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Easy Chicken and Broccoli Alfredo Bake

A spoonful of cheesy chicken and broccoli alfredo bake being lifted from a white baking dish, showing long cheese pulls.
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Make this creamy, cheesy Chicken and Broccoli Alfredo Bake for a satisfying, one-dish family dinner. This recipe uses simple ingredients to create a comforting casserole.

Ingredients

Scale
  • 1 pound penne pasta
  • 2 cups cooked, shredded chicken breast
  • 2 cups fresh broccoli florets
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups shredded Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the penne pasta according to package directions until al dente. Drain the pasta and set aside.
  3. While the pasta cooks, steam the broccoli florets until they are tender-crisp, about 3 to 4 minutes. Drain well.
  4. In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant.
  5. Whisk in the heavy cream and whole milk. Bring the mixture to a gentle simmer, stirring constantly. Do not boil.
  6. Reduce the heat to low. Stir in the salt, pepper, and nutmeg. Gradually stir in 1 1/2 cups of the Parmesan cheese until the sauce is smooth and melted.
  7. In a large bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and the Alfredo sauce. Mix gently until everything is coated.
  8. Pour the mixture into the prepared baking dish.
  9. In a small bowl, mix the remaining 1/2 cup Parmesan cheese with the mozzarella cheese. Sprinkle this cheese mixture evenly over the top of the pasta bake.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • For quicker preparation, use rotisserie chicken for the cooked chicken requirement.
  • If you prefer a thicker sauce, reduce the milk slightly or add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to the simmering cream mixture.
  • You can blanch the broccoli in the same water you used to cook the pasta to save a pot.

Nutrition

Find it online: https://juliameal.com/chicken-and-broccoli-alfredo-bake/