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Amazing Chicken Broccoli Alfredo Bake with 1 Twist

Chicken Broccoli Alfredo Bake
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A creamy and comforting Chicken Broccoli Alfredo Bake featuring tender chicken, roasted broccoli, and a rich Alfredo sauce, all topped with a cheesy, crispy breadcrumb topping. This easy one-dish meal is perfect for family dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 large head of broccoli, cut into florets (about 4 cups)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 3 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup grated Romano cheese
  • 1/4 teaspoon nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound pasta (penne, fettuccine, or your favorite shape)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the Chicken: Cut chicken into 1-inch cubes. Toss with olive oil, garlic powder, onion powder, oregano, red pepper flakes (optional), salt, and pepper. Cook in a skillet over medium-high heat for 5-7 minutes, or until cooked through. Set aside.
  2. Prepare the Broccoli: Cut broccoli into florets. Toss with olive oil, salt, and pepper. Roast on a baking sheet at 400°F (200°C) for 15-20 minutes, or until tender-crisp and slightly browned. Set aside.
  3. Make the Alfredo Sauce: Melt butter in a saucepan over medium heat. Sauté minced garlic for 1 minute, until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat and simmer for 5-7 minutes, until thickened. Remove from heat and stir in Parmesan and Romano cheese until melted and smooth. Season with nutmeg, salt, and pepper. Keep warm.
  4. Cook the Pasta: Cook pasta according to package directions until al dente. Drain well.
  5. Assemble the Bake: In a large bowl, combine cooked pasta, cooked chicken, roasted broccoli, and Alfredo sauce. Toss to coat. Pour into a greased 9×13 inch baking dish.
  6. Prepare the Topping: In a small bowl, combine mozzarella cheese, panko breadcrumbs, melted butter, Parmesan cheese, and garlic powder. Mix well.
  7. Add Topping: Sprinkle the topping evenly over the pasta mixture in the baking dish.
  8. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
  9. Rest: Let rest for 5-10 minutes before serving.

Notes

  • Chicken thighs can be substituted for chicken breasts for a richer flavor.
  • Adjust the amount of red pepper flakes to your spice preference.
  • Ensure the garlic in the Alfredo sauce does not burn, as it will become bitter.
  • Cook pasta al dente to prevent it from becoming mushy in the bake.
  • Serve with a side salad or garlic bread.

Nutrition

Find it online: https://quizsavor.com/chicken-broccoli-alfredo-bake/

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