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 tbsp butter unsalted is best
4 cloves garlic minced
3 cups low-sodium chicken broth
2½ cups half-n-half*
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp kosher salt not table salt
¼ tsp black pepper
pinch of crushed red pepper flakes
4 cups uncooked fusilli pasta
2½ 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℉. Coat a 9x13 baking dish with nonstick cooking spray.
Add the butter to a large nonstick saucepan over medium-low heat; whisk until melted. Add 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 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!

Video

Notes

*Half-n-half: This is equal parts whole milk and heavy cream and is required for Alfredo sauce. You can substitute all heavy cream for an extra luscious sauce, or go the other route and use whole milk; the sauce will just be less thick and creamy.

**Broccoli: Thawed, frozen broccoli works perfectly here. If using fresh, steam until fork-tender before mixing it in.

Nutrition