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5 from 2 votes

Baked Chicken and Broccoli Alfredo

By Britney
Prep: 25 minutes
Cook: 1 hour 5 minutes
Total: 1 hour 30 minutes
Servings: 12
overhead photo of baked chicken and broccoli alfredo in a baking dish with a spoon.
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Creamy baked chicken and broccoli Alfredo! Easy, comforting, and family-friendly with simple ingredients, perfect for busy weeknights.

Equipment

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Ingredients 

  • 16 oz Pasta
  • 2 lbs Chicken Tenderloin
  • 1 tbsp Herbs de Provence , (or Italian Seasoning)
  • 1 1/2 tsp Cajun Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper

Alfredo Sauce

  • 1 Yellow Onion, (diced)
  • 4 cloves Garlic
  • 2 tsp Chicken Bouillon Paste
  • 1/2 tsp Red Pepper Flakes
  • 1 tsp Cajun Seasoning
  • 1 tsp Herbs de Provence, (or Italian Seasoning)
  • 1/2 tsp Oregano
  • 4 tbsp Salted Butter
  • 3 tbsp All Purpose Flour
  • 3 cups Frozen Broccoli
  • 2 cups Heavy Cream
  • 2 cups Whole Milk
  • 1 cup Parmesan Cheese
  • 3 tbsp Fresh Parsley, (diced)
  • 1 tbsp Lemon Juice
  • Kosher Salt, (as needed)
  • 1 tsp Black Pepper

For Assembling

  • 2 cups Mozzarella

Instructions 

  • Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook until al dente, according to the package instructions. Drain and layer the noodles flat on a piece of parchment paper or a kitchen towel to prevent the noodles from sticking together. Set aside.
  • Add chicken to a large bowl. Season with herbs de provence (or Italian seasoning), cajun seasoning, garlic powder, onion powder, kosher salt and black pepper. Toss together to ensure all of the chicken is coated. Drizzle olive oil into a large skillet over medium heat. Add chicken and cook on both sides for about 5-6 minutes per side, until cooked all the way through. Set aside while making the sauce.
  • Now let's make the creamy alfredo sauce. Melt butter in a large skillet over medium heat, then add onion. Cook for 3-4 minutes, until fragrant and onions are slightly softened. Add garlic, chicken bouillon paste, red pepper flakes, cajun seasoning, herbs de provence, and oregano. Continue to cook for an additional 2-3 minutes, until fragrant.
  • Add all purpose flour and whisk together until a thick paste begin to form. Reduce to medium low heat, add frozen broccoli, heavy cream and whole milk and whisk together until the sauce begins to thicken, about 5 minutes. Then add grated parmesan cheese, parsley, black pepper, and lemon juice. Taste for salt and add as needed. 
  • Chop up the chicken into bite sized pieces. 
  • Add the cooked pasta into the sauce along with the cooked chicken. Add half of the mixture into the baking dish and sprinkle half of the mozzarella cheese. Then add the remaining chicken alfredo mixture on top. Sprinkle with more mozzarella cheese. Cover with aluminum foil and poke with a toothpick. This prevents the lasagna from steaming and the aluminum foil from sticking to the cheese.
  • Bake for 25 minutes, until the pasta sauce is bubbling and the cheese is fully melted. Then remove the foil and continue to cook for 10 minutes. Set to broil and broil for 2-3 minutes, until the cheese becomes golden brown.
  • Allow the chicken broccoli alfredo casserole to cool for 10-15 minutes before going in! 

Notes

  • Cook pasta until al dente: It will continue cooking while baking, and this prevents mushy noodles.
  • Rest Before Serving: Like lasagna, let it rest for 5–10 minutes before digging in. This allows the sauce to set slightly and keeps it neat instead of soupy.
  • Whisk constantly when adding milk/cream so it doesn’t scorch on the bottom and prevents the sauce from becoming clumpy. 
  • Cook the chicken until it's just shy of done. It'll finish cooking all the way through in the oven and just slightly undercooking it will prevent it from drying out and becoming rubbery while baking.

Nutrition

Calories: 538kcal, Carbohydrates: 39g, Protein: 32g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 129mg, Sodium: 606mg, Potassium: 627mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1455IU, Vitamin C: 25mg, Calcium: 314mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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