Description
Chicken and Broccoli Baked Alfredo is a creamy, cheesy pasta bake combining tender chicken, fresh broccoli, and a rich Alfredo sauce, all topped with melted cheese for a comforting family meal.
Ingredients
Units
Scale
- 12 ounces penne or fettuccine pasta
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or cubed
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta in a large pot of salted boiling water until al dente. In the last 2 minutes of cooking, add the broccoli florets. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in heavy cream, salt, pepper, and nutmeg. Bring to a gentle simmer and cook for 2–3 minutes.
- Add Parmesan cheese and stir until melted and the sauce thickens slightly.
- Combine cooked pasta, broccoli, chicken, and Alfredo sauce in a large bowl. Mix until well coated.
- Transfer the mixture to the prepared baking dish and top with mozzarella cheese.
- Bake for 20–25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving, if desired.
Notes
- Use rotisserie chicken to save time on prep.
- Try adding mushrooms or sun-dried tomatoes for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days and reheated easily.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg