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Creamy Chicken Alfredo Broccoli Bake

Creamy chicken Alfredo broccoli bake combines penne, shredded chicken, and broccoli in a smooth Parmesan sauce. Baked with mozzarella until bubbling at the edges, it rests for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and filling
  • 1 tbsp olive oil for greasing the baking dish
  • 4 qt water
  • 1 tbsp kosher salt
  • 1 lb penne
  • 2 cups broccoli florets small
  • 2 cups chicken cooked, shredded
For the Alfredo sauce
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 0.5 tsp black pepper
  • 0.13 tsp ground nutmeg
  • 1.5 cups Parmesan cheese finely grated
For the topping
  • 1.5 cups mozzarella cheese shredded

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the pasta and broccoli
  1. Heat the oven to 350°F and brush a 9x13-inch baking dish with the olive oil.
  2. Bring the 4 quarts of water to a boil in a 6-quart pot.
  3. Stir in the kosher salt and penne, and cook 2 minutes less than the package’s al dente time.
  4. Add the broccoli for the final 2 minutes, then drain well.
Make the Alfredo sauce
  1. Melt the unsalted butter in a 3-quart saucepan over medium heat, add the minced garlic, and cook for 30 seconds, stirring, until fragrant.
  2. Stir in the heavy cream, whole milk, black pepper, and ground nutmeg, and heat over medium until steaming with gentle bubbles around the edges, 4 to 5 minutes.
  3. Remove the saucepan from the heat and whisk in the finely grated Parmesan cheese until melted and smooth.
Assemble and bake
  1. Combine the drained pasta and broccoli, cooked shredded chicken, and Alfredo sauce in a large bowl, then transfer the mixture to the prepared baking dish.
  2. Sprinkle the shredded mozzarella cheese evenly over the top and bake for 25 to 30 minutes, until bubbling at the edges and the center reaches 165°F on an instant-read thermometer.
  3. Rest the bake for 10 minutes before serving.

Notes

For the smoothest sauce, whisk in the Parmesan after removing the saucepan from the heat. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free variation, use gluten-free penne.