Chicken Alfredo Bake Broccoli (Printable Version)
A comforting baked dish with chicken, broccoli, pasta, and creamy Alfredo sauce, finished with melted cheese.
# What You'll Need:
→ Pasta & Vegetables
01 - 12 oz penne or rigatoni pasta
02 - 2 cups broccoli florets
03 - 2 cups cooked chicken breast, diced or shredded
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - ¾ cup freshly grated Parmesan cheese
09 - ½ cup shredded mozzarella cheese
10 - 2 cloves garlic, minced
11 - ½ teaspoon salt
12 - ¼ teaspoon freshly ground black pepper
13 - ¼ teaspoon ground nutmeg (optional)
→ Topping
14 - 1 cup shredded mozzarella cheese
15 - ¼ cup grated Parmesan cheese
16 - 1 tablespoon chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente, about 1–2 minutes less than package instructions; add broccoli for the last 2 minutes. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Add garlic and sauté for 30 seconds.
04 - Whisk in flour and cook for 1 minute. Gradually add milk and cream, stirring constantly until smooth. Simmer gently until slightly thickened, about 3–4 minutes.
05 - Reduce heat to low. Stir in Parmesan, mozzarella, salt, pepper, and nutmeg until cheese melts and sauce is smooth. Remove from heat.
06 - In a large bowl, combine cooked pasta, broccoli, chicken, and sauce, mixing thoroughly for even coating.
07 - Transfer mixture to prepared baking dish. Sprinkle with mozzarella and Parmesan cheese.
08 - Bake for 20–25 minutes until bubbly and golden on top.
09 - Allow to rest for 5 minutes before garnishing with parsley and serving.
# Expert Insights:
01 -
- It turns leftovers into something that feels special without any fuss.
- The creamy sauce clings to every piece of pasta and the cheese on top gets perfectly golden.
- You can prep it ahead and just slide it in the oven when you're ready.
02 -
- Undercook the pasta slightly, it keeps cooking in the oven and you don't want mush.
- Whisk the milk in slowly or you'll end up chasing lumps around the pan.
- Let the dish rest after baking, the sauce thickens as it cools and everything holds together better.
03 -
- Reserve a cup of pasta water before draining, if the sauce feels too thick you can loosen it without losing flavor.
- A little nutmeg in the Alfredo makes people wonder what the secret is.
- Broil it for the last two minutes if you want the top deeply golden and crispy.