Chicken and Broccoli Alfredo Bake
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 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
Description
This bake features cubed chicken breast coated with paprika, garlic powder, onion powder, and salt, seared until cooked through. Rigatoni pasta is cooked separately then mixed with an Alfredo sauce prepared by sautéing garlic and onion in butter, making a roux with flour, and whisking in heavy cream until thickened. Mozzarella and Parmesan cheeses melt into the sauce for richness. The cooked chicken, broccoli florets, and pasta are combined with the sauce to coat everything evenly.
The assembly is baked in an 11x7-inch dish until hot and bubbly, encouraging the flavors to blend and the broccoli to have some tenderness with slight bite. This hearty casserole offers a balance of creamy cheese sauce, savory chicken, and fresh broccoli texture. It suits a main dish dinner and can be served alongside a simple salad.
Leftovers keep well in the refrigerator for up to three days and benefit from reheating in the oven to maintain texture and even warming.
Ingredients
For the chicken:
- 2 pounds chicken breast cubed into 1" pieces, boneless, skinless
- 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 butter unsalted
- ¼ cup chopped yellow onion (or red onion)
- ¼ cup garlic minced
- 1/4 cup all-purpose flour
- 4 cups heavy cream or whole milk
- 1 1/4 cup mozzarella cheese for layering
- 1 cup Parmesan Cheese grated
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 (16 ounce) rigatoni pasta in box
- 1 pound broccoli fresh florets
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
- Store leftovers in a sealed container in the refrigerator for up to three days.
- Reheat the bake in the oven to maintain texture and thoroughly warm before serving.
User Reviews
Overall Rating
5
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