Here’s a creamy, comforting Chicken and Broccoli Baked Alfredo recipe 🍗🥦🧀 — a perfect weeknight dinner or cozy meal.
🥘 Ingredients
For the pasta & filling:
- 12 oz (340 g) fettuccine or penne pasta
- 2 cups cooked chicken, diced or shredded (grilled or roasted works)
- 3 cups broccoli florets (steamed or lightly blanched)
For the Alfredo sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for warmth)
For topping:
- ½ cup shredded mozzarella cheese
- 2 tablespoons breadcrumbs (optional, for crunch)
- 1 tablespoon parsley, chopped (for garnish)
🥄 Instructions
- Preheat oven:
- Set oven to 375°F (190°C).
- Grease a 9×13-inch baking dish lightly.
- Cook pasta and broccoli:
- Boil pasta according to package directions 1–2 minutes less than instructed (al dente).
- Steam or blanch broccoli until bright green and slightly tender.
- Drain pasta and broccoli.
- Make Alfredo sauce:
- In a saucepan, melt butter over medium heat.
- Add garlic, sauté 1–2 minutes until fragrant.
- Stir in cream and bring to a gentle simmer.
- Whisk in Parmesan until smooth.
- Season with salt, pepper, and nutmeg. Remove from heat.
- Combine pasta, chicken, broccoli, and sauce:
- In a large bowl, toss pasta, chicken, broccoli, and Alfredo sauce together.
- Transfer mixture to the prepared baking dish.
- Add topping:
- Sprinkle mozzarella and breadcrumbs evenly on top.
- Bake:
- Bake 20–25 minutes, until bubbly and golden on top.
- Serve:
- Garnish with chopped parsley and enjoy hot.
💡 Tips:
- For extra flavor, add 1 teaspoon Italian seasoning or red pepper flakes to the sauce.
- Substitute half-and-half for cream for a lighter version, though it may be slightly less rich.
- Leftovers reheat well in the oven or microwave, though you may need a splash of milk to restore creaminess.
If you want, I can make a quick 30-minute version that skips baking but still gives creamy, cheesy results.
