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Chicken & Broccoli Alfredo Casserole

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  • Prep Time: 25 minutes

  • Cook Time: 30 minutes (15 minutes stovetop, 15 minutes bake)

  • Total Time: 55 minutes

  • Culinary Intensity: Medium (Easy-to-Intermediate). This recipe involves multi-tasking (cooking pasta, roasting veggies, making a sauce) but uses straightforward techniques. Great for confident beginners.

  • Serves: 6-8 people

  • Course: Main Course

  • Cuisine: Italian-American

Ingredients

For the Chicken & Broccoli:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

  • 4 cups fresh broccoli florets (about 1 large head)

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 1 tsp dried Italian seasoning

  • 1/2 tsp salt

  • 1/4 tsp black pepper

For the Alfredo Sauce:

  • 1/2 cup (1 stick / 113g) unsalted butter

  • 4 large cloves garlic, minced

  • 1 1/2 cups heavy cream

  • 2 cups freshly grated Parmesan cheese (about 5 oz / 142g)

  • 1/4 tsp ground nutmeg (optional, but recommended)

  • Salt and white pepper to taste

For the Casserole:

  • 12 oz (340g) penne or rotini pasta

  • 2 cups shredded mozzarella cheese, divided

  • Fresh parsley, chopped (for garnish)

Equipment

  • Large pot for boiling pasta

  • Large baking sheet

  • Large saucepan or Dutch oven

  • 9×13 inch (23×33 cm) baking dish

Instructions

Step 1: Prep and Roast

  1. Preheat your oven to 425°F (220°C).

  2. On a large baking sheet, toss the cubed chicken and broccoli florets with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread in an even layer.

  3. Roast for 15-18 minutes, or until the chicken is cooked through and the broccoli is tender-crisp. Remove from oven and reduce oven temperature to 375°F (190°C).

Step 2: Cook the Pasta

  1. While the chicken and broccoli roast, bring a large pot of generously salted water to a boil.

  2. Cook the pasta according to package directions for al dente (it will continue cooking in the oven). Drain and set aside.

Step 3: Make the Homemade Alfredo Sauce

  1. In the large saucepan or Dutch oven, melt the butter over medium heat.

  2. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

  3. Pour in the heavy cream, whisking to combine. Bring to a gentle simmer (do not boil vigorously).

  4. Reduce heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

  5. Stir in the nutmeg, and season with salt and white pepper to taste. Remove from heat.

Step 4: Assemble the Casserole

  1. To the Alfredo sauce in the pot, add the drained pasta, roasted chicken and broccoli, and 1 cup of the shredded mozzarella cheese. Stir until everything is evenly coated.

  2. Transfer the entire mixture to the 9×13 inch baking dish, spreading it out evenly.

  3. Top with the remaining 1 cup of mozzarella cheese.

Step 5: Bake and Serve

  1. Bake at 375°F (190°C) for 15-20 minutes, until the cheese is fully melted and bubbly.

  2. For a golden-brown top, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.

  3. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly for perfect serving.

  4. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan, if desired.

Chef’s Notes & Tips for Success

  • Freshly Grated is Key: Pre-grated Parmesan contains anti-caking agents that can make your sauce grainy. Grating a block of Parmesan Reggiano or Grana Padano guarantees a silky-smooth sauce.

  • Avoid Overcooking Broccoli: Roasting keeps the broccoli flavorful and prevents it from becoming mushy in the final bake.

  • Make-Ahead Magic: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if starting from cold.

  • Customize It: Add sautéed mushrooms, sun-dried tomatoes, or spinach. Swap chicken for shrimp or add crumbled bacon for a twist.

  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and reheat in a 350°F (175°C) oven until warmed through.

Nutrition Information

Please note: This is an estimated nutritional breakdown based on the ingredients used. Values may vary depending on specific brands and measurements.

Per Serving (Based on 8 servings):

  • Calories: ~720 kcal

  • Total Fat: 44g

    • Saturated Fat: 25g

  • Cholesterol: 185mg

  • Sodium: 780mg

  • Total Carbohydrates: 40g

    • Dietary Fiber: 3g

    • Sugars: 3g

  • Protein: 42g

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