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Few dinners blend comfort and nutrition as well as this Chicken and Broccoli Alfredo Bake. Creamy homemade Alfredo sauce hugs every piece of juicy chicken and vibrant broccoli then everything gets topped with gooey cheese for the ultimate cozy meal. This recipe is perfect for weeknights and special enough for potlucks or friends coming to dinner.
I first made this for my family during a snow day and it disappeared before I could get seconds the blend of cheesy sauce and crisp broccoli truly wins over any crowd
Ingredients
- Cooked chicken breast: about two cups cubed or shredded for protein and easy texture look for moist rotisserie chicken for convenience
- Broccoli florets: three cups that are lightly steamed important for a fresh green bite choose firm deep green heads with little browning
- Pasta: a twelve ounce box penne rigatoni or fettuccine works best pick pasta with a bit of texture to hold the sauce well
- Unsalted butter: four tablespoons used for the base of the Alfredo look for fresh creamery butter
- Minced garlic: four cloves brings deep savory aroma press or mince fresh garlic for best result
- All purpose flour: a quarter cup helps thicken the sauce opt for unbleached flour if possible
- Whole milk: three cups or choose half and half for extra creamy result pick milk with a recent expiry for best flavor
- Heavy cream: one cup for silkiness always shake before measuring to ensure even consistency
- Parmesan cheese: one and a half cups grated use a wedge and grate it fresh for the best melt
- Italian seasoning: one teaspoon for a subtle herby touch blend your own for fresher flavor
- Salt and freshly ground black pepper: to taste use kosher salt and grind pepper fresh
- Mozzarella cheese: one cup shredded for topping pick whole milk mozzarella for rich melt
- Breadcrumbs: half a cup for a golden crunchy top optional use panko for extra crunch
- Fresh parsley: one tablespoon chopped for color and freshness select flat leaf parsley with bright green color
Step by Step Instructions
- Cook the Pasta:
- Bring a large pot of well salted water to a boil Add your pasta and cook just until al dente so it holds up in the oven drain thoroughly and set aside
- Prepare the Broccoli:
- Steam fresh broccoli florets for three to four minutes until they turn bright green and are barely tender this keeps them vibrant and not mushy
- Make the Alfredo Sauce:
- Melt butter over medium heat in a large skillet add minced garlic and let it become fragrant for about one minute Stir in flour letting it cook for another minute to form a smooth roux Slowly whisk in milk and heavy cream making sure to create a lump free texture Simmer until the sauce thickens slightly then stir in grated Parmesan Italian seasoning salt and pepper keep tasting and adjust flavors to your preference
- Combine the Ingredients:
- In a broad mixing bowl toss together the cooked pasta chicken broccoli and warm Alfredo sauce combine well so everything gets coated
- Finish and Top the Casserole:
- Spread the mixture into a greased nine by thirteen inch baking dish Evenly sprinkle mozzarella extra Parmesan and breadcrumbs if using over the top
- Bake to Perfection:
- Place dish uncovered in a preheated three seventy five degree oven bake for twenty to twenty five minutes until cheese is melted and the top is golden and bubbly
- Garnish and Serve:
- Allow the bake to rest for five minutes out of the oven sprinkle with fresh parsley just before serving
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Memories of this dish always involve my kids fighting for the crispy corners with the most golden cheese no one leaves the table hungry with this casserole
Storage Tips
Leftovers stay fresh covered in the fridge for up to three days For freezer storage assemble unbaked cover tightly and freeze for up to two months To reheat bake covered at three fifty until hot or microwave individual servings for a speedy lunch
Ingredient Substitutions
Swap in leftover turkey or rotisserie chicken Try cauliflower florets instead of broccoli for a different twist Use whole wheat or gluten free pasta and flour for dietary needs Lighten the sauce with a blend of Greek yogurt and milk instead of heavy cream
Serving Suggestions
Round out the meal with garlic bread or a crisp green salad A chilled glass of white wine like pinot grigio pairs nicely with the creamy flavors Serve in individual ramekins for a dinner party touch
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A Little History
Alfredo sauce originated in Rome as a simple blend of butter and Parmesan evolving over the years into the creamy version Americans love most today Chicken and broccoli add everyday familiar flavors making this a classic comfort food that appeals to a wide range of tastes
Common Recipe Questions
- → Can I use rotisserie chicken for the bake?
Yes, rotisserie chicken is convenient and adds delicious flavor. Just shred or cube before combining with other ingredients.
- → What type of pasta works best?
Penne, rigatoni, and fettuccine all hold the sauce well. Choose your favorite or use what you have on hand.
- → Can I make this dish ahead of time?
Absolutely. Assemble everything in advance, refrigerate, and bake when ready for a stress-free mealtime.
- → How can I add extra vegetables?
Try including sautéed mushrooms, spinach, or sun-dried tomatoes for more color and flavor in each serving.
- → Is it possible to make this gluten-free?
Yes, substitute gluten-free pasta and flour in the sauce to suit dietary needs without sacrificing taste or texture.
- → What cheeses can I substitute for mozzarella or Parmesan?
Asiago or Gruyère work well, lending a unique twist and depth of flavor to the final baked dish.