Chicken Broccoli Alfredo Casserole


Chicken Broccoli Alfredo Casserole

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 tbsp olive oil

  • 1 tbsp butter

  • 2 chicken breasts, sliced in half thinly

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp onion powder

  • 1 tsp Italian seasoning

  • 1 tsp oregano

  • 10 oz penne pasta

  • 1 tbsp minced garlic

  • 1 tbsp flour

  • 1/2 cup chicken broth

  • 2 cups heavy cream

  • 2 cups mozzarella cheese

  • 1 cup Parmesan cheese

  • 2 cups chopped spinach

  • 12 oz steamed broccoli


  • Preheat oven to 350 degrees
  • Season the chicken breasts on both sides with the seasonings. To a large pan on the stove over medium heat add in the oil and butter once the butter melts down add in the chicken and cook it on each side for around 4 to 5 minutes or until the chicken has completely cooked through. While the chicken is cooking bring a large pot of water to a boil on the stove add in the pasta and cook it according to the package instructions once cooked strain and set to the side. Once the chicken is cooked through remove it to a plate, cut it into smaller pieces and set it to the side.
  • To the same pan, the chicken was cooked in with the remaining juices in the pan add in the garlic, stir until fragrant. Now stir in the flour until it becomes a golden color, whisk in the chicken broth and let it thicken and simmer for a couple of minutes, now add in the heavy cream and let the heavy cream simmer, for 2 to 3 minutes, stir in the mozzarella cheese and 3/4 cup of the Parmesan cheese, once the cheese melts down add in the spinach and let it wilt down.
  • To a big bowl, add in the cooked pasta, broccoli, cooked chicken, and sauce stir well. Spray a 9 x 13 baking dish with nonstick spray add the Casserole in and sprinkle the remaining Parmesan cheese over the top. Bake for 25 to 30 minutes

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