Creamy Chicken and Broccoli Baked Alfredo
If you’re looking for a creamy, cheesy, and satisfying dish, this Chicken and Broccoli Baked Alfredo is the perfect comfort food! Packed with tender chicken, fresh broccoli, and pasta coated in a rich Alfredo sauce, this casserole is an easy yet impressive meal that the whole family will love. Whether you’re making chicken broccoli pasta casserole for a cozy dinner or need a chicken broccoli pasta bake for meal prep, this recipe will quickly become a household favorite.
What is Chicken Alfredo Broccoli Bake?
This chicken and broccoli Alfredo is a baked pasta dish that combines classic Fettuccine Alfredo flavors with a cheesy, golden-brown topping. The creamy Alfredo sauce coats the pasta, chicken, and broccoli, creating a rich and hearty dish that’s perfect for busy weeknights or special occasions. Unlike traditional Fettuccine Alfredo, this baked version adds a crispy, cheesy crust that takes the dish to the next level.
Ingredients for Chicken and Broccoli Baked Alfredo
To make this delicious casserole with broccoli, you’ll need the following ingredients:
For the Pasta & Casserole Base:
- Fettuccine or Penne Pasta: 12 oz (or your favorite pasta)
- Chicken Breasts: 2 large, cooked and diced
- Broccoli Florets: 2 cups, steamed or blanched
- Mozzarella Cheese: 1 cup, shredded
- Parmesan Cheese: 1/2 cup, shredded
For the Alfredo Sauce:
- Butter: 4 tablespoons
- Garlic: 3 cloves, minced
- Heavy Cream: 1 1/2 cups
- Milk: 1 cup
- Parmesan Cheese: 1 cup, grated
- Salt and Black Pepper: To taste
- Italian Seasoning: 1 teaspoon
- Nutmeg: 1/4 teaspoon (optional, enhances the sauce)
Kitchen Equipment Needed
To make this baked Alfredo, gather the following tools:
- Large Pot – for boiling pasta
- Skillet or Saucepan – for making the Alfredo sauce
- 9×13-inch Baking Dish – for assembling and baking the casserole
- Mixing Spoon or Spatula – for stirring the sauce and combining ingredients
- Whisk – for a smooth Alfredo sauce
- Oven – for baking the dish
How to Make Chicken and Broccoli Baked Alfredo
Follow these easy steps to make the perfect chicken broccoli Alfredo pasta:
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken and Broccoli: Cook and dice the chicken breasts. Steam or blanch the broccoli until slightly tender but still vibrant.
- Make the Alfredo Sauce: In a saucepan over medium heat, melt the butter. Add minced garlic and sauté until fragrant (about 30 seconds). Pour in heavy cream and milk, then whisk in Parmesan cheese, salt, black pepper, Italian seasoning, and nutmeg. Cook until the sauce thickens (about 5 minutes), stirring frequently.
- Assemble the Casserole: In a large mixing bowl, combine the cooked pasta, diced chicken, steamed broccoli, and Alfredo sauce. Toss everything together until well coated.
- Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish.
- Add Cheese Topping: Sprinkle shredded mozzarella and Parmesan cheese evenly over the top.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
- Serve & Enjoy: Let the casserole rest for 5 minutes before serving. Garnish with extra Parmesan and fresh parsley if desired.
Tips for the Best Baked Alfredo Casserole
- Use Fresh Parmesan: Freshly grated Parmesan melts better than pre-shredded cheese.
- Don’t Overcook the Broccoli: Keep it slightly firm, so it doesn’t turn mushy while baking.
- Let the Sauce Thicken: Simmer the Alfredo sauce long enough to get a creamy consistency.
- Bake Until Golden Brown: For a crispy top, broil for the last 2-3 minutes.
Common Mistakes to Avoid
- Using Low-Fat Milk Only: This can make the sauce too thin. Stick to a mix of cream and milk for the best texture.
- Skipping the Pre-Cooking Step: If the chicken and broccoli aren’t pre-cooked, they won’t cook properly in the casserole.
- Adding Too Much Pasta: Too much pasta can soak up the sauce, making the dish dry instead of creamy.
Serving Suggestions
This chicken and broccoli Alfredo pasta is a hearty dish that pairs well with:
- Garlic Bread: A classic side for soaking up extra Alfredo sauce.
- Fresh Green Salad: A simple side salad with vinaigrette balances the richness.
- Roasted Vegetables: Serve with roasted carrots or zucchini for extra nutrition.
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze unbaked casserole for up to 2 months. Thaw overnight before baking.
- Reheating: Warm in the oven at 350°F for 15-20 minutes, or microwave individual portions for 2-3 minutes.
Variations and Swaps
- Gluten-Free Version: Use gluten-free pasta and ensure your sauce ingredients are gluten-free.
- Spicy Alfredo Bake: Add a pinch of red pepper flakes for heat.
- Vegetarian Option: Replace chicken with mushrooms or extra broccoli.
- Extra Protein Boost: Add cooked shrimp or crumbled bacon for a twist.
FAQ About Chicken and Broccoli Baked Alfredo
- Can I use store-bought Alfredo sauce? Yes! If you’re short on time, store-bought Alfredo works as a shortcut.
- What’s the best pasta for this dish? Fettuccine, penne, or rigatoni work best for holding the creamy sauce.
- Can I make this ahead of time? Yes! Assemble the casserole, cover, and refrigerate overnight. Bake when ready.
Conclusion
This Chicken and Broccoli Baked Alfredo is the ultimate creamy, cheesy, and satisfying dish that’s perfect for easy family dinners. With tender chicken, fresh broccoli, and a rich homemade Alfredo sauce, this casserole is guaranteed to be a crowd-pleaser. Try it tonight and enjoy a restaurant-quality meal right at home!
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Creamy Chicken and Broccoli Baked Alfredo
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Chicken and Broccoli Baked Alfredo is a creamy, cheesy pasta bake packed with tender chicken, fresh broccoli, and a rich homemade Alfredo sauce. A comforting family dinner that’s easy to make and incredibly delicious!
Ingredients
For the Pasta & Casserole Base:
✅ 12 oz fettuccine or penne pasta
✅ 2 large chicken breasts, cooked and diced
✅ 2 cups broccoli florets, steamed or blanched
✅ 1 cup shredded mozzarella cheese
✅ 1/2 cup shredded Parmesan cheese
For the Alfredo Sauce:
✅ 4 tablespoons butter
✅ 3 cloves garlic, minced
✅ 1 1/2 cups heavy cream
✅ 1 cup milk
✅ 1 cup grated Parmesan cheese
✅ 1 teaspoon Italian seasoning
✅ 1/4 teaspoon nutmeg (optional)
✅ Salt and black pepper, to taste
Instructions
1️⃣ Cook the Pasta: Boil a large pot of salted water. Cook pasta according to package instructions until al dente. Drain and set aside.
2️⃣ Prepare Chicken & Broccoli: Dice cooked chicken and steam or blanch broccoli until slightly tender but still bright green.
3️⃣ Make the Alfredo Sauce: In a saucepan over medium heat, melt butter and sauté garlic until fragrant. Stir in heavy cream, milk, Parmesan cheese, Italian seasoning, nutmeg, salt, and pepper. Cook for 5 minutes, whisking frequently, until thickened.
4️⃣ Combine Everything: In a large mixing bowl, toss together the cooked pasta, diced chicken, broccoli, and Alfredo sauce until well coated.
5️⃣ Assemble the Casserole: Transfer the mixture to a greased 9×13-inch baking dish.
6️⃣ Add Cheese Topping: Sprinkle mozzarella and Parmesan cheese evenly over the top.
7️⃣ Bake: Preheat oven to 375°F (190°C) and bake for 20-25 minutes, until cheese is melted and bubbly.
8️⃣ Serve & Enjoy: Let rest for 5 minutes before serving. Garnish with extra Parmesan and fresh parsley if desired.
Notes
- For Extra Flavor: Add crumbled bacon or red pepper flakes before baking.
- Make It Gluten-Free: Use gluten-free pasta and ensure the sauce ingredients are GF.
- Storage: Keep leftovers in the fridge for up to 3 days or freeze unbaked casserole for up to 2 months.
