Chicken & Broccoli Alfredo Bake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 ounces penne or rotini pasta (about 3 cups uncooked)
02 -
2 cups cooked, shredded chicken (rotisserie chicken works great)
03 -
2 cups broccoli florets, cut into bite-sized pieces and steamed until tender-crisp
→ For the Alfredo Sauce
04 -
2 tablespoons unsalted butter
05 -
2 tablespoons all-purpose flour
06 -
2 cups milk (whole milk recommended for richness)
07 -
1 cup heavy cream
08 -
3/4 cup freshly grated Parmesan cheese
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon salt, or to taste
12 -
1/4 teaspoon freshly ground black pepper, or to taste
→ Topping
13 -
1 cup shredded mozzarella cheese
→ Optional Garnishes
14 -
Fresh parsley, chopped
15 -
Red pepper flakes, for a touch of heat
16 -
Additional grated Parmesan
# Instructions:
01 -
Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
02 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). The pasta should be just slightly firm, as it will continue cooking in the oven. Drain well and set aside.
03 -
If you haven't already steamed your broccoli, you can do so now. Cut the broccoli into bite-sized florets and steam for about 3-4 minutes until they're bright green and tender-crisp. You can also microwave them with a tablespoon of water in a covered microwave-safe dish for 2-3 minutes. Drain well to remove excess moisture.
04 -
In a large saucepan or deep skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to create a smooth paste (roux). This step cooks out the raw flour taste and creates the base for your sauce.
05 -
Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the mixture begins to simmer and thicken, about 4-5 minutes. The sauce should coat the back of a spoon when ready.
06 -
Reduce heat to low and stir in the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasonings if needed.
07 -
In a large mixing bowl, combine the cooked pasta, shredded chicken, and steamed broccoli. Pour the Alfredo sauce over the mixture and gently fold everything together until all ingredients are evenly coated with the sauce.
08 -
Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top to create a cheesy crust when baked.
09 -
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mixture is bubbling around the edges and the cheese on top has melted and turned golden brown. If you want a more golden top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
10 -
Remove from the oven and let the dish rest for about 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. If desired, garnish with chopped fresh parsley, a sprinkle of red pepper flakes, or additional grated Parmesan before serving.
# Notes:
01 -
For a time-saving shortcut, use rotisserie chicken and pre-cut, microwave-ready broccoli florets.
02 -
To make ahead, assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking from cold.
03 -
For a lighter version, substitute half-and-half for the heavy cream and use part-skim mozzarella cheese.