Chicken & Broccoli Baked Alfredo
Ingredients
Pasta & filling
- 12 oz pasta (penne, rotini, or fettuccine)
- 2 cups cooked chicken, diced or shredded (rotisserie works great)
- 2 cups broccoli florets (fresh or frozen)
- 2 tbsp olive oil (if cooking chicken fresh)
- Salt & pepper, to taste
Alfredo sauce
- 4 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp nutmeg (optional, but great)
- Salt & pepper, to taste
Topping
- 1½ cups shredded mozzarella (or Italian blend)
- Extra Parmesan, optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Cook pasta in salted water until just al dente.
- Add broccoli to the boiling pasta water during the last 2 minutes.
- Drain and set aside.
- Make the Alfredo sauce
- Melt butter in a large skillet over medium heat.
- Add garlic and sauté 30 seconds.
- Stir in heavy cream, Italian seasoning, nutmeg, salt, and pepper.
- Simmer gently 3–4 minutes.
- Whisk in Parmesan until smooth and slightly thickened.
- Combine
- Add cooked chicken, pasta, and broccoli to the sauce.
- Stir until everything is well coated.
- Bake
- Transfer mixture to the baking dish.
- Sprinkle mozzarella (and extra Parmesan) on top.
- Bake uncovered 20–25 minutes, until bubbly and lightly golden.
- Rest & serve
- Let sit 5 minutes before serving.
Optional Add-Ins & Tips
Add crispy bacon or sun-dried tomatoes for extra flavor
Use half-and-half instead of cream for a lighter version
Sprinkle red pepper flakes for heat
Swap broccoli for spinach or asparagus
