Description
A creamy, cheesy pasta bake that combines tender chicken, broccoli, and rigatoni in a rich Alfredo sauce. Perfect for weeknight dinners!
Ingredients
Scale
- 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