Chicken and Broccoli Alfredo Casserole
Indulge in the ultimate comfort food with this creamy and satisfying Chicken and Broccoli Alfredo Casserole. Featuring tender bites of seasoned chicken, vibrant broccoli florets, and perfectly cooked penne pasta all enveloped in a rich, homemade Alfredo sauce, this dish is a weeknight dinner dream. A luscious blend of Parmesan and mozzarella cheeses creates a golden, bubbly topping, while optional breadcrumbs add a delightful crunch. Quick to prepare and easy to bake, this hearty casserole is perfect for feeding a family or impressing guests. Garnished with fresh parsley, it’s a one-dish meal that’s as visually stunning as it is delicious. Perfect for anyone searching for a creamy chicken casserole or a pasta bake with a twist, this recipe is bound to be a new favorite.
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Recipe Information
Ingredients
- 2 boneless, skinless chicken breasts
- 3 cups broccoli florets
- 12 oz penne pasta
- 4 tablespoons unsalted butter
- 3 cloves minced garlic
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 0.5 cup breadcrumbs (optional)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or butter.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt, pepper, and Italian seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet, rest for a few minutes, then dice into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk and heavy cream while whisking to ensure a smooth sauce. Simmer for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese and season with additional salt and pepper to taste. Remove from heat.
Steam or blanch the broccoli florets for 2-3 minutes until tender but still vibrant green.
In a large mixing bowl, combine the cooked pasta, chicken, broccoli, and prepared alfredo sauce. Mix well to coat everything evenly.
Transfer the mixture into the greased casserole dish and spread into an even layer.
Sprinkle the shredded mozzarella cheese evenly on top. If desired, also sprinkle breadcrumbs for a crunchy topping.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden brown on top.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Garnish with chopped parsley if desired, and serve warm. Enjoy your creamy Chicken and Broccoli Alfredo Casserole!
Nutrition Facts
Calories |
4411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 6195 mg | 269% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 35.6 g | ||
| Protein | 217.8 g | 436% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 3096 mg | 238% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
