Description
This Chicken Broccoli Alfredo Bake with a Crispy Topping is a comforting and creamy pasta casserole featuring tender chicken, nutritious broccoli, and a rich homemade Alfredo sauce. Finished with a golden, crunchy panko Parmesan crust, it’s a perfect family-friendly main dish that combines rich flavors with satisfying textures baked to perfection.
Ingredients
Scale
Main Ingredients
- 12 ounces pasta (penne or rotini)
- 2 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets, blanched or steamed
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cups milk
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Crispy Topping
- 3/4 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook the Pasta: Cook 12 ounces of penne or rotini pasta in salted boiling water until al dente, then drain well and set aside to cool slightly.
- Make the Alfredo Sauce: In a large saucepan over medium heat, melt 2 tablespoons of butter and sauté 3 minced garlic cloves for about 1 minute until fragrant. Stir in 2 tablespoons of all-purpose flour and cook for 1–2 minutes to form a roux that will thicken the sauce.
- Add Dairy Ingredients: Slowly whisk in 1 3/4 cups milk and 1/2 cup heavy cream. Simmer the mixture for 3–5 minutes until it thickens slightly, stirring constantly to avoid lumps.
- Finish Sauce: Remove from heat and stir in 3/4 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Stir until the sauce is smooth, creamy, and well combined.
- Combine Pasta, Chicken, and Broccoli: In a large bowl, mix the cooked pasta, 2 cups shredded or cubed cooked chicken, 2 cups blanched broccoli florets, and the Alfredo sauce. Toss everything well to coat evenly.
- Assemble in Baking Dish: Transfer the pasta mixture to the greased baking dish, spreading it out evenly for uniform cooking.
- Prepare the Crispy Topping: In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup grated Parmesan cheese, and 1/2 teaspoon Italian seasoning. Mix thoroughly.
- Top and Bake: Sprinkle the breadcrumb mixture evenly over the pasta casserole. Bake in the preheated oven for 20–25 minutes, or until the casserole is bubbly and the topping is golden brown and crispy.
- Rest and Serve: Remove from the oven and let the bake rest for 5 minutes before serving to allow flavors to meld and the dish to set for easier serving.
Notes
- You can use rotisserie chicken to save time and add extra flavor.
- Add red pepper flakes to the Alfredo sauce for a spicy kick if desired.
- For added depth, stir in sautéed mushrooms before baking.
