Chicken Broccoli Alfredo Bake (Printable)
Creamy baked pasta with shredded chicken, broccoli and Parmesan, finished with melted mozzarella.
# What You 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 Make It:
01 - Preheat the 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 just al dente, about 1 to 2 minutes shy of package instructions. Drain well.
03 - Steam or blanch broccoli florets for 2 to 3 minutes until bright green and slightly tender. Drain broccoli and set aside.
04 - In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Whisk in 1 cup Parmesan cheese until the sauce is thickened and smooth. Season with salt, black pepper, and nutmeg if using.
05 - In a large mixing bowl, gently fold together cooked pasta, chicken, broccoli, and Alfredo sauce, ensuring everything is evenly coated.
06 - Transfer the mixture to the prepared baking dish. Evenly sprinkle mozzarella and 1/4 cup Parmesan cheese over the top.
07 - Bake uncovered for 20 to 25 minutes until the dish is bubbly and the cheese is golden brown.
08 - Allow the casserole to stand for 5 minutes before serving. Garnish with fresh parsley if desired.
# Expert Tips:
01 -
- Sneaking in fresh broccoli under a blanket of cheese is my personal hack for clean plates all around.
- This bake wins over even picky eaters and reheats perfectly for lunch the next day.
02 -
- If you overcook the pasta, the casserole turns too soft—a lesson I learned after an enthusiastic phone call mid-cooking.
- Switching in rotisserie chicken on hectic nights made this meal doable on repeat.
03 -
- Undercook the pasta ever so slightly to prevent the final bake from being mushy.
- A pinch of nutmeg in the sauce adds complexity—don’t skip it if you can help it.