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This gooey chicken and broccoli alfredo dish turns simple staples into a soul-warming casserole that wins over even my family's fussiest eaters. Mixing al dente pasta, succulent chicken, and crisp broccoli bathed in scratch-made alfredo creates that ultimate cozy meal that's now constantly on our dinner rotation.
I whipped up this dish when trying to finish off some leftover rotisserie chicken, and it's grown into our weekly Sunday tradition. My little one who usually pushes veggies around her plate actually wants extra broccoli when it's cooked this way.
Ingredients
- Penne or rotini pasta: Captures plenty of creamy sauce in each bite with its ideal shape. Go for quality pasta that stays firm after baking.
- Shredded chicken: Brings filling protein and works wonders with leftover or store-bought rotisserie chicken. The soft pieces spread evenly throughout.
- Broccoli florets: Add brightness nutrients and fresh texture against the creaminess. Pick vibrant green heads with compact florets.
- Butter and flour: Form the foundation for your alfredo sauce, giving it thickness and smooth feel.
- Whole milk and heavy cream: Add luxury and fullness to your homemade sauce. Full-fat dairy really bumps up the taste.
- Freshly grated Parmesan cheese: Delivers genuine nutty flavor that bagged versions just can't touch. Always shred it yourself for best results.
- Mozzarella cheese: Makes that drool-worthy golden melty top that makes everyone grab seconds.
Step-by-Step Instructions
- Prepare Your Ingredients:
- Start by boiling pasta until just tender, remembering it'll soften more in the oven. Meanwhile, steam broccoli until it turns bright green and barely tender, roughly 3 to 4 minutes. Get your chicken shredded and set aside.
- Create The Roux:
- Warm butter in a big pot over medium heat until bubbly but not browned. Sprinkle in flour and keep whisking for one full minute until you get a smooth paste with a slightly toasty smell. This step gets rid of that raw flour taste and builds a velvety sauce base.
- Develop The Alfredo Sauce:
- Slowly pour milk and cream in while constantly whisking to avoid any lumps. Let it gently bubble, stirring often with a wooden spoon until thick enough to leave a trail when you run your finger across the back of the spoon. Don't rush this part as slow cooking makes the best sauce.
- Add Flavor Components:
- Turn heat low and mix in fresh-grated Parmesan plus garlic powder, onion powder, salt and pepper. Keep stirring until totally smooth. Your cheese should completely blend into the sauce making it silky with zero graininess.
- Combine And Assemble:
- In a big bowl, carefully mix the pasta, chicken chunks, and broccoli pieces. Pour your warm sauce all over and lightly toss until everything gets nicely coated. Dump this mix into your baking dish and spread it flat.
- Top And Bake To Perfection:
- Scatter mozzarella all over the top, making sure to cover everything for that classic crispy crust. Bake until the sides are bubbling away and the top turns gorgeously golden, about 20 to 25 minutes. Let it sit briefly before digging in so the sauce can firm up.
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The from-scratch alfredo sauce really takes this dish from basic to mind-blowing. When I first served it, my hubby thought I'd ordered takeout from our go-to Italian spot. The secret's using freshly grated Parmesan instead of the pre-shredded stuff, which has additives that can leave your sauce feeling gritty.
Clever Shortcuts
Though I've shared my full scratch method here, you can totally grab a good store-bought alfredo sauce when you're rushed. Just heat up 2 cups of jarred sauce, stir in an extra 1/4 cup freshly grated Parmesan, then mix with your pasta, chicken and broccoli. It still tastes awesome and cuts your prep time way down.
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Perfect Pairings
This creamy bake goes great with a basic green salad tossed in light vinaigrette to cut through the richness. For a full dinner, add some garlic bread or warm rolls to mop up all that yummy sauce. Grown-ups might enjoy a cold glass of Pinot Grigio or Sauvignon Blanc that works nicely with the creamy flavors.
Storage and Reheating
Keep any extras in a sealed container in your fridge for up to 3 days. When warming up, splash in some milk and cover with foil before heating in a 325°F oven until hot throughout, around 15 minutes. This keeps the pasta from getting dry. For single servings, microwave with a damp paper towel on top to keep everything moist.
Customization Ideas
You can switch up this flexible dish in tons of ways. Try throwing in cooked mushrooms for woodsy flavor, chopped sun dried tomatoes for zippy sweetness, or handfuls of baby spinach for extra goodness. Swap cauliflower for broccoli or use both together. Want some heat? Toss red pepper flakes or chopped jalapeños into your sauce before baking.
FAQs About the Recipe
- → Can I use rotisserie chicken in this bake?
Definitely! Rotisserie chicken is a time-saver and adds great taste to this dish.
- → Can I substitute the Alfredo sauce with store-bought?
For sure! Homemade Alfredo tastes better and fresher, but the stuff from the store works fine when you're in a hurry.
- → How can I make this dish lighter?
To cut calories, try using half-and-half instead of heavy cream and grab some part-skim mozzarella.
- → Can I prepare this dish ahead of time?
You bet! Put everything together up to a day early, stick it in the fridge, and bake when you're ready. Just add a few more minutes to cooking time if it's cold.
- → What side dishes pair well with this bake?
Some crusty garlic bread, fresh green salad, or oven-roasted veggies go really well with this rich and creamy dish.
- → Can I freeze leftovers?
You can totally freeze this. Just split it into smaller portions and pop them in airtight containers for up to 2 months. Let it thaw in your fridge overnight before warming it up.