Easy Chicken Broccoli Baked Alfredo: A Family Favorite!
If you’re searching for a cozy dish that brings the whole family together, look no further than Easy Chicken Broccoli Baked Alfredo! This creamy, cheesy pasta bake combines tender chicken, bright green broccoli, and delicious rigatoni pasta all enveloped in a rich Alfredo sauce. It’s a comforting meal that not only satisfies but also warms the heart—perfect for busy weeknights or any gathering.
Why Make This Easy Chicken Broccoli Baked Alfredo: A Family Favorite!
This recipe is a fantastic choice for several reasons. First, it takes less than an hour from start to finish, making it an excellent option for a tasty weeknight dinner. Second, it’s wonderfully versatile; you can easily adjust ingredients based on what you have at home. The combination of chicken and broccoli ensures everyone is getting a nutritious meal, while the creamy Alfredo sauce adds that indulgent touch we all love. Plus, the whole family can help out in the kitchen, making it a fun culinary adventure!
How to Make Easy Chicken Broccoli Baked Alfredo: A Family Favorite!
Creating this delightful dish is simple and enjoyable. Follow along with these easy steps, and you’ll have a delectable meal ready to serve. It’s all about layering flavors, ensuring each bite is packed with creamy goodness.
Ingredients:
- 2 large (1.5 lbs) boneless, skinless chicken breasts or 4 chicken thighs
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
- Pinch red pepper flakes (optional)
- 4 cups fresh broccoli florets
- 1 lb rigatoni pasta
- 1 tbsp olive oil (for pasta water)
- 1 tsp salt (for pasta water)
- ½ cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- ½ cup freshly grated Pecorino Romano cheese (optional)
- ½ tsp salt (for sauce)
- ¼ tsp black pepper (for sauce)
- Pinch nutmeg (optional)
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese (for topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Directions:
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Prepare & Cook Chicken: Pat the chicken dry and season with garlic powder, onion powder, black pepper, salt, and optional red pepper flakes. Cook in 1 tbsp olive oil over medium-high heat until golden brown and cooked through (165°F). Once done, remove from heat, rest for 5-10 minutes, and slice into bite-sized pieces. Set aside.
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Steam Broccoli: Steam 4 cups of fresh broccoli florets for 3-5 minutes until crisp-tender. Be careful not to overcook. If using frozen broccoli, thaw it before adding to the pasta water.
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Make Alfredo Sauce: In the same skillet, melt ½ cup of butter over medium heat. Sauté the minced garlic for 1-2 minutes until fragrant. Gradually whisk in 2 cups of heavy cream and bring it to a gentle simmer. Remove from heat and whisk in 1 ½ cups of Parmesan, the Pecorino Romano (if using), ½ tsp salt, ¼ tsp black pepper, and a pinch of nutmeg (optional) until smooth and creamy. Adjust seasonings to taste.
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Cook Pasta: Bring a large pot of water to a rolling boil with 1 tbsp olive oil and 1 tsp salt. Add 1 lb rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain (do not rinse).
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Combine & Assemble: Transfer the drained pasta to the skillet with the Alfredo sauce and toss to coat. Fold in the cooked chicken and steamed broccoli. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and transfer the pasta mixture, spreading evenly.
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Top & Bake: Sprinkle ½ cup mozzarella and ¼ cup Parmesan over the pasta. Bake for 20-25 minutes, or until the cheese topping is melted, bubbly, and golden brown.
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Rest & Serve: Once out of the oven, let the dish rest for 5-10 minutes. Garnish with fresh chopped parsley and serve hot, perhaps alongside a side salad and some crusty garlic bread.
Nutritional Information
- Calories: 620
- Total Fat: 37g
- Saturated Fat: 21g
- Cholesterol: 170mg
- Sodium: 790mg
- Total Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 32g
How to Serve Easy Chicken Broccoli Baked Alfredo: A Family Favorite!
Serve your Easy Chicken Broccoli Baked Alfredo hot from the oven, garnished with fresh parsley. This dish pairs beautifully with a crisp green salad tossed in vinaigrette and some warm, crusty garlic bread for a complete meal. It’s also perfect for potlucks, family gatherings, or just a cozy dinner at home!
How to Store Easy Chicken Broccoli Baked Alfredo: A Family Favorite!
To store leftovers, let the dish cool completely, then transfer it to an airtight container. You can refrigerate for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating in the oven or microwave until heated through.
Expert Tips for Perfect Easy Chicken Broccoli Baked Alfredo: A Family Favorite!
- Chicken Options: You can substitute chicken with shrimp or a plant-based protein for a different twist.
- Dairy-Free Version: Use coconut milk and a dairy-free cheese alternative to make this dish suitable for lactose intolerance.
- Pasta Varieties: Feel free to switch the rigatoni out for penne or your favorite pasta shape.
- Add More Veggies: Try adding bell peppers, spinach, or mushrooms for extra flavor and color.
Delicious Variations
- For a bit of zest, add lemon juice or zest to the sauce.
- Experiment with different cheeses like Gouda or Gruyère for a unique flavor profile.
- Add a smoky flavor by incorporating cooked bacon or pancetta.
Frequently Asked Questions
Can I use frozen chicken?
Yes, you can use frozen chicken. Just ensure it’s fully cooked to an internal temperature of 165°F before slicing.
How do I make this dish a vegetarian option?
You can replace the chicken with extra vegetables like mushrooms, zucchini, or chickpeas. Use vegetable broth to bring depth of flavor to the sauce.
Can I prepare this dish ahead of time?
Absolutely! You can assemble everything a day in advance and store it in the refrigerator. Just bake it when needed, adding a few minutes to the cooking time if it’s cold from the fridge.
Conclusion
Easy Chicken Broccoli Baked Alfredo stands out as a family favorite for its comfort, taste, and quick prep time. It’s a perfect way to bring everyone to the table and enjoy a hearty meal. We invite you to try this recipe and share your experience—your feedback and stories make cooking all the more rewarding! Give it a shot; you won’t regret it!
Print
Easy Chicken Broccoli Baked Alfredo
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Dairy or Meat Option
Description
A creamy, cheesy pasta bake that combines tender chicken, broccoli, and rigatoni in a rich Alfredo sauce. Perfect for weeknight dinners!
Ingredients
- 2 large (1.5 lbs) boneless, skinless chicken breasts or 4 chicken thighs
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp salt
- Pinch red pepper flakes (optional)
- 4 cups fresh broccoli florets
- 1 lb rigatoni pasta
- 1 tbsp olive oil (for pasta water)
- 1 tsp salt (for pasta water)
- ½ cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- ½ cup freshly grated Pecorino Romano cheese (optional)
- ½ tsp salt (for sauce)
- ¼ tsp black pepper (for sauce)
- Pinch nutmeg (optional)
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese (for topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken dry and season with garlic powder, onion powder, black pepper, salt, and optional red pepper flakes. Cook in olive oil over medium-high heat until golden brown and cooked through (165°F). Let rest for 5-10 minutes, then slice.
- Steam broccoli florets for 3-5 minutes until crisp-tender.
- In the same skillet, melt butter over medium heat. Sauté minced garlic for 1-2 minutes. Gradually whisk in heavy cream and let simmer. Remove from heat and whisk in Parmesan, Pecorino Romano (if using), salt, black pepper, and nutmeg until smooth.
- Bring a large pot of water to boil with olive oil and salt. Cook rigatoni according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- Transfer drained pasta to the skillet with Alfredo sauce and toss to coat. Fold in the chicken and steamed broccoli. Preheat the oven to 375°F (190°C). Lightly grease a baking dish and spread the pasta mixture evenly.
- Sprinkle mozzarella and Parmesan over the pasta. Bake for 20-25 minutes, until cheese is melted and bubbly.
- Let cool for 5-10 minutes. Garnish with chopped parsley and serve hot.
Notes
Serve with a salad and garlic bread for a complete meal. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 790mg
- Fat: 37g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 170mg
Keywords: chicken, broccoli, pasta bake, Alfredo, family dinner, comfort food
