This creamy chicken and broccoli alfredo bake transforms basic ingredients into a comforting casserole that satisfies even the pickiest eaters in my family. The combination of tender pasta, juicy chicken, and fresh broccoli all wrapped in a homemade alfredo sauce creates the ultimate comfort food experience that’s become a regular request at our dinner table.
I first created this recipe when looking for ways to use leftover rotisserie chicken, and it quickly became our Sunday night tradition. My daughter who normally picks around vegetables actually asks for seconds of the broccoli when it’s prepared this way.
Ingredients
- Penne or rotini pasta: Provides the perfect shape for holding the creamy sauce in every bite. Choose a high quality pasta that remains al dente after baking.
- Shredded chicken: Adds hearty protein and makes excellent use of leftover or rotisserie chicken. The tender pieces distribute perfectly throughout the dish.
- Broccoli florets: Provide color nutrition and a fresh contrast to the creamy elements. Look for bright green heads with tight florets.
- Butter and flour: Create the roux base for the alfredo sauce, giving it body and silky texture.
- Whole milk and heavy cream: Deliver richness and depth to the homemade sauce. Using full fat dairy makes a noticeable difference in flavor.
- Freshly grated Parmesan cheese: Brings authentic nutty flavor that pre packaged versions cannot match. Always grate your own for best results.
- Mozzarella cheese: Creates that irresistible golden brown bubbly top that makes this casserole so appealing.
Step-by-Step Instructions
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