Chicken Broccoli Alfredo Bake (Printable)
Creamy baked pasta with chicken, broccoli, and Alfredo-style sauce finished with melted mozzarella and Parmesan.
# 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 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 Steps:
01 - Preheat the oven to 375°F. Lightly 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 instructions. 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 the heavy cream, bring to a gentle simmer, and whisk in 1 cup grated Parmesan cheese. Cook until the sauce thickens and is smooth. Season with salt, black pepper, and optional nutmeg.
05 - In a large mixing bowl, toss together the cooked pasta, diced chicken breast, blanched broccoli, and prepared Alfredo sauce until everything is evenly coated.
06 - Spread the mixture evenly into the prepared baking dish. Sprinkle mozzarella cheese and 1/4 cup additional grated Parmesan cheese over the top in an even layer.
07 - Bake uncovered for 20-25 minutes or until the cheese topping is golden and the sauce is bubbling.
08 - Remove from the oven. Allow the casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- There’s a secret thrill in pouring that luxuriously silky Alfredo sauce over warm pasta and watching everything tumble together.
- It became a weeknight staple because you can swap veggies or chicken without fuss, and the golden cheesy crust never fails to win over picky eaters.
02 -
- Skimping on the rest time results in a casserole that falls apart—patience means there will be beautiful, creamy squares instead of a cheesy puddle.
- I once forgot to salt the pasta water and, trust me, it made the whole dish taste flat—salt early.
03 -
- If your Alfredo sauce looks thin, just whisk it a little longer off heat—it thickens as it cools.
- Using freshly grated cheese (not the bagged kind) makes a world of difference in creaminess and melt.