Creamy Chicken Alfredo Broccoli (Print Format)
A creamy chicken and broccoli bake layered with rich Alfredo sauce and mozzarella cheese.
# Ingredients:
→ For the casserole
01 -
2 lb boneless chicken breast
02 -
1 tsp garlic powder
03 -
1 tsp salt
04 -
½ tsp ground black pepper
05 -
2 tbsp butter
06 -
4 cups broccoli florets
07 -
2 cups Alfredo sauce (store-bought or homemade)
08 -
2 cups shredded mozzarella cheese
09 -
2 tbsp minced parsley for garnish
→ For the Alfredo sauce
10 -
¼ cup butter
11 -
2 cloves garlic, minced
12 -
1⅓ cup heavy cream at room temperature
13 -
3 cups finely grated Parmesan cheese
14 -
¼ tsp ground nutmeg
# Steps:
01 -
Cut chicken breast into ½-inch cubes and toss in a bowl with garlic powder, salt, and black pepper ensuring even coating.
02 -
Heat butter in a skillet over medium-high heat and pan-fry chicken pieces for about 3 minutes per side until cooked through. Remove and set aside.
03 -
Trim broccoli and cut into florets. Steam until tender-crisp, approximately 6 minutes. Remove from heat and set aside.
04 -
In a saucepan, simmer minced garlic in butter for 2 minutes until fragrant. Add heavy cream and slowly incorporate Parmesan cheese, stirring continuously until thickened. Season with nutmeg, then remove from heat.
05 -
Spread ½ cup Alfredo sauce on the bottom of a 9×13-inch baking dish. Layer half the cooked chicken, then half the broccoli. Spoon 1 cup Alfredo sauce over the broccoli and sprinkle 1 cup mozzarella on top.
06 -
Repeat with remaining chicken, broccoli, Alfredo sauce, and mozzarella cheese, then garnish with minced parsley.
07 -
Place casserole under the broiler on high for 5 minutes or until cheese is melted, bubbling, and lightly golden. Let rest a few minutes before serving.
# Tips:
01 -
Cut chicken and broccoli into uniform sizes to ensure even cooking. Steam broccoli until tender-crisp to preserve texture and color. Allow casserole to rest 10 minutes post-baking for flavor melding.