Description
A creamy and comforting Chicken & Broccoli Alfredo Bake combining tender chicken, fresh broccoli, and penne pasta in a rich homemade Alfredo sauce, all baked to golden perfection with mozzarella cheese on top. Perfect for a hearty family dinner with classic Italian-American flavors.
Ingredients
Scale
Pasta & Vegetables
- 12 ounces penne pasta
- 2 cups broccoli florets
Chicken & Seasoning
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta and Broccoli: In a large pot of salted boiling water, cook the penne pasta according to package directions until al dente. Add the broccoli florets during the last 2 minutes of cooking. Once done, drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, salt, and black pepper. Cook the chicken for 6 to 8 minutes until browned and fully cooked through. Remove from skillet and set aside.
- Make Alfredo Sauce: In the same skillet, melt butter and sauté the minced garlic for about 1 minute until fragrant. Stir in the flour and cook for 1 to 2 minutes to make a roux. Slowly whisk in the whole milk and heavy cream, cooking and stirring until the sauce thickens slightly.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese and Italian seasoning into the sauce until smooth and creamy.
- Combine Pasta, Broccoli, and Chicken: Add the drained pasta, broccoli, and cooked chicken back into the skillet with the Alfredo sauce. Toss gently to coat everything evenly with the sauce.
- Assemble and Bake: Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake uncovered for 20 minutes until the casserole is bubbly and the top is golden brown.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley. Serve warm and enjoy!
Notes
- For extra flavor and texture, sprinkle a mixture of breadcrumbs and Parmesan cheese on top before baking.
- Use rotisserie chicken as a convenient shortcut to save time.
- Add additional vegetables like sliced mushrooms or fresh spinach to boost nutritional value and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
