Description
Comfort meets elegance in this chicken and broccoli baked alfredo, where creamy sauce embraces tender chicken and crisp broccoli. Hearty pasta layers blend with rich parmesan, promising a satisfying meal you’ll savor to the last delicious bite.
Ingredients
Scale
Main Protein and Vegetable:
- 2 lbs chicken breast
- 3 cups broccoli florets
Dairy and Sauce Components:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 4 oz cream cheese
- 1/4 cup butter
Seasoning and Extras:
- 3 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- 1/4 cup fresh parsley
- 1 cup pasta (optional)
Instructions
- Preheat the oven to 375°F and prepare a large baking dish by lightly coating with olive oil to prevent sticking.
- Slice chicken breasts into uniform bite-sized pieces, ensuring even cooking and maximum flavor absorption.
- Heat olive oil in a large skillet over medium-high heat, then sauté chicken until golden brown and nearly cooked through, approximately 5-6 minutes.
- Chop broccoli florets into bite-sized pieces and briefly blanch in boiling water for 2 minutes to maintain vibrant color and crisp texture.
- Mince garlic cloves and sauté in butter until fragrant and lightly golden, releasing their aromatic essence.
- In a mixing bowl, whisk together heavy cream, whole milk, cream cheese, and grated parmesan until smooth and well-incorporated.
- Season the cream sauce with salt, black pepper, and red pepper flakes, stirring to distribute spices evenly.
- Layer sautéed chicken and blanched broccoli in the prepared baking dish, creating an even distribution.
- Pour the creamy alfredo sauce over the chicken and broccoli, ensuring complete coverage.
- Sprinkle mozzarella cheese across the top for a golden, melted finish.
- Bake uncovered for 20-25 minutes until the sauce bubbles and cheese turns golden brown.
- Remove from oven and let rest for 5 minutes to allow sauce to set.
- Garnish with freshly chopped parsley and serve hot, optionally accompanied by pasta.
Notes
- Optimize chicken tenderness by marinating in buttermilk or yogurt for 30 minutes before cooking, which helps break down proteins and create a more succulent texture.
- Reduce fat content by substituting heavy cream with Greek yogurt or half-and-half, maintaining creamy consistency while cutting calories.
- Enhance vegetable nutrition by adding additional colorful vegetables like bell peppers or spinach, creating a more balanced and nutrient-dense meal.
- Make the dish gluten-free by using cornstarch instead of traditional flour-based thickeners and ensuring all ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 615
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 45 g
- Saturated Fat: 23 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 170 mg