Chicken and Broccoli Alfredo Bake
User Reviews
5.0
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8
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Course
Main Course, Dinner
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Cuisine
American
Chicken and Broccoli Alfredo Bake
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This creamy cheesy alfredo casserole is made with broccoli, chicken and rigatoni pasta. It's baked until golden brown and bubbly for the perfect dinner any day of the week!
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Ingredients
For the chicken:
- 2 pounds boneless skinless chicken breast cubed into 1" pieces
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
For the sauce:
- 5 tablespoons unsalted butter
- ¼ cup chopped yellow onion (or red onion)
- ¼ cup minced garlic
- 1/4 cup all-purpose flour
- 4 cups heavy cream or whole milk
- 1 1/4 cup mozzarella cheese for layering
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 (16 ounce) box rigatoni pasta
- 1 pound fresh broccoli florets
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Instructions
- Begin by boiling noodles according to package instructions. Strain, and set aside.
- In a large bowl, add the chicken, oil, paprika, garlic powder, onion powder, and salt. Toss to coat the chicken all over.
- Heat a large skillet over medium-high heat. Once hot, sear the chicken in for 10 to 12 minutes, until the chicken is full cooked. Transfer to a plate and set aside.
- In the same skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until fragrant. Sprinkle in the flour, stirring continuously to form a roux. Slowly pour in the heavy cream, whisking until smooth and thickened. Let the sauce simmer over medium heat, stirring occasionally, for about 5 minutes.
- Add 1/4 cup of the mozzarella cheese and the Parmesan cheese and stir until melted into a smooth, creamy sauce. Stir in the garlic powder and salt. Fold in the cooked chicken, cooked pasta, and uncooked broccoli florets, mixing until everything is evenly coated in the sauce.
- In an 11x7 baking dish, spread half of the pasta mixture evenly in the bottom of the pan. Layer with the remaining 1/2 cup mozzarella cheese, then add the remaining pasta mixture on top. Sprinkle the remaining 1/2 cup mozzarella cheese on top.
- Bake at 350°F for 30 minutes, or until the top is golden and bubbly. Let it rest for a few minutes before serving.
Notes
- Storage: Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in the oven prior to serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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