Best Chicken Broccoli Alfredo Bake
This Chicken Broccoli Alfredo Bake is the ultimate comfort food, featuring tender chicken, vibrant broccoli, and a creamy Alfredo sauce baked under a golden layer of cheese. It's easy to make and perfect for a weeknight dinner, sure to become a family favorite.
Equipment
- Large pot
- Colander
- Large skillet
- Large saucepan
- Whisk
- 9x13 inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil for chicken
- 1 tsp garlic powder
- ½ tsp salt for chicken
- ¼ tsp black pepper for chicken
- 1 large head of broccoli, cut into florets
- 1 tbsp olive oil for broccoli
- ¼ tsp salt for broccoli
- ⅛ tsp black pepper for broccoli
- ½ cup butter
- 2 cloves garlic, minced
- 3 cups heavy cream
- 1 cup grated Parmesan cheese
- ¼ tsp salt for Alfredo sauce
- ⅛ tsp black pepper for Alfredo sauce
- Pinch of nutmeg optional
- 1 lb pasta penne, rotini, or your favorite shape
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well and set aside.
- Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with garlic powder, salt, and pepper. Remove from skillet and set aside.
- Cook the Broccoli: In the same skillet, heat the olive oil over medium heat. Add the broccoli florets and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
- Make the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce the heat to low and simmer for about 5 minutes, or until the sauce has slightly thickened. Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is smooth and creamy.
- Assemble the Casserole: Preheat oven to 375°F (190°C). In a large bowl, combine the cooked pasta, chicken, broccoli, and Alfredo sauce. Toss gently to coat everything evenly. Pour the mixture into a greased 9x13 inch baking dish.
- Add Cheese Topping: In a small bowl, combine the shredded mozzarella and Parmesan cheese. Sprinkle evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the casserole rest for a few minutes before serving.
Notes
If the Alfredo sauce is too thick, whisk in a little milk or chicken broth. If it's too thin, simmer it for a few more minutes to reduce. Slightly undercooked pasta will hold its shape better in the casserole. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat in the microwave or oven. For variations, add other vegetables like mushrooms, bell peppers, or spinach. You can also use different types of cheese, such as provolone or Gruyere. For a spicier kick, add red pepper flakes to the Alfredo sauce.