Description
A comforting and creamy Chicken and Broccoli Baked Alfredo recipe that combines tender cooked chicken, vibrant broccoli florets, and perfectly cooked pasta all coated in a rich homemade Alfredo sauce made from heavy cream, Parmesan, and mozzarella cheeses, baked until golden and bubbly for a deliciously hearty meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (blanched or steamed)
- 12 oz pasta (penne, rigatoni, or ziti work well)
Sauce Ingredients
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional for a kick)
- 1/4 tsp dried basil or Italian seasoning (optional)
Topping Ingredients
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled dish.
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain well and set aside.
- Make Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.
- Simmer Cream: Pour in the heavy cream and bring it to a gentle simmer. Allow it to cook for 3-4 minutes, stirring occasionally, until the cream thickens slightly.
- Add Cheese and Seasonings: Stir in Parmesan cheese, salt, black pepper, red pepper flakes if using, and dried basil or Italian seasoning if desired. Continue cooking, stirring until the sauce is smooth and creamy.
- Combine Pasta and Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli florets, and Alfredo sauce. Mix thoroughly to ensure everything is evenly coated.
- Prepare Baking Dish: Transfer the pasta mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Add Topping: In a small bowl, mix the topping cheeses (Parmesan and mozzarella) together, then sprinkle this mixture evenly over the pasta in the baking dish.
- Bake: Bake in the preheated oven for 20-25 minutes, until the cheese topping is melted, bubbly, and golden brown.
- Rest and Serve: Remove from the oven and let the dish cool for a few minutes before serving to allow the sauce to set slightly. Enjoy your hearty baked Alfredo!
Notes
- For best broccoli texture, blanch or steam florets before mixing into pasta to avoid sogginess.
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
- Optionally add red pepper flakes for a mild spicy kick.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven or microwave.
- Feel free to substitute chicken with turkey or tofu for variations.
