Chicken and Broccoli Alfredo Bake

This Chicken and Broccoli Alfredo Bake is a great make-ahead casserole for busy weeknights. I suggest you double the recipe. Serve one immediately and freeze the other for when you need it. This recipe includes everything needed for a balanced meal. It’s so nice to be able to have supper all ready to go. Just pull it out of the freezer and put it in the oven and it’s ready to go.

Our family enjoys these flavours. It is similar to our Chicken Asparagus Bake with Rice (which can also be made with broccoli instead of the asparagus), but the pasta is a nice change.

Chicken and Broccoli Alfredo Bake Recipe:

• 2-3 chicken breasts, boneless, skinless, cooked, and cubed
• 1 cup broccoli, steamed then coarsely chopped
• 1 lb. penne pasta
• 8 Tbsp. butter
• 16 oz. heavy whipping cream
• 1 cup + ½ cup Parmesan cheese, shredded, divided
• 2 egg yolks

Assembly instructions:

1. In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
2. Whisk in egg yolk and 1 cup cheese.
3. Simmer for 5 minutes, then remove from heat and set aside.
4. In a large pot, prepare pasta al dente as directed on the package.*
5. Drain and put back in the pot.
6. Pour ½ of sauce over pasta and toss to coat.
7. Gently mix in chicken and broccoli. Stir in the rest of sauce.
8. Dump into a 9×13 pan and top with the remaining Parmesan.
9. Cover with two layers of tin foil.
10. Freeze.

Cooking instructions:

1. Thaw.
2. Preheat oven to 350°.
3. Bake for 30 minutes.*Note: If you’re making this ahead to freeze it, I suggest cooking the pasta to slightly underdone.

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Chicken and Broccoli Alfredo Bake

Course: Main Course

Cuisine: Italian

Keyword: Alfredo, baked chicken

Servings: 6

Calories: 861 kcal

Ingredients

• 2-3 chicken breasts boneless, skinless, cooked and cubed
• 1 cup broccoli steamed and coarsely chopped
• 1 lb. penne pasta
• 8 Tbsp. butter
• 16 oz. heavy whipping cream
• 1 cup + ½ cup Parmesan cheese shredded, divided
• 2 egg yolks

Instructions

Assembly instructions:

1. In a saucepan over medium heat, melt the butter and whisk in the heavy cream.

2. Whisk in egg yolk and 1 cup cheese.
3. Simmer for 5 minutes, then remove from heat and set aside.
4. In a large pot, prepare pasta al dente as directed on the package.*
5. Drain and put back in pot.
6. Pour ½ of sauce over pasta and toss to coat.

7. Gently mix in chicken and broccoli. Stir in the rest of the sauce.

8. Dump into a 9x13 pan and top with remaining Parmesan.
9. Cover with two layers of tin foil.
10. Freeze.

Cooking instructions:

1. Remove from freezer. Thaw.

2. Bake at 350° for 30 minutes.

Recipe Notes

*Note: If you're making this ahead to freeze it, I suggest cooking the pasta to slightly underdone.

Check out these other freezer meal casserole dishes:

Tater Tot Pizza Casserole Irresistible Chicken Pasta Bake Chicken and Vegetable Casserole with Crispy Onion Topping