Easy Chicken and Broccoli Alfredo Bake

Delight your taste buds with this Chicken and Broccoli Alfredo Bake that’s creamy, cheesy, and irresistibly comforting. This simple dish transforms a classic favorite into a quick weeknight wonder. With juicy chicken and fresh broccoli enveloped in a homemade Alfredo sauce, it’s a meal your whole family will adore.

Ingredients You’ll Need

Gather these ingredients to make this delightful bake:

• Boneless Skinless Chicken Breast: 2 lbs, cut into bite-sized pieces
• Fresh Broccoli Florets: 2 cups
• Rigatoni Pasta: 12 oz (or any short pasta like penne or rotini)
• Onion: 1 small, chopped
• Garlic: 3 cloves, minced
• Heavy Cream or Milk: ¾ cup
• Unsalted Butter: 4 tablespoons
• All-Purpose Flour: ⅓ cup
• Shredded Parmesan Cheese: ½ cup
• Shredded Mozzarella Cheese: 1 ½ cups (divided)
• Seasonings:
  • ½ teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste

Instructions

Follow these simple steps to create a mouthwatering Chicken and Broccoli Alfredo Bake:

1. Cook the Pasta: Boil the rigatoni according to package instructions. Drain and set aside.

2. Season the Chicken: In a large mixing bowl, combine chicken with olive oil, paprika, garlic powder, onion powder, and salt. Toss to coat evenly.

3. Sear the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and sear for 10-12 minutes, until fully cooked. Transfer to a plate and set aside.

4. Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add onions and garlic, sautéing until fragrant. Sprinkle in the flour, stirring continuously to form a roux. Gradually pour in heavy cream, whisking until thickened. Simmer for about 5 minutes.

5. Combine Ingredients: Stir in ¼ cup mozzarella and parmesan cheese until melted. Add the cooked chicken, pasta, and uncooked broccoli, mixing until everything is well coated in the sauce.

6. Assemble in a Baking Dish: In an 11×7-inch baking dish, spread half of the pasta mixture on the bottom. Layer with ½ cup mozzarella cheese, then add the remaining pasta mixture. Top with the remaining ½ cup mozzarella.

7. Bake: Preheat your oven to 350°F (175°C) and bake for 30 minutes, or until bubbly and golden on top. Allow it to rest for a few minutes before serving.

Recipe Tips and Variations

• Use Rotisserie Chicken: For an extra time-saver, incorporate pre-cooked rotisserie chicken or leftover chicken.

• Chop Broccoli Smaller: Cut broccoli into bite-sized pieces for easier eating.

• Add Spice: For a kick, consider adding crushed red pepper flakes to the sauce.

• Homemade Alfredo: Making the sauce from scratch enhances flavor, ensuring your dish stands out from the store-bought versions.

Meal Prep and Storage

This Chicken and Broccoli Alfredo Bake is perfect for meal prep. You can assemble it in advance, cover with plastic wrap, and store it in the fridge. Bake fresh and add about 10 minutes to the cooking time if it’s cold. Alternatively, fully cook and refrigerate for up to 3 days, reheating in the oven before serving.

More Easy Pasta Dinners

Looking for additional comforting pasta recipes? Check out my other favorites like Baked Ziti and Garlic Butter Steak with Potatoes for delicious dinner ideas that everyone will love.

Enjoy your delicious Chicken and Broccoli Alfredo Bake, and prepare for your family to ask for seconds!