Chicken and Broccoli Alfredo Bake
Whether you're cooking for your family, meal prepping for the week, or just craving something hearty and satisfying, this bake has you covered.
Equipment
- Large pot
- Steamer basket or microwave-safe bowl
- Mixing Bowl
- Baking dish (9x13-inch)
- Wooden spoon or spatula
- Cheese grater
- Aluminum Foil
Ingredients
For the Bake
- 3 cups cooked chicken shredded or diced
- 3 cups broccoli florets fresh or frozen
- 12 ounces pasta penne, rotini, or shells work great
- 2 cups Alfredo sauce store-bought or homemade
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
For Homemade Alfredo Sauce (Optional)
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
Step 1: Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes).
- Drain the pasta and set it aside. Pro tip: Don’t overcook the pasta since it will bake again; al dente helps it hold up without turning mushy.
Step 2: Steam the Broccoli
- While the pasta cooks, steam the broccoli florets until they are bright green and just tender, about 4-5 minutes.
- If you don’t have a steamer basket, you can microwave the broccoli in a covered bowl with a splash of water for 2-3 minutes.
- Drain any excess water from the broccoli before mixing.
Step 3: Prepare the Alfredo Sauce (if making homemade)
- In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Slowly pour in the heavy cream while whisking constantly to combine.
- Bring the mixture to a gentle simmer, stirring frequently to prevent burning.
- Add the Parmesan cheese gradually and whisk until melted and smooth.
- Season with salt and pepper to taste. Pro tip: Whisk continuously to avoid lumps and to achieve a silky texture.
Step 4: Combine Ingredients
- In a large mixing bowl, add the cooked pasta, steamed broccoli, shredded chicken, and Alfredo sauce (homemade or store-bought).
- Sprinkle garlic powder, black pepper, and a pinch of salt over the mixture.
- Toss everything together gently but thoroughly, making sure every piece of pasta is coated in sauce and the chicken and broccoli are evenly distributed.
Step 5: Assemble the Bake
- Preheat your oven to 375°F (190°C).
- Transfer the pasta mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top.
Step 6: Bake to Perfection
- Cover the baking dish loosely with aluminum foil to keep the moisture in.
- Bake for 20 minutes covered.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Pro tip: Keep an eye on the last few minutes to avoid burning the cheese.
Step 7: Rest and Serve
- Let the bake rest for about 5 minutes before serving.
- This helps the sauce thicken slightly and makes it easier to cut into portions.
Notes
Estimated Nutritional Value (Per Serving):
- Calories: ~500–550 kcal
- Protein: 28–32g
- Carbohydrates: 35–40g
- Fat: 28–32g
- Saturated Fat: ~15g
- Fiber: 2–3g
- Sugar: 2–4g
- Sodium: 600–800mg
- Calcium: ~250mg