Chicken and Broccoli Baked Alfredo
Enjoy this rich and creamy Chicken and Broccoli Baked Alfredo as a comforting one-dish meal perfect for any occasion!
Equipment
- Large Skillet For searing chicken and sautéing garlic.
- Saucepan To prepare the Alfredo sauce.
- Large Pot For boiling pasta.
- Baking Dish (9x13) Perfect for assembling and baking.
- Cutting board To chop chicken and broccoli.
- Sharp Knife For precise chopping.
- Whisk To create a smooth Alfredo sauce.
- Cheese grater For grating fresh Parmesan cheese.
- Measuring Cups and Spoons To measure ingredients accurately.
- Tongs For tossing pasta and sauce.
Ingredients
Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- 1/8 teaspoon ground nutmeg
- Salt and pepper to taste
Main Dish:
- 2 chicken breasts or thighs seasoned with salt and pepper
- 3 cups broccoli florets fresh or frozen, thawed and patted dry
- 12 ounces penne or fettuccine pasta
- 1 cup mozzarella cheese shredded (for topping)
- 1 teaspoon olive oil
Instructions
Prep Your Ingredients
- If using fresh broccoli, cut it into bite-sized florets. For frozen broccoli, thaw and pat dry.
- Season chicken with salt, pepper, and a drizzle of olive oil.
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente (slightly firm), as it will continue cooking in the oven.
- Drain the pasta and set aside.
Make the Alfredo Sauce
- In a large saucepan, melt the butter over medium heat and sauté the minced garlic until fragrant (about 1 minute).
- Reduce the heat to low and whisk in the heavy cream. Bring to a gentle simmer.
- Gradually stir in the Parmesan cheese, whisking constantly to create a smooth sauce.
- Add a pinch of nutmeg, then season with salt and pepper to taste.
Sear the Chicken
- Heat a large skillet over medium-high heat and sear the seasoned chicken until golden brown on both sides. Do not fully cook the chicken, as it will finish baking in the oven.
Assemble the Dish
- Preheat your oven to 375°F (190°C).
- Toss the cooked pasta, broccoli, and Alfredo sauce together in a 9x13 baking dish. Spread evenly.
- Place the seared chicken pieces on top of the pasta, partially covering them with sauce to keep them moist while baking.
- Sprinkle shredded mozzarella cheese over the entire dish.
Bake to Perfection
- Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is golden-brown, the sauce is bubbling, and the chicken is fully cooked (165°F or 74°C internal temperature).
Let Cool and Serve
- Allow the dish to cool for 5 minutes before serving.
- Pair with a fresh green salad and garlic bread for a complete meal.
Video
Notes
Make-Ahead Option: Assemble the dish in the baking dish and refrigerate for up to 24 hours before baking. Bring to room temperature before placing in the oven.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Add a splash of cream or milk to prevent the Alfredo sauce from drying out and reheat in the oven or microwave.
Variations: Substitute chicken with shrimp, or replace broccoli with spinach or mushrooms for a twist.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Add a splash of cream or milk to prevent the Alfredo sauce from drying out and reheat in the oven or microwave.
Variations: Substitute chicken with shrimp, or replace broccoli with spinach or mushrooms for a twist.