Description
This Wholesome Chicken Broccoli Alfredo Bake is a comforting and creamy casserole combining tender chicken, steamed broccoli, al dente pasta, and a rich homemade Alfredo sauce. Baked to perfection with a golden mozzarella cheese topping and garnished with fresh parsley, it’s an ideal family dinner that’s both hearty and satisfying.
Ingredients
Scale
Protein and Vegetables
- 2 cups cooked chicken breast, diced
- 4 cups broccoli florets
Pasta
- 12 oz pasta (penne or fettuccine suggested)
Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Toppings & Seasoning
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- Fresh parsley, chopped for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Pasta: Boil the pasta according to the package instructions until it is al dente. Once done, drain the pasta and set it aside.
- Steam Broccoli: Steam the broccoli florets until they become just tender but still bright green, then set them aside.
- Sauté Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breast and season with Italian seasoning. Cook until the chicken is fully cooked through. Remove from skillet and set aside.
- Prepare Garlic Butter Base: In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant but not browned.
- Make Roux: Stir in the flour and cook for 1 minute to combine with the butter and garlic, forming a roux which will thicken the sauce.
- Add Liquids: Gradually whisk in chicken broth, milk, and heavy cream. Bring to a simmer while stirring continuously until the sauce thickens.
- Season Sauce: Add salt, black pepper, and crushed red pepper flakes if using. Stir to incorporate the seasonings evenly.
- Add Cheese: Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
- Combine Components: In a large mixing bowl, combine the cooked pasta, sautéed chicken, steamed broccoli, and Alfredo sauce. Mix well to evenly coat everything.
- Assemble Bake: Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Add Mozzarella Topping: Sprinkle shredded mozzarella cheese evenly over the top of the casserole.
- Bake: Place the dish in the preheated oven and bake for about 25 minutes or until the cheese is melted, bubbly, and slightly golden.
- Rest and Garnish: Let the bake rest for a few minutes after removing from the oven. Garnish with freshly chopped parsley before serving.
Notes
- You can substitute broccoli with cauliflower or a mix of vegetables for variety.
- For a lighter version, use milk instead of heavy cream, but the sauce may be less rich.
- If you prefer, cooked rotisserie chicken can be used to save time.
- Make sure not to overcook the pasta as it will continue cooking in the oven.
- Adding crushed red pepper flakes is optional and can be omitted for milder flavor.
