Chicken Broccoli Alfredo Recipe

4.51 from 111 votes

This baked chicken broccoli Alfredo pasta is rich, creamy, and ready in just 30 minutes! Made with tender chicken breast, steamed broccoli, and homemade Alfredo sauce, it’s an easy family dinner everyone loves.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 709kcal

Author: Becky Hardin

Equipment

9x13 Baking Pan

Ingredients

3 tablespoons unsalted butter ⅜ stick
3 tablespoons all-purpose flour
2½ cups half-and-half room temperature
4 ounces cream cheese ½ brick, room temperature
½ cup shredded Parmesan cheese
1 teaspoon garlic powder
1 teaspoon kosher salt or to taste
¼ teaspoon ground black pepper
12 ounces cooked rotini pasta al dente*
2 cups broccoli florets steamed**
2 cups cubed cooked chicken breast ***
2 cups shredded mozzarella cheese

Instructions

Preheat your oven to 375°F. Grease a 13x9-inch casserole dish and set aside.
In a medium saucepan set over medium-high heat, melt the butter.
3 tablespoons unsalted butter
Whisk in the flour and cook for 1 minute, or until golden.
3 tablespoons all-purpose flour
Gradually whisk in the half-and-half until the sauce is smooth and thickened.
2½ cups half-and-half
Stir in the cream cheese and Parmesan until melted and incorporated.
4 ounces cream cheese, ½ cup shredded Parmesan cheese
Stir in the garlic powder, kosher salt, and black pepper, then remove from the heat.
1 teaspoon garlic powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Combine the cooked pasta, steamed broccoli, cooked chicken, and sauce in a large bowl and stir to combine.
12 ounces cooked rotini pasta, 2 cups broccoli florets, 2 cups cubed cooked chicken breast
Transfer the mixture to the prepared baking dish. Sprinkle with the mozzarella cheese.
2 cups shredded mozzarella cheese
Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.

Video

Notes

*You can use ziti, penne, or any short pasta shape in this recipe.

**It's best to steam fresh, not frozen broccoli. Freshly steamed broccoli will hold its shape better than frozen.

***I used pan-seared chicken breasts, but baked chicken thighs will also work. A store-bought rotisserie chicken is also great in a pinch.

Tips:

To make the smoothest, creamiest Alfredo sauce, make sure to use full-fat cream cheese that has been brought to room temperature. Cook it over low heat, and stir frequently to prevent burning.
Sometimes, Alfredo can taste a bit bland if the flour was not cooked enough before the remaining ingredients were added. Make sure to cook the flour and butter until they no longer smell raw, and don't forget to season at every step with salt and pepper!
If your Alfredo sauce is too thick, don't panic! Simply add a bit more room temperature half-and-half to thin it back out.
Mixing warm ingredients helps the sauce coat evenly and prevents it from seizing or clumping when combined. I like to rewarm the chicken and broccoli before mixing.
When steaming the broccoli, aim for it to be just under. It will finish cooking in the oven.
The same with the pasta--cook it to al dente!
You can add some spinach or peas to this dish easily. Just fold them in!
Don't forget to broil the casserole for just a few minutes to get that wonderfully browned mozzarella top! Keep your eye on it as it broils though, because it can quickly go from golden browned to burned.

Make-Ahead: Assemble the casserole up to the cheese topping, then refrigerate for up to 24 hours. Bake covered for 10 minutes longer before broiling.

Storage: Store chicken broccoli Alfredo in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or covered in a 350°F oven until warmed through.

Nutrition