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Extreme close-up of farfalle pasta coated in thick alfredo sauce with bright green broccoli and golden-brown cheese spots. (Chicken and Broccoli Alfredo Bake)

Chicken and Broccoli Alfredo Bake: The Ultimate Creamy Pasta Casserole

This Chicken and Broccoli Alfredo Bake features farfalle pasta, tender chicken, and vibrant broccoli tossed in a thick, creamy sauce and topped with melted mozzarella and broiled parmesan for the ultimate comforting family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American-Italian
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz (450g) Farfalle pasta Cooked al dente
  • 1.5 lbs (680g) Chicken breast Cut into bite-sized chunks
  • 3 cups (250g) Broccoli florets Lightly steamed
  • 2 cups (480ml) Heavy cream
  • 1/2 cup (115g) Unsalted butter
  • 1.5 cups (150g) Parmesan cheese Freshly grated and divided
  • 2 cups (225g) Shredded mozzarella For the cheese pull
  • 2 tbsp (8g) Fresh parsley Finely chopped

Equipment

  • 1 White ceramic casserole dish (9x13 inch)
  • 1 Large heavy-bottomed skillet
  • 1 Metal serving spoon For that perfect cheese pull

Instructions
 

Preparation
  1. Cook farfalle in salted water for 2 minutes less than package instructions. Add broccoli florets for the last 3 minutes of boiling until bright green. Drain and set aside.
  2. Season chicken chunks with salt and pepper. In a large skillet, sear in olive oil over medium-high heat until golden-brown and cooked through.
  3. Melt butter in the skillet, sauté garlic, then whisk in heavy cream. Simmer until thickened and stir in 1 cup of parmesan until glossy and off-white.
  4. Toss pasta, chicken, and broccoli in the sauce. Transfer to a ceramic dish, top with mozzarella and remaining parmesan. Broil until golden-brown toasted spots appear.

Notes

Always use fresh broccoli for the best color and texture.
Keep a close eye on the broiler to prevent burning the cheese topping.
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