This Chicken & Broccoli Alfredo Bake is everything you crave in a cozy dinner—tender pasta, juicy chicken, vibrant broccoli, and a rich homemade Alfredo sauce, all baked under a gooey mozzarella topping. It’s a creamy, comforting dish that’s both satisfying and simple to make.
Perfect for weeknights or make-ahead meal prep, this casserole brings restaurant-style flavor straight to your oven. Pair it with a crisp side salad and garlic bread for a complete and delicious family meal.
Ingredients:
- 12 oz penne or rotini pasta
- 2 cups cooked chicken breast, shredded or diced
- 2 cups broccoli florets (lightly steamed or blanched)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 ½ cups shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Directions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta according to package directions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Whisk in flour and cook for 1–2 minutes to form a roux. Slowly whisk in milk and cream.
- Bring to a gentle simmer, stirring frequently until sauce thickens. Add Parmesan, Italian seasoning, salt, and pepper. Stir until smooth.
- In a large mixing bowl, combine pasta, chicken, broccoli, and Alfredo sauce. Stir to coat evenly.
- Pour mixture into prepared baking dish. Top with shredded mozzarella.
- Bake uncovered for 20–25 minutes, or until bubbly and cheese is melted and golden.
- Let rest 5 minutes before serving. Garnish with parsley if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 560 kcal | Servings: 6 servings
