Creamy Chicken Broccoli Alfredo Penne
A creamy, protein-packed Chicken Alfredo Casserole with tender penne, fresh broccoli, and a lighter homemade Alfredo sauce—perfect for weeknight dinners or meal prep.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 garlic press
- 1 colander
- 1 9x13 inch baking dish
Ingredients
- 12 ounces penne pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 3 ½ cups milk 2% recommended
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Parmesan cheese divided
- 4 cups cooked shredded chicken
- 3 cups small broccoli florets
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and add a pinch of salt. Cook the penne according to the package directions until it is just al dente, firm but tender. Once cooked, drain thoroughly in a colander and set aside to prevent overcooking.
- Melt the Butter: In a medium saucepan over medium heat, melt the unsalted butter until it becomes foamy and fragrant. Stir in the minced garlic immediately, cooking for about 30 seconds to release its aromatic flavor without burning.
- Make the Roux: Sprinkle the all-purpose flour into the butter and garlic mixture, whisking constantly for about one minute until it forms a smooth, lightly golden paste. This step ensures your sauce will thicken evenly and remain lump-free.
- Whisk in Milk: Gradually pour in the milk while continuously whisking to combine, creating a creamy, velvety base. Keep stirring for 3–4 minutes until the mixture thickens slightly and coats the back of a spoon.
- Season the Sauce: Add dried thyme, oregano, salt, black pepper, and half of the Parmesan cheese to the sauce. Continue whisking until the cheese melts completely and the sauce reaches a smooth, luxurious consistency.
- Combine Pasta and Chicken: In a large mixing bowl, toss the cooked penne, shredded chicken, and broccoli florets with the prepared Alfredo sauce until every piece is evenly coated. Ensure the ingredients are well distributed for consistent flavor in every bite.
- Assemble the Casserole: Transfer the pasta mixture into a greased 9x13-inch baking dish, spreading it evenly. Sprinkle the shredded mozzarella and remaining Parmesan cheese on top to create a golden, bubbly topping when baked.
- Bake to Perfection: Preheat your oven to 350°F (175°C) and bake uncovered for 20–25 minutes, or until the cheese is fully melted, bubbling, and slightly golden around the edges. Let the casserole rest for a few minutes before serving to allow the flavors to meld.
- Serve and Enjoy: Use a spatula to scoop generous portions onto plates, ensuring each serving includes pasta, chicken, broccoli, and a layer of gooey cheese. Pair with a fresh green salad or garlic bread for a complete, satisfying meal.
Notes
- Cook pasta just until al dente to prevent it from becoming mushy after baking.
- Use freshly grated Parmesan for a richer, creamier sauce.
- Broccoli can be substituted with cauliflower or green beans if preferred.
- Leftover casserole tastes even better the next day as flavors meld.
- To lighten the dish further, use 1% milk or a milk alternative.
- Make-ahead tip: Assemble the casserole and refrigerate overnight, then bake before serving.
