Hi there! Who doesn’t love a warm, cheesy dish that brings the whole family together? Today, I’m super excited to share my Chicken and Broccoli Baked Alfredo recipe with you. It’s one of those comforting meals that just screams home-cooked goodness. Perfectly creamy with a delightful blend of flavors, this dish is not only satisfying, but it’s also straightforward to put together—ideal for busy weeknights!
Nutritional Benefits
This Chicken and Broccoli Baked Alfredo isn’t just delicious; it also packs a nutritional punch! Broccoli is a powerhouse of vitamins, especially vitamin C and K, which support your immune system and bone health. The inclusion of whole grain pasta adds fiber, helping with digestion and keeping you fuller for longer. Plus, using rotisserie chicken means you get a protein boost without much fuss—perfect for busy weekdays!
Adaptable Variations
- Gluten-Free Alternative: Swap the whole grain penne with Banza gluten-free penne to make this dish suitable for those with gluten sensitivities.
- Veggie Boost: Want to sneak in more veggies? Toss in some frozen peas or spinach along with the broccoli for added nutrition and color.
- Dairy-Free Option: For those who are lactose intolerant or prefer dairy-free, use cashew milk instead of whole milk and a dairy-free cheese substitute. You won’t miss the creaminess!
Chicken and Broccoli Baked Alfredo Recipe
Ingredients
- 6 ounces (2 cups) whole grain penne pasta (or Banza gluten-free penne)
- 2 cups chopped broccoli florets (about 1/2 head)
- 2 cups diced rotisserie chicken (about 1/2 rotisserie chicken)
- 1 batch Homemade Alfredo Sauce or one 15-ounce jar plain Alfredo Sauce + 1/3 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning (or dried oregano)
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Homemade Alfredo Sauce Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour (or whole wheat or gluten-free 1:1 flour)
- 1 cup reduced-sodium chicken broth
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
Instructions
- Bring a large pot of salted water to a boil.
- Cook the whole grain penne until al dente according to package instructions.
- Add the chopped broccoli florets to the boiling water during the last 2 minutes of cooking time.
- Drain both pasta and broccoli together and set aside.
- Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- In the same pot, melt 2 tablespoons of salted butter over medium heat. Whisk in 2 tablespoons of flour and cook for about a minute until golden.
- Gradually whisk in the chicken broth and milk until smooth. Increase heat to simmer, whisking until the sauce thickens slightly, about 1-2 minutes.
- Take the sauce off the heat and stir in 1 cup of Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined.
- Stir in garlic powder and Italian seasoning. Add in the cooked penne, broccoli, rotisserie chicken, and 1/2 cup of mozzarella. Mix gently until everything is coated.
- Pour the mixture into the baking dish. Sprinkle the remaining Parmesan and mozzarella over the top.
- Bake for 20-25 minutes until the cheese is bubbly. To get a nice golden top, broil for an additional 1-2 minutes, watching closely.
- Let it cool for a few minutes before serving. Optionally, garnish with fresh parsley.
Practical & Valuable Tips
- For easier cleanup, consider spraying your baking dish with non-stick spray or lining it with parchment paper.
- If you like a creamier sauce, feel free to add a bit more milk to your sauce when you’re preparing it.
- Leftovers can be stored in an airtight container in the fridge for up to three days—great for meal prep!
- Want to make this dish ahead? Assemble it up to Step 5, cover it tightly, and freeze it. Just thaw before baking for best results.
- This dish can also be a wonderful base for other proteins—feel free to swap in shrimp or sausage if you prefer!
Equipment Needed
Here’s what you’ll need to make this delicious casserole:
- A large pot for cooking pasta and broccoli
- A whisk for making the Alfredo sauce
- A 9×9-inch baking dish
- A measuring cup for precise ingredient measurements
- A spatula for mixing and serving
Frequently Asked Questions
- Can I use frozen broccoli? Yes! Just adjust the cooking time; you can add it directly to the pasta during the last few minutes.
- Can I make this dish ahead of time? Absolutely! You can assemble and freeze it before baking.
- What if I don’t have rotisserie chicken? No worries! Any cooked chicken will work, or you can quickly grill or sauté some chicken breasts.
- Can this recipe be doubled? Yes! Just make sure to use a larger baking dish or separate it into two dishes.
- How can I add more flavor? Feel free to include more spices, like red pepper flakes, or herbs like basil or thyme for an extra flavor kick!
So, are you excited to try this Chicken and Broccoli Baked Alfredo? I would love to know how it turns out for you! Don’t forget to share your delicious photos and thoughts with me on Pinterest; let’s keep this cooking journey together!
