Description
This Chicken and Broccoli Alfredo Bake is the ultimate creamy, cheesy comfort food. Loaded with tender pasta, juicy chicken, crisp broccoli, and a homemade Alfredo sauce, it’s oven-baked to golden, bubbly perfection. Ideal for cozy family dinners, meal prep, or weeknight favorites!
Ingredients
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2 cups cooked chicken, chopped
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2 cups broccoli florets, lightly steamed
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12 oz penne or rotini pasta
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2 tablespoons butter
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups milk
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1 cup heavy cream
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1 cup grated Parmesan cheese
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1 1/2 cups shredded mozzarella cheese (divided)
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon nutmeg (optional)
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Chopped parsley for garnish
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Cook pasta according to package instructions. Drain and set aside.
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In a large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
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Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in milk and cream until smooth.
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Stir in Parmesan, salt, pepper, and nutmeg. Cook for 4–5 minutes, stirring often, until thickened.
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Add pasta, chicken, broccoli, and 1 cup mozzarella. Stir until combined.
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Transfer to the prepared baking dish and top with the remaining 1/2 cup mozzarella.
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Bake for 20–25 minutes until bubbly and golden. Garnish with chopped parsley and serve warm.
Notes
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Use rotisserie chicken for convenience.
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Add mushrooms or sun-dried tomatoes for variation.
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Substitute half-and-half for cream to lighten it up.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner / Casserole / Pasta
- Method: Oven-Baked / Stovetop
- Cuisine: American / Italian-Inspired
