Chicken Alfredo Bake with Broccoli (Printable)
Comforting baked pasta with tender chicken, broccoli, and melted cheese in creamy Alfredo sauce.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
→ Pasta
02 - 12 oz penne or rigatoni pasta
→ Vegetables
03 - 2 cups broccoli florets, steamed
→ Sauce
04 - 2 cups Alfredo sauce (homemade or store-bought)
05 - 1/2 cup whole milk
→ Cheese
06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
→ Seasonings
08 - 1/2 tsp garlic powder
09 - 1/2 tsp dried Italian herbs
10 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook the pasta in salted boiling water until al dente. Drain and set aside.
03 - Steam broccoli florets until just tender, about 3-4 minutes. Drain well.
04 - In a large bowl, combine cooked pasta, chicken, steamed broccoli, Alfredo sauce, milk, garlic powder, Italian herbs, and half of the mozzarella and Parmesan cheeses. Season with salt and pepper.
05 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
06 - Bake uncovered for 25-30 minutes, or until the top is golden and bubbly.
07 - Let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- The homemade Alfredo sauce comes together in minutes but tastes like it simmered all afternoon
- Everything bakes in one dish so cleanup is practically nonexistent
- It reheats beautifully and actually tastes better the next day
02 -
- Do not overcook the pasta initially or it will turn mushy during baking
- The sauce thickens as it bakes so keep it slightly looser than you might think
- Letting it rest seems pointless but makes serving so much easier
03 -
- Freshly grated cheese melts better than pre-shredded and tastes infinitely better
- Grate some extra nutmeg into the sauce if you want it to feel more restaurant quality