Chicken And Broccoli Alfredo Bake
This Chicken and Broccoli Alfredo Bake is a creamy, cheesy dish with tender chicken, crisp broccoli, and pasta in a rich homemade Alfredo sauce, baked until golden and bubbly.
Ingredients
Base Ingredients:
- 8 ounces penne or rotini pasta about 3 cups uncooked
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups broccoli florets cut into bite-sized pieces and steamed until tender-crisp
For the Alfredo Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Topping:
- 1 cup shredded mozzarella cheese
Optional Garnishes:
- Chopped fresh parsley
- Red pepper flakes
- Additional grated Parmesan
Instructions
- Preheat to 375°F (190°C) and grease a 9x13-inch baking dish.
- Boil salted water, cook pasta until al dente, drain, and set aside.
- Steam florets for 3–4 minutes or microwave with 1 tbsp water for 2–3 minutes. Drain well.
- Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute until smooth.
- Slowly whisk in milk and cream. Simmer 4–5 minutes, stirring, until thickened.
- Lower heat, stir in Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Mix pasta, chicken, and broccoli in a large bowl. Add sauce and fold to coat.
- Pour into the dish, spread evenly, and top with mozzarella.
- Bake 20–25 minutes until bubbly and golden. Broil 1–2 minutes for extra browning, if desired.
- Let rest 5 minutes. Garnish with parsley, red pepper flakes, or extra Parmesan.