Baked Chicken and Broccoli Alfredo

This easy, cheesy Baked Chicken and Broccoli Alfredo is a weeknight dinner dream. Perfect to prep ahead and bake right before serving, this recipe is guaranteed to be a family favorite.

Course Dinner

Cuisine American

Keyword Baked chicken alfredo, baked chicken and broccoli alfredo, chicken pasta alfredo with broccoli

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 613kcal

Author Alida Ryder

Ingredients

1 lb (500g) pasta fussili, rigatoni, macaroni or penne pasta
2 cups broccoli florets approximately 1 medium head of broccoli
4 tbsp butter
3 tbsp flour
4 garlic cloves minced
2 cups milk half and half can be used too
1 cup Parmesan cheese grated + a few more tablespoons for the top
1 rotisserie chicken meat shredded (discard skin and bones)
2 cups mozzarella cheese grated

Instructions

Preheat the oven to 200°C/400°F and bring a large pot of salted water to the boil.
Once boiling, add the pasta and cook for 6-7 minutes, adding the broccoli florets for the last 2 minutes of cooking. Reserve 1 cup of cooking water and drain.
In a large skillet or pan set over medium-high heat, melt the butter then add the crushed garlic and cook for a few seconds until fragrant.
Whisk in the flour and allow to cook for a minute then pour in the milk. Whisk until smooth then bring to a simmer.
Cook until thickened then remove from the heat.
Add the parmesan cheese then season with salt and black pepper.
Add the cooked pasta and broccoli plus a splash of the reserved pasta cooking water to the sauce along with the shredded chicken and stir to combine. You want the pasta to be a little on the looser side as it will continue absorbing the sauce as it bakes.
Transfer half of the pasta to a baking dish/casserole dish, sprinkle over half of the mozzarella cheese then top with the remaining pasta and cheese.
Bake for 15 minutes until bubbling and golden on top.
Remove from the oven and serve.

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