Description
Creamy Garlic Chicken Broccoli Alfredo Bake is a delicious and comforting dish featuring rigatoni pasta, tender chicken, and fresh broccoli, all enveloped in a rich homemade Alfredo sauce.
Ingredients
Scale
- 12 oz rigatoni pasta
- 2 cups cooked diced chicken breast
- 2 cups fresh broccoli florets
- 2 cups heavy cream
- 4 tablespoons butter
- 3 cloves garlic (minced)
- 1½ cups freshly grated Parmesan
- 1 cup shredded mozzarella
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional)
- Fresh chopped parsley
Instructions
- Cook rigatoni in salted water until al dente. Add broccoli during the last 2 minutes, then drain.
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Pour in heavy cream and simmer gently for 5–6 minutes until slightly thickened.
- Stir in Parmesan, salt, pepper, and nutmeg, whisking until smooth and creamy.
- Combine pasta, broccoli, chicken, and Alfredo sauce in a baking dish.
- Top with mozzarella and bake for 15–20 minutes until bubbly and golden on top.
- Garnish with parsley and serve hot.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add other vegetables like spinach or bell peppers.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg