🧀 Creamy Chicken & Broccoli Alfredo Pasta Bake
Ingredients
Pasta & Filling
-
12 oz rigatoni (or penne/ziti)
-
2 cups cooked chicken breast, cubed or sliced
-
2 cups broccoli florets (fresh or frozen)
-
Salt & black pepper, to taste
Alfredo Sauce
-
3 tbsp butter
-
3 cloves garlic, minced
-
2 cups heavy cream
-
1 cup grated Parmesan cheese
-
1 cup shredded mozzarella
-
½ tsp Italian seasoning
-
Optional: pinch of nutmeg or red pepper flakes
Topping
-
Extra mozzarella or Parmesan
-
Chopped parsley (optional)
Instructions
-
Preheat oven to 375°F (190°C).
-
Cook pasta in salted water until al dente. Drain.
-
Steam or blanch broccoli for 2–3 minutes until just tender. Set aside.
-
In a skillet over medium heat, melt butter. Add garlic and cook 30 seconds.
-
Pour in heavy cream, simmer 3–4 minutes until slightly thickened.
-
Stir in Parmesan, mozzarella, Italian seasoning, salt, and pepper. Mix until smooth.
-
Add cooked chicken, pasta, and broccoli to the sauce. Toss to coat.
-
Transfer to a greased baking dish. Sprinkle extra cheese on top.
-
Bake 20–25 minutes, until bubbly and lightly golden.
-
Optional: broil 2 minutes for a browned top. Garnish and serve.
⭐ Q & A
Q: Can I use rotisserie chicken?
A: Absolutely! It saves time and adds great flavor.
Q: Can I make this ahead of time?
A: Yes. Assemble, cover, and refrigerate up to 24 hours. Bake when ready (add 5–10 minutes).
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner. Whole milk + 1 tbsp flour helps.
Q: Fresh or frozen broccoli?
A: Both work. If frozen, thaw and drain well first.
Q: Can I freeze this dish?
A: Yes. Freeze before baking for up to 2 months. Thaw overnight and bake.
Q: What pasta works best?
A: Rigatoni, penne, ziti, or shells — anything that holds sauce well.
Q: How do I make it extra cheesy?
A: Add more mozzarella or mix in a little cream cheese 😏