Chicken Broccoli Alfredo Bake (Printable View)
Creamy baked pasta with chicken, broccoli and Alfredo 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 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)
# Cooking Steps:
01 - Preheat 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 al dente, about 1 to 2 minutes less than the package directions. Drain well.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until vivid green and just tender. Drain and reserve.
04 - In a large saucepan over medium heat, melt unsalted butter. Add minced garlic and sauté for 1 minute until aromatic. Stir in heavy cream, bring to a gentle simmer, then whisk in 1 cup Parmesan cheese until smooth. Season with salt, black pepper, and optional nutmeg.
05 - In a large mixing bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Toss thoroughly until all ingredients are coated.
06 - Transfer the mixture to the prepared baking dish. Evenly sprinkle mozzarella and 1/4 cup Parmesan cheese over the top.
07 - Bake in the preheated oven for 20 to 25 minutes until the top is bubbling and golden brown.
08 - Allow casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The secret to its creamy perfection is letting the Parmesan fully meld into the sauce—so worth the patience.
- It brings together classic flavors but is simple enough for even the most hectic weeknight.
02 -
- Rushing the sauce and adding cheese to boiling cream can make it gritty—lower heat is your ally here.
- Mixing while the veggies and pasta are too hot can make the cheese clump—let them cool slightly for the creamiest result.
03 -
- If your Alfredo gets too thick, just whisk in a splash of reserved pasta water until it loosens up.
- Using freshly grated cheeses—not pre-shredded—guarantees the smoothest melt in both sauce and topping.