Baked Chicken Broccoli Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
399 kcal
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Course
Main Course
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Cuisine
American
Baked Chicken Broccoli Alfredo
Description
The recipe begins by boiling pasta and steaming or boiling broccoli until tender. Cooked and shredded or diced chicken is then combined with the broccoli and pasta. A smooth Alfredo sauce is made by melting butter, whisking in flour to form a roux, and gradually adding milk until thickened, then stirring in softened cream cheese and Parmesan cheese, seasoned with garlic powder, salt, and black pepper. This sauce envelops the pasta mixture, providing richness and depth.
After assembling the mixture in a greased baking dish, it is topped with additional Parmesan and a crispy topping made from toasted panko breadcrumbs mixed with melted butter and Italian seasoning. Baking the casserole until the topping is golden and the cheese melts results in a creamy interior with a crunchy crust, making it visually and texturally appealing.
This dish pairs well as a standalone comfort meal or alongside light salads or steamed vegetables. It serves well warm and can accommodate variations in pasta shapes. The casserole format also makes it convenient for preparing in advance.
For the chicken, seasoning and baking or pan-cooking a chicken breast until fully cooked before dicing is recommended to ensure tenderness and flavor. Using half & half or heavy cream in the sauce can enrich the flavor further.
Ingredients
- 1 ½ cups broccoli boiled or steamed til tender, florets
- 1 ½ cups pasta I used spiral but you could also use macaroni, penne, or shells) boiled til tender and drained, small
- 1 ½ cups chicken see note, shredded or diced, cooked
Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt or to taste
- ¼ teaspoon black pepper
- 2 ½ cups milk I prefer half & half but heavy cream will have the richest flavor, or half & half or heavy cream
- 4 ounces cream cheese softened
- 1 cup Parmesan Cheese divided, shaved
Topping
- 1 tablespoon butter
- ⅔ cup panko breadcrumbs
- ½ teaspoon Italian seasoning
Instructions
- Preheat oven to 375 degrees and grease a casserole or baking dish.
- Prepare the sauce by first melting the butter in a large skillet over medium-high heat. Stir in flour.
- Gradually whisk in milk until sauce is smooth and thickened. Stir in cream cheese and 2/3 cup parmesan cheese until melted and incorporated. Stir in salt, pepper, and garlic powder. Remove from heat.
- Combine broccoli, chicken, noodles, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle remaining parmesan cheese over the top.
- Make the topping by melting butter in a pan or skillet. Stir in breadcrumbs and Italian seasoning and stir until breadcrumbs are golden brown. Sprinkle over parmesan cheese and chicken broccoli mixture.
- Bake for 15 minutes until parmesan cheese is melty. Serve warm.
Notes
- Cook chicken breast seasoned with salt and pepper until juices run clear before dicing for the casserole.
- Any small pasta shape like macaroni, penne, or shells can be used if spiral pasta is unavailable.
- For a richer sauce, use half & half or heavy cream instead of milk.
- Make sure to toast the breadcrumb topping in butter with Italian seasoning for a crisp and flavorful crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 70mg | 23% |
| Sodium | 1048mg | 44% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 725IU | 15% |
| Vitamin C | 20mg | 22% |
| Calcium | 379mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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