Chicken Alfredo Bake Broccoli (Printable version)
Tender chicken and broccoli meld in a creamy pasta dish with melted cheese topping.
# List of ingredients:
→ Pasta & Vegetables
01 - 12 oz penne or rigatoni pasta
02 - 2 cups broccoli florets
03 - 2 cups cooked chicken breast, diced or shredded
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 3/4 cup freshly grated Parmesan cheese
09 - 1/2 cup shredded mozzarella cheese
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
14 - 1 cup shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente, about 1–2 minutes less than package directions. Add broccoli florets during the last 2 minutes. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in flour and cook for 1 minute, forming a roux.
04 - Gradually whisk in whole milk and heavy cream, stirring constantly until smooth. Simmer gently for 3–4 minutes until sauce thickens slightly.
05 - Lower heat and stir in Parmesan, mozzarella, salt, black pepper, and nutmeg. Remove from heat once cheese is fully melted and sauce is smooth.
06 - In a large bowl, toss cooked pasta, broccoli, chicken, and Alfredo sauce until evenly coated.
07 - Transfer mixture to prepared dish and evenly sprinkle with mozzarella and Parmesan cheeses.
08 - Bake for 20–25 minutes until bubbling and golden on top.
09 - Allow to rest for 5 minutes before garnishing with chopped parsley and serving.
# Expert Advice:
01 -
- It comes together in under an hour, which means you can go from craving comfort food to having it on the table before anyone gets too hungry.
- The cheese pull when you spoon into it is genuinely satisfying, and the sauce stays creamy even after it cools down a bit.
- You can make it ahead and bake it later, making it perfect for those nights when you need dinner to happen without much fuss.
02 -
- Don't let that Alfredo sauce boil vigorously once the cheese goes in, or it can break and look separated instead of smooth and creamy.
- Undercooking the pasta by a minute or two is crucial because it finishes cooking in the oven and absorbs some sauce as it bakes.
- Fresh grated cheese melts infinitely better than pre-shredded; the anti-caking powder in pre-grated cheese ruins the texture.
03 -
- Make the Alfredo sauce while the pasta cooks so everything comes together at exactly the right moment, hot and ready to combine.
- Taste the sauce before it goes into the baking dish and adjust seasoning then, because it won't season itself in the oven.