Name: Chicken and Broccoli Alfredo Bake
Prep time: 20 min
Cook time: 30 min
Ingredients: 2-3 chicken breasts (boneless, skinless, cooked, and cubed); 1 cup broccoli florets (steamed then coarsely chopped); 1 lb. penne pasta; 8 Tbsp. butter; 16 oz. heavy cream; 1 1/2 cups Parmesan cheese (shredded, divided); 2 egg yolks; 1 9x13 foil tray or freezer safe casserole dish or large freezer bag

Print Recipe

5 from 1 vote

Chicken and Broccoli Alfredo Bake

Prep Time20 mins

Cook Time30 mins

Course: Main Course

Keyword: pasta, precooked

Main Protein: Chicken

Cooking Method: Oven

Servings:

Ingredients

2-3 chicken breasts boneless, skinless, cooked, and cubed
1 cup broccoli florets steamed then coarsely chopped
1 lb. penne pasta
8 Tbsp. butter
16 oz. heavy cream
1 1/2 cups Parmesan cheese shredded, divided
2 egg yolks
1 9x13 foil tray or freezer safe casserole dish or large freezer bag

US Customary - Metric

Instructions

Assembly instructions:

In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
Whisk in egg yolk and 1 cup Parmesan cheese.
Simmer for 5 minutes, then remove from heat and set aside.
In a large pot, prepare pasta al dente as directed on the package.*
Drain and put back in the pot.
Pour ½ of sauce over pasta and toss to coat.
Gently mix in cooked, cubed chicken, broccoli, and the remaining sauce.
Dump into a 9x13 pan and top with the remaining Parmesan.
Cover with two layers of tin foil.
Freeze.

Cooking instructions:

Thaw.
Preheat oven to 350°.
Bake for 30 minutes.

Notes

*Pro tip: Cook the pasta slightly underdone so that it doesn't get mushy when reheating.