Creamy Chicken and Broccoli Alfredo Casserole

Absolutely! Here is a complete and detailed recipe for a hearty, comforting dish: Creamy Chicken and Broccoli Alfredo Casserole. This casserole is rich, flavorful, and perfect for weeknight dinners or meal prepping.

Creamy Chicken and Broccoli Alfredo Casserole Recipe

A Hearty, Cheesy, and Satisfying Baked Pasta Dish for the Whole Family

Introduction

Creamy Chicken and Broccoli Alfredo Casserole is the ultimate comfort food — a rich and satisfying baked dish filled with tender chicken, nutritious broccoli, al dente pasta, and a luscious homemade Alfredo sauce. It’s topped with bubbling cheese and baked to golden perfection. Perfect for feeding a crowd or prepping ahead for busy nights, this casserole delivers restaurant-style flavor in a cozy, family-friendly format.

Origin of the Recipe

While traditional Fettuccine Alfredo hails from Italy, the Americanized version has evolved to include proteins like chicken and vegetables like broccoli. Casseroles, a beloved staple of American cuisine, merge all the best elements — pasta, sauce, veggies, and cheese — into one hearty dish. This recipe combines the richness of Alfredo with the ease and convenience of a classic baked casserole.

Ingredients

For the Casserole

• 3 cups cooked pasta (penne, rotini, or rigatoni)
• 2 cups cooked chicken breast, shredded or chopped
• 2 cups fresh or frozen broccoli florets, steamed or blanched
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste

For the Homemade Alfredo Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups heavy cream
• 1 cup whole milk
• 1 cup freshly grated Parmesan cheese
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of ground nutmeg (optional)

Optional Ingredients / Add-ins

• ¼ tsp crushed red pepper flakes (for heat)
• 1 tsp Italian seasoning or chopped fresh basil
• 1 tbsp Dijon mustard (for a tangy note in the sauce)
• ½ cup cream cheese (for added creaminess)
• 1 cup sautéed mushrooms or bell peppers
• ½ cup breadcrumbs mixed with 2 tbsp melted butter for a crispy topping

Instructions

Step 1: Cook the Pasta

1. Boil pasta in salted water until al dente. Drain and set aside.

Step 2: Prepare the Broccoli

1. Steam fresh broccoli for 3–4 minutes until just tender (or microwave frozen broccoli until hot). Drain excess water.

Step 3: Make the Alfredo Sauce

1. In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant (about 1 minute).
2. Stir in flour and whisk for 1 minute to form a roux.
3. Slowly whisk in the cream and milk, stirring constantly until thickened (5–7 minutes).
4. Add Parmesan cheese, salt, pepper, and nutmeg. Stir until smooth and creamy.
5. (Optional) Stir in cream cheese or mustard for extra flavor.

Step 4: Assemble the Casserole

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Toss until everything is evenly coated.
3. Transfer the mixture to a greased 9×13-inch casserole dish.
4. Top with shredded mozzarella and Parmesan. Add breadcrumb topping if using.

Step 5: Bake

1. Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
2. Broil for the last 2–3 minutes for a crispier cheese crust (optional).
3. Let rest for 5–10 minutes before serving.

Tips for Success

• Don’t overcook the pasta — it will continue to cook in the oven.
• Use freshly grated cheese for better melting and flavor.
• Blanch or steam broccoli just until tender-crisp to avoid mushiness.
• Double the Alfredo sauce if you like it extra creamy or plan to make ahead.
• Freeze leftovers in single portions for easy reheating.

Serving Recommendations

• Serve with:
  
  • Garlic bread or crusty Italian rolls
  • A fresh green salad with vinaigrette
  • Roasted vegetables or grilled zucchini
• Perfect for:
  
  • Weeknight dinners
  • Potlucks and gatherings
  • Meal prep or freezer-friendly meals

Nutrition Estimate

(Per serving, based on 8 servings)

Nutrient	Approximate Value
Calories	480–550 kcal
Total Fat	28g
Saturated Fat	14g
Carbohydrates	35g
Fiber	3g
Protein	30g
Sodium	550–650mg

Note: Nutrition may vary depending on ingredients and portion size.