Description: A comforting and satisfying casserole featuring tender chicken, perfectly cooked broccoli, rigatoni pasta, and a rich, creamy Alfredo sauce, all baked to golden, bubbly perfection. This dish is a crowd-pleaser, perfect for weeknight dinners or potlucks.
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, even pieces
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese, freshly grated is best!
- 1 cup shredded mozzarella cheese, divided (about ½ cup for the mixture, and ½ cup for topping)
- 2 cloves garlic, minced
- Fresh parsley, chopped, for garnish
- Red pepper flakes, for garnish (optional)
Preparation:
This recipe has a few components, but they all come together beautifully in the end! It’s all about layering flavors and textures to create a truly satisfying dish.
- Step 1: Cook Pasta & Broccoli
- Bring a large pot of salted water to a rolling boil. The salt helps to season the pasta as it cooks.
- Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente. Al dente means “to the tooth” in Italian, so the pasta should be slightly firm to the bite. This prevents it from becoming mushy during baking.
- During the last 2 minutes of the pasta’s cooking time, add the broccoli florets to the pot. This blanches the broccoli, making it tender-crisp and giving it a vibrant green color.
- Once the pasta and broccoli are cooked, drain them thoroughly in a colander. Make sure to shake off any excess water. Set aside for later use.
- Step 2: Cook Chicken
- Season the diced chicken breast generously with salt and pepper. Seasoning at this stage is crucial for developing a flavorful dish. Don’t be afraid to use a good amount of salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Olive oil not only prevents the chicken from sticking to the pan but also adds a subtle fruity flavor.
- Add the seasoned chicken to the hot skillet. Cook until the chicken is golden brown and cooked through. Ensure that the internal temperature of the chicken reaches 165°F (74°C) for food safety. Use a meat thermometer to check for doneness.
- Once the chicken is cooked, remove it from the skillet and set it aside.
- Step 3: Prepare Alfredo Sauce
- Using the same skillet that you cooked the chicken in (this will capture all the delicious chicken flavor!), add the minced garlic.
- Sauté the garlic over medium heat for about 1 minute, or until it becomes fragrant. Be careful not to burn the garlic, as this will give the sauce a bitter taste. Keep the heat low and stir constantly.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Simmering the cream thickens it slightly and allows the flavors to meld together.
- Gradually stir in the grated Parmesan cheese until it is completely melted and the sauce is smooth and creamy. Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains cellulose, which can prevent it from melting smoothly.
- Step 4: Combine & Assemble
- In a large mixing bowl, combine the cooked pasta, broccoli, and chicken.
- Pour the prepared Alfredo sauce over the pasta mixture.
- Add half a cup of the shredded mozzarella cheese (reserving the other half for topping) and mix everything together well, ensuring that the pasta, broccoli, and chicken are evenly coated in the creamy Alfredo sauce.
- Transfer the mixture to a greased 9×13-inch baking dish. Greasing the dish prevents the casserole from sticking and makes it easier to serve.
- Step 5: Top & Bake
- Sprinkle the remaining mozzarella cheese evenly over the top of the casserole.
- 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.
- Step 6: Serve
- Remove the Chicken and Broccoli Alfredo Bake from the oven and let it cool for a few minutes before serving.
- Garnish with fresh parsley and red pepper flakes (if desired). The parsley adds a pop of freshness, while the red pepper flakes add a touch of heat.
- Serve hot and enjoy!
Why You Will Love This Recipe
This Chicken and Broccoli Alfredo Bake is the ultimate comfort food for a reason! It’s creamy, cheesy, and packed with flavor. The combination of tender chicken, perfectly cooked broccoli, and al dente rigatoni pasta in a rich Alfredo sauce is simply irresistible. It’s a one-dish meal that’s easy to prepare and satisfying for the whole family. Plus, it’s versatile – you can easily customize it to your liking by adding other vegetables, different cheeses, or even a sprinkle of breadcrumbs for extra crunch. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights or potlucks.
Serving Suggestions:
- Serve with a side salad for a light and refreshing contrast to the richness of the bake. A simple green salad with a vinaigrette dressing is a great choice.
- Garlic bread is always a welcome addition to any pasta dish.
- A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with the creamy Alfredo sauce.
- For a heartier meal, serve with a side of roasted vegetables, such as asparagus or Brussels sprouts.
Tips:
- To save time, you can use pre-cooked chicken or rotisserie chicken.
- If you don’t have rigatoni pasta, you can substitute it with penne, fettuccine, or any other type of pasta you prefer.
- For a richer Alfredo sauce, add a dollop of cream cheese or mascarpone cheese.
- If you want to add more vegetables, try adding mushrooms, spinach, or bell peppers.
- To prevent the cheese from browning too quickly, you can cover the baking dish 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:
- Calories: Approximately 650 kcal per serving (This is an estimate and can vary depending on the specific ingredients used and portion sizes.)
- Protein: Approximately 40g per serving (Based on an average serving size and ingredients.)
- Sodium: Approximately 700mg per serving (Sodium content can vary greatly depending on the amount of salt added during preparation.)
Conclusion
The Chicken and Broccoli Alfredo Bake is a delicious and easy-to-make meal that’s perfect for any occasion. With its creamy sauce, tender chicken, and perfectly cooked vegetables, it’s sure to become a family favorite. So gather your ingredients, preheat your oven, and get ready to enjoy this comforting and satisfying dish! It’s a recipe you’ll want to make again and again.
Questions and Answers About This Recipe:
Q1: Can I use frozen broccoli instead of fresh broccoli?
A: Yes, you can definitely use frozen broccoli. Thaw the broccoli completely and pat it dry before adding it to the pasta water. This will help prevent the bake from becoming too watery. You may also want to add the broccoli a minute or two later than the fresh broccoli, as it tends to cook faster.
Q2: Can I make this recipe ahead of time?
A: Absolutely! You can assemble the entire casserole and store it, covered, in the refrigerator for up to 24 hours before baking. When you’re ready to bake, add an extra 5-10 minutes to the baking time to ensure the casserole is heated through.
Q3: I’m lactose intolerant. Can I make this recipe with dairy-free alternatives?
A: Yes, it is possible to make this recipe dairy-free. You can substitute the heavy cream with coconut cream (the thick part from a can of refrigerated coconut milk) or a dairy-free heavy cream alternative. For the Parmesan cheese, you can use a nutritional yeast-based Parmesan alternative, and for the mozzarella cheese, use a dairy-free mozzarella shreds. The taste will be slightly different, but it can still be a delicious and satisfying meal.
Q4: Can I add a breadcrumb topping to this bake?
A: Definitely! A breadcrumb topping adds a lovely crunchy texture. Mix about 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and a sprinkle of garlic powder. Sprinkle this mixture over the mozzarella cheese before baking. This will create a golden brown and crispy topping.
Q5: Can I use a different type of meat instead of chicken?
A: Yes, you can certainly substitute the chicken with another type of meat. Cooked sausage (Italian or chicken sausage) would be a great option. You can also use cooked shrimp or even leftover cooked turkey. Adjust the cooking time accordingly depending on the type of meat you choose. Just make sure the meat is fully cooked before adding it to the casserole.
