Chicken Alfredo Bake with Broccoli and Cheese (Printable Version)

Creamy baked pasta with tender chicken, broccoli, and melted cheese in a rich Alfredo sauce. Easy comfort food for six.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups broccoli florets, fresh or frozen
03 - 2 cloves garlic, minced

→ Pasta

04 - 12 oz penne or rigatoni pasta

→ Sauce & Dairy

05 - 2 cups Alfredo sauce
06 - 1 cup whole milk or half-and-half
07 - 1.5 cups shredded mozzarella cheese
08 - 0.5 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter

→ Seasonings

10 - 0.5 teaspoon salt
11 - 0.25 teaspoon freshly ground black pepper
12 - 0.25 teaspoon dried Italian herbs, optional

# How to Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 - While pasta cooks, steam or blanch broccoli florets for 2 to 3 minutes until bright green and tender. Drain and set aside.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant, approximately 1 minute.
05 - Stir in cooked chicken, steamed broccoli, Alfredo sauce, and milk. Season with salt, pepper, and Italian herbs. Heat until warmed through, about 2 to 3 minutes.
06 - Add cooked pasta to the skillet and toss until all ingredients are evenly coated.
07 - Transfer mixture to prepared baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top.
08 - Bake for 20 to 25 minutes, or until mixture is bubbly and cheese is golden brown.
09 - Remove from oven and let rest for 5 minutes before serving.

# Expert Insights:

01 -
  • The way the cheese forms that irresistible golden crust on top while keeping everything underneath creamy and saucy is pure magic in a dish.
  • You can prep it ahead during the weekend and just pop it in the oven after work for a home-cooked meal that feels like you spent hours in the kitchen.
02 -
  • If you dump hot pasta directly into your Alfredo mixture without draining it properly, youll end up with a watery sauce that never quite sets in the oven.
  • Adding a splash more milk than you think you need compensates for what the pasta will absorb during baking, keeping everything lusciously creamy.
03 -
  • Grate your own cheese rather than using pre-shredded bags - the anti-caking agents in packaged cheese prevent that perfect melt and can make your sauce grainy.
  • Let the bake rest for exactly 5 minutes after removing from the oven - any less and itll be too runny, any more and the cheese will set too firmly.

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