Chicken and Broccoli Baked Alfredo
Tender pasta is tossed with juicy chicken, fresh broccoli, and a rich homemade Alfredo sauce, then baked with a golden cheesy topping. It’s cozy, hearty, and makes a fantastic weeknight casserole.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
For the Casserole
12 oz pasta (penne, rigatoni, or ziti work best)
2 cups broccoli florets
2 cups cooked chicken breast or thighs, cubed or shredded
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
For the Alfredo Sauce
3 tbsp olive oil
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk (or 1 ½ cups milk + ½ cup cream for extra richness)
1 cup heavy cream
¾ cup Parmesan cheese, freshly grated
Salt and black pepper, to taste
¼ tsp nutmeg
Instructions
Step 1: Cook Pasta & Broccoli
Bring a large pot of salted water to a boil.
Cook pasta until al dente (1–2 minutes less than package instructions).
Add broccoli florets to the boiling pasta water during the last 2 minutes of cooking.
Drain pasta and broccoli; set aside.
Step 2: Make the Alfredo Sauce
In a large skillet or saucepan, melt butter over medium heat.
Add garlic and saute for 1 minute until fragrant.
Whisk in flour and cook for 1–2 minutes to remove raw taste.
Gradually whisk in milk and cream until smooth.
Simmer for 4–5 minutes, stirring, until slightly thickened.
Stir in Parmesan cheese, salt, pepper, and nutmeg.
Step 3: Assemble the Casserole
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine pasta, broccoli, chicken, and Alfredo sauce. Toss to coat.
Transfer mixture to a greased 9×13-inch baking dish.
Sprinkle mozzarella and Parmesan cheese evenly on top.
Step 4: Bake
Bake uncovered for 20–25 minutes, until cheese is melted and golden.
Let rest for 5 minutes before serving.
Notes & Tips
Make it extra creamy: Stir in a spoonful of cream cheese or ricotta to the Alfredo sauce.
Protein twist: Swap chicken for shrimp or turkey.
Veggie boost: Add sautéed mushrooms, spinach, or peas for variety.
Shortcut: Use store-bought Alfredo sauce if in a rush.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Bake uncovered when ready (add 5 extra minutes to baking time).
Q: Can I freeze it?
Yes. Assemble but don’t bake—wrap tightly and freeze up to 2 months. Bake straight from frozen at 350°F (175°C) for about 45–50 minutes.
Q: Can I use rotisserie chicken?
Absolutely—it’s a quick and flavorful shortcut.
Nutritional Information
Calories: ~520
Protein: 32g
Carbs: 44g
Fat: 24g
Fiber: 3g
Calcium: 280mg