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
Scale
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.
