Chicken Broccoli Alfredo Bake

This chicken and broccoli alfredo bake transforms basic ingredients into a restaurant-worthy casserole that's become my go-to when entertaining guests who appreciate comfort food at its finest. The combination of tender chicken, al dente pasta, and fresh broccoli all smothered in a homemade alfredo sauce creates a satisfying meal that disappears quickly from the table.

I first created this dish when my sister and her family visited unexpectedly one snowy evening. With limited time and ingredients in my pantry, this bake came together as a happy accident that's now requested at every family gathering.

Ingredients

• Boneless skinless chicken breasts: provides lean protein and takes on the flavors of the dish beautifully
• Fresh broccoli florets: adds color, texture and essential nutrients look for bright green heads with tight florets
• Farfalle or penne pasta: the shapes catch and hold the creamy sauce in their crevices
• Heavy cream: creates the luxurious base for the alfredo sauce use full fat for best results
• Freshly grated Parmesan cheese: forms the foundation of authentic alfredo flavor pre grated won't melt as smoothly
• Minced garlic: infuses the dish with aromatic depth fresh is always better than jarred
• Italian seasoning: adds a balanced herb profile without having to measure multiple spices
• Olive oil: used for both cooking and coating the baking dish use a good quality extra virgin variety

Step-by-Step Instructions

Prepare the baking dish:

Thoroughly grease a 9×13 inch baking dish with olive oil, making sure to cover the sides to prevent sticking. This step is crucial for easy serving and cleanup later.

Cook the chicken:

Cut chicken breasts into 1inch cubes and season generously with salt and pepper. Heat olive oil in a large skillet over medium heat until shimmering, then add chicken in a single layer without crowding. Cook for 6-8 minutes, turning occasionally, until golden brown on all sides and cooked through to 165°F.

Add vegetables:

Toss the minced garlic and broccoli florets into the skillet with the cooked chicken. Sauté for 3-4 minutes, stirring frequently to prevent garlic from burning. The broccoli should turn bright green but remain slightly crisp as it will continue cooking in the oven.

Prepare the pasta:

Bring a large pot of water to a rolling boil, add a tablespoon of salt, then cook the pasta for 1-2 minutes less than package directions for al dente. Reserve half a cup of starchy pasta water before draining. The pasta will continue cooking in the oven, so keeping it slightly firm prevents mushiness.

Create the alfredo sauce:

In a medium saucepan, gently heat the heavy cream over medium-low heat until it begins to simmer but not boil. Gradually whisk in the freshly grated Parmesan cheese until completely melted and smooth. Add Italian seasoning and adjust salt and pepper to taste. If sauce seems too thick, add a splash of the reserved pasta water.

Combine components:

In the prepared baking dish, gently fold together the cooked pasta, chicken-broccoli mixture, and creamy alfredo sauce until every piece is evenly coated. If the mixture seems dry, add a bit more of the reserved pasta water.

Bake to perfection:

Place the baking dish on the center rack of your preheated oven and bake uncovered for 20-25 minutes. The top should become slightly golden and the edges should bubble. Let rest for 5 minutes before serving to allow the sauce to thicken.

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The secret to this recipe's incredible flavor is the freshly grated Parmesan cheese. I learned from my Italian grandmother never to use pre-packaged grated cheese for alfredo sauce. The difference in meltability and flavor is remarkable, transforming this from a good dish to an unforgettable one.

Make-Ahead Options

This alfredo bake excels as a meal prep option. You can assemble the entire dish up to 24 hours before baking, cover it tightly with plastic wrap, and refrigerate. When ready to cook, remove from the refrigerator 30 minutes before baking and add an extra 5-10 minutes to the baking time. The flavors actually develop and improve after sitting overnight, making this perfect for busy weeknights or entertaining.

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Clever Substitutions

This recipe welcomes adaptations based on what you have available. Swap the chicken for leftover turkey or rotisserie chicken to save time. No broccoli? Try asparagus, peas, or spinach instead. For a lighter version, substitute half and half for the heavy cream and add a tablespoon of flour to help thicken the sauce. Gluten-free pasta works beautifully for those with dietary restrictions, and the dish tastes just as delicious.

Serving Suggestions

Elevate this comforting casserole with thoughtful accompaniments. A simple green salad with lemon vinaigrette provides a bright contrast to the rich alfredo. Garlic bread or crusty Italian bread is perfect for sopping up the extra sauce. For a complete meal that impresses dinner guests, serve with roasted cherry tomatoes on the vine and open a bottle of Pinot Grigio or Chardonnay to complement the creamy flavors.

Frequently Asked Questions

→ What type of chicken works best?

Boneless, skinless chicken breasts are ideal, but you can also use thighs for a richer flavor.

→ Can I use frozen broccoli?

Yes, frozen broccoli works well. Just thaw and pat it dry before adding to the dish.

→ Is there a substitute for Parmesan cheese?

You can use Pecorino Romano or Asiago for a similar sharp and savory flavor profile.

→ Can I make this ahead of time?

Yes, assemble the dish and refrigerate it unbaked. Bake it when ready to serve, adding a few extra minutes to the baking time.

→ How can I add more vegetables?

Feel free to include vegetables like mushrooms, bell peppers, or spinach for added variety and nutrition.