Chicken Broccoli Alfredo Recipe (2024)

• ▢ 3 tablespoons unsalted butter ⅜ stick
• ▢ 3 tablespoons all-purpose flour
• ▢ 2½ cups half-and-half
• ▢ 4 ounces cream cheese ½ brick, room temperature
• ▢ ½ cup freshly shredded Parmesan cheese
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon kosher salt or to taste
• ▢ ¼ teaspoon ground black pepper
• ▢ 12 ounces rotini pasta cooked to al dente
• ▢ 2 cups broccoli florets steamed
• ▢ 2 cups cubed cooked chicken breast
• ▢ 2 cups freshly shredded mozzarella cheese

• Preheat the oven to 375°F. Grease a 13×9-inch casserole dish.

• In a medium saucepan set over medium-high heat, melt the butter. Whisk in flour for 1 minute until golden.

  3 tablespoons unsalted butter, 3 tablespoons all-purpose flour

  

• Gradually whisk in the half-and-half until the sauce is smooth and thickened. Stir in the cream cheese and Parmesan until melted and incorporated. Stir in the garlic powder, salt, and pepper, then remove from heat.

  2½ cups half-and-half, 4 ounces cream cheese, ½ cup freshly shredded Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper

  

• Combine the pasta, broccoli, chicken, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle with mozzarella.

  12 ounces rotini pasta, 2 cups broccoli florets, 2 cups cubed cooked chicken breast, 2 cups freshly shredded mozzarella cheese

  

• Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.

  

• It’s best to steam fresh, not frozen broccoli. Freshly steamed broccoli will hold its shape better than frozen.
• Don’t forget to broil the casserole for just a few minutes to get that wonderfully browned mozzarella top! Keep your eye on it as it broils though, because it can quickly go from golden browned to burned.
• I use unsalted butter, but salted works as well. However, if you use salted butter, I recommend omitting the salt that’s called for from the recipe.

Storage:Store baked chicken broccoli alfredo in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Nutrition Facts

Chicken Broccoli Alfredo Recipe

Amount Per Serving

Calories 709Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 21g131%

Trans Fat 0.2g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 146mg49%

Sodium 937mg41%

Potassium 556mg16%

Carbohydrates 55g18%

Fiber 3g13%

Sugar 7g8%

Protein 38g76%

Vitamin A 1309IU26%

Vitamin C 28mg34%

Calcium 425mg43%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.