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Imagine digging into a bubbling hot cheesy chicken and broccoli Alfredo straight from the oven The top is golden and crunchy and every bite is creamy and cozy This is what you turn to on a busy weeknight when you want something everyone at the table will actually eat and you do not have time to fuss over dinner
The first time I baked this after a long day my family barely let me sit before they were all asking for more The creamy sauce is just pure comfort
Dreamy Ingredients List
- Fresh parsley: Give the finished dish a pop of color and a little garden freshness at the end
- Red pepper flakes: Toss these on top for a soft kick if you like some heat
- Extra Parmesan: Pile on for the love of cheese — there is no such thing as too much here
- Penne or rotini pasta: Grab any sturdy shape that holds lots of sauce and cook till just firm It will finish cooking in the oven
- Shredded cooked chicken: Using a rotisserie bird? Perfect Just pull off the skin and shred when warm
- Broccoli florets: Fresh broccoli stays snappy and holds color if steamed quick For frozen defrost and drain first
- Unsalted butter: Melt this for a buttery base If you use salted skip adding more salt down the line
- All purpose flour: Throw this in with butter to help your Alfredo thicken up Cook it well to lose the flour taste
- Milk: Whole milk is best but use what you have Two percent is fine if you are in a pinch
- Heavy cream: Makes your Alfredo ultrarich and velvety
- Parmesan cheese: Shred it yourself for the smoothest melt and fullest taste
- Garlic powder and onion powder: These bring a mellow base flavor to your sauce
- Salt and black pepper: A good pinch of sea salt and fresh cracked pepper lifts everything
- Shredded mozzarella cheese: Sprinkle on last for a stretchy golden lid Whole milk low moisture is your best bet
Easy Step-by-Step Guide
- Rest a minute and add the extras:
- Let it hang out for five minutes after leaving the oven The sauce will settle and it slices much neater Sprinkle with parsley flakes more Parmesan and some red pepper if you are into it
- Bake away:
- Slide into your hot oven for about twenty to twenty five minutes Wait for bubbling edges and a deep golden top For extra crunch hit broil for just a minute or two but keep an eye on it
- Load into pan:
- Spoon that mixture into your buttered dish Smooth the top and layer with mozzarella
- Mix everything together:
- In a big bowl toss the drained pasta chicken shreds and broccoli Pour over your creamy Alfredo Fold until coated all over
- Finish the Alfredo:
- Turn your heat low then add Parmesan garlic powder onion powder and salt and pepper Stir till melty and smooth Taste and season more if you want
- Thicken the sauce:
- Keep whisking in milk and cream slowly over medium Stir often till it thickens up and just begins to bubble about four to five minutes When it sticks to your spoon it is ready
- Start the Alfredo sauce:
- Melt butter in a big saucepan then whisk in the flour for about a minute This will get rid of that raw flour taste and make your sauce super smooth
- Steam the green stuff:
- Chop broccoli into small bits and steam three to four minutes till vivid green and just tender Drain well so the sauce does not get watery
- Boil your pasta:
- Fill a large pot with salted water and bring to a boil Drop in your pasta Cook only till barely firm because it will cook more in the oven Drain and set aside
- Get the oven hot:
- Turn on your oven to 375 Fahrenheit Grease your baking dish (9x13 works great) with butter or spray to keep from sticking
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The Parmesan here is key Just a handful gives so much savory flavor My kids always scoop off that cheesy crust before anything else That is when I know supper is a winner
Keeping Leftovers Fresh
Let everything cool before you pack it up Stick it in the fridge for up to four days in an airtight container Freezing? Wrap tight in foil and stash away for up to two months Thaw overnight then reheat covered so it does not dry out
Swap Options
No penne or rotini? Any short thick pasta works Leftover turkey is perfect instead of chicken Cauliflower can sub for broccoli Lighten it up with half and half instead of cream and part skim mozzarella
How to Serve
Scoop out piping hot and grab a simple salad to go with Garlic bread is always a hit for mopping up sauce Honestly this stands on its own as a meal but is even better with a crisp veggie side
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What’s the Story
Dishes like this mesh the all American casserole feel with Italian Alfredo taste That easy roux based sauce pops up in home cooking everywhere And you know the cheesy browned topping is always the first thing gone at family meals
Recipe FAQs
- → Can I use other types of pasta?
Definitely! Swap out penne or rotini for elbow macaroni, ziti, or fusilli, and it'll still work great.
- → How can I make this dish lighter?
Go lighter by picking part-skim mozzarella and swapping heavy cream for half-and-half.
- → Can I prepare this ahead of time?
Throw it all together, cover the dish, and stash it in the fridge up to a day in advance. Bake a bit longer if it’s cold from the fridge.
- → What protein alternatives work in place of chicken?
Diced turkey, cooked ham, or even sautéed mushrooms instead of chicken totally work here.
- → How do I reheat leftovers?
Pop leftovers in the oven at 350°F (175°C) until they’re heated through, or zap ’em in the microwave—stir once or twice so everything gets nice and hot.
- → Is it possible to freeze this dish?
You bet! Get it all set up in the pan and freeze before baking. Thaw in the fridge overnight, then just bake as usual.