Chicken Broccoli Alfredo Pasta Bake

Chicken Broccoli Alfredo Pasta Bake

Chicken breast, broccoli, penne pasta, and homemade alfredo sauce baked with shaved parmesan for a creamy, comforting meal the whole family will love.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 343kcal

Author Anne Clark

Equipment

Large saute pan or skillet
Sharp kitchen knife
measuring spoons
measuring cup(s)
large pot for cooking pasta
Pasta strainer
Casserole dish

Ingredients

2 tablespoon butter
2 tablespoon cornstarch
1 teaspoon minced garlic
½ teaspoon dried basil
¼ teaspoon dried rosemary
salt to taste
black pepper to taste
2-½ cups whole milk
½ cup parmesan cheese Shaved or shredded; not the canned cheese!
3 cups cooked chopped chicken breasts Seasoned as desired, cooked and diced, chopped, or shredded. Another option is to use 1 whole rotisserie chicken; remove meat from bones and chop. Discard skin.
10 oz steamed broccoli florets Frozen, steam in the bag kind.
8 oz penne pasta Cooked and drained.
extra parmesan cheese if desired
chopped fresh parsley for garnish if desired

Instructions

Preheat oven to 350F. Melt butter in a large pan or skillet. Stir in the cornstarch and seasonings. Add milk. Simmer, stirring constantly, for 2-3 minutes or until thick and bubbly. Remove from heat. Add parmesan cheese and stir until melted. Check the flavor and add additional seasonings if needed.
2 tablespoon butter, 2 tablespoon cornstarch, 1 teaspoon minced garlic, ½ teaspoon dried basil, ¼ teaspoon dried rosemary, salt to taste, black pepper to taste, 2-½ cups whole milk, ½ cup parmesan cheese
Stir in chicken, broccoli, and pasta. Mix well and pour into a casserole dish. Cover.
3 cups cooked chopped chicken breasts, 10 oz steamed broccoli florets, 8 oz penne pasta
Bake for about 20 minutes, or until heated well. Stir before serving. Top with additional parmesan cheese and fresh parsley, if desired.
extra parmesan cheese if desired, chopped fresh parsley for garnish if desired

Notes

To use only one pan, use a large oven-proof skillet. After cooking the ingredients on the stovetop, you can simply transfer the skillet to the oven to bake.
Use the meat from a whole Rotisserie chicken instead of the chicken breasts.
Store leftovers in the refrigerator for up to 3 days.

Abbreviations used:

tbsp = tablespoon

tsp = teaspoon

oz = ounces

Nutrition