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Chicken Alfredo Broccoli Bake featured in a delicious and creamy baked dish.

Best Chicken Alfredo Broccoli Bake

This Chicken Alfredo Broccoli Bake elevates a classic comfort food into a culinary masterpiece. Featuring tender chicken, perfectly blanched broccoli, and a rich, creamy Alfredo sauce, all baked to golden perfection, this dish is sure to impress.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 pound broccoli florets
  • 1 pound penne pasta
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley, for garnish optional

Equipment

  • 9x13-inch baking dish
  • large pot
  • colander
  • large skillet
  • whisk
  • Measuring cups
  • Measuring spoons
  • Mixing spoon

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain and set aside.
  3. While the pasta is cooking, blanch the broccoli. Bring a pot of salted water to a boil. Add the broccoli florets and cook for 3 minutes. Drain and immediately rinse with cold water to stop the cooking process. Set aside.
  4. Season the chicken with salt, pepper, and garlic powder. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
  5. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
  6. Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 5 minutes, or until slightly thickened.
  7. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and nutmeg.
  8. Add the cooked pasta, blanched broccoli, and cooked chicken to the skillet with the alfredo sauce. Toss to combine, ensuring that everything is evenly coated.
  9. Pour the mixture into the prepared baking dish.
  10. Sprinkle the mozzarella cheese and additional Parmesan cheese over the top.
  11. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
  12. Let stand for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For a richer sauce, use freshly grated Parmesan cheese. You can substitute rotini pasta for penne. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F until heated through, or microwave in individual portions. For a spicier version, add a pinch of red pepper flakes to the Alfredo sauce.