Description
This creamy chicken and broccoli baked Alfredo is a comforting and delicious pasta casserole featuring tender chicken, vibrant broccoli, and a rich Alfredo sauce made with heavy cream, Parmesan, and mozzarella cheese. The dish is baked to golden perfection, making it an ideal hearty meal for families or gatherings.
Ingredients
Scale
Sauce and Pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 12 oz penne or fettuccine pasta
Protein and Veggies
- 2 cups cooked chicken breast, diced or shredded
- 2 cups broccoli florets
Toppings and Additional Flavors
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tbsp olive oil (for cooking chicken, if using uncooked chicken)
- 1 tsp garlic powder (optional, for extra flavor)
Instructions
- Prepare the pasta: Cook the penne or fettuccine pasta according to the package instructions until just al dente. Drain and set aside, as the pasta will finish cooking in the oven during baking.
- Cook the chicken (if uncooked): In a skillet, heat olive oil over medium heat. Add diced chicken breast and season with salt, pepper, and garlic powder if desired. Cook until the chicken is thoroughly cooked and lightly browned. Remove from heat.
- Make the Alfredo sauce: In a saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn. Pour in the heavy cream and whole milk, stirring continuously. Bring to a gentle simmer, then add the grated Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until the cheese melts completely and the sauce thickens slightly, about 5-7 minutes.
- Combine ingredients: In a large mixing bowl, combine the cooked pasta, cooked chicken, broccoli florets, and Alfredo sauce. Mix gently until all components are evenly coated with the creamy sauce.
- Assemble the casserole: Transfer the pasta mixture into a greased baking dish. Sprinkle the shredded mozzarella cheese and additional grated Parmesan cheese evenly over the top.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled dish uncovered for about 20 minutes or until the cheese on top is melted, bubbly, and golden brown.
- Serve: Remove the baked Alfredo from the oven and let it rest for a few minutes before serving. Garnish with optional red pepper flakes or sautéed mushrooms if desired for extra flavor.
Notes
- Use freshly grated Parmesan cheese for a smoother melting sauce compared to pre-grated varieties.
- Do not overcook the pasta during boiling, as it will continue to cook during baking; keep it al dente.
- Add red pepper flakes to the sauce or on top for a spicy kick if preferred.
- Incorporate crumbled bacon or sautéed mushrooms to elevate the dish’s flavor and texture.
- If using uncooked chicken, be sure to cook it thoroughly before mixing with the sauce.
