What’s in my Chicken and Broccoli Alfredo?
This deliciously simple chicken alfredo recipe is rich with flavor, oh-so cheesy, and has a great amount of chicken, broccoli, and pasta. Even the pickiest of eaters (aka: my two kids) will gobble the broccoli down, as it’s so flavorful and delicious!
Butter + Flour: Form a roux that helps thicken the sauce. Half-and-Half: Makes the sauce rich and creamy. Cream Cheese: Makes the sauce ultra-thick and tangy. Parmesan Cheese: Makes the sauce cheesy! Spices: Garlic powder, kosher salt, and ground black pepper enhances the cheesy flavor of the sauce. Pasta: I used rotini, but any short pasta shape will work. Broccoli: Chop it up into bite-sized pieces to add some extra nutrition to this dish. Cooked Chicken: I used pan-seared chicken breasts, but baked chicken thighs will also work. Mozzarella Cheese: Creates a gooey, melty, creamy topping.
Pro Tip: It’s best to steam fresh, not frozen broccoli. Freshly steamed broccoli will hold its shape better than frozen.
Variation Ideas
For even more of a veggie punch, I like to add some fresh spinach or peas. For a spicy Alfredo bake, I add a few pinches of red pepper flakes to the sauce. If you’re gluten-free, make this Alfredo dish with gluten-free 1:1 baking flour and certified gluten-free pasta.
How to Store and Reheat
You can keep any leftovers you have in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave, but it’s best to pop your leftovers back into the oven for just a few minutes, or until heated through.
How to Freeze
You can freeze this pasta bake tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
No need for side dishes when serving this casserole as your entrée, and not just because it’s well-rounded, but because it’s incredibly filling too! But if you feel like you need a starter, opt for a Caesar salad.
