Chicken and Broccoli Baked Alfredo is basically a baked pasta casserole: creamy, cheesy, and filling, with the broccoli cutting through the richness.
Here’s a solid home-style version you can make without anything fancy.
Chicken and Broccoli Baked Alfredo
Ingredients
- 250–300g pasta (penne, fusilli, or rigatoni work best)
- 2 cups cooked chicken (shredded or cubed)
- 2 cups broccoli florets
- 2 tbsp butter
- 3–4 cloves garlic (minced)
- 2 cups milk (or half milk + half cream for richer sauce)
- 1 cup cream (optional but recommended)
- 1 to 1½ cups grated Parmesan cheese
- 1 cup mozzarella (for topping)
- 2 tbsp all-purpose flour (for thickening)
- Salt & black pepper to taste
- Optional: chili flakes, oregano, or Italian seasoning
Instructions
1. Cook pasta & broccoli
- Boil pasta until just al dente (slightly firm).
- In the last 2–3 minutes, add broccoli to the same pot.
- Drain and set aside.
2. Make Alfredo sauce
- In a pan, melt butter over medium heat.
- Add garlic and sauté for ~30 seconds.
- Stir in flour and cook for 1 minute (this helps thicken).
- Slowly whisk in milk and cream.
- Cook until slightly thickened.
- Add Parmesan, salt, and pepper. Stir until smooth and creamy.
3. Combine everything
- Mix pasta, broccoli, and chicken into the sauce.
- Toss well so everything is coated.
4. Bake
- Transfer to a baking dish.
- Top with mozzarella (and a little extra Parmesan if you like).
- Bake at 180°C (350°F) for about 20–25 minutes, until bubbly and golden on top.
5. Rest & serve
- Let it sit for 5–10 minutes before serving so it sets slightly.
Tips (makes a big difference)
- Don’t overcook pasta before baking—it softens more in the oven.
- Roast or pan-sear chicken first for better flavor.
- Add a pinch of nutmeg to the sauce if you want a classic Alfredo depth.
- If it feels too thick before baking, loosen with a splash of milk.
If you want, I can also give you a restaurant-style version (more creamy and richer) or a lighter, less calorie-heavy version.