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This velvety chicken and broccoli alfredo dish turns everyday staples into a heartwarming casserole that wins over even my family's toughest food critics. When tender noodles, succulent chicken, and crisp broccoli come together under a scratch-made alfredo sauce, it creates a comfort food magic that's now regularly demanded at our family meals.
I whipped up this dish when trying to finish off some leftover rotisserie chicken, and it's turned into our Sunday evening tradition. My little girl who usually pushes veggies around her plate actually begs for more broccoli when I cook it this way.
Ingredients
- Rotini or penne pasta: These shapes catch all the creamy goodness in every mouthful. Go for quality pasta that stays slightly firm after time in the oven.
- Shredded chicken: Brings satisfying protein and puts leftover or store-bought rotisserie chicken to good use. The shreds mix perfectly throughout the casserole.
- Broccoli florets: Add pop of color, nutrients and freshness against the rich sauce. Pick vibrant green bunches with compact florets.
- Flour and butter: Form the thickening base for your alfredo sauce, giving it that smooth, luxurious texture.
- Heavy cream and whole milk: Create the indulgent backbone of your homemade sauce. Don't skimp with low-fat options if you want true flavor depth.
- Freshly grated Parmesan cheese: Delivers authentic, nutty goodness that bagged versions just can't match. Always grate it yourself for best results.
- Mozzarella cheese: Makes that stunning golden, bubbly topping that everyone fights over.
Step-by-Step Instructions
- Get Everything Ready:
- Start by boiling your pasta until just firm to the bite following the box instructions, remembering it'll soften more during baking. Meanwhile, steam those broccoli florets until they're vibrant green and slightly tender, roughly 3-4 minutes. Make sure your chicken is shredded and standing by.
- Start Your Sauce Base:
- In a wide pot, melt your butter over medium flame until it's bubbly but not turning brown. Sprinkle in flour and whisk non-stop for 60 seconds until you've got a smooth, slightly golden paste that smells a bit toasty. This step kicks out the raw flour taste and sets up a silky sauce.
- Build Your Alfredo:
- Slowly pour in your milk and cream while constantly whisking to keep lumps away. Let the mixture gently bubble and cook, stirring often with a wooden spoon until it thickens enough to leave a clear trail when you run your finger across the coated spoon. Take your time here—rushing makes for watery sauce.
- Boost The Flavor:
- Turn down the heat and mix in your hand-grated Parmesan along with garlic powder, onion powder, pepper and salt. Keep stirring until everything's completely smooth. Your cheese should vanish into the sauce leaving it rich and velvety without any grittiness.
- Mix It All Together:
- In a big bowl, carefully combine your cooked pasta, juicy chicken pieces, and bright broccoli. Pour your warm, creamy sauce over everything and mix softly until each bit gets a good coating. Spoon this mixture into your baking dish and spread it out evenly.
- Finish With A Golden Top:
- Scatter mozzarella all over the surface, making sure it covers everything for that classic crusty top. Slide it into your hot oven until the edges are actively bubbling and the top turns a beautiful golden shade, about 20-25 minutes. Let it sit briefly before digging in so the sauce can set up properly.
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The from-scratch alfredo sauce really takes this dish from basic to restaurant-worthy. The first time I served it, my husband thought I'd ordered takeout from our go-to Italian spot. The secret is using Parmesan you've grated yourself instead of the bagged stuff, which has additives that can make your sauce feel gritty.
Clever Shortcuts
Though I've shown you the made-from-scratch method, you can totally grab a good jar of alfredo when you're in a hurry. Just warm up 2 cups of store-bought sauce, stir in an extra 1/4 cup of freshly grated Parmesan, then mix with your pasta, chicken and broccoli. It'll still taste awesome and save you loads of prep time.
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Perfect Pairings
This hearty casserole goes great with a basic green salad topped with light vinaigrette to cut through the richness. To round out your meal, add some garlic bread or warm rolls for mopping up all that yummy sauce. Adults might enjoy a chilled glass of Pinot Grigio or Sauvignon Blanc, which works nicely with the creamy elements.
Storage and Reheating
Keep any extras in a sealed container in your fridge for up to 3 days. When you're ready to eat again, add a little splash of milk, cover with foil, and warm in a 325°F oven for about 15 minutes until hot throughout. This keeps the pasta from drying out. For single servings, you can microwave with a damp paper towel on top to keep things moist.
Customization Ideas
You can switch up this flexible dish in so many ways. Try tossing in some browned mushrooms for deeper flavor, chopped sun dried tomatoes for a tangy twist, or handfuls of baby spinach for extra nutrients. Swap broccoli for cauliflower or use both together. If you like some heat, mix in red pepper flakes or chopped jalapeños before it goes in the oven.
Common Recipe Questions
- → Can I use rotisserie chicken in this bake?
Definitely! Rotisserie chicken is a great time-saver and adds wonderful flavor to the dish.
- → Can I substitute the Alfredo sauce with store-bought?
Sure thing! Homemade Alfredo tastes fresher and richer, but the jarred stuff works fine when you're in a hurry.
- → How can I make this dish lighter?
To trim some calories, swap heavy cream for half-and-half and go with part-skim mozzarella instead of full-fat.
- → Can I prepare this dish ahead of time?
You bet! Put the whole thing together up to 24 hours early, keep it in the fridge, and pop it in the oven when you're ready. Just cook it a bit longer if it's cold from the fridge.
- → What side dishes pair well with this bake?
This goes great with some crusty garlic bread, a simple green salad, or your favorite roasted veggies to balance out the creamy richness.
- → Can I freeze leftovers?
You can totally freeze this! Just break it into smaller portions and stick them in freezer containers for up to 2 months. Let it thaw in your fridge overnight before warming it up.