Description
Indulge in this creamy and comforting Chicken and Broccoli Baked Alfredo for a satisfying family dinner. Tender chicken, fresh broccoli, and pasta enveloped in a luscious alfredo sauce, topped with gooey cheese and baked to perfection.
Ingredients
Scale
Pasta:
- 12 oz penne or fettuccine pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast (cut into bite-sized pieces)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Broccoli:
- 3 cups fresh broccoli florets
Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 teaspoon ground nutmeg (optional)
Garnish:
- chopped parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta and broccoli: Cook pasta in salted boiling water until al dente. In the last 2 minutes, add broccoli. Drain and set aside.
- Cook the chicken: Season and cook chicken until golden. Set aside.
- Make the sauce: Sauté garlic in butter, whisk in flour, then gradually add milk and cream. Simmer until thickened. Stir in cheeses and nutmeg.
- Combine and bake: Mix pasta, broccoli, chicken with the sauce. Pour into a baking dish. Top with mozzarella. Bake for 20–25 minutes.
- Garnish and serve: Garnish with parsley and serve hot.
Notes
- Rotisserie chicken works well for a shortcut.
- You can use frozen broccoli, just thaw and drain before using.
- Add red pepper flakes for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 570
- Sugar: 5g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
