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A creamy, cheesy pasta bake featuring homemade Alfredo sauce, tender chicken, and fresh broccoli—a comforting all-in-one meal made from scratch.

Ingredients

Scale
  • 1 pound rigatoni pasta
  • 2 cups broccoli (cut into bite sized pieces)
  • 3 tablespoons salted butter
  • 3 tablespoons flour
  • 1 clove garlic (minced)
  • 2 ½ cups milk
  • 1 cup half and half cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mozzarella cheese (shredded)
  • ½ cup parmesan cheese (shredded)
  • 2 cups cooked chicken (cubed)
  • ¼ cup parmesan cheese (shredded, for topping)

Instructions

  1. Cook the pasta until al dente.
  2. Steam the broccoli until tender but still bright green.
  3. Melt butter in a saucepan over medium heat and whisk in the flour; cook 1–2 minutes to form a roux.
  4. Add minced garlic and cook about 30 seconds until fragrant.
  5. Slowly whisk in the milk and half-and-half, stirring constantly until the sauce thickens and coats the back of a spoon; remove from heat.
  6. Season the sauce with salt and pepper, then whisk in shredded mozzarella and Parmesan until melted and smooth.
  7. Combine the cooked pasta, steamed broccoli, and cubed cooked chicken with the Alfredo sauce in a large bowl.
  8. Transfer the mixture to a greased 9×13-inch baking dish and sprinkle additional Parmesan on top.
  9. Bake uncovered at 350°F for 20–25 minutes until bubbly and lightly browned on top.
  10. Optional: broil 1–2 minutes to brown the top, watching closely.
  11. Let the casserole rest a few minutes before serving.

Notes

Taste the sauce before combining to adjust seasoning as needed., For extra creamy texture, double the sauce recipe., Bake uncovered at 350°F for best results., Broil at the end for a golden, bubbly top but watch carefully to avoid burning., To make ahead, add an extra ¾ cup milk to the sauce, assemble the casserole, cover tightly and refrigerate., When baking from chilled, cover with foil and bake 20 minutes, then uncover and bake another 15-20 minutes until heated through., Store leftovers covered in the refrigerator and consume within 3-4 days., This casserole does not freeze well due to the creamy sauce., Reheat single portions covered with a paper towel in the microwave for 1 to 1½ minutes, stirring halfway through.

Nutrition

Find it online: https://margorecipes.com/chicken-broccoli-alfredo-bake/