Chicken and Broccoli Alfredo Bake 🥦
Whenever I need to clean out my pantry and make something in one pan that’s incredibly delicious for the whole family it’s always my Chicken and Broccoli Alfredo Bake! This is a comforting meal that every single person in the family is going to love! Check out my Ultimate Strawberry Cake or my Easy Peach Cobbler for dessert! Minimal effort, maximum payout, and a hearty meal that’s going to feed at least six people. I used chicken breasts, fresh broccoli, pasta that grips like fusilli, a creamy base, pantry seasonings, aromatics, and boom, you are going to have the most incredible meal for your family! And yes I will leave in the blog how you can save leftovers, but I highly doubt you will have any! Are you ready? Let’s make it!
I absolutely love using this Lodge Cast Iron Deep Skillet because it evenly distributes heat from the bottom through the sidewalls and it retains heat for a longer time.
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🗒 More Delicious Pasta Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Totally! Fusilli holds onto the creamy sauce beautifully, but you can swap it for penne, rotini, or rigatoni.
Nope! The white wine adds depth and a little acidity, but if you don’t have it or prefer not to cook with alcohol, you can substitute with chicken broth and a splash of lemon juice for brightness.
For sure! Just thaw it first and pat it dry to avoid excess water thinning out the sauce. You can also steam it slightly before adding if you want it extra tender.
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Chicken and Broccoli Alfredo Bake
Ingredients
- 1.25 lbs chicken breasts cut into 1 inch pieces
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp black pepper
- 1 tbsp chicken bouillon seasoning
- 1 lb fusilli
- 7 tbsp butter divided
- ½ a medium sweet onion chopped
- 5 garlic cloves chopped
- Salt & pepper to taste
- ¼ cup flour
- ½ cup white wine
- 4 cups heavy cream
- 1 lb broccoli florets cut into 1 inch pieces
- 2 cups shredded whole milk mozzarella cheese
- ½ cup grated pecorino romano
Instructions
- Season your chicken with onion powder, garlic powder, smoked paprika, dried parsley, black pepper, chicken bouillon seasoning. Toss the chicken with the seasonings until fully coated and set it aside.
- Boil the fusilli pasta in salted water according to package directions until al dente.
- Heat up a cast iron pan and add in 4 tbsp of butter. Once the pan is hot, add in the seasoned chicken pieces. Saute them for 5 minutes on each side (about 10 minutes total) until browned (DON’T MESS WITH IT). Then, remove the chicken from the pan and set it aside on a plate.
- In the same cast iron you cooked the chicken in, add 3 more tbsp of butter. Add in onion, garlic, and a pinch of salt and pepper. Saute that for 2 – 3 minutes on a medium heat. Shake in the flour and whisk continuously for about 3 minutes until it thickens up. Next, pour in the white wine and whisk it for about 2 minutes on a medium-high heat to let the alcohol burn out. Then, pour in the heavy cream, more salt and pepper (if needed), whisk it, and bring it up to a boil.
- Once it comes to a boil, add in the uncooked broccoli and the cooked chicken with all its accumulated juices and give that a stir. Lower the heat to medium and add in 1 cup of shredded mozzarella and ¼ cup of grated pecorino romano. Stir that together until the cheese has melted and now taste it to see if you need to add anymore salt and pepper.
- Now, add in the cooked fusilli pasta (let some of the pasta water drip in as you’re adding in the pasta). Fold the pasta into the sauce until the pasta is fully coated. Lastly, sprinkle a ¼ cup of grated pecorino romano and 1 cup of shredded mozzarella cheese over the top. Transfer the cast iron pan into a 350°F preheated oven and bake it for 25 minutes.
Video
Notes
- Once you add your chicken and broccoli to the sauce, taste it to see if you need any more salt or pepper.
Nutrition
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