Chicken Alfredo Bake with Broccoli (Print version)
A creamy, comforting baked pasta dish with tender chicken, crisp broccoli, and gooey cheese in rich Alfredo sauce.
# What you need:
→ Proteins
01 - 2 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 2 cups broccoli florets, fresh or frozen
03 - 2 cloves garlic, minced
→ Pasta
04 - 12 oz penne or rigatoni pasta
→ Sauce & Dairy
05 - 2 cups Alfredo sauce, store-bought or homemade
06 - 1 cup whole milk or half-and-half
07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon dried Italian herbs, optional
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.
03 - While pasta cooks, steam or blanch broccoli florets for 2-3 minutes until bright green and tender. Drain and set aside.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté until fragrant, approximately 1 minute.
05 - Stir in cooked chicken, steamed broccoli, Alfredo sauce, and milk. Season with salt, pepper, and Italian herbs. Heat until warmed through, about 2-3 minutes.
06 - Add cooked pasta to the skillet and toss until all ingredients are evenly coated.
07 - Pour pasta mixture into prepared baking dish. Distribute mozzarella and Parmesan cheese evenly over the surface.
08 - Bake for 20-25 minutes until mixture is bubbly and cheese is golden brown.
09 - Remove from oven and allow to rest for 5 minutes before serving.
# Expert advice:
01 -
- The sauce clings to every ridge of the pasta, creating these perfect little pockets of creamy goodness that burst with flavor in your mouth.
- You can prep it earlier in the day and just slide it into the oven when youre ready, which has saved my sanity during countless dinner parties.
02 -
- After ruining countless batches of pasta bakes, I realized you must undercook the pasta by about 2 minutes from the package directions, or youll end up with a mushy mess in the oven.
- The sauce might look too thin when you first mix everything, but the pasta will absorb liquid as it bakes, so trust the process.
03 -
- If your sauce looks like its breaking or curdling, lower the heat immediately and add a splash of cold cream while whisking continuously it will bring everything back together like magic.
- For the absolute best cheese pull when serving, let the bake rest exactly 5 minutes no more, no less its the sweet spot between too hot to eat and too cool to stretch.