Description

This Chicken and Broccoli Alfredo Bake is the ultimate comfort food—loaded with tender chicken, crisp broccoli, and penne pasta all tossed in a rich, creamy Alfredo sauce, then baked to golden perfection. It’s simple enough for a weeknight but impressive enough for guests, delivering a creamy and cheesy casserole everyone will adore.

Ingredients

Units Scale

Pasta and Chicken

12 oz (340 g) penne pasta
2 cups cooked chicken, diced or shredded
2 cups broccoli florets, fresh or frozen (thawed)

Alfredo Sauce

2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)

For Assembly

1 1/2 cups shredded mozzarella cheese
2 tablespoons chopped fresh parsley (optional, for garnish)
Cooking spray or butter, for greasing the baking dish

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Instructions

Prep Oven and Pasta: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter. Bring a large pot of salted water to a boil, and cook the penne pasta until just al dente according to package instructions. Drain and set aside.
Cook Broccoli: While the pasta is cooking, blanch the broccoli florets in boiling water for 2 minutes until bright green and just tender. Drain and run under cold water to stop the cooking process. Set aside.
Prepare Alfredo Sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour and cook for another minute. Gradually whisk in the milk and heavy cream, and simmer until slightly thickened, about 3-4 minutes. Remove from heat and stir in Parmesan cheese, salt, pepper, and nutmeg (if using) until smooth and creamy.
Combine and Assemble: In a large mixing bowl, toss together the cooked pasta, chicken, broccoli, and Alfredo sauce until evenly coated. Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
Finish and Serve: Remove from the oven and let cool for a few minutes. Sprinkle with chopped fresh parsley before serving, if desired. Enjoy warm!

Notes

You can use rotisserie chicken or any leftover cooked chicken to save time.
For a shortcut, you can use store-bought Alfredo sauce—just use about 2 cups.
Swap penne with other short pastas like rigatoni or ziti if desired.
Frozen broccoli works well; just thaw and drain excess moisture before adding.
Add a pinch of crushed red pepper flakes for a subtle kick.

Nutrition

Serving Size: 1/6 of casserole
Calories: 590
Sugar: 5 g
Sodium: 770 mg
Fat: 29 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 120 mg