Description
Indulge in the creamy and comforting goodness of Chicken Broccoli Alfredo Bake with a Crispy Topping. This easy-to-make casserole is a delicious combination of tender chicken, vibrant broccoli, and al dente pasta coated in a luscious Alfredo sauce, topped with a crispy breadcrumb crust.
Ingredients
Scale
Pasta:
- 12 ounces penne pasta
Chicken:
- 2 cups cooked chicken breast, shredded or diced
Broccoli:
- 3 cups broccoli florets, lightly steamed
Alfredo Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup milk
- 1 1/2 cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta: Cook pasta in salted boiling water until al dente. Drain and set aside.
- Prepare the Sauce: Melt butter in a skillet, add garlic, then stir in cream, milk, Parmesan, Italian seasoning, salt, and pepper. Simmer until slightly thickened.
- Combine Ingredients: Mix pasta, chicken, and broccoli with the sauce. Transfer to a baking dish.
- Add Toppings: Sprinkle mozzarella on top. Mix panko with olive oil and scatter over the casserole.
- Bake: Bake at 375°F (190°C) for 25–30 minutes until golden and bubbly.
- Serve: Garnish with parsley and enjoy hot.
Notes
- You can use rotisserie chicken for convenience.
- Enhance flavor with red pepper flakes in the sauce or bacon bits in the topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion (about 1 1/2 cups)
- Calories: 560
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 135 mg
