Description
Chicken and Broccoli Baked Alfredo brings creamy comfort straight from your kitchen to the dinner table. Tender chicken, fresh broccoli, and rich sauce blend perfectly in this simple yet satisfying meal that makes weeknight dinners feel like a special treat.
Ingredients
Scale
Protein:
- 2 cups cooked chicken breast, diced or shredded
- 1 tablespoons olive oil (for cooking chicken, if uncooked)
- 1 teaspoon garlic powder (for extra flavor)
Primary Ingredients:
- 12 ounces (340 grams) penne or fettuccine pasta
- 2 cups broccoli florets
- 2 cups heavy cream
- 1 cup whole milk
Cheese and Seasoning:
- 2 cups grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
Instructions
- Mince 3 garlic cloves finely, ensuring each piece is roughly the same size for even flavor distribution.
- Melt 2 tablespoons unsalted butter in a large skillet over medium heat, stirring constantly to prevent burning.
- Add minced garlic to melted butter, sautéing for exactly 30 seconds until fragrant but not browned.
- Pour 2 cups heavy cream and 1 cup whole milk into the skillet, whisking smoothly to combine with garlic butter.
- Gradually sprinkle 1 cup grated Parmesan cheese into the cream mixture, stirring continuously to create a silky sauce.
- Season the Alfredo sauce with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon Italian seasoning.
- Cook 12 ounces penne pasta in salted boiling water for 2 minutes less than package instructions to maintain al dente texture.
- If using raw chicken, heat 1 tablespoon olive oil in a separate pan and cook chicken with 1 teaspoon garlic powder until internal temperature reaches 165°F.
- Chop 2 cups broccoli florets into bite-sized pieces for even cooking and better distribution.
- Drain pasta and fold it into the creamy Alfredo sauce, ensuring each noodle gets coated thoroughly.
- Mix in 2 cups cooked chicken and broccoli florets, stirring gently to combine all ingredients.
- Transfer the mixture to a 9×13 inch baking dish, spreading evenly with a spatula.
- Sprinkle 1 ½ cups shredded mozzarella and ½ cup grated Parmesan cheese across the top.
- Bake in a preheated oven at 375°F for 20-25 minutes until cheese is golden and bubbling.
- Let the dish rest for 5 minutes after removing from oven to allow sauce to set and flavors to meld.
Notes
- Fresh Parmesan cheese melts better and creates a smoother sauce compared to pre-shredded varieties.
- Slightly undercook your pasta when boiling, as it will continue cooking during baking and prevent becoming mushy.
- Swap broccoli for other vegetables like cauliflower or zucchini if your family prefers different produce.
- Reduce carbs by replacing pasta with spiralized zucchini noodles or using cauliflower rice as a base for the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg