Chicken Alfredo Bake Broccoli

I wasn't planning on inventing anything the night I made this. I had leftover chicken, some broccoli that needed using, and a craving for something warm that didn't require much thinking. What came out of the oven that evening has stuck around ever since.

The first time I served this to friends, I wasn't sure it would be enough. By the time we sat down, the kitchen smelled like garlic and melted cheese, and nobody said much until their plates were empty. One of them scraped the dish clean with a spoon when she thought I wasn't looking.

Ingredients

• Penne or rigatoni pasta: The ridges and tubes hold onto the sauce beautifully, cook it just shy of done since it finishes in the oven.
• Broccoli florets: Tossing them in with the pasta for the last two minutes keeps them tender but not mushy.
• Cooked chicken breast: Rotisserie chicken works perfectly here and saves you a step.
• Unsalted butter: The base of the sauce, it carries the garlic without burning.
• All-purpose flour: This thickens the sauce into something that coats instead of pools.
• Whole milk and heavy cream: Together they make the sauce rich without feeling heavy.
• Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
• Mozzarella cheese: It melts into stretchy goodness and browns on top.
• Garlic: Just enough to make the kitchen smell right.
• Salt, pepper, and nutmeg: The nutmeg is optional but it adds a warmth you can't quite name.
• Fresh parsley: A little green at the end makes it look like you tried.

Instructions

Get ready:

Heat your oven to 190°C (375°F) and grease a 9x13-inch baking dish so nothing sticks later.

Cook the pasta and broccoli:

Boil the pasta in salted water until it's just shy of tender, then toss in the broccoli for the last two minutes. Drain everything together and set it aside.

Start the sauce:

Melt butter in a saucepan over medium heat, add the garlic and let it sizzle for about 30 seconds. Stir in the flour and cook for a minute until it smells toasty.

Build the Alfredo:

Slowly whisk in the milk and cream, stirring constantly so no lumps form. Let it simmer gently for 3 to 4 minutes until it thickens just enough to coat the back of a spoon.

Melt in the cheese:

Turn the heat to low and stir in the Parmesan, mozzarella, salt, pepper, and nutmeg if you're using it. Once the cheese melts and everything looks smooth, take it off the heat.

Combine everything:

In a big bowl, mix the pasta, broccoli, chicken, and sauce until every piece is coated.

Assemble the bake:

Pour it all into your prepared dish and sprinkle the mozzarella and Parmesan on top.

Bake until golden:

Slide it into the oven for 20 to 25 minutes, until the top is bubbly and starting to brown. Let it rest for 5 minutes before you garnish with parsley and dig in.

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This became my go-to when I didn't know what else to make but wanted something that felt like a hug. It's the kind of dish that makes people lean back in their chairs and ask if there's more.

What to Do with Leftovers

This reheats surprisingly well, just add a splash of milk before warming it in the oven or microwave so the sauce loosens up. I've eaten it cold from the fridge standing at the counter more times than I'd like to admit.

Making It Your Own

If you like a little heat, a pinch of red pepper flakes in the sauce wakes everything up. Mushrooms sautéed with the garlic add an earthy depth, and spinach works just as well as broccoli if that's what you have.

Getting Ahead

You can assemble this completely, cover it, and keep it in the fridge for a day before baking. Just add an extra five minutes in the oven if you're starting from cold.

• Use rotisserie chicken to save yourself the trouble of cooking it.
• Grate your own Parmesan, the pre-shredded stuff doesn't melt the same.
• Don't skip the resting time, it's the difference between a sloppy scoop and a proper slice.

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This dish doesn't need much from you, and it gives back more than you'd expect. Make it once and it'll probably become part of your rotation too.

Recipe Questions & Answers

→ Can I use other pasta types besides penne or rigatoni?

Yes, other pasta shapes like fusilli or rigatoni work well as they hold sauce effectively.

→ How can I make the sauce thicker?

Simmer the milk and cream mixture a bit longer to reduce and thicken before adding the cheese.

→ Is it possible to add extra vegetables?

Absolutely, mushrooms, bell peppers, or spinach can enhance both nutrition and flavor.

→ Can I prepare this dish ahead of time?

Yes, assemble and refrigerate before baking; add a few extra minutes to baking time if cold.

→ How do I prevent the top from burning?

Cover loosely with foil during the first half of baking, then uncover to brown the cheese.