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Chicken and Broccoli Alfredo Bake

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Casserole:
  • 12 oz (340 g) penne or fettuccine pasta
  • 2 cups cooked chicken breast, cubed or shredded
  • 2 cups broccoli florets (fresh or frozen)
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • For the Alfredo Sauce:
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream (or half-and-half for lighter version)
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional, but adds warmth)
  • For Topping:
  • ½ cup Italian breadcrumbs (optional, for crunch)
  • 2 tablespoons melted butter

Instructions
 

  • Step 1: Cook the Pasta and Broccoli : Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 1–2 minutes less than package directions). During the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
  • Step 2: Prepare the Alfredo Sauce : In a large skillet or saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Whisk in the flour to create a roux and cook for 1 minute. Gradually whisk in heavy cream and milk until smooth. Add Parmesan cheese, salt, pepper, and nutmeg. Stir until the sauce thickens and coats the back of a spoon.
  • Step 3: Combine Everything : In a large mixing bowl, combine cooked pasta, broccoli, and chicken. Pour the Alfredo sauce over the top and toss gently to coat evenly.
  • Step 4: Assemble the Bake : Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread the mixture evenly in the dish. Top with mozzarella and Parmesan cheese (Optional) Mix breadcrumbs with melted butter and sprinkle on top for extra crunch.
  • Step 5: Bake : Bake uncovered for 25–30 minutes, or until bubbly and golden on top. Let rest for 5 minutes before serving.