Chicken Alfredo Bake Broccoli (Printable)
Tender chicken and broccoli combine in a creamy baked pasta with 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 (homemade or store-bought)
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
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook pasta until al dente according to package directions. Drain well and set aside.
03 - Steam broccoli florets until just tender, approximately 3-4 minutes. Drain thoroughly to remove excess moisture.
04 - In a large mixing bowl, combine cooked pasta, diced chicken, steamed broccoli, Alfredo sauce, milk, garlic powder, Italian herbs, and half the mozzarella and Parmesan cheeses. Season generously with salt and black pepper, mixing until evenly distributed.
05 - Transfer the pasta mixture to the prepared baking dish, spreading evenly. Sprinkle remaining mozzarella and Parmesan cheese across the surface in a uniform layer.
06 - Bake uncovered for 25-30 minutes until cheese is melted, bubbly, and golden brown on top.
07 - Allow the dish to rest for 5 minutes before serving to let the sauce set and make serving easier.
# Expert Tips:
01 -
- Its the kind of comfort food that makes everyone slow down and actually enjoy dinner together
- The broccoli steams right into the pasta, so even veggie skeptics end up going for seconds
02 -
- Overcooking the broccoli before baking turns it mushy, so steam it just until tender
- The sauce thickens in the oven, so keep it slightly looser than you would for stovetop pasta
03 -
- Grate your own Parmesan instead of using the pre-grated stuff, the melting difference is remarkable
- Let the dish rest for those full 5 minutes, or the cheese will slide right off when you serve it