Chicken and Broccoli Alfredo Bake with Homemade Alfredo Sauce
By Emma Collins
Prep
15 min
Cook
25 min
Total
40 min
Servings
8
Level
Easy
This chicken and broccoli Alfredo casserole makes eight servings. The recipe is simple to make and prepare. I cook the pasta and broccoli at the same time in one pot and cook the Alfredo sauce in a separate pot while they cook. I include cooked chicken in the casserole when baking and top it with mozzarella cheese to heat the sauce and brown the cheese.
Cook penne al dente, since it will cook more in the oven. Add broccoli to the pasta for 3 minutes at the end of the cooking process. Drain thoroughly. For the sauce, sauté garlic for 1 minute. Simmer the cream. Lower the heat and gradually stir in freshly grated Parmesan cheese. Add nutmeg, salt, and pepper.
A 9×13-inch baking dish can hold the recipe. I suggest adding Panko bread crumbs for a crunchy topping, but the recipe can be made without them. Penne pasta can help catch plenty of sauce. I suggest taking the casserole out of the oven when the sauce is bubbly and the topping is golden brown and letting it sit for 5-10 minutes before serving to prevent serving just sauce.
After adding sauce to the pizza, use a spatula to push the sauce to the outer edges of the pan before adding other ingredients. Ensure the sauce is distributed around the entire pizza, not just in the middle, to avoid areas of the pizza without sauce. Bake for 20 to 25 minutes. The edges of the pizza should be bubbling, and some browning should appear on the cheese.
Why this recipe works
- Eight servings will fill a 9-inch by 13-inch pan. This recipe is good for meal planning and preparing multiple servings in advance.
- Cooked chicken saves time preparing other recipes. Cooking with rotisserie chicken saves time washing another pan on a busy evening.
- Broccoli is added to the pasta during the last 3 minutes of cooking. Two pots are used on the stove.
- Penne tubes capture sauce and maintain texture after baking for the full oven time.
- Panko is optional, and you can use just mozzarella if you like it better.
- The 5-10 minute rest allows you to cut pieces from casseroles without having the sauce dribble out onto the serving plate.
Ingredients
- •1 lb penne pasta
- •2 cups cooked chicken (cubed or shredded)
- •4 cups broccoli florets (fresh, lightly blanched)
- •1 cup shredded mozzarella cheese (for topping)
- •¼ cup Panko breadcrumbs (optional, for topping)
- •½ cup unsalted butter
- •2 cups heavy cream
- •3 cloves garlic (minced)
- •1 ½ cups Parmesan cheese (freshly grated)
- •1 tsp salt (or to taste)
- •½ tsp black pepper
- •¼ tsp nutmeg (freshly grated is best)
Instructions
- 1
Preheat the oven to 375°F (190°C). Cook the pasta according to the package directions until al dente. Add the broccoli during the last 3 minutes of cooking, then drain well and set aside.
- 2
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the garlic and cook for 1 minute until fragrant, without burning it.
- 3
Slowly whisk in the heavy cream. Bring it to a gentle simmer and cook for 2-3 minutes, then reduce the heat to low.
- 4
Gradually stir in the Parmesan until melted and smooth. Season with the salt, black pepper, and nutmeg.
- 5
Add the cooked pasta, broccoli, and chicken to the saucepan. Stir gently until thoroughly combined.
- 6
Pour the mixture into a 9×13-inch baking dish. Top evenly with the mozzarella and Panko breadcrumbs, if using. Bake for 20-25 minutes, until the sauce is bubbly and the topping is golden brown.
- 7
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
FAQ
Nutrition (per serving)
Calories
650
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