Chicken Broccoli Alfredo Bake (Print)
Chicken, pasta, and broccoli baked in a creamy, cheesy Alfredo sauce for a flavorful and hearty main dish.
# Ingredients:
→ Base
01 -
240 grams penne or rotini pasta (approximately 3 cups uncooked)
02 -
340 grams cooked, shredded chicken
03 -
200 grams broccoli florets, cut into bite-sized pieces and steamed until tender-crisp
→ Alfredo Sauce
04 -
28 grams unsalted butter
05 -
16 grams all-purpose flour
06 -
480 millilitres whole milk
07 -
240 millilitres heavy cream
08 -
75 grams freshly grated Parmesan cheese
09 -
0.5 teaspoon garlic powder
10 -
0.5 teaspoon onion powder
11 -
0.5 teaspoon salt, or to taste
12 -
0.25 teaspoon freshly ground black pepper, or to taste
→ Topping
13 -
100 grams shredded mozzarella cheese
→ Optional Garnishes
14 -
Chopped fresh parsley
15 -
Red pepper flakes
16 -
Additional grated Parmesan cheese
# Steps:
01 -
Preheat oven to 190°C. Lightly grease a 33x23 cm baking dish with butter or nonstick spray to prevent sticking.
02 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Drain thoroughly and set aside.
03 -
If not already prepared, cut broccoli into bite-sized florets and steam for 3–4 minutes until bright green and tender-crisp. Drain well to remove excess moisture.
04 -
In a large saucepan or deep skillet, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux.
05 -
Gradually add milk and heavy cream, whisking continuously to prevent lumps. Bring to a simmer and cook, whisking frequently, until thickened, about 4–5 minutes. Reduce heat to low and stir in Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until cheese melts and sauce is smooth. Adjust seasoning as needed.
06 -
In a large mixing bowl, combine cooked pasta, shredded chicken, and steamed broccoli. Pour Alfredo sauce over the mixture and gently fold to coat evenly.
07 -
Transfer mixture to the prepared baking dish, spreading evenly. Sprinkle shredded mozzarella uniformly over the top.
08 -
Bake uncovered for 20–25 minutes until bubbling around the edges and the cheese on top has melted and turned golden. For a deeper golden crust, broil during the final 1–2 minutes, watching closely.
09 -
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set. Garnish with chopped parsley, a pinch of red pepper flakes, or extra Parmesan as desired.
# Additional Notes:
01 -
Using rotisserie chicken and pre-cut, microwave-ready broccoli florets significantly streamlines preparation.
02 -
For advance prep, assemble the dish up to one day ahead, refrigerate covered, and add 5–10 minutes to the baking time when cooking from cold.
03 -
For a lighter meal, substitute half-and-half for the heavy cream and choose part-skim mozzarella.