Chicken Broccoli Alfredo Bake is a delightful dish that brings comfort and satisfaction to the dinner table. As I prepared this recipe for the first time, I was instantly reminded of family gatherings where creamy pasta dishes were the star of the show. This particular bake combines tender chicken, vibrant broccoli, and a rich Alfredo sauce, creating a harmonious blend of flavors and textures that is simply irresistible.
What I love most about Chicken Broccoli Alfredo Bake is its versatility; it’s perfect for a cozy weeknight dinner or a special occasion. The creamy sauce envelops the chicken and broccoli, making each bite a delicious experience. Plus, it’s a convenient one-dish meal that saves time on cleanup, which is always a bonus! Whether you’re a busy parent or just someone who appreciates a hearty meal, this Chicken Broccoli Alfredo Bake is sure to become a favorite in your household.
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 4 cups fresh broccoli florets
- 8 ounces fettuccine pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh parsley, chopped (for garnish)
Preparing the Pasta and Broccoli
- Start by preheating your oven to 350°F (175°C). This will ensure that your Chicken Broccoli Alfredo Bake cooks evenly.
- In a large pot, bring salted water to a boil. Once boiling, add the fettuccine pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the broccoli. In a separate pot, bring a small amount of water to a boil. Add the broccoli florets and blanch them for about 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
- Once the pasta is cooked, drain it and return it to the pot. Add a drizzle of olive oil to prevent sticking and toss to coat.
Making the Alfredo Sauce
- If you’re using store-bought Alfredo sauce, you can skip this step. However, if you want to make your own, here’s a quick recipe:
- In a saucepan over medium heat, melt 1/2 cup of butter. Once melted, add 2 cups of heavy cream and bring to a gentle simmer.
- Stir in 1 cup of grated Parmesan cheese, 2 cloves of minced garlic, and season with salt and pepper to taste. Continue to stir until the cheese is melted and the sauce is smooth. Remove from heat.
- Once your sauce is ready, pour it over the cooked fettuccine in the pot. Add the garlic powder, onion powder, black pepper, and salt. Stir well to combine, ensuring that all the pasta is coated in the creamy sauce.
Combining Ingredients
- In a large mixing bowl, combine the cooked chicken, blanched broccoli, and the Alfredo-coated fettuccine. If you like a bit of heat, sprinkle in the red pepper flakes at this stage.
- Gently fold the ingredients together until everything is evenly mixed. Be careful not to break the broccoli florets too much; you want them to maintain their shape.
- Transfer the mixture into a greased 9×13 inch baking dish. Spread it out evenly to ensure even cooking.
Adding Cheese and Baking
- Now it’s time to add the cheese! Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
- Next, sprinkle the grated Parmesan cheese over the mozzarella. This will create a deliciously cheesy crust as it bakes.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Place it in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Serving the Dish
- Once your Chicken Broccoli Alfredo Bake is out of the oven, let it sit for about 5 minutes. This will help it set a little and make serving easier.
- Garnish with freshly chopped parsley for a pop of color and added flavor.
- Serve warm, and enjoy the creamy, cheesy goodness with your family and friends!
Tips and Variations
- If you want to add more vegetables, consider including bell peppers
Conclusion:
In summary, the Chicken Broccoli Alfredo Bake is an absolute must-try for anyone looking to elevate their weeknight dinner game. This dish combines tender chicken, vibrant broccoli, and a creamy Alfredo sauce, all baked to perfection, creating a comforting meal that the whole family will love. The best part? It’s incredibly versatile! You can easily swap out the chicken for shrimp or even make it vegetarian by using mushrooms and extra veggies. Serve it with a side of garlic bread or a fresh green salad to round out the meal, and you’ve got a dinner that’s not only delicious but also visually appealing. I encourage you to give this Chicken Broccoli Alfredo Bake a try and make it your own! Whether you stick to the classic recipe or add your personal twist, I’d love to hear about your experience. Share your thoughts, variations, and any tips you discover along the way. Cooking is all about creativity and sharing, so let’s inspire each other in the kitchen! Don’t forget to take a picture of your masterpiece and share it with friends and family. Happy cooking! Print
Chicken Broccoli Alfredo Bake: A Delicious and Easy Recipe for Family Dinners
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Enjoy a comforting Chicken Broccoli Alfredo Bake with tender fettuccine, shredded chicken, and vibrant broccoli, all smothered in a creamy Alfredo sauce and topped with melted mozzarella and Parmesan cheese. Perfect for family dinners!
Ingredients
Scale- 2 cups cooked chicken, shredded or diced
- 4 cups fresh broccoli florets
- 8 ounces fettuccine pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally.
- In a separate pot, bring a small amount of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.
- Once the pasta is cooked, drain it and return it to the pot. Drizzle with olive oil and toss to coat.
- If using store-bought Alfredo sauce, skip this step. For homemade, melt 1/2 cup of butter in a saucepan over medium heat. Add 2 cups of heavy cream and bring to a gentle simmer.
- Stir in 1 cup of grated Parmesan cheese, 2 cloves of minced garlic, and season with salt and pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
- Pour the sauce over the cooked fettuccine, add garlic powder, onion powder, black pepper, and salt. Stir well to combine.
- In a large mixing bowl, combine the cooked chicken, blanched broccoli, and Alfredo-coated fettuccine. Add red pepper flakes if desired.
- Gently fold the ingredients together, being careful not to break the broccoli florets.
- Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Add grated Parmesan cheese over the mozzarella.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the Chicken Broccoli Alfredo Bake sit for 5 minutes before serving.
- Garnish with freshly chopped parsley and serve warm.
Notes
- For added flavor, consider incorporating other vegetables like bell peppers or spinach.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
