Description
Chicken broccoli alfredo bake combines creamy pasta perfection with hearty ingredients that’ll make your dinner table sing. Tender chicken, crisp broccoli, and rich sauce come together in a casserole that wraps you in warm, satisfying comfort.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken breasts
Vegetables:
- 1 large head of broccoli
Pasta and Cheese:
- 1 lb pasta
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- ½ cup shredded mozzarella cheese
Seasoning and Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground nutmeg
- Salt
- Freshly ground black pepper
Liquids and Fats:
- 3 cups heavy cream
- ½ cup (1 stick) unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 tablespoons melted butter
Topping:
- ¼ cup panko breadcrumbs
Instructions
- Toss 1.5 lbs of chicken cubes with 1 tablespoon olive oil, garlic powder, onion powder, oregano, basil, red pepper flakes, salt, and pepper in a large bowl.
- Cook chicken in a skillet over medium-high heat for 6-8 minutes until internal temperature reaches 165F. Stir occasionally.
- Set chicken aside and preheat your oven to 400F.
- Coat 4 cups of broccoli florets with 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Spread broccoli on a baking sheet in a single layer. Roast for 15-20 minutes until tender-crisp and lightly browned.
- Boil a large pot of salted water for pasta.
- Cook 1 lb of pasta until al dente, about 8-10 minutes.
- Drain pasta completely without rinsing.
- Melt ½ cup butter in a saucepan over medium heat.
- Add 4 minced garlic cloves and cook for 1-2 minutes until fragrant.
- Pour in 3 cups heavy cream and simmer on low for 5-7 minutes until slightly thickened.
- Remove from heat and stir in ½ cup Parmesan and ¼ cup Romano cheese until smooth.
- Season sauce with nutmeg, salt, and pepper.
- Combine cooked chicken and roasted broccoli with Alfredo sauce.
- Gently fold in drained pasta to coat with sauce.
- Transfer mixture to a greased 9×13 inch baking dish.
- Mix ½ cup mozzarella, ¼ cup panko, and 2 tablespoons melted butter.
- Sprinkle cheese-breadcrumb mixture over pasta.
- Reduce oven temperature to 375F.
- Bake for 20-25 minutes until topping turns golden and sauce bubbles.
- Rest for 3-5 minutes before serving.
- Garnish with extra Parmesan and optional fresh parsley.
Notes
- Choose boneless, skinless chicken breasts for the most tender and easy-to-cook protein in this comforting dish.
- Roasting broccoli beforehand concentrates its flavor and prevents a watery casserole, ensuring a perfect texture in the final bake.
- For a lighter version, swap heavy cream with half-and-half or whole milk, and use less butter to reduce calories without losing richness.
- If preparing ahead, assemble the casserole and refrigerate – just add 10-15 minutes to baking time when cooking directly from cold.
- Prep Time: 15-20 minutes
- Cook Time: 40-50 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 607 kcal
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 43 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 145 mg