Description: This Chicken and Broccoli Alfredo Bake combines tender rigatoni pasta, juicy chicken, fresh broccoli, and a creamy, cheesy Alfredo sauce. Baked until bubbly, it’s the ultimate comfort food for pasta lovers! Imagine sinking your fork into a dish brimming with perfectly cooked rigatoni, interspersed with bright green broccoli florets and succulent pieces of seasoned chicken. Every bite is enveloped in a rich, velvety Alfredo sauce, generously studded with Parmesan cheese and topped with a golden-brown layer of melted mozzarella. This isn’t just dinner; it’s a warm, comforting hug on a plate, perfect for a weeknight meal or a cozy weekend gathering. The beauty of this recipe lies in its simplicity and the ease with which it comes together, making it a family favorite that you’ll want to make again and again.
Ingredients:
- 1 lb chicken breast, diced into bite-sized pieces (approximately 1-inch cubes)
- Salt and pepper, to taste (about 1 teaspoon salt and 1/2 teaspoon pepper is a good starting point)
- 2 tbsp olive oil (extra virgin olive oil is recommended for its flavor)
- 10 oz rigatoni pasta (you can substitute with penne, ziti, or another similar pasta shape)
- 2 cups broccoli florets (fresh or frozen, thawed if frozen)
- 1 1/2 cups heavy cream (also known as whipping cream, with a fat content of 36% or higher)
- 1 cup grated Parmesan cheese (freshly grated is always best for flavor)
- 1 cup shredded mozzarella cheese, divided (use low-moisture, part-skim mozzarella for better melting)
- 2 cloves garlic, minced (approximately 1 teaspoon minced garlic)
- Fresh parsley, chopped, for garnish (about 2 tablespoons, optional but adds a pop of freshness)
- Red pepper flakes, for garnish (optional, add a pinch for a touch of heat)
Preparation:
Step 1: Prepare the Chicken: Begin by dicing the chicken breast into even, bite-sized pieces. This ensures that the chicken cooks evenly and is easy to eat with the pasta. Season the diced chicken generously with salt and pepper. Don’t be afraid to be liberal with the seasoning, as this is the primary flavor component for the chicken. Toss the chicken to ensure it is evenly coated with the seasonings.
Step 2: Cook Pasta & Broccoli: Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package instructions until al dente, meaning it’s cooked through but still has a slight bite to it. This usually takes around 8-10 minutes, but always check the package for specific instructions. In the last 2 minutes of cooking, add the broccoli florets to the pasta water. This steams the broccoli, making it tender-crisp. Drain the pasta and broccoli thoroughly in a colander and set aside.
Step 3: Cook Chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Make sure the skillet is large enough to accommodate all the chicken without overcrowding it. Once the oil is hot, add the seasoned chicken and cook until golden brown and cooked through. This typically takes about 5-7 minutes, depending on the size of the chicken pieces. Be sure to cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat. Remove the cooked chicken from the skillet and set aside.
Step 4: Prepare Alfredo Sauce: In the same skillet (there will be leftover chicken juices that add flavor to the sauce), add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and simmer for about 5 minutes, allowing the cream to slightly thicken. Stir in the grated Parmesan cheese until melted and smooth. Continue stirring until the sauce is creamy and there are no lumps. Season the Alfredo sauce with a pinch of salt and pepper, to taste.
Step 5: Combine & Assemble: In a large mixing bowl, combine the cooked pasta, broccoli, and chicken. Pour the Alfredo sauce over the mixture and toss gently to coat everything evenly. Add 1/2 cup of the shredded mozzarella cheese and mix well. This helps to bind the ingredients together and creates a creamy, cheesy interior. Transfer the mixture to a greased 9×13-inch baking dish.
Step 6: Top & Bake: Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the pasta mixture. This creates a beautiful, golden-brown crust when baked. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
Step 7: Serve: Remove the baked dish from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, chopped, and a sprinkle of red pepper flakes, if desired. Serve hot and enjoy!
Why You Will Love This Recipe:
This Chicken and Broccoli Alfredo Bake is a guaranteed crowd-pleaser for several reasons. First, it’s incredibly easy to make, requiring minimal prep time and straightforward cooking techniques. Even beginner cooks can achieve excellent results. Second, it combines familiar and comforting flavors in a way that’s both satisfying and delicious. The creamy Alfredo sauce, the tender chicken, and the slightly crisp broccoli create a symphony of textures and tastes that will leave you wanting more. Third, it’s a versatile dish that can be easily customized to suit your preferences. You can add other vegetables, such as mushrooms or spinach, or swap the chicken for shrimp or sausage. Finally, it’s a great make-ahead meal. You can assemble the bake ahead of time and store it in the refrigerator until you’re ready to bake it, making it perfect for busy weeknights or entertaining guests. The balance of protein, carbohydrates, and vegetables also makes it a complete and nourishing meal.
Serving Suggestions:
- Serve the Chicken and Broccoli Alfredo Bake as a main course with a side salad or garlic bread.
- Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the richness of the Alfredo sauce.
- For a heartier meal, serve it with a side of roasted vegetables, such as asparagus or Brussels sprouts.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Tips:
- To prevent the Alfredo sauce from separating, use high-quality heavy cream and avoid boiling it.
- If you don’t have rigatoni pasta, you can substitute with penne, ziti, or another similar pasta shape.
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- If you’re short on time, you can use pre-cooked chicken or rotisserie chicken.
- To prevent the pasta from sticking together, toss it with a little olive oil after draining.
- Add a pinch of nutmeg to the Alfredo sauce for a subtle warmth.
- If you like a thicker sauce, whisk in a tablespoon of cornstarch mixed with a tablespoon of cold water before adding the Parmesan cheese.
- Don’t overcook the broccoli; it should be tender-crisp.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Nutritional Information: (Estimated per serving) Calories: 650 kcal Protein: 40g Sodium: 600mg (approximate, depending on salt added)
Conclusion:
The Chicken and Broccoli Alfredo Bake is a delightful and satisfying dish that’s perfect for any occasion. Its creamy texture, flavorful ingredients, and easy preparation make it a recipe you’ll turn to again and again. Whether you’re looking for a quick weeknight dinner or a comforting meal to share with loved ones, this bake is sure to please. So, gather your ingredients, preheat your oven, and get ready to enjoy a truly delicious and memorable meal. The combination of creamy Alfredo, tender chicken, and perfectly cooked broccoli is a symphony of flavors that will tantalize your taste buds and leave you feeling completely satisfied. Don’t be afraid to experiment with the recipe and add your own personal touches to make it truly your own. Happy cooking!
Questions and Answers about the Chicken and Broccoli Alfredo Bake:
Q1: Can I use frozen broccoli instead of fresh?
A: Absolutely! Frozen broccoli florets work perfectly well in this recipe. Just make sure to thaw them completely and drain any excess water before adding them to the pasta. Thawing the broccoli ensures that it cooks evenly and doesn’t water down the Alfredo sauce. You can thaw the broccoli in the refrigerator overnight or quickly thaw it in the microwave using the defrost setting.
Q2: What can I substitute for heavy cream in the Alfredo sauce?
A: If you’re looking for a lighter alternative to heavy cream, you can use half-and-half or whole milk. However, be aware that the Alfredo sauce will not be as thick and rich. You may need to simmer the sauce for a longer period of time to allow it to thicken. Another option is to use a combination of half-and-half and cream cheese for a richer flavor. Add a couple of tablespoons of softened cream cheese to the sauce while it’s simmering and whisk until smooth.
Q3: Can I make this bake ahead of time?
A: Yes, you can definitely make this bake ahead of time! Assemble the entire dish, including topping it with mozzarella cheese, and then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 24 hours. When you’re ready to bake it, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking. This will ensure that the dish cooks evenly. You may need to add a few minutes to the baking time since the dish will be cold.
Q4: Can I add other vegetables to this bake?
A: Of course! This recipe is very versatile, and you can easily add other vegetables to suit your taste. Some great additions include sliced mushrooms, chopped spinach, bell peppers, or zucchini. Just be sure to cook any vegetables that require longer cooking times (like mushrooms or bell peppers) before adding them to the pasta mixture. You can sauté them in the skillet after cooking the chicken.
Q5: How can I make this dish spicier?
A: If you like a little heat, there are several ways to add spice to this Chicken and Broccoli Alfredo Bake. As the recipe suggests, a sprinkle of red pepper flakes is an easy way to add a touch of heat. You can also add a pinch of cayenne pepper to the Alfredo sauce or use a spicy Italian sausage instead of chicken. Another option is to add a few chopped jalapeños to the pasta mixture before baking. Adjust the amount of spice to your preference.
