Chicken and Broccoli Alfredo Bake
A cozy, creamy, and cheesy baked pasta dish featuring chicken and broccoli, making it a perfect family-friendly dinner that's easy to prepare and clean up.
Ingredients
Main Ingredients
- 2 cups Pasta (penne, rotini, or shells) Choose a pasta that holds sauce well.
- 2 cups Cooked chicken, chopped Rotisserie chicken works best.
- 2 cups Broccoli florets Fresh or frozen, prepared properly.
- 1 cup Alfredo sauce Store-bought or homemade.
- 1 cup Mozzarella cheese, shredded For melting.
- 1/2 cup Parmesan cheese, grated For flavor.
- 2 cloves Garlic, minced Fresh is best.
- 1/2 cup Milk or cream Optional to loosen the sauce.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
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Instructions
Preparation
- Cook the pasta in salted water until barely tender, about 8 minutes. Drain and do not rinse.
- Prepare the broccoli: steam or boil fresh broccoli for 2-3 minutes or thaw and dry frozen broccoli.
Mixing
- In a large bowl, combine pasta, chicken, broccoli, Alfredo sauce, half of the mozzarella, Parmesan, garlic, salt, and pepper. Add milk if the sauce is thick.
Baking
- Pour the mixture into a greased baking dish. Top with remaining mozzarella and a sprinkle of Parmesan.
- Bake in a preheated oven at 375°F for 20-25 minutes until bubbly. Optional: broil for 1-2 minutes for a golden top.
Serving
- Let the casserole sit for 5 minutes before serving to set.
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Note
For extra flavor, consider adding Italian seasoning or red pepper flakes. Refrigerate assembled casserole for up to a day before baking, adding extra time to cook.