Description
This Chicken Broccoli Alfredo is a creamy, comforting casserole featuring tender cooked chicken, steamed broccoli, and rotini pasta all combined in a rich homemade Alfredo sauce made with butter, cream cheese, Parmesan, and mozzarella. Baked until bubbly and golden, this easy recipe is ready in just 30 minutes and perfect for a satisfying family dinner.
Ingredients
Scale
Sauce
- 3 tablespoons unsalted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 2½ cups half-and-half
- 4 ounces cream cheese (½ brick, room temperature)
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or to taste)
- ¼ teaspoon ground black pepper
Main
- 12 ounces cooked rotini pasta (al dente)
- 2 cups broccoli florets (steamed)
- 2 cups cubed cooked chicken breast
- 2 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 13×9-inch casserole dish to prevent sticking and set it aside for later.
- Make the Roux: In a medium saucepan over medium-high heat, melt the unsalted butter. Whisk in the all-purpose flour and cook the mixture for about 1 minute, stirring constantly until it turns golden and forms a roux base for the sauce.
- Prepare the Alfredo Sauce: Gradually whisk in the half-and-half to ensure a smooth sauce without lumps. Continue whisking as the sauce thickens. Stir in the cream cheese and shredded Parmesan until they fully melt and combine. Season with garlic powder, kosher salt, and black pepper, then remove the saucepan from heat.
- Combine Ingredients: In a large mixing bowl, combine the cooked rotini pasta, steamed broccoli florets, and cubed cooked chicken breast. Pour the Alfredo sauce over them and stir thoroughly to coat all components evenly.
- Assemble and Bake: Transfer the combined mixture into the prepared casserole dish. Evenly sprinkle the shredded mozzarella cheese on top. Bake in the preheated oven for 15 minutes until the casserole is heated through and the cheese melts.
- Broil for Finish: After baking, switch the oven to broil on high and cook the casserole for 2-3 minutes to brown and bubble the mozzarella cheese. Watch carefully to prevent burning.
- Serve: Remove from the oven and let it cool slightly. Serve warm for a creamy, cheesy, and flavorful Chicken Broccoli Alfredo meal.
Notes
- This baked chicken broccoli Alfredo is very creamy and satisfying, making it a perfect weeknight comfort dish.
- Using cooked chicken and steamed broccoli cuts down on prep time and simplifies the recipe.
- Make sure not to overcook the pasta; al dente is ideal as it will continue cooking slightly in the casserole.
- Feel free to substitute half-and-half with whole milk or heavy cream for different richness levels.
- Broiling at the end gives the cheese a beautiful golden crust and enhances texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 709 kcal
- Sugar: 7 g
- Sodium: 937 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 146 mg
