Chicken Broccoli Alfredo Bake (Print Layout)

Tender chicken, broccoli and pasta in rich Alfredo sauce, topped with mozzarella and baked until golden.

# What You Need:

→ Protein & Vegetables

01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets, chopped

→ Pasta

03 - 12 ounces penne or rotini pasta

→ Alfredo Sauce

04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 2 cups heavy cream
07 - 1 cup grated Parmesan cheese
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - Pinch of ground nutmeg (optional)

→ Topping

11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese

→ Garnish

13 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to boil. Add pasta and cook until just al dente, 1-2 minutes less than package directions. Drain well and set aside.
03 - Steam or blanch broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and set aside.
04 - Melt butter in a large saucepan over medium heat. Add garlic and sauté 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Whisk in 1 cup Parmesan until the sauce is smooth. Season with salt, pepper, and nutmeg if desired.
05 - In a large bowl, mix together cooked pasta, chicken, broccoli, and Alfredo sauce until evenly coated. Spread mixture in prepared baking dish.
06 - Sprinkle shredded mozzarella and an additional 1/4 cup Parmesan evenly over the surface.
07 - Bake for 20-25 minutes, or until casserole is bubbly and golden on top.
08 - Let stand 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • The sauce is rich enough to impress but forgiving if you rush it on those wild, weeknight evenings
  • The cheese-laden baked top draws everyone to the table before you even call for dinner
02 -
  • If you overcook the pasta at the start it will turn to mush under the Alfredo—trust me, I’ve learned this the hard way.
  • Combining hot Alfredo sauce with cold ingredients helps everything coat evenly and melds the flavors perfectly.
03 -
  • Start your Alfredo sauce slowly over medium heat—patience pays off with a silkier finish
  • A pinch of nutmeg elevates the flavors in a way that’s almost impossible to describe but instantly memorable

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