Chicken and Broccoli Alfredo Bake
  • 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
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. Preheat oven to 350°.
  5. In a large pot, prepare pasta al dente as directed on the package.*
  6. Drain and put back in pot.
  7. Pour ½ of sauce over pasta and toss to coat.
  8. Gently mix in chicken and broccoli.
  9. Dump into a 9x13 pan and top with remaining Parmesan.
  10. Cover with two layers of tin foil.
  11. Freeze.
Cooking instructions:
  1. Remove from freezer. Thaw.

  2. Bake for 30 minutes.
Recipe Notes

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