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Pull this rich chicken and broccoli alfredo straight from the oven and dig into an oozy, bubbling dish covered in crispy, golden cheese. It's everything you want for a feel-good meal when you don't want anything complicated. Even picky kids and grownups can't help but love it.
The first time I whipped this up was after a packed day when I just needed dinner asap. The end result was so luscious my crew called dibs on seconds before I even grabbed a seat.
Dreamy Ingredients
- Fresh parsley: Brings a pop of green and a little freshness on top at the end
- Red pepper flakes: Adds a little warmth if you want a hint of heat
- Extra Parmesan: Go wild and toss on more cheese if you're feeling it
- Shredded mozzarella cheese: Gives you a super melty, golden top Use the full-fat kind for the best browning
- Salt and black pepper: Sea salt is great if you have it Freshly cracked pepper makes the flavor pop
- Garlic powder and onion powder: Makes it smell and taste just right, but nothing too strong
- Parmesan cheese: Get a block and grate it if you can Melts better and tastes richer
- Heavy cream: Makes everything silky and gives the sauce a rich feel
- Milk: Stick with whole for ultra-creamy, but two percent will still do in a pinch
- All purpose flour: Mix this into the butter so your sauce comes out thick and not floury
- Unsalted butter: Good butter makes your sauce pop If yours is salted, just go easy on extra salt
- Broccoli florets: Chop fresh broccoli and steam until bright If using frozen, make sure it's well-drained and thawed
- Shredded cooked chicken: Grabbing a rotisserie chicken makes this fast Shred it while still a bit warm, just ditch the skin
- Penne or rotini pasta: Pick short pasta shapes that grab lots of sauce Cook them just past firm since they'll soften up later
Foolproof How-To
- Take a Breather and Dress it Up:
- Pull it out when bubbling and wait a few minutes before digging in. This lets everything set a bit for clean slices. Sprinkle with parsley, a little kick of red pepper, and another handful of Parmesan if you want extra flavor.
- Finish Off and Bake:
- Spread your mix in the greased pan and toss mozzarella all over the top. Bake in your already hot oven for about twenty to twenty five minutes til the cheese is deep gold and bubbling. Want it even crispier? Broil just a minute or two at the end but keep an eye on it.
- Bring Together Everything:
- Mix the cooked noodles, the shredded chicken, and bright steamed broccoli in a big bowl. Pour over all your Alfredo sauce then gently toss to coat every bite.
- Add the Last Touches to Your Alfredo:
- With the heat low, mix in your grated Parmesan, onion powder, garlic powder, a bit of salt, and some fresh pepper. Stir until melted and smooth, then taste to tweak the flavors.
- Let Your Alfredo Sauce Get Nice and Thick:
- Make it creamy by steadily adding milk and cream as you whisk. It’ll take four or five minutes—just keep going until you see the sauce cling to the spoon and just start to bubble.
- Whip Up Your Alfredo Sauce Base:
- In a roomy pot, melt your butter at a medium temp. Pour in the flour and whisk about a minute until it’s blended into a smooth paste. This makes sure you don’t taste any raw flour.
- Steam the Broccoli:
- Slice the broccoli into chunks, steam three or four minutes until vibrant and just-tender, and then drain so it won’t water down the sauce later.
- Get the Pasta Going:
- Boil a big pot of salted water, toss in the pasta, and cook just past firm—eight to ten minutes is usually plenty since it’ll keep cooking. Drain out all the water and let it hang out til you’re ready.
- Start by Prepping the Oven:
- Heat your oven to 375°F. Butter or spray a 9x13 pan so nothing sticks and those cheesy edges get crispy.
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Cheesy Parmesan makes this extra special for me—just a little on top and every forkful gets richer. My kids always grab for those golden cheese corners first. That’s when I know I nailed dinner.
How to Store
Wait for your bake to cool off totally before wrapping it up, then pop it in the fridge where it'll last up to four days. Use something airtight to keep it fresh. For freezing, wrap tightly with foil and it'll be good for two months. Thaw it overnight in the fridge and reheat covered so it doesn't dry out.
Swaps You Can Try
Any short pasta works fine if you're out of penne or rotini. Leftover turkey stands in for chicken, and cauliflower swaps for broccoli. To lighten it up, use half-and-half instead of cream or pick part-skim mozzarella.
Best Ways to Serve
Bring it hot to the table with a fresh side salad. Garlic bread's great for scooping sauce. Honestly, it’s hearty enough on its own, but throw in a simple veggie if you want more to munch.
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Food Traditions
Dishes like this mash up the cozy feel of American casseroles with the classic Alfredo sauce from Italian cooking. Making a butter-and-flour base for creamy sauce is a trick in tons of home kitchens, and that cheesy top is always worth fighting over at dinner.
Frequently Asked Questions
- → Can I use other types of pasta?
You sure can! Switch penne or rotini with ziti, fusilli, or even elbow macaroni, and it’ll still turn out just right.
- → How can I make this dish lighter?
Try swapping in half-and-half for the heavy cream and opt for part-skim mozzarella to lighten things up.
- → Can I prepare this ahead of time?
Yep, you can put it all together, cover it, and stash it in the fridge a day in advance. Just remember to bake it a little longer if it’s cold out of the fridge.
- → What protein alternatives work in place of chicken?
Diced ham, leftover turkey, or even sautéd mushrooms all work wonders if you’re out of chicken.
- → How do I reheat leftovers?
Pop it in the oven at 350°F (175°C) till warm, or use the microwave. Stir now and then so it heats evenly.
- → Is it possible to freeze this dish?
Totally! Build the casserole and freeze it before you bake. Move it to the fridge overnight, then bake as usual when you’re ready.