Description
This Baked Chicken Alfredo recipe is a comforting, creamy pasta bake featuring rotisserie chicken, broccoli, and a homemade Alfredo sauce made with Greek yogurt for added creaminess and tang.
Ingredients
Scale
- 4 cups rotisserie chicken, or cooked chicken breasts or thighs (cubed)
- 4 cups broccoli crowns, cut into small florets
- 12 ounces fusilli or penne pasta
- 1 cup Greek yogurt
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon parsley, finely chopped
- 2 large garlic cloves, minced
- 1 tablespoon butter, for frying
- 1 cup chicken broth, low sodium
- 1 1/2 cups milk (3.25% fat)
- 1 tablespoon cornstarch
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, add the cubed chicken and broccoli florets. Set this aside while you prepare the pasta and sauce.
- Bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook until al dente according to package directions, then drain the pasta and add it to the baking dish with the chicken and broccoli.
- Preheat a large skillet over medium heat and melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- To the skillet, add chicken broth, milk, cornstarch, smoked paprika, salt, and black pepper. Whisk continuously until smooth. Bring the mixture to a boil, then reduce heat to low and simmer gently for 1-2 minutes until the sauce thickens slightly.
- Remove the skillet from heat, stir in the freshly grated Parmesan cheese and whisk until fully incorporated and the sauce is smooth.
- Pour the Alfredo sauce over the pasta, chicken, and broccoli in the baking dish. Stir to combine the ingredients evenly.
- Dollop the Greek yogurt over the mixture and stir well until the yogurt is fully incorporated into the sauce. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake the dish uncovered in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and lightly golden on top.
- Remove from the oven, garnish with finely chopped parsley and serve hot for a delicious creamy baked chicken Alfredo meal.
Notes
- This dish is great for leftovers.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: Baked Chicken Alfredo, Chicken Alfredo, Pasta Bake, Comfort Food