Introduction
Chicken & Broccoli Alfredo Bake is the ultimate expression of comfort food. It combines the richness of creamy Alfredo sauce, the heartiness of tender chicken, and the nourishing crunch of broccoli—all wrapped in melty cheese and perfectly cooked pasta. It’s a dish that satisfies cravings and soothes the soul.
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Origin and Cultural Significance
Rooted in Italian-American cuisine, Alfredo sauce was originally a simple combination of butter and Parmesan in Italy, later adapted in the U.S. with the addition of cream. This casserole-style version represents the American love for hearty, oven-baked meals that blend tradition with convenience. It’s the epitome of a family-style dinner, often found on weeknight menus and at potlucks.
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Ingredients Quantity
8 oz penne or rotini pasta
2 cups cooked, shredded chicken (rotisserie works great)
2 cups broccoli florets (blanched or steamed until just tender)
2 tablespoons butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 cup heavy cream
1 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese (divided)
Salt and pepper to taste
Optional: ¼ tsp ground nutmeg for depth
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Optional Additions
Crushed red pepper flakes for heat
A sprinkle of breadcrumbs or crushed Ritz crackers for a crispy topping
Sun-dried tomatoes for a tangy twist
Spinach or mushrooms for extra veggies
A handful of fresh basil or parsley for garnish
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Tips for Success
Undercook your pasta slightly before baking to prevent it from getting mushy.
Blanch the broccoli quickly to retain color and crunch.
Stir Alfredo sauce constantly while thickening to avoid clumps or burning.
Use freshly grated Parmesan for a smoother, more flavorful sauce.
Let the bake rest 5–10 minutes out of the oven for cleaner slices and better texture.
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Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook pasta al dente according to package directions; drain and set aside.
3. In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 min).
4. Stir in flour to form a roux. Cook 1 minute. Gradually whisk in milk and cream.
5. Bring to a simmer, whisking until thickened (4–5 minutes). Add Parmesan, salt, pepper, and nutmeg if using. Stir until smooth.
6. In a large bowl, combine pasta, chicken, broccoli, and sauce. Stir in 1 cup mozzarella.
7. Pour mixture into prepared dish. Top with remaining ½ cup mozzarella.
8. Bake uncovered for 20–25 minutes until bubbly and golden on top.
9. Let sit 5–10 minutes before serving. Garnish with herbs if desired.
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Description
This dish is everything you want in a baked pasta: creamy, cheesy, savory, and utterly satisfying. The golden top gives way to layers of rich Alfredo, succulent chicken, and vibrant broccoli. Each bite is a perfect balance of flavor, texture, and warmth.
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Nutritional Information (Approx. per serving, based on 6 servings)
Calories: ~520 kcal
Protein: 33 g
Fat: 27 g
Carbohydrates: 38 g
Fiber: 3 g
Calcium: 30% DV
Note: Values will vary depending on ingredient brands and additions.
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Conclusion
The Chicken & Broccoli Alfredo Bake is a cozy, crowd-pleasing casserole that’s as perfect for a quiet night in as it is for entertaining guests. It brings comfort, flavor, and joy in one warm dish.
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Recommendation
Serve with a crisp green salad and crusty garlic bread for a full Italian-American feast. Leftovers reheat beautifully, making it a smart meal prep option, too.
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Embracing Healthful Indulgence
For a lighter version, consider using whole wheat pasta, reduced-fat milk, and subbing Greek yogurt for part of the cream. Add extra veggies like spinach or cauliflower for more nutrients without sacrificing comfort. It’s all about balance—and enjoying indulgence mindfully.