Description
This Chicken and Broccoli Baked Alfredo is a rich and comforting casserole that combines tender cooked chicken, fresh broccoli florets, al dente pasta, and a creamy homemade Alfredo sauce. Topped with a golden blend of Parmesan and mozzarella cheese, this dish is baked to bubbly perfection. Ideal for a family dinner or meal prep, it’s an easy one-dish meal packed with flavor and texture.
Ingredients
Scale
Protein & Vegetables
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (blanched or steamed)
Pasta
- 12 oz pasta (penne, rigatoni, or ziti work well)
Alfredo Sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional for a kick)
- 1/4 tsp dried basil or Italian seasoning (optional)
Topping
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 1/2 cups shredded mozzarella cheese (for mixing into pasta)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook Pasta: Cook the pasta according to package instructions until al dente, then drain and set aside to cool slightly.
- Sauté Garlic: In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
- Make Alfredo Sauce: Pour the heavy cream into the saucepan with garlic and bring it to a simmer. Allow it to cook for 3-4 minutes to thicken slightly.
- Add Seasonings and Cheese: Stir in the grated Parmesan cheese, salt, black pepper, red pepper flakes, and dried basil or Italian seasoning if using. Keep stirring until the sauce becomes smooth and creamy.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli florets, and prepared Alfredo sauce along with 1 1/2 cups shredded mozzarella cheese. Mix everything thoroughly until all ingredients are evenly coated.
- Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking, then transfer the pasta mixture into it, spreading it out evenly.
- Add Cheese Topping: In a small bowl, combine the remaining 1/2 cup Parmesan cheese and 1/4 cup shredded mozzarella cheese. Sprinkle this mixture evenly over the top of the pasta.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the topping is melted, bubbly, and golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy your creamy Chicken and Broccoli Baked Alfredo!
Notes
- To blanch broccoli, boil florets for 1-2 minutes, then plunge into ice water to keep vibrant green color.
- Use freshly grated Parmesan cheese for best melt and flavor.
- Red pepper flakes are optional and can be adjusted for desired heat level or omitted for a mild taste.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Ensure pasta is not overcooked to avoid mushy texture after baking.
