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Chicken and Broccoli Alfredo Bake Recipe

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★★★★★

4.8 from 137 reviews

This Chicken and Broccoli Alfredo Bake is a comforting, creamy casserole combining tender rotisserie chicken, crisp broccoli, and whole grain penne pasta in a rich homemade Alfredo sauce, topped with melted mozzarella and Parmesan cheese. Perfect for a family-friendly dinner that is both comforting and nutritious.

Ingredients

Scale

Main Ingredients

  • 6 ounces whole grain penne pasta (e.g. Barilla; substitute: Banza gluten free penne)
  • 2 cups broccoli florets, chopped into small, bite-sized pieces (about 1/2 head)
  • 2 cups rotisserie chicken, diced (about 1/2 rotisserie chicken)

Alfredo Sauce Ingredients

  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour (substitute: whole wheat or 1:1 gluten-free flour)
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup Parmesan cheese, grated (plus extra for topping)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon ground black pepper (plus more to taste)

Other Ingredients

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning (crushed; substitute: dried oregano)
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup Parmesan cheese, grated (for topping)

Instructions

  1. Cook the pasta and broccoli: Bring a large pot of water to a boil with a generous pinch of salt (omit salt if using jarred Alfredo sauce). Add the penne pasta and cook according to package instructions until al dente. Add the broccoli florets during the last 2 minutes to cook until crisp tender. Drain together and set aside.
  2. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish to prevent sticking.
  3. Prepare the Alfredo sauce: Using the same pot, melt the butter over medium heat until it begins to bubble gently. Whisk in the flour and cook for about 1 minute. Gradually whisk in chicken broth and whole milk until smooth. Increase heat to a low simmer and cook for 1-2 minutes, whisking constantly until the sauce thickens slightly. Remove from heat and stir in 1 cup grated Parmesan cheese, salt, and pepper until well combined.
  4. Combine the ingredients: Stir garlic powder and Italian seasoning into the Alfredo sauce. Add the cooked pasta, broccoli, diced rotisserie chicken, and 1/2 cup shredded mozzarella cheese. Gently stir everything until evenly combined.
  5. Assemble the casserole: Pour the mixture into the prepared baking dish. Sprinkle 1/4 cup grated Parmesan cheese and the remaining 1/2 cup mozzarella evenly over the top for a cheesy crust.
  6. Bake: Place the dish on the middle rack of the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly. Optionally, broil for 1-2 minutes to achieve a golden brown top—watch closely to prevent burning. Garnish with fresh chopped parsley if desired and serve warm.

Notes

  • For a quicker option, substitute the homemade Alfredo sauce with a 15-ounce jar of plain Alfredo sauce combined with 1/3 cup of milk.
  • Adjust salt levels depending on whether you use jarred sauce or homemade broth and cheese.
  • Broccoli can be substituted or mixed with other vegetables like cauliflower or spinach.
  • Use gluten-free pasta and flour substitutes to make the dish gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To add more flavor, sprinkle freshly ground black pepper or red pepper flakes before serving.

Keywords: chicken alfredo bake, broccoli pasta casserole, baked pasta dish, creamy chicken casserole, healthy alfredo bake

Find it online: https://leofoster.com/chicken-and-broccoli-alfredo-bake-recipe/