Description
This wholesome chicken broccoli Alfredo bake is a creamy pasta casserole made with juicy chicken, fresh broccoli, and rich homemade Alfredo sauce. A family-favorite comfort food dinner perfect for weeknights, meal prep, or freezer-friendly meals.
Ingredients
1 ½ cups cooked chicken, shredded
2 cups broccoli florets
12 oz pasta (penne or rotini)
2 tablespoons butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Cook pasta in salted boiling water until al dente. Add broccoli in the last 2 minutes of boiling. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant.
4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until sauce is smooth. Season with salt and pepper.
5. In a large mixing bowl, combine pasta, broccoli, chicken, and Alfredo sauce. Mix to coat evenly.
6. Transfer mixture to the prepared baking dish. Sprinkle mozzarella cheese over the top.
7. Bake for 20–25 minutes, or until cheese is golden and sauce is bubbly.
8. Let rest 5 minutes before serving. Garnish with fresh parsley or extra Parmesan if desired.
Notes
Make ahead: Assemble and refrigerate the bake up to 24 hours in advance.
Add-ins: Mushrooms, spinach, or sun-dried tomatoes can enhance the flavor.
Cheese swap: Add some Gruyère or Fontina for extra richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6 of dish)
- Calories: 580
- Sugar: 2g
- Sodium: 530mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 135mg