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Chicken and Broccoli Alfredo Bake

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A decadent-tasting, wholesome, comfort food casserole that’s easy to make, high in protein, and a little lighter than most Alfredo pastas. Perfect for meal prep and freezer-friendly.

Ingredients

Scale
  • 6 ounces whole grain penne pasta (Barilla recommended)
  • 2 cups chopped broccoli florets (about 1/2 head)
  • 2 cups diced rotisserie chicken (about 1/2 rotisserie chicken)
  • 1 batch Homemade Alfredo Sauce (or substitute 1 15-ounce jar Alfredo sauce + 1/3 cup milk)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning (or dried oregano)
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to the temperature specified on your pasta package. Cook pasta as directed until it’s just tender (al dente).
  2. While pasta cooks, steam broccoli florets for 3–5 minutes until bright green and just tender. Drain and set aside.
  3. If making homemade Alfredo sauce: In a saucepan, melt 2 tablespoons butter, whisk in 2 tablespoons flour, then gradually stir in 1 cup chicken broth and 1 cup milk. Cook until thickened, then stir in 1 cup grated Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. In a large bowl, combine cooked pasta, broccoli, chicken, Alfredo sauce, garlic powder, and Italian seasoning. Stir well to mix.
  5. Pour mixture into a 9×13 baking dish. Sprinkle with half the mozzarella and all the Parmesan. Top with remaining mozzarella.
  6. Bake at 375°F for 20–25 minutes, until bubbly and cheese is slightly browned.

Notes

This casserole is easy to double and freeze before baking. For the best texture, undercook your pasta slightly before baking. Use freshly grated cheese for superior melting and flavor.

Nutrition

Find it online: https://www.receipster.com/chicken-alfredo-bake-recipe-2/

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