Chicken Alfredo Bake Broccoli (Printable)

A comforting dish of chicken, broccoli, and pasta baked in a creamy, flavorful sauce.

# What You’ll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups fresh broccoli florets
03 - 2 cloves garlic, minced

→ Pasta

04 - 12 oz penne or rigatoni pasta

→ Sauce

05 - 2 cups heavy cream
06 - 1 cup whole milk
07 - 1 cup freshly grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
09 - 2 tbsp unsalted butter
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg

→ Topping

13 - 1/2 cup grated Parmesan cheese
14 - 1/2 cup shredded mozzarella cheese

→ Garnish

15 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to boil. Cook pasta until just al dente, about 2 minutes less than package directions. Add broccoli florets during the final 2 minutes of cooking. Drain well and set aside.
03 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown.
04 - Pour in heavy cream and whole milk. Bring to a gentle simmer over medium heat, stirring frequently to prevent scorching.
05 - Gradually add grated Parmesan and shredded mozzarella, stirring continuously until melted and sauce is smooth and slightly thickened, about 3-4 minutes. Season with salt, black pepper, and ground nutmeg.
06 - In a large mixing bowl, combine cooked chicken, drained pasta and broccoli mixture, and Alfredo sauce. Toss until all ingredients are evenly coated.
07 - Transfer mixture to the prepared baking dish, spreading evenly. Sprinkle topping cheeses over the surface in an even layer.
08 - Bake for 20-25 minutes until bubbly and golden brown on top. The cheese should be melted and slightly browned.
09 - Let casserole rest for 5 minutes before serving to allow sauce to set slightly. Garnish with fresh chopped parsley if desired.

# Expert Tips:

01 -
  • The homemade Alfredo sauce comes together faster than you think and tastes infinitely better than jarred versions
  • Everything bakes in one dish so cleanup is minimal while still delivering that made-from-scratch feeling
  • The broccoli cooks right with the pasta so you do not have to prep it separately
02 -
  • Cooking the pasta 2 minutes less than package directions prevents it from becoming mushy during baking
  • Room temperature cream incorporates better and reduces the risk of the sauce separating
  • Letting the dish rest for 5 minutes after baking is crucial for clean servings
03 -
  • Grate your own cheese because pre-shredded cheese has anti-caking agents that prevent smooth melting
  • Use a pot large enough for the pasta to move freely while cooking

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