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creamy chicken broccoli casserole

Chicken Broccoli Alfredo Casserole

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 aluminum foil sheet optional

Ingredients
  

  • 12 ounce pasta shells or penne uncooked
  • 3 cup broccoli florets bite-sized
  • 2 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast cut into 1-inch cubes
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 3 clove garlic minced
  • 2 tablespoon all-purpose flour
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese plus more for topping
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 cup shredded mozzarella cheese
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil and cook the pasta 2 minutes shy of package directions.
  • Add the broccoli florets to the pasta pot during the last 2 minutes of boiling, then drain and set aside.
  • Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  • Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sear until cooked through and lightly golden, about 5 to 6 minutes, and transfer to a plate.
  • Reduce heat to medium, add remaining 1 tablespoon butter to the skillet, and sauté garlic for 30 seconds.
  • Sprinkle in the flour and whisk for 1 minute to form a blond roux.
  • Slowly whisk in heavy cream, milk, and chicken broth until smooth, then simmer until slightly thickened, 3 to 5 minutes.
  • Stir in Parmesan, Italian seasoning, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and red pepper flakes until melted and silky.
  • Combine pasta, broccoli, chicken, and sauce in the baking dish and toss to coat evenly.
  • Sprinkle mozzarella and a little extra Parmesan over the top.
  • Bake uncovered for 18 to 22 minutes until bubbly and lightly browned.
  • Let rest 5 minutes, garnish with parsley, and serve warm.

Notes

Undercook the pasta slightly so it finishes perfectly in the oven without getting mushy. For deeper flavor, brown the chicken well and deglaze the skillet with a splash of broth before making the sauce to capture the fond. Use freshly grated cheeses for the smoothest, non-gritty Alfredo and adjust thickness with a bit more milk if needed. If you prefer a lighter version, swap half the cream for evaporated milk and use part-skim mozzarella. The casserole can be assembled a day ahead and baked covered for 15 minutes, then uncovered until bubbly; add 5 to 10 minutes if baking from cold. Leftovers reheat best with a splash of milk and a gentle, covered warm-up.
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