Chicken Alfredo Bake with Broccoli (Printable)
Comforting baked pasta with tender chicken, creamy sauce, and broccoli under golden melted cheese.
# What You Need:
→ Meats
01 - 2 cups cooked chicken breast, diced or shredded
→ Pasta
02 - 12 oz penne or rigatoni pasta
→ Vegetables
03 - 2 cups broccoli florets, steamed
→ Sauce
04 - 2 cups Alfredo sauce
05 - 1/2 cup whole milk
→ Cheese
06 - 1 1/2 cups shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
→ Seasonings
08 - 1/2 tsp garlic powder
09 - 1/2 tsp dried Italian herbs
10 - Salt and black pepper, to taste
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - Steam broccoli florets until just tender, about 3-4 minutes. Drain well.
04 - In a large bowl, combine cooked pasta, chicken, steamed broccoli, Alfredo sauce, milk, garlic powder, Italian herbs, and half of the mozzarella and Parmesan cheeses. Season with salt and pepper.
05 - Transfer mixture to the prepared baking dish. Sprinkle remaining mozzarella and Parmesan evenly over the top.
06 - Bake uncovered for 25-30 minutes, until the top is golden and bubbly.
07 - Let rest for 5 minutes before serving to allow the sauce to set.
# Expert Suggestions:
01 -
- Everything bakes in one dish so cleanup is almost nonexistent
- The broccoli gets perfectly tender without turning mushy
- Leftovers reheat beautifully for lunch the next day
02 -
- Undercook the pasta by 1-2 minutes since it absorbs sauce while baking
- Dont skip the milk or the sauce will become too thick in the oven
- Cover with foil if the top browns too quickly
03 -
- Grate your own Parmesan instead of using pre-grated for better melting
- Line your baking dish with foil for effortless cleanup