Easy One-Dish Chicken Alfredo Bake with Broccoli Recipe
Imagine tender chicken and vibrant broccoli florets embraced by a creamy, decadent sauce, all baked to golden perfection. This culinary creation offers a symphony of flavors the savory richness of Alfredo, the comforting warmth of baked pasta, and the subtle sweetness of broccoli. Each forkful delivers a harmonious blend of textures, from the tender chicken to the slightly crisp-tender vegetables and the smooth, velvety sauce.
Equipment
- Large pot for cooking pasta
- Colander (for draining pasta)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large head of broccoli cut into florets
- 1 pound pasta penne, rotini, or fettuccine
- 4 tablespoons butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese plus more for topping
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon nutmeg
- Optional: Red pepper flakes to taste
Instructions
- Step 1: Preheat Oven and Cook Pasta: Preheat oven to 375F (190C). Cook pasta according to package directions until al dente. Drain and set aside.
- Step 2: Saut Chicken and Garlic: In a large oven-safe skillet or baking dish, melt butter over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Step 3: Add Broccoli: Add broccoli florets to the skillet with the chicken. Cook for about 5 minutes, stirring occasionally, until the broccoli is slightly tender-crisp.
- Step 4: Make Alfredo Sauce: Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, pepper, and optional nutmeg. Reduce heat and simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Step 5: Combine and Bake: Add the cooked pasta to the skillet with the chicken, broccoli, and Alfredo sauce. Toss gently to combine all ingredients. Sprinkle additional Parmesan cheese over the top. Bake for 15-20 minutes, or until the top is golden brown and bubbly.
- Step 6: Rest and Serve: Let the bake rest for a few minutes before serving. Garnish with fresh parsley or red pepper flakes, if desired.
- Optional Tips:
- - For a richer flavor, use half-and-half instead of heavy cream. However, the sauce will be thinner.
- - Add other vegetables such as mushrooms, bell peppers, or spinach for added nutrition and flavor.
- - Topping with breadcrumbs will provides a pleasant crunch.
Notes
Variations
The adaptability of the chicken Alfredo bake lends itself to several exciting variations:
- Ingredient Swaps: The standard broccoli can be replaced with asparagus, spinach, mushrooms, bell peppers, or a combination. For protein, consider substituting the chicken with shrimp, Italian sausage, or even chickpeas for a vegetarian option. Different pasta shapes also offer textural changes penne, rotini, farfalle, or even gluten-free alternatives can be used.
- Regional Twists: Adding sun-dried tomatoes and basil infuses a Mediterranean flair. Incorporating chili flakes and chorizo provides a spicy Tex-Mex flavor. A creamy pesto sauce replacing the alfredo offers a vibrant Italian twist.
- Dietary Adjustments: For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cornstarch to thicken. Cauliflower or zucchini noodles can be used in place of pasta for a low-carb option. Nutritional yeast and plant-based butter can be incorporated to create a vegan alfredo sauce.
Serving Suggestions
The chicken Alfredo bake is a versatile main course suitable for various occasions. It is commonly served hot, directly from the oven, and can be complemented with a simple side salad, garlic bread, or steamed green beans. For a more substantial meal, consider serving it alongside roasted vegetables or a hearty soup. This dish is also ideal for potlucks, family gatherings, or meal prepping, offering a comforting and satisfying option that is easy to transport and reheat.
Storage Tips
To preserve freshness, the chicken Alfredo bake should be stored in an airtight container in the refrigerator. When stored properly, it will remain palatable for up to 3-4 days. Reheating can be done in the oven at 350F (175C) until heated through, or in the microwave in short intervals. For longer storage, the bake can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. Freezing may slightly alter the texture of the sauce and pasta, but the overall flavor should remain intact.
Frequently Asked Questions
- Question 1: Can I use frozen broccoli?
Yes, frozen broccoli florets are an acceptable substitute for fresh. Ensure they are thawed and drained before adding them to the bake to prevent excess moisture. - Question 2: Can I prepare this bake ahead of time?
The dish can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time to ensure it is heated through. - Question 3: How do I prevent the pasta from becoming mushy?
Cook the pasta al dente and avoid overcooking it during the baking process. If preparing the bake ahead of time, consider slightly undercooking the pasta to prevent it from becoming too soft upon reheating. - Question 4: Can i use chicken thighs instead of chicken breast?
Yes, boneless, skinless chicken thighs can be used as a substitute for chicken breasts. They provide a richer flavor and tend to remain more moist during baking. Ensure they are cooked through to an internal temperature of 165F (74C).