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Chicken-Broccoli-Alfredo-Recipe

Chicken Broccoli Alfredo

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This Chicken Broccoli Alfredo combines tender chicken, fresh broccoli, and creamy Alfredo sauce for a delightful meal. It’s easy to prepare and perfect for family dinners!

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 12 ounces penne pasta
  • 3 cups chicken breasts cooked, shredded or diced
  • 4 cups broccoli florets cut into bite-sized pieces
  • 2 cups mozzarella cheese shredded, divided
  • ½ cup parmesan cheese freshly grated
  • 6 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of nutmeg
  • 1 cup parmesan cheese freshly grated
  • Remaining 1 cup mozzarella cheese
  • ¼ cup parmesan cheese
  • ½ cup panko breadcrumbs
  • 1 tablespoon melted butter

Instructions

  1. Preheat the oven to 375°F.
  2. In a large pot, bring salted water to a boil and cook the penne pasta until it is just shy of al dente. Add the broccoli florets during the last 2 minutes of cooking to blanch them, then drain well.
  3. In a large saucepan over medium heat, melt the butter and add the minced garlic, cooking until fragrant. Whisk in the flour and cook for a minute, then gradually add the milk and heavy cream, stirring until the sauce thickens (3-5 minutes). Season with salt, black pepper, garlic powder, onion powder, and nutmeg. Remove from heat and stir in 1 cup of Parmesan cheese until melted and creamy.
  4. In a mixing bowl, combine the cooked pasta, broccoli, chicken, 1 cup of mozzarella cheese, and ½ cup of Parmesan cheese. Pour the Alfredo sauce over and mix until everything is uniformly coated. Transfer the mixture to a greased 9×13-inch baking dish and sprinkle the remaining mozzarella and ¼ cup Parmesan cheese on top.
  5. For added crunch, mix the panko breadcrumbs with melted butter and sprinkle over the cheese layer.
  6. Bake uncovered for 25 to 30 minutes, or until hot and bubbly with golden-brown cheese. Broil for an additional 1 to 2 minutes for a crispier top.

Last Step:

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Notes

Make sure to cook the pasta just under al dente for the best texture after baking.
Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
The dish can be assembled ahead of time and baked later for convenience.

  • Author: Sarah
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 700
  • Sugar: 3g
  • Sodium: 1100mg
  • Fat: 40g
  • Saturated Fat: 25g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 4g
  • Protein: 34g
  • Cholesterol: 150mg

Find it online: https://www.deliciousrecipesblog.com/chicken-broccoli-alfredo/