Chicken Alfredo Bake

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Chicken Alfredo Bake

Creamy and cheesy, this Chicken Alfredo Bake is easy to make with a homemade alfredo sauce, cooked chicken, and frozen broccoli. A cozy casserole for dinner any night!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: baked chicken alfredo recipe, chicken alfredo casserole, chicken alfredo pasta bake

Servings:

Ingredients

2 tablespoons butter
4 cloves garlic (minced)
3 cups low-sodium chicken broth
2 1/2 cups half-n-half
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon Kosher salt (not table salt)
1/4 teaspoon black pepper
pinch of crushed red pepper flakes
4 cups uncooked fusilli pasta
2 1/2 cups cooked chopped chicken (baked or rotisserie)
2 cups frozen broccoli florets (thawed)
2 cups Parmigiano-Reggiano cheese (freshly grated, divided)
2 cups mozzarella cheese (freshly grated, divided)
1 handful fresh chopped parsley

Instructions

Preheat oven to 375 degrees F. Coat a 9x13 baking dish with nonstick cooking spray.
Add the butter to a large nonstick saucepan, over medium-low heat; whisk until butter has melted. Add in garlic and cook until fragrant, about 30 seconds.
Slowly whisk in the chicken broth and half-n-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
Add in the pasta and bring to a boil. (It will look like a ton of liquid with little pasta, but don't worry, the pasta will absorb a lot of it as it simmers.)
Reduce heat to a gentle bubbly simmer and cook for about 12-15 minutes until pasta is al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.
Turn off the heat and stir in the chicken, broccoli, and 1 cup parmesan cheese until combined and well coated.
Pour half of the pasta mixture into the prepared baking dish.
Sprinkle evenly with 1 cup mozzarella cheese.
Layer the remaining half of the pasta evenly on top.
Sprinkle evenly with the remaining 1 cup of mozzarella and 1 cup Parmesan.
Cover with foil and transfer to the oven for 10-15 minutes until the cheese is melted and bubbly.
Remove foil and place under the broiler for 5 minutes until golden (watch it carefully, to make sure it doesn't burn.)
Sprinkle with fresh chopped parsley, serve, and enjoy!
NOTE: Avoid pre-grated packaged Parmesan since it won't melt properly and the dish will be overly salty.
NOTE: for questions about pasta variations, cooking it separately, and tips for success, please refer to the full article.

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