Creamy Chicken and Broccoli Alfredo Bake is a comforting, cheesy casserole featuring tender chicken, crisp broccoli, and a rich Alfredo sauce baked to a golden perfection.
Ingredients
12 ounces penne pasta
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
2 cups cooked chicken, diced
2 cups broccoli florets, lightly steamed
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese (for topping)
1 teaspoon dried parsley or fresh, chopped
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Cook pasta in salted boiling water until slightly undercooked. Drain and set aside.
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Melt butter in a skillet over medium heat. Sauté garlic for 1 minute.
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Add heavy cream, simmer, whisk in 1 cup Parmesan, and season with salt, pepper, and nutmeg.
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Stir in pasta, chicken, and broccoli to coat evenly.
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Transfer to baking dish, sprinkle with mozzarella and remaining Parmesan, bake 20–25 minutes until golden.
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Let rest 5 minutes, garnish with parsley, and serve warm.