Chicken Broccoli Alfredo Bake (Printable)
Tender chicken, broccoli and pasta tossed in a creamy Alfredo sauce, baked until golden and bubbly.
# 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
# How to Prepare:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 1 to 2 minutes less than package instructions. Drain and set aside.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until bright green and slightly tender. Drain and set aside.
04 - In a large saucepan over medium heat, melt butter. 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 the sauce is thick and smooth. Season with salt, black pepper, and optional nutmeg.
05 - In a large mixing bowl, combine cooked pasta, diced chicken, steamed broccoli, and Alfredo sauce. Toss gently to evenly coat all components.
06 - Transfer mixture into the prepared baking dish. Sprinkle mozzarella and 1/4 cup Parmesan cheese evenly over the top.
07 - Bake uncovered for 20 to 25 minutes until casserole is bubbling and top is golden.
08 - Remove from oven and allow to stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- Leftovers are somehow even creamier and better the next day—I won’t judge if you eat it cold straight from the fridge.
- It’s the kind of bake everyone asks about and you can easily tweak with what’s on hand.
02 -
- If you overcook the pasta now, it turns mushy after baking—the barely al dente trick is life changing.
- Blanching the broccoli instead of steaming makes it stay a gorgeous bright green and keeps it from going soggy.
03 -
- Layer the Alfredo sauce directly over the pasta to avoid dry spots in the bake.
- A little broiling at the end gets that cheese topping irresistibly crisp—just watch it like a hawk.