Chicken and Broccoli Baked Alfredo.

Prep Time: 20 minutes
Cook Time: 25 minutes
Bake Time: 20 minutes
Total Time: 1 hour 5 minutes
Servings: 8 generous portions
Intensity / Skill Level: Intermediate
Cooking Method: Stove-top sauce & oven bake

Why You’ll Love This Recipe

Homemade Alfredo Sauce: Skip the jarred sauce—making a rich, velvety Alfredo sauce from scratch takes less than 10 minutes and elevates the flavor dramatically.
Balanced Bites: Combining lean chicken protein with nutrient-dense broccoli balances out the rich, decadent cheese sauce.
Meal-Prep Champion: This casserole holds up beautifully in the fridge and tastes even better the next day, making it an ideal option for family weeknights or meal planning.

Ingredients You’ll Need

The Pasta & Produce

Pasta: 1 lb (450g) rigatoni, penne, or ziti.
Broccoli: 4 cups fresh broccoli florets, cut into small, bite-sized pieces.
Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes.
Olive Oil: 2 tablespoons.
Italian Seasoning: 1 teaspoon.
Salt & Black Pepper: To taste.

The Homemade Alfredo Sauce

Butter: 1/2 cup (1 stick) unsalted butter.
Garlic: 4 cloves, minced.
Heavy Cream: 2 cups.
Parmesan Cheese: 1.5 cups freshly grated Parmesan cheese.
Nutmeg: A tiny pinch (optional, for classic depth of flavor).

Topping

Mozzarella Cheese: 1.5 cups shredded low-moisture mozzarella cheese.
Fresh Parsley: 2 tablespoons finely chopped for garnish.

Step-by-Step Instructions

1.Boil Pasta and Blanch Broccoli:10 minutes.

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions for al dente. In the last 2 minutes of boiling, toss the broccoli florets directly into the pot with the pasta. Drain both together and set aside.

2.Sear the Chicken:8 minutes, medium-high heat.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the cubed chicken with Italian seasoning, salt, and black pepper. Add the chicken to the hot skillet and sear for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside with the drained pasta and broccoli.

3.Prepare the Alfredo Sauce:6 minutes, medium heat.

In the same skillet or a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant (do not burn). Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and whisk in the freshly grated Parmesan cheese continuously until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.

4.Combine and Transfer:3 minutes.

In a large mixing bowl (or directly in your pasta pot), combine the cooked pasta, blanched broccoli, seared chicken, and warm Alfredo sauce. Toss gently until every piece is evenly coated in the rich sauce. Pour the mixture evenly into the prepared 9×13-inch baking dish.

5.Bake to Perfection:20 minutes, 375°F (190°C).

Top the casserole evenly with shredded mozzarella cheese. Bake uncovered for 15–20 minutes until the cheese is completely melted and bubbling around the edges. Turn on the broiler for the last 2 minutes if you prefer a golden-brown top. Garnish with chopped fresh parsley before serving.

Storage & Reheating Instructions

Storage & Shelf Life: Allow the bake to cool completely before covering with foil or transferring to airtight containers. Store in the refrigerator for up to 4 to 5 days.

Reheating: Reheat individual portions in the microwave at 70% power to prevent the sauce from separating. Alternatively, cover the casserole dish with foil and heat in a 350°F (175°C) oven for 15–20 minutes until warm throughout.

Nutritional Information

Values are estimates per serving (1 portion out of 8).

Nutrient	Amount per Serving
Calories	580 kcal
Total Fat	34 g
Saturated Fat	19 g
Cholesterol	125 mg
Sodium	620 mg
Total Carbohydrates	42 g
Dietary Fiber	3 g
Sugars	3 g
Protein	31 g
Calcium	35% DV
Vitamin C	50% DV