Creamy Chicken Broccoli Bake

This velvety chicken broccoli alfredo casserole brings together juicy chicken chunks, crisp broccoli florets, and perfectly cooked pasta all wrapped in a smooth homemade alfredo sauce. Pop it in the oven for a bit and you'll soon have a bubbling, golden dish that'll win over everyone at your dinner table, even those who usually turn their nose up at veggies.

I came up with this dish when my brother's wife stopped by with her three fussy kids without calling first. The little ones ate everything up and didn't complain once about the green stuff! Now we make it whenever we need to feed a crowd or when our weeknights get crazy busy.

Ingredients

• Boneless skinless chicken breasts: they're the main protein that soaks up all the creamy goodness around them
• Fresh broccoli florets: add a pop of green and lots of nutrients grab ones with bright color and firm stems
• Farfalle or penne pasta: these shapes trap sauce in all their little spaces pick a good brand for the best bite
• Heavy cream: makes the sauce super rich and smooth don't skimp with low-fat options here
• Freshly grated Parmesan cheese: brings that classic flavor skip the container stuff and grate it yourself
• Minced garlic: gives everything a wonderful smell and taste look for cloves without any green sprouts
• Italian seasoning: pulls all the flavors together with its herb blend get one with lots of oregano and basil
• Olive oil: helps brown the chicken nicely go for extra virgin if you can
• Salt and pepper: wake up all the other flavors in the dish

Step-by-Step Instructions

Prepare the Baking Dish:

Turn your oven on to 375°F and rub olive oil all around a 9×13 inch baking dish. Don't forget the corners so nothing sticks later.

Cook the Chicken:

Chop your chicken into 1-inch chunks and sprinkle them with salt and pepper. Warm up some olive oil in a big pan over medium heat. Drop in the chicken bits, making sure they aren't crowded. Let them cook for about 6-8 minutes, flipping now and then until they look golden outside but stay juicy inside.

Add Aromatics and Vegetables:

Toss the garlic in with your chicken and keep stirring for half a minute until you can really smell it, but watch that it doesn't burn. Right away, add your broccoli pieces and cook them for 3-4 minutes till they turn bright green but still have some crunch. They'll finish cooking later in the oven.

Prepare the Pasta:

Fill a big pot with water, add some salt, and bring it to a bubbling boil. Cook your pasta for a little less time than the box says so it's just firm to the bite. Before you dump out the water, scoop out about half a cup to thin your sauce if needed.

Create the Alfredo Sauce:

In another pot, warm up your cream until tiny bubbles form at the edges. Slowly mix in your freshly grated cheese, keeping your spoon moving until everything melts together smoothly. Sprinkle in the Italian seasoning and some salt and pepper to your liking. If it looks too thick, splash in a bit of that pasta water you saved.

Assemble the Casserole:

Mix your drained pasta, chicken and broccoli mix, and creamy sauce in your oiled baking dish. Gently stir it all together so everything gets coated in sauce and the goodies are spread out evenly.

Bake to Perfection:

Stick your dish in the hot oven without covering it for 20-25 minutes. You'll know it's done when the edges are bubbling and the top looks a little golden. Let it sit for 5 minutes before digging in so the sauce can thicken up and the flavors can mingle.

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What really makes this dish special is using fresh Parmesan that you grate yourself. I tried to cut corners once with the pre-shredded stuff from the store, and my sauce turned out lumpy instead of smooth. My grandma always said good Parmesan should smell sweet and nutty and get soft when it sits out for a bit. That's the kind that'll give you that dreamy alfredo sauce.

Make-Ahead Options

You can totally get this dish ready ahead of time. Just put everything together up to the baking part, wrap it up tight with plastic, and stick it in the fridge for up to a day. When you're ready to eat, pull it out about half an hour before to let it warm up a bit, then pop it in the oven. You might need to add 5-10 extra minutes to the cooking time. The flavors actually get better as they hang out together during this waiting time.

Simple Substitutions

Feel free to switch things up based on what's in your kitchen. A store-bought rotisserie chicken works great if you don't want to cook chicken. You can use frozen broccoli too just make sure to thaw it and pat away extra water first. Want to lighten things up? Try half and half instead of heavy cream but know your sauce won't be quite as rich. And if you can't do gluten, any gluten-free pasta will work just fine here.

Perfect Pairings

This filling casserole tastes best with some simple sides. Try a fresh green salad with tangy lemon dressing to balance out the creaminess. Some warm garlic bread or crusty Italian loaf is great for soaking up any extra sauce. If you like wine with dinner, go for something light like Pinot Grigio or a Chardonnay that hasn't been aged in oak barrels they won't fight with the creamy flavors.

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Frequently Asked Questions

→ Can frozen broccoli work in this dish?

Yes, frozen broccoli is fine, but make sure it's thawed and well-drained to avoid watering down the sauce. Since frozen broccoli is partly cooked, you can shorten the sauté time.

→ What's the best way to prepare this ahead of time?

You can assemble the dish, cover it tightly, and store it in the fridge for up to 24 hours. When you're ready, add 5-10 extra minutes to bake time to ensure it's heated through since it will be chilled.

→ What can I use instead of heavy cream?

For a lighter option, swap it with half-and-half or mix milk with cream cheese. Though less rich, it will still be creamy. For dairy-free alternatives, full-fat coconut milk is a good choice, but it may add a mild coconut flavor.

→ Can I mix in other veggies?

Of course! Vegetables like bell peppers, mushrooms, spinach, or asparagus work wonderfully. Add firmer vegetables during the broccoli step and delicate ones, like spinach, right before assembling everything.

→ How do I reheat leftovers without drying them out?

Cover with foil and warm in a 350°F oven for 15 minutes. For single portions, microwave with a splash of milk or cream to keep it moist and prevent sauce separation.

→ Can rotisserie chicken be used for this?

Yes! Use 2-3 cups of shredded or cubed rotisserie chicken to save time. Skip sautéing the chicken, but still cook the garlic and broccoli before mixing everything together.