Description
Indulge in a comforting and creamy Chicken Broccoli Alfredo Bake that’s perfect for a family dinner. This easy-to-make casserole features tender chicken, fresh broccoli, and al dente pasta smothered in a rich homemade Alfredo sauce.
Ingredients
Scale
For the Alfredo Sauce:
- 3 cups cooked chicken breast, shredded or cubed
- 4 cups fresh broccoli florets
- 12 oz penne or rotini pasta, cooked al dente
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Prepare the sauce: In a skillet, sauté garlic, add butter, flour, milk, and cream. Stir in Parmesan, salt, pepper, Italian seasoning, and red pepper flakes.
- Combine ingredients: Toss cooked pasta, chicken, and broccoli with the Alfredo sauce.
- Bake: Transfer the mixture to the baking dish, top with mozzarella, and bake for 20-25 minutes.
- Serve: Allow to cool slightly before serving.
Notes
- Top with extra Parmesan or breadcrumbs for added flavor.
- Rotisserie chicken is a time-saving option.
- Half-and-half can be used as a substitute for milk and cream.
Nutrition
- Serving Size: 1 generous portion
- Calories: 610
- Sugar: 4g
- Sodium: 730mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg
