Creamy Broccoli Cheddar Chicken Alfredo Bake

Creamy Broccoli Cheddar Chicken Alfredo Bake ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 oz rotini pasta
• 3 cups broccoli florets
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 4 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 1 cup chicken broth
• 4 oz cream cheese, softened
• 1.5 cups shredded sharp cheddar cheese
• 0.5 cup grated Parmesan cheese
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped

How to make Creamy Broccoli Cheddar Chicken Alfredo Bake

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Pat the 1.5 lbs chicken breasts dry and season evenly with 1 tbsp olive oil, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. Heat a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet, let rest for 5 minutes, then dice into bite-sized pieces.
3. Bring a large pot of salted water to a rolling boil. Add 12 oz rotini pasta and cook according to package directions until al dente, about 7-9 minutes. During the last 3 minutes of cooking, add 3 cups broccoli florets to the pasta water to blanch.
4. Drain the pasta and broccoli thoroughly and set aside. Do not rinse.
5. In the same skillet used for chicken (or a clean large saucepan), melt 4 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
6. Whisk in 4 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the sauce and remove the raw flour taste.
7. Gradually whisk in 2 cups milk and 1 cup chicken broth until smooth. Bring the mixture to a gentle simmer, stirring frequently, and cook for 3-5 minutes until the sauce begins to thicken slightly.
8. Reduce heat to low and add 4 oz softened cream cheese, 1.5 cups shredded sharp cheddar cheese, and 0.5 cup grated Parmesan cheese. Stir until all the cheeses are melted and the sauce is smooth and creamy. Season with 0.5 tsp salt and 0.25 tsp black pepper.
9. Stir the cooked diced chicken, rotini pasta, and broccoli florets into the cheese sauce until well coated. Transfer the entire mixture into the prepared 9x13-inch baking dish.
10. Bake for 20-25 minutes, or until bubbly and lightly golden on top. If desired, you can sprinkle an additional 1/2 cup cheddar cheese over the top for the last 10 minutes of baking.
11. Remove from oven and let stand for 5 minutes before serving. Garnish with 2 tbsp fresh chopped parsley for a pop of color and freshness.

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