Chicken Alfredo Pasta Bake
This Chicken Alfredo Pasta Bake is made with an easy homemade Alfredo sauce, lots of broccoli goodness and chicken. It's always so comforting and simple to throw together for a fast weeknight dinner.
Servings 8 people
Calories 483kcal
Ingredients
- 1 lb. pasta (Mezzi Rigatoni, penne, rotini, etc.)
- 3 cups broccoli, chopped into small pieces (about 2 small heads of broccoli)
- 2 boneless, skinless chicken breasts, cooked and diced into small pieces
- 1/4 cup butter
- 1/4 cup flour
- 4 cups whole milk
- 3/4 cup Parmesan cheese, freshly grated
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. Italian seasoning
- 1 tsp. garlic, minced
- 1 1/2 cup mozzarella cheese, freshly shredded
Instructions
- Preheat oven to 350°F.
- Cook the chicken if not already cooked and dice into bite sized pieces. Place in a large bowl.2 boneless, skinless chicken breasts, cooked and diced into small pieces
- Bring a large pot of water to boil and cook pasta according to package directions. During the last 3 minutes, add the broccoli in with the pasta. Drain and rinse the pasta and broccoli with cold water to stop the cooking process. Pour into large bowl with the chicken.1 lb. pasta (Mezzi Rigatoni, penne, rotini, etc.), 3 cups broccoli, chopped into small pieces (about 2 small heads of broccoli)
- Make the Alfredo sauce: Place a large saucepan on the stove over medium heat and melt the butter. Whisk in the flour and continue to whisk the roux for 1-2 minutes1/4 cup butter, 1/4 cup flour
- Slowly whisk the milk in increments. Repeat until all milk has been added. Add in the Parmesan cheese, garlic, salt, pepper and Italian seasoning. Simmer for 2-3 minutes, stirring occasionally. Sauce will appear thin, but will thicken as it bakes.4 cups whole milk, 3/4 cup Parmesan cheese, freshly grated, 1 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic, minced, 1 tsp. Italian seasoning
- Pour the sauce over the pasta, broccoli and chicken and pour into your casserole dish/baking dish. Mix until combined and pasta is coated evenly.
- Top the pasta with mozzarella cheese and bake for 20-25 minutes or until the cheese is melted and barely begins to brown.1 1/2 cup mozzarella cheese, freshly shredded
- Remove from oven and serve warm. Garnish with parsley or red pepper chili flakes, if desired!
Video
Notes
Recipe can be made with any leftover chicken (rotisserie, roasted chicken) or you can even make without the chicken for a meatless version!
When reheating, you may need to add a touch more milk or chicken broth to loosen it up. Best reheated on the stove.
Nutrition
Serving: 1serving | Calories: 483kcal | Carbohydrates: 55g | Protein: 33g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 781mg | Potassium: 647mg | Fiber: 3g | Sugar: 9g | Vitamin A: 665IU | Vitamin C: 31mg | Calcium: 406mg | Iron: 2mg