Chicken Alfredo Pasta Bake with Broccoli

A creamy homemade Alfredo pasta bake loaded with tender chicken and broccoli, topped with melty mozzarella and ready in 40 minutes.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 483

Ingredients Equipment Method Notes

Ingredients

1 lb pasta Mezzi Rigatoni, penne, rotini, or any short pasta
3 cups broccoli chopped into small florets, about 2 small heads
2 boneless skinless chicken breasts cooked and diced into small pieces
0.25 cup butter
0.25 cup all-purpose flour
4 cups whole milk
0.75 cup Parmesan cheese freshly grated from the block
1.5 tsp salt
0.5 tsp black pepper
1 tsp Italian seasoning
1 tsp garlic minced
1.5 cups mozzarella cheese freshly shredded

Equipment

Large stockpot
Large saucepan or skillet
9x13-inch oven-safe casserole dish
whisk

Method

Preheat oven to 350 degrees F.
Cook the chicken if not already cooked and dice into bite-sized pieces. Place in a large bowl.
Bring a large pot of salted water to a boil and cook pasta according to package directions. During the last 3 minutes, add the broccoli into the same pot. Drain and rinse with cold water to stop the cooking. Add to the bowl with the chicken.
Place a large saucepan over medium heat and melt the butter. Whisk in the flour and cook the roux for 1 to 2 minutes, stirring constantly.
Slowly whisk in the milk in increments until fully incorporated. Add the Parmesan cheese, garlic, salt, pepper, and Italian seasoning. Simmer for 2 to 3 minutes, stirring occasionally. The sauce will appear thin but thickens during baking.
Pour the sauce over the pasta, broccoli, and chicken in your casserole dish. Stir until the pasta is evenly coated.
Top with the freshly shredded mozzarella and bake for 20 to 25 minutes, or until the cheese is melted and just beginning to turn golden.
Remove from oven and rest for 5 minutes. Garnish with fresh parsley or red pepper flakes if desired. Serve warm.

Notes

Always grate Parmesan fresh from the block for a smooth sauce. The sauce looks thin before baking and that is normal. When reheating, add a splash of milk or chicken broth and warm on the stovetop. Not recommended for freezing as the sauce may separate.