Description: This Chicken and Broccoli Alfredo Bake is a comforting and satisfying dish that combines tender, diced chicken, perfectly cooked rigatoni pasta, and vibrant broccoli florets, all enveloped in a rich and creamy homemade Alfredo sauce. Topped with a generous layer of melted mozzarella, this bake offers a delightful blend of textures and flavors, making it an ideal weeknight meal or a crowd-pleasing dish for any occasion. It’s simple to prepare, incredibly delicious, and sure to become a family favorite. Get ready to indulge in a symphony of comfort food goodness!
Ingredients:
- 1 lb chicken breast, diced into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp olive oil
- 10 oz rigatoni pasta
- 2 cups broccoli florets, cut into small, manageable pieces
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese, preferably freshly grated
- 1 cup shredded mozzarella cheese, divided into ½ cup for mixing and ½ cup for topping
- 2 cloves garlic, minced finely
- Fresh parsley, chopped, for garnish
- Red pepper flakes, for garnish (optional)
Preparation:
Step 1: Prepare the Ingredients
Begin by prepping all your ingredients. Dice the chicken breast into uniform, bite-sized pieces. Season generously with salt and pepper. Ensure the broccoli florets are cut into small, manageable pieces. Mince the garlic finely. Measure out all other ingredients to have them readily available as you cook. Grate the Parmesan cheese, if not already pre-grated, as fresh Parmesan melts more smoothly into the Alfredo sauce.
Step 2: Cook the Pasta and 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. Al dente means the pasta should be firm to the bite. In the last two minutes of the pasta’s cooking time, add the broccoli florets to the boiling water. This will lightly cook the broccoli, ensuring it retains a slight crunch and vibrant green color.
Step 3: Drain and Set Aside
Once the pasta and broccoli are cooked, immediately drain them in a colander. Shake off any excess water and set aside. This step is crucial to prevent the pasta from becoming soggy later on.
Step 4: Cook the Chicken
In a large skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the diced chicken. Cook the chicken, stirring occasionally, until it is golden brown and cooked through. Ensure that no pink remains in the center of the chicken. Remove the cooked chicken from the skillet and set it aside.
Step 5: Prepare the Alfredo Sauce
Using the same skillet you cooked the chicken in (this will add extra flavor from the chicken drippings), add the minced garlic. Sauté the garlic for about 1 minute, or until it becomes fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter taste. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Once the cream begins to simmer, gradually stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy. Adjust the heat as necessary to maintain a gentle simmer. Continue stirring to prevent the sauce from sticking or burning.
Step 6: Combine and Assemble
In a large mixing bowl, combine the cooked pasta, broccoli, and chicken. Pour the Alfredo sauce over the mixture. Add half a cup of shredded mozzarella cheese and mix well to ensure everything is evenly coated in the creamy sauce.
Step 7: Transfer to Baking Dish
Transfer the mixture to a greased 9×13-inch baking dish. Ensure the baking dish is lightly greased to prevent the bake from sticking.
Step 8: Top and Bake
Sprinkle the remaining half cup of shredded mozzarella cheese evenly over the top of the bake. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent the cheese from burning.
Step 9: Garnish and Serve
Remove the Chicken and Broccoli Alfredo Bake from the oven. Garnish with fresh parsley and red pepper flakes, if desired. Allow the bake to cool slightly before serving. Serve hot and enjoy!
Why You Will Love This Recipe
This Chicken and Broccoli Alfredo Bake is the epitome of comfort food. The creamy Alfredo sauce coats every strand of pasta, tender piece of chicken, and crisp-tender broccoli floret, creating a harmonious blend of flavors and textures. The melted mozzarella topping adds a delightful cheesy pull with every bite. It’s an easy-to-make dish that’s perfect for busy weeknights, family gatherings, or any occasion where you want a delicious and satisfying meal. The homemade Alfredo sauce elevates the dish, making it far superior to store-bought versions. It’s also a great way to sneak in some vegetables for picky eaters! This recipe is customizable, allowing you to add other vegetables, proteins, or cheeses according to your preferences. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.
Serving Suggestions:
- Serve the Chicken and Broccoli Alfredo Bake as a main course.
- Pair it with a side salad for a balanced meal. A simple green salad with a vinaigrette dressing would complement the richness of the bake.
- Serve with garlic bread or breadsticks for dipping into the creamy Alfredo sauce.
- Offer a variety of toppings such as extra Parmesan cheese, red pepper flakes, or fresh herbs for guests to customize their servings.
- For a heartier meal, serve with a cup of soup, such as tomato or vegetable soup.
Tips:
- Use freshly grated Parmesan cheese for the best flavor and melting consistency.
- Do not overcook the pasta. Cook it al dente, as it will continue to cook in the oven.
- Adjust the amount of garlic according to your preference.
- For a richer flavor, add a splash of white wine to the Alfredo sauce while it simmers.
- You can substitute the chicken with cooked sausage, shrimp, or tofu.
- Experiment with different vegetables such as mushrooms, bell peppers, or spinach.
- To prevent the bake from drying out, cover it with foil during the last few minutes of baking.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information: (Approximate values per serving)
- Calories: 650 kcal
- Protein: 40 g
- Sodium: 800 mg
Conclusion:
The Chicken and Broccoli Alfredo Bake is a recipe that promises warmth, comfort, and deliciousness in every bite. From the perfectly cooked pasta and tender chicken to the crisp-tender broccoli and creamy Alfredo sauce, this dish is a celebration of simple ingredients combined to create something extraordinary. Whether you’re looking for a quick and easy weeknight dinner or a crowd-pleasing dish for a special occasion, this bake is sure to impress. It’s a customizable recipe that allows you to add your personal touch, making it a truly unique and memorable meal. So, gather your ingredients, preheat your oven, and get ready to indulge in a culinary masterpiece that will leave you craving more. Enjoy!
Questions and Answers:
Q1: Can I use a different type of pasta?
A: Absolutely! While rigatoni is the recommended pasta for this recipe due to its shape which holds the sauce well, you can certainly substitute it with other pasta shapes such as penne, fettuccine, or rotini. Just make sure to cook the pasta al dente according to package instructions to prevent it from becoming mushy in the bake.
Q2: Can I make this recipe ahead of time?
A: Yes, you can prepare the Chicken and Broccoli Alfredo Bake ahead of time. Assemble the bake up to the point of adding the mozzarella cheese topping. Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the plastic wrap, sprinkle with the mozzarella cheese, and bake as directed.
Q3: Can I freeze this recipe?
A: Freezing the bake is possible, but the texture of the sauce and pasta may change slightly upon thawing and reheating. To freeze, assemble the bake (including the cheese topping), cover tightly with plastic wrap, and then wrap with aluminum foil. Freeze for up to 2 months. Thaw completely in the refrigerator overnight before baking as directed. You may need to add a little extra cream when reheating to restore the sauce’s creaminess.
Q4: What can I use instead of heavy cream to make the sauce lighter?
A: If you’re looking to lighten up the sauce, you can substitute some of the heavy cream with half-and-half or milk. However, keep in mind that the sauce will be thinner and may not be as rich and creamy. Another option is to use a combination of heavy cream and Greek yogurt for added creaminess and a slight tang.
Q5: Can I add other vegetables to this bake?
A: Absolutely! Feel free to get creative and add other vegetables to your liking. Mushrooms, bell peppers, spinach, zucchini, and sun-dried tomatoes are all great additions. Just be sure to cook the vegetables before adding them to the bake to ensure they are tender. Sauté the vegetables along with the garlic or add them to the pasta water during the last few minutes of cooking.
