2 to 3 minutes.
06 - Add cooked pasta to the skillet and toss until all components are evenly coated.
07 - Pour the mixture into the prepared baking dish. Distribute mozzarella and Parmesan cheese evenly over the surface.
08 - Bake for 20 to 25 minutes until the mixture is bubbly and cheese reaches a golden brown color.
09 - Remove from oven and allow the bake to rest for 5 minutes before portioning and serving.
# Expert Tips:
01 -
- The casserole format means you can assemble it earlier in the day, then just pop it in the oven when youre ready to eat without sacrificing flavor.
- That moment when you pull back the first spoonful and the cheese stretches in long, perfect strands will make you feel like youve accomplished culinary magic.
02 -
- If your sauce looks a bit thin before baking, resist adding thickeners as the pasta will absorb moisture during baking and the sauce will naturally concentrate.
- Storing your shredded cheese in the freezer for 10 minutes before sprinkling on top prevents it from melting too quickly and gives you that picture-perfect golden crust.
03 -
- When reheating leftovers, add a splash of milk or cream before microwaving to revive the creamy texture that can otherwise dry out.
- For a beautiful presentation at dinner parties, I bake individual portions in ramekins, which creates more of those coveted crispy edge sections everyone fights over.