Chicken and Broccoli Alfredo Bake
A creamy, cheesy Chicken and Broccoli Alfredo Bake loaded with protein and fiber. Quick, satisfying, and perfect for family dinners or meal prep.
Equipment
- 12-inch oven-safe skillet
- Saucepan
- Pot for boiling pasta
- Baking dish (9x13, optional)
- Whisk
- Knife and cutting board
Ingredients
- 12 ounces rotini pasta about 3 ½ cups dried
- 3 cups broccoli florets cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 6 ounces cream cheese cut into 1-inch cubes
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked rotisserie chicken diced
- 2 cups shredded mozzarella cheese divided
Instructions
- Boil the Pasta to Al Dente: Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to enhance flavor. Carefully add the rotini pasta and cook for about 7-8 minutes, just until al dente. It should still have a slight firmness in the center, as it will continue cooking in the oven. Once done, drain thoroughly and set aside in a colander, giving it a gentle toss to prevent sticking.
- Steam the Broccoli Florets: While the pasta is cooking, prepare your broccoli. Fill a saucepan with about 2 inches of water and bring it to a gentle boil. Place the broccoli florets in a steamer basket over the water. Cover with a tight-fitting lid and allow the broccoli to steam for 3-5 minutes until bright green and just tender. Avoid overcooking, as you want the broccoli to retain a slight crunch. Remove from heat and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures the casserole will bake evenly and develop a golden, bubbly top layer when finished.
- Make the Garlic Butter Base: In a 12-inch oven-safe skillet over medium-high heat, melt the butter until fully liquid. Add the minced garlic and cook, stirring frequently, for 1-2 minutes until fragrant. Be careful not to let the garlic burn, as it can turn bitter. This step infuses the base of your sauce with rich, aromatic flavor.
- Create the Thickened Roux: Sprinkle the flour evenly over the melted butter and garlic, whisking constantly. Cook the mixture for 1-2 minutes, allowing the flour to lightly toast and remove any raw taste. This forms the roux, which is the thickening base for your Alfredo sauce.
- Whisk in the Half-and-Half: Slowly pour in the half-and-half, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer over medium heat, stirring often. The sauce will gradually thicken as it heats.
- Incorporate the Cheeses and Seasonings: Add the cream cheese cubes, grated Parmesan cheese, garlic powder, salt, and black pepper to the sauce. Stir continuously over low heat until the cream cheese melts completely and the sauce becomes silky, smooth, and creamy. Taste the sauce and adjust seasoning as needed, keeping in mind the cheeses already contribute saltiness.
- Combine Pasta, Broccoli, and Chicken: Remove the skillet from heat. Add the cooked rotini pasta, steamed broccoli, and diced rotisserie chicken to the sauce. Gently fold everything together until each piece is evenly coated with the creamy Alfredo sauce.
- Add Mozzarella Cheese: Stir in 1 cup of shredded mozzarella cheese into the mixture for extra creaminess. Then, sprinkle the remaining 1 cup of mozzarella evenly on top to create a cheesy crust during baking.
- Bake Until Hot and Bubbly: Transfer the skillet (or pour the mixture into a 9x13-inch baking dish if your skillet isn’t oven-safe) into the preheated oven. Bake for 18-20 minutes, or until the top is golden, the cheese is bubbling, and the casserole is heated through.
- Serve and Enjoy: Carefully remove the skillet from the oven using oven mitts. Allow the bake to rest for 2-3 minutes to slightly set the sauce before serving. Scoop generous portions onto plates and enjoy a warm, cheesy, protein-packed, and vegetable-rich meal perfect for weeknight dinners.
Notes
- Using fresh broccoli enhances both flavor and texture, but frozen broccoli can be used if thawed and drained well to prevent excess water in the bake.
- The pasta is cooked slightly under al dente because it will continue cooking in the oven, absorbing the sauce and becoming tender without turning mushy.
- An oven-safe skillet allows you to sauté the sauce and bake in one pan, but a 9x13 baking dish works equally well if you don’t have one.
- Feel free to swap rotini for other pasta types like penne, ziti, or fusilli for variation.
- Additional vegetables such as mushrooms, peas, bell peppers, or spinach can be added to boost nutrition and flavor.
