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Chicken & Alfredo Broccoli Bake
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5 from 10 votes

Chicken and Broccoli Alfredo Bake

This creamy cheesy alfredo casserole is made with broccoli, chicken and rigatoni pasta. It's baked until golden brown and bubbly for the perfect dinner any day of the week!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, Main Course
Cuisine: American
Keyword: chicken alfredo and broccoli bake, chicken alfredo and broccoli casserole
Servings: 8

Ingredients

For the chicken:

For the sauce:

  • 5 tablespoons unsalted butter
  • ¼ cup chopped yellow onion (or red onion)
  • ¼ cup minced garlic
  • 1/4 cup all-purpose flour
  • 4 cups heavy cream or whole milk
  • 1 1/4 cup mozzarella cheese for layering
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 (16 ounce) box rigatoni pasta
  • 1 pound fresh broccoli florets

Instructions

  • Begin by boiling noodles according to package instructions. Strain, and set aside.
  • In a large bowl, add the chicken, oil, paprika, garlic powder, onion powder, and salt. Toss to coat the chicken all over.
  • Heat a large skillet over medium-high heat. Once hot, sear the chicken in for 10 to 12 minutes, until the chicken is full cooked. Transfer to a plate and set aside.
  • In the same skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until fragrant. Sprinkle in the flour, stirring continuously to form a roux. Slowly pour in the heavy cream, whisking until smooth and thickened. Let the sauce simmer over medium heat, stirring occasionally, for about 5 minutes.
  • Add 1/4 cup of the mozzarella cheese and the Parmesan cheese and stir until melted into a smooth, creamy sauce. Stir in the garlic powder and salt. Fold in the cooked chicken, cooked pasta, and uncooked broccoli florets, mixing until everything is evenly coated in the sauce.
  • In an 11x7 baking dish, spread half of the pasta mixture evenly in the bottom of the pan. Layer with the remaining 1/2 cup mozzarella cheese, then add the remaining pasta mixture on top. Sprinkle the remaining 1/2 cup mozzarella cheese on top.
  • Bake at 350°F for 30 minutes, or until the top is golden and bubbly. Let it rest for a few minutes before serving.

Notes

Storage: Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in the oven prior to serving.