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Creamy chicken Alfredo pasta bake

Easy Chicken Alfredo Bake

Penne and chicken tossed in a homemade garlic Parmesan Alfredo sauce with broccoli, topped with mozzarella and baked until bubbly and golden.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-American
Calories: 610
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb penne pasta
  • 3 cups cooked chicken shredded or diced
  • 2 cups broccoli florets optional
Alfredo sauce
  • 5 tbsp butter
  • 4 cloves garlic minced
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 1/4 cups Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch nutmeg
Topping
  • 1 1/2 cups mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Method
 

  1. Preheat the oven to 375°F. Cook the pasta 2 minutes less than package directions, adding the broccoli for the last 2 minutes. Drain.
  2. Melt the butter, cook the garlic 1 minute, whisk in the flour 1 minute, then slowly whisk in the milk, cream and broth. Simmer 4 to 5 minutes until thick.
  3. Stir in the Parmesan and seasonings over low heat.
  4. Toss the pasta, broccoli and chicken with the sauce and spread in a greased 9x13 dish.
  5. Top with mozzarella and Parmesan and bake 20 to 25 minutes until bubbly and golden. Rest 5 minutes and serve.

Notes

Assemble up to 24 hours ahead. Freezes well for 3 months.