Chicken and Broccoli Alfredo (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 ounces penne or rotini pasta (about 3 cups uncooked)
02 -
2 cups cooked, shredded chicken (rotisserie chicken works great)
03 -
2 cups broccoli florets, cut into bite-sized pieces and steamed until tender-crisp
→ For the Alfredo Sauce
04 -
2 tablespoons unsalted butter
05 -
2 tablespoons all-purpose flour
06 -
2 cups milk (whole milk recommended for richness)
07 -
1 cup heavy cream
08 -
3/4 cup freshly grated Parmesan cheese
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon salt, or to taste
12 -
1/4 teaspoon freshly ground black pepper, or to taste
→ Topping
13 -
1 cup shredded mozzarella cheese
→ Optional Garnishes
14 -
Fresh parsley, chopped
15 -
Red pepper flakes, for a touch of heat
16 -
Additional grated Parmesan
# Instructions:
01 -
Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
02 -
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). The pasta should be just slightly firm, as it will continue cooking in the oven. Drain well and set aside.
03 -
If you haven't already steamed your broccoli, cut it into bite-sized florets and steam for about 3-4 minutes until bright green and tender-crisp. Alternatively, microwave with a tablespoon of water in a covered microwave-safe dish for 2-3 minutes. Drain well to remove excess moisture.
04 -
In a large saucepan or deep skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to create a smooth paste. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook, stirring frequently, until the mixture begins to simmer and thicken, about 4-5 minutes. Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until smooth and creamy.
05 -
In a large mixing bowl, combine the cooked pasta, shredded chicken, and steamed broccoli. Pour the Alfredo sauce over the mixture and gently fold everything together until evenly coated.
06 -
Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese over the top to create a cheesy crust when baked.
07 -
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mixture is bubbling around the edges and the cheese on top has melted and turned golden brown. If desired, broil for 1-2 minutes for a more golden top.
08 -
Remove from the oven and let the dish rest for about 5 minutes. Garnish with chopped parsley, red pepper flakes, or additional Parmesan, if desired, before serving.
# Notes:
01 -
For a time-saving shortcut, use rotisserie chicken and pre-cut, microwave-ready broccoli florets.
02 -
To make ahead, assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking.
03 -
For a lighter version, substitute half-and-half for the heavy cream and use part-skim mozzarella cheese.