If you are searching for a comforting and crowd-pleasing dinner, this Chicken and Broccoli Baked Alfredo Recipe hits all the right notes with its creamy sauce, tender chicken, and vibrant broccoli. It’s a perfect marriage of flavors and textures that transforms simple ingredients into a luscious baked pasta dish that everyone will come back for seconds. Imagine tender bites of seasoned chicken nestled among pasta and broccoli, all smothered in a rich, cheesy Alfredo sauce, then baked to bubbly golden perfection. This dish warms the heart while satisfying the palate, making it a staple for family dinners or cozy gatherings.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients sets you up for an irresistible Chicken and Broccoli Baked Alfredo Recipe. Each component adds something special, from the lush creaminess of the cheeses to the fresh crunch of the broccoli, shaping a dish that’s balanced and vibrant.
- 12 oz penne or fettuccine pasta: Choose your favorite pasta to hold the creamy sauce beautifully.
- 2 tablespoons olive oil: For cooking the chicken to a golden, flavorful finish.
- 1 pound boneless skinless chicken breast (cut into bite-sized pieces): The protein star of the dish, ensuring hearty satisfaction.
- 1 teaspoon salt: Essential for seasoning both chicken and pasta water.
- 1/2 teaspoon black pepper: Adds just the right amount of subtle heat and depth.
- 3 cups fresh broccoli florets: Brings a bright green color and mild crunch, plus a healthy touch.
- 2 tablespoons unsalted butter: Foundation for creating the roux that thickens the sauce perfectly.
- 3 cloves garlic (minced): Infuses the sauce with a fragrant, savory note.
- 2 tablespoons all-purpose flour: Works as a thickening agent to achieve that silky Alfredo texture.
- 2 cups whole milk: Adds creaminess and richness without overpowering the sauce.
- 1 cup heavy cream: Elevates the sauce to indulgent, velvety levels.
- 1 cup grated Parmesan cheese: Sharp and nutty, key for classic Alfredo flavor.
- 1 cup shredded mozzarella cheese: Provides melty stretch and a mild, milky balance.
- 1/4 teaspoon ground nutmeg (optional): A subtle warm spice that enhances the creaminess.
- Chopped parsley for garnish: Adds a fresh pop of color and a touch of herbal brightness.
How to Make Chicken and Broccoli Baked Alfredo Recipe
Step 1: Cook Pasta and Broccoli
Start by preheating your oven to 375°F (190°C) to get it ready for baking. Bring a large pot of salted water to a boil and cook the pasta until it is just al dente—perfectly firm to the bite. In the last two minutes of cooking, toss in the broccoli florets so they soften slightly but still hold their vivid color and snap. Drain everything well and set aside to prepare for the creamy sauce and baking steps ahead.
Step 2: Sauté the Chicken
Heat the olive oil in a large skillet over medium heat while seasoning your bite-sized chicken pieces with salt and pepper. Cook the chicken until it’s golden brown and completely cooked through, usually around 5 to 6 minutes. This step creates a flavorful crust while keeping the chicken juicy inside. Once done, remove the chicken from the skillet and set it aside, preserving the pan juices for the sauce.
Step 3: Prepare the Alfredo Sauce
In the same skillet, melt the butter and sauté the minced garlic just until fragrant, about one minute; this sets a lovely base for your sauce. Whisk in the flour and cook for another minute to form a roux, which will thicken your sauce perfectly. Slowly whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth and starts to thicken—about three to four minutes. Finally, stir in the Parmesan, mozzarella, and optional nutmeg until the sauce is a rich, creamy masterpiece.
Step 4: Combine and Bake
Gently fold the cooked pasta, broccoli, and chicken into the luscious Alfredo sauce, making sure everything is evenly coated with cheesy goodness. Transfer the entire mixture into a greased 9×13-inch baking dish. For an even cheesier top, sprinkle extra mozzarella over the surface. Bake uncovered for 20 to 25 minutes until the dish is bubbly and the cheese turns a beautiful golden brown, signaling it’s ready to enjoy.
How to Serve Chicken and Broccoli Baked Alfredo Recipe
Garnishes
Sprinkle chopped fresh parsley over the top right after baking to add a burst of color and a fresh, slightly peppery hint. You can also add a few red pepper flakes if you like a subtle, warming kick that contrasts nicely with the rich creaminess.
Side Dishes
This dish shines on its own but pairs wonderfully with a crisp green salad dressed in a light vinaigrette to cut through the richness. Garlic bread or a warm baguette also complements the meal, perfect for scooping up every last cheesy bit.
Creative Ways to Present
For a special occasion, serve individual portions in small ramekins or mini casserole dishes for a charming presentation. Garnish with a lemon wedge on the side to add brightness, or sprinkle toasted pine nuts on top for added texture and nutty flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making your next meal just as delightful.
Freezing
You can freeze this Chicken and Broccoli Baked Alfredo Recipe in a freezer-safe dish for up to 2 months. To avoid a watery sauce, freeze before baking and bake directly from frozen, adding extra time as needed.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through, or use a microwave on medium power in short intervals to maintain the creamy texture without drying out the chicken or pasta.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and drain the frozen broccoli well to prevent extra moisture from watering down the sauce.
Is it necessary to use both whole milk and heavy cream?
Using both creates the perfect balance between richness and lightness, but you can adjust quantities based on your preference or dietary needs.
Can I substitute the chicken with another protein?
Yes, turkey or cooked shrimp can also work well in this recipe, offering different but equally delicious flavors.
Do I have to cook the pasta before baking?
Cooking pasta al dente before baking is essential since it completes cooking in the sauce and oven, preventing mushy textures.
How can I add a spicy twist to this recipe?
Try sprinkling some red pepper flakes into the Alfredo sauce or as a garnish before serving to add gentle heat that contrasts nicely with the creamy sauce.
Final Thoughts
There is something truly special about this Chicken and Broccoli Baked Alfredo Recipe that makes it a go-to dinner anytime you want a delicious and satisfying meal. It’s rich, comforting, and easy to prepare—perfect for sharing with family and friends. I can’t wait for you to try it and make it a favorite in your kitchen as well!
Print
Chicken and Broccoli Baked Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken and Broccoli Baked Alfredo is a creamy, comforting pasta dish that combines tender chicken, fresh broccoli, and a cheesy Alfredo sauce baked to golden perfection. Ideal for a family dinner, it offers a rich and satisfying meal with layers of flavor and a delightful texture.
Ingredients
Pasta and Vegetables
- 12 oz penne or fettuccine pasta
- 3 cups fresh broccoli florets
Chicken
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Alfredo Sauce
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon ground nutmeg (optional)
Garnish
- Chopped parsley
- Extra shredded mozzarella cheese (optional, for topping)
Instructions
- Preheat and cook pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Add the broccoli florets to the boiling water during the last 2 minutes of cooking the pasta. Drain and set both pasta and broccoli aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper, then cook them in the skillet until they are golden brown and cooked through, approximately 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Prepare the Alfredo sauce: In the same skillet, melt the unsalted butter over medium heat and sauté the minced garlic until fragrant, about 1 minute. Whisk in the flour and cook for another minute to create a roux. Gradually add the whole milk and heavy cream, whisking constantly to maintain smoothness. Let the sauce simmer for 3 to 4 minutes until it thickens slightly. Stir in the grated Parmesan cheese, shredded mozzarella, and the optional ground nutmeg until the sauce is creamy and cheese is fully melted.
- Combine and assemble: Add the cooked pasta, broccoli, and chicken back into the Alfredo sauce, stirring well to ensure everything is evenly coated. Transfer this mixture into a greased 9×13-inch baking dish. If desired, sprinkle additional shredded mozzarella cheese on top for a cheesy crust.
- Bake and serve: Bake the assembled dish uncovered in the preheated oven for 20 to 25 minutes, or until the top is bubbly and golden brown. Once baked, garnish with freshly chopped parsley and serve the casserole hot for a delicious, creamy meal.
Notes
- Using rotisserie chicken can save time if you want a shortcut.
- Frozen broccoli works well too; just be sure to thaw and drain it completely before adding to avoid excess moisture.
- Add red pepper flakes to the sauce if you like a subtle spicy kick.
