Chicken Alfredo Bake Broccoli Cheese (Printable)
A creamy casserole of chicken, broccoli, pasta, and rich Alfredo sauce topped with melted cheese.
# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni pasta
→ Chicken
02 - 1 lb boneless, skinless chicken breast, diced
→ Vegetables
03 - 9 oz broccoli florets (fresh or frozen)
→ Sauce
04 - 2 tablespoons unsalted butter
05 - 2 cloves garlic, minced
06 - 2 tablespoons all-purpose flour
07 - 2 cups whole milk
08 - ½ cup heavy cream
09 - ½ cup grated Parmesan cheese
10 - 1 cup shredded mozzarella cheese
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon dried Italian herbs (optional)
→ Topping
14 - ½ cup shredded mozzarella cheese
15 - ¼ cup grated Parmesan cheese
# How To Make:
01 - Preheat the oven to 400°F. Grease a 9x13 inch baking dish.
02 - Boil salted water and cook pasta until just al dente. Add broccoli florets during the last 2 minutes of cooking. Drain and set aside.
03 - In a large skillet over medium heat, sauté diced chicken seasoned with salt and pepper until fully cooked, about 6 to 7 minutes. Remove from heat.
04 - Melt butter in the same skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
05 - Whisk in flour and cook for 1 minute. Gradually add milk and cream while whisking continuously until smooth. Cook until sauce thickens, about 3 to 4 minutes.
06 - Stir in Parmesan, mozzarella, salt, black pepper, and Italian herbs if using. Remove from heat once cheese has melted and the sauce is creamy.
07 - In a large bowl, mix cooked pasta, broccoli, chicken, and Alfredo sauce until evenly coated.
08 - Pour mixture into the prepared baking dish. Evenly sprinkle remaining mozzarella and Parmesan cheese over the top.
09 - Bake uncovered for 20 to 25 minutes until the cheese topping is golden and bubbly.
10 - Allow to rest for 5 minutes before serving to set.
# Expert Tips:
01 -
- It comes together in under an hour, making it perfect for when you need comfort food without the stress.
- The creamy sauce coats every bite so generously that you forget you're eating something so simple.
- It feeds a crowd happily and tastes just as good reheated the next day.
02 -
- Don't skip the roux—it's what transforms cream into sauce, and skipping it leaves you with soup instead of something cohesive.
- Cook the pasta just shy of al dente because it continues cooking in the oven, and mushy pasta ruins everything.
- The sauce should look loose before it goes in the dish because the pasta will absorb liquid as it bakes.
03 -
- Room temperature is key for the cheese—grate or shred it fresh rather than using pre-packaged, which contains anti-caking agents that create a grainy sauce.
- Keep your milk cold and add it slowly to the roux while whisking constantly; this prevents the lumps that ruin an otherwise perfect sauce.