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baked chicken alfredo in red bowl

Chicken Broccoli Alfredo Pasta

Chicken breast, broccoli, homemade alfredo sauce, and shaved parmesan cheese baked together for a meal that will become a family favorite.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 342kcal

Equipment

  • Large Saute Pan
  • Sharp kitchen knife
  • measuring spoons
  • measuring cup(s)
  • large pot for cooking pasta
  • Pasta strainer

Ingredients

  • 8 oz Dry penne pasta, cooked and drained
  • 10 oz Frozen broccoli florets, steamed per directions
  • 3 cups Chicken breasts, seasoned as desired, cooked and diced
  • 2-1/2 cups Whole milk
  • 1/2 cup Shaved or shredded parmesan cheese
  • 2 tbsp Butter
  • 2 tbsp Cornstarch
  • 1 tsp Garlic, minced
  • 1/2 tsp Basil, dried
  • 1/4 tsp Rosemary, dried
  • Salt to taste
  • Black pepper to taste

Instructions

  • Melt butter in large pan. Stir in cornstarch and seasonings. Add milk. Simmer, stirring constantly, for 2-3 minutes or until thick and bubbly. Remove from heat. Check the flavor and add additional seasonings if needed.  
    cooked sauce in pan
  • Stir in chicken, broccoli, pasta, and cheese. Mix well and pour into a casserole. Cover.
    alfredo sauce, chicken, broccoli, and pasta in pan
  • Bake at 350F for about 20 minutes, or until heated well. Top with additional parmesan cheese and fresh parsley, if desired.
    baked casserole

Notes

(A)  Use a whole Rotisserie chicken instead of the chicken breasts.  (B) Store leftovers in the refrigerator for up to 3 days. (C) Nutritional information is based on the brands that I used.  Different brands may yield different data.  Use a recipe analyzer like happyforks.com to determine exact nutritional data.

Nutrition

Serving: 9.3oz | Calories: 342kcal | Carbohydrates: 18g | Protein: 43g | Fat: 11.3g | Saturated Fat: 5.7g | Trans Fat: 0.3g | Cholesterol: 152mg | Sodium: 224mg | Fiber: 3g | Sugar: 3g