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Close up of Chicken Broccoli Alfredo Bake showing tubular penne, thick white sauce, and blistered mozzarella edges.

Chicken Broccoli Alfredo Bake with a Golden Blistered Parmesan Crust

This Chicken Broccoli Alfredo Bake features tender penne and chicken in a thick alfredo sauce, topped with bubbly mozzarella and a blistered parmesan crust for the ultimate cheesy comfort food experience.
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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 Penne Pasta 450g, tubular
  • 1.5 lbs Chicken Breast 680g, cut into bite-sized chunks
  • 3 cups Broccoli Florets 250g, steamed bright green
  • 2 cups Heavy Cream 480ml
  • 4 tbsp Butter 60g
  • 3 cloves Garlic minced
  • 2 cups Mozzarella Cheese 225g, shredded
  • 1 cup Parmesan Cheese 90g, finely grated
  • 1 tbsp Fresh Parsley finely chopped
  • 1/2 tsp Coarse Black Pepper

Equipment

  • 1 Rectangular White Ceramic Baking Dish 9x13 inch
  • 1 Large Skillet Heavy-bottomed
  • 1 Stockpot

Instructions
 

Prep and Sear
  1. Cook penne in salted water until 2 minutes shy of al dente. Drain and set aside.
  2. Steam broccoli florets until bright green (3-4 mins), then shock in cold water and dry thoroughly.
  3. In a large skillet, sear chicken chunks until lightly browned. Remove and set aside.
Sauce and Assembly
  1. Melt butter in the skillet, sauté garlic, then whisk in heavy cream and half the parmesan until thick.
  2. Toss pasta, chicken, and broccoli into the sauce in a white ceramic baking dish.
  3. Top with mozzarella and remaining parmesan. Bake at 375°F for 15 mins, then broil for charred edges.

Notes

Ensure the broccoli is completely dry before adding to prevent a watery sauce.
Let the casserole rest for 10 minutes before serving to allow the alfredo to set.
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