Chicken Alfredo Pasta Bake
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 people
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Calories
483 kcal
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Course
Main Course
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Cuisine
American
Chicken Alfredo Pasta Bake
Description
The Chicken Alfredo Pasta Bake pulls together cooked pasta and broccoli with chicken in a homemade Alfredo sauce. The sauce starts as a roux of butter and flour, gradually incorporating milk and Parmesan cheese, seasoned with garlic, Italian seasoning, salt, and pepper. Although thin when poured, the sauce thickens during baking, coating the pasta and vegetables in creamy richness. Sprinkled mozzarella on top creates a melty, golden crust as the dish bakes.
Broccoli is added during the last minutes of pasta cooking, maintaining a tender bite and vibrant color. Diced cooked chicken evenly distributes protein throughout the casserole. This dish is suitable for a family dinner or meal prep as it can be reheated with some added milk or broth to loosen the sauce.
Leftover rotisserie or roasted chicken work well, and the recipe can be adapted without chicken for a meatless version. Heat gently when reheating to prevent drying and add milk or broth as needed to restore the creamy texture.
Ingredients
- 1 lb. pasta examples: Mezzi Rigatoni, penne, rotini, etc
- 3 cups broccoli chopped into small pieces (about 2 small heads
- 2 chicken breast boneless, skinless, cooked and diced into small pieces
- 1/4 cup butter
- 1/4 cup flour
- 4 cups milk whole
- 3/4 cup Parmesan Cheese freshly grated
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. Italian seasoning
- 1 tsp. garlic minced
- 1 1/2 cup mozzarella cheese freshly shredded
Instructions
- Preheat oven to 350°F.
- Cook the chicken if not already cooked and dice into bite sized pieces. Place in a large bowl.
- Bring a large pot of water to boil and cook pasta according to package directions. During the last 3 minutes, add the broccoli in with the pasta. Drain and rinse the pasta and broccoli with cold water to stop the cooking process. Pour into large bowl with the chicken.
- Make the Alfredo sauce: Place a large saucepan on the stove over medium heat and melt the butter. Whisk in the flour and continue to whisk the roux for 1-2 minutes
- Slowly whisk the milk in increments. Repeat until all milk has been added. Add in the Parmesan cheese, garlic, salt, pepper and Italian seasoning. Simmer for 2-3 minutes, stirring occasionally. Sauce will appear thin, but will thicken as it bakes.
- Pour the sauce over the pasta, broccoli and chicken and pour into your casserole dish/baking dish. Mix until combined and pasta is coated evenly.
- Top the pasta with mozzarella cheese and bake for 20-25 minutes or until the cheese is melted and barely begins to brown.
- Remove from oven and serve warm. Garnish with parsley or red pepper chili flakes, if desired!
Notes
- Leftover rotisserie or roasted chicken can be used to save cooking time.
- The recipe can be prepared without chicken for a vegetarian option.
- When reheating, add a splash of milk or chicken broth to loosen the sauce if it has thickened too much.
- Reheat gently on the stove to maintain creamy texture and prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 483kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 33g | 66% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 72mg | 24% |
| Sodium | 781mg | 33% |
| Potassium | 647mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 31mg | 34% |
| Calcium | 406mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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