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:
-
In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
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Whisk in egg yolk and 1 cup cheese.
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Simmer for 5 minutes, then remove from heat and set aside.
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In a large pot, prepare pasta al dente as directed on the package.*
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Drain and put back in pot.
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Pour ½ of sauce over pasta and toss to coat.
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Gently mix in chicken and broccoli. Stir in the rest of the sauce.
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Dump into a 9x13 pan and top with remaining Parmesan.
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Cover with two layers of tin foil.
-
Freeze.
Cooking instructions:
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Remove from freezer. Thaw.
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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.