Description
Indulge in a comforting and creamy Chicken & Broccoli Alfredo Bake, a delightful twist on the classic Alfredo pasta. Loaded with tender chicken, crisp broccoli, and a luscious homemade Alfredo sauce, this easy-to-make bake is perfect for a cozy family dinner.
Ingredients
Scale
Pasta:
- 12 ounces penne or rotini pasta
Chicken & Broccoli:
- 2 tablespoons olive oil
- 2 cups cooked chicken breast, chopped or shredded
- 3 cups fresh broccoli florets
Alfredo Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon Italian seasoning
Topping:
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook pasta until al dente, adding broccoli in the last 2 minutes. Drain and set aside.
- Sauté chicken in olive oil until warmed; remove from skillet.
- Melt butter in the skillet, sauté garlic, whisk in flour, then gradually add milk and cream.
- Stir in Parmesan, salt, pepper, nutmeg, and Italian seasoning.
- Combine pasta, broccoli, chicken, and Alfredo sauce; transfer to baking dish.
- Top with mozzarella and bake for 20–25 minutes.
- Rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Substitute frozen broccoli; thaw and drain well.
- Add red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
