Chicken Alfredo with Broccoli (Printable View)
Comforting pasta bake featuring tender chicken, broccoli, and rich Alfredo sauce topped with golden melted cheese.
# What You Need:
→ Proteins
01 - 2 cups (about 300 g) cooked chicken breast, diced or shredded
→ Vegetables
02 - 2 cups (about 200 g) broccoli florets, cut into bite-sized pieces
→ Pasta
03 - 12 oz (340 g) penne or rigatoni pasta
→ Alfredo Sauce
04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 2 cups (480 ml) heavy cream
07 - 1 cup (100 g) freshly grated Parmesan cheese
08 - 1 cup (115 g) shredded mozzarella cheese, divided
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - ¼ teaspoon ground nutmeg (optional)
→ Topping
12 - ½ cup (50 g) grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley (optional)
# How-To Steps:
01 - Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - Cook the pasta in a large pot of salted boiling water until al dente. Add broccoli florets during the last 2 minutes of cooking. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add garlic and sauté for 1 minute until fragrant.
04 - Stir in heavy cream and bring to a gentle simmer. Add 1 cup Parmesan and ½ cup mozzarella cheese, stirring until melted and smooth. Season with salt, pepper, and nutmeg.
05 - In a large mixing bowl, combine cooked pasta, broccoli, chicken, and Alfredo sauce. Mix well to coat evenly.
06 - Transfer mixture to the prepared baking dish. Sprinkle remaining ½ cup mozzarella and ½ cup Parmesan evenly over the top.
07 - Bake uncovered for 20 minutes, or until bubbly and golden brown on top.
08 - Let rest 5 minutes before garnishing with parsley and serving.
# Expert Advice:
01 -
- The sauce develops this incredible rich flavor but without the fuss of traditional alfredo that can break or separate if you look at it wrong.
- Its deceptively impressive looking when it comes out all bubbly and golden, yet requires minimal hands on attention which saved me countless times during busy weeknights.
02 -
- The pasta continues cooking slightly in the oven, so draining it truly al dente or even a minute under is crucial unless you enjoy mushy pasta like my grandmother inexplicably does.
- Adding a pinch of nutmeg to the sauce was an accidental discovery when I reached for the wrong spice jar, but it adds this subtle warmth that elevates the entire dish from good to cant stop eating.
03 -
- Save a cup of the starchy pasta water before draining, then add a splash to your sauce if it ever seems too thick or wants to separate.
- Grate your own cheese rather than buying pre-shredded, as the anti-caking agents in packaged cheese can make your sauce grainy instead of silky smooth.