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Alfredo Chicken Broccoli Bake with Pasta Recipe

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3.9 from 14 reviews

A creamy and comforting Alfredo Chicken Broccoli Bake with pasta, combining tender cooked chicken, broccoli florets, and pasta tossed in a rich homemade Alfredo sauce, topped with mozzarella cheese and buttery bread crumbs, baked to golden perfection.

Ingredients

Pasta and Vegetables

  • 12 ounces Pasta of Choice
  • 12 ounces Broccoli Florets

Sauce Ingredients

  • 5 Tablespoons Butter, divided
  • 2 cloves Garlic, minced
  • 2 Cups Half and Half
  • 2 Cups Parmesan, grated and packed
  • ½ teaspoon Italian Seasoning
  • ¾ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper

Protein

  • 3 Cups Cooked Chicken, about 2 medium chicken breasts

Toppings

  • ½ Cup Mozzarella, shredded
  • 6 Tablespoons Bread Crumbs
  • ¼ Cup Reserved Pasta Water, optional

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F to prepare for baking the casserole later.
  2. Cook Pasta: Boil the pasta according to package directions until al dente, then drain and set aside. Reserve ¼ cup of pasta water for later use.
  3. Steam Broccoli: Steam the broccoli florets for 3-4 minutes until they reach your desired level of tenderness.
  4. Prepare Alfredo Sauce Base: In a saucepan over medium heat, melt 3 tablespoons of butter. Once melted, add the minced garlic and cook while stirring constantly for 1 minute until fragrant.
  5. Add Half and Half: Pour in the half and half and bring the mixture to a gentle simmer, allowing it to bubble lightly for 2-3 minutes.
  6. Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese, Italian seasoning, kosher salt, and black pepper. Continue to cook while stirring until the cheese melts and the sauce slightly thickens.
  7. Assemble the Bake: In a 9×13 inch baking dish, combine the cooked pasta, steamed broccoli, and cooked chicken. Pour the Alfredo sauce over and stir well to evenly coat all ingredients. Add reserved pasta water if needed to achieve creaminess.
  8. Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the top of the pasta mixture.
  9. Prepare Bread Crumb Topping: Melt the remaining 2 tablespoons of butter and mix with the bread crumbs. Evenly sprinkle this mixture over the mozzarella layer.
  10. Bake the Casserole: Place the dish in the preheated oven and bake for about 20 minutes, or until the bread crumb topping is golden brown and the casserole is bubbling hot.

Notes

  • Use any pasta shape you prefer, such as penne, rotini, or fettuccine.
  • Steaming broccoli helps retain nutrients and keeps it vibrant and tender.
  • Use freshly grated Parmesan for best flavor and sauce consistency.
  • Reserve some pasta water as it helps loosen the sauce and maintain creaminess.
  • For added flavor, you can season the chicken before cooking with salt, pepper, or Italian herbs.
  • Feel free to substitute half and half with heavy cream for a richer sauce, or milk for a lighter version.
  • Breadcrumb topping adds a wonderful crunch; use panko for extra crispiness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.

Find it online: https://marthatasty.com/alfredo-chicken-broccoli-bake-with-pasta-recipe/