Description
This Baked Chicken Alfredo recipe combines tender rotisserie chicken, fresh broccoli, and pasta in a creamy homemade Alfredo sauce made with Greek yogurt, Parmesan, and mozzarella. Baked until bubbly and golden, this comforting casserole is perfect for weeknight dinners or meal prepping.
Ingredients
Scale
For the Bake:
- 4 cups rotisserie chicken, or cooked chicken breasts or thighs (cubed)
- 4 cups broccoli crowns, cut into small florets
- 12 ounces fusilli or penne pasta
- 1 cup Greek yogurt
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon parsley, finely chopped
For the Alfredo Sauce:
- 2 large garlic cloves, minced
- 1 tablespoon butter, for frying
- 1 cup chicken broth, low sodium
- 1 1/2 cups milk (3.25% fat)
- 1 tablespoon cornstarch
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Prepare the baking dish: Preheat oven to 375°F. Add the cubed chicken and broccoli florets to a 9×13 inch baking dish and set aside.
- Cook the pasta: Bring a large pot of water to a boil. Add a pinch of salt and the fusilli or penne pasta. Cook until al dente according to package instructions. Drain the pasta and add it to the baking dish with the chicken and broccoli.
- Sauté garlic: Heat a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
- Make the Alfredo sauce: To the skillet, add chicken broth, milk, cornstarch, smoked paprika, salt, and pepper. Whisk everything together until smooth. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 minutes until the sauce thickens slightly.
- Add cheese to sauce: Remove the skillet from heat. Stir in the freshly grated Parmesan cheese and whisk until fully incorporated and the sauce is smooth.
- Combine sauce and bake ingredients: Pour the Alfredo sauce over the pasta, chicken, and broccoli in the baking dish. Stir to combine everything evenly. Then fold in dollops of Greek yogurt until incorporated into the sauce. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake the casserole: Bake the dish uncovered in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and serve: Remove the casserole from the oven and garnish with finely chopped parsley. Serve warm and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in the microwave or on the stovetop with a splash of water or broth until heated through.
- Freezing: Freezing pasta casseroles may change the texture. However, you can freeze this dish in an airtight container for up to 3 months if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
