Description

This Irresistible Chicken and Broccoli Alfredo Bake is a creamy, comforting casserole combining tender sautéed chicken, fresh broccoli florets, al dente pasta, and a rich homemade Alfredo sauce. Perfectly baked to bubbly, golden perfection, this dish offers a delightful blend of textures and flavors that makes for a satisfying weeknight dinner or a tasty meal for guests.

Ingredients

Scale

Protein and Vegetables

3–4 boneless, skinless chicken breasts (about 1 lb)
2 cups fresh broccoli florets

Pasta

8 oz farfalle or penne pasta

Sauce and Seasonings

1 cup heavy cream
1 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil

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Instructions

Preheat oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil to prevent sticking.
Sauté chicken: Heat a skillet over medium heat and add olive oil. Cube the chicken breasts and season with salt and pepper. Sauté the chicken pieces until they are golden brown and cooked through, about 6-8 minutes.
Add vegetables: To the same skillet, add the minced garlic and broccoli florets. Sauté for 3-4 minutes until the broccoli is bright green and slightly tender.
Cook pasta: Bring a pot of salted water to a boil and cook the farfalle or penne pasta according to package instructions until al dente. Drain the pasta and reserve a small cup of pasta water to adjust sauce consistency if needed.
Prepare sauce: In a saucepan over low heat, warm the heavy cream. Gradually add the freshly grated Parmesan cheese, stirring until melted and smooth. Stir in Italian seasoning and season with salt and pepper to taste.
Combine and bake: In the prepared baking dish, combine the cooked pasta, sautéed chicken, broccoli, and creamy Alfredo sauce, mixing until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water. Bake in the preheated oven for 20-25 minutes until the top is bubbly and slightly golden.

Notes

Use fresh broccoli for best texture, but frozen broccoli can be substituted if thawed and drained.
For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Adding a sprinkle of mozzarella or extra Parmesan on top before baking can create a deliciously cheesy crust.
If you prefer, cook the chicken whole then slice it before mixing to keep the pieces bigger.
Reserve some pasta water as it helps loosen the sauce if it thickens too much before baking.