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Chicken Broccoli Alfredo Casserole

Dieses cremige Chicken Broccoli Alfredo Casserole kombiniert zartes Hühnchen, knackigen Brokkoli und eine reichhaltige Parmesan-Sahnesauce zu einem schnellen und leckeren Wohlfühlgericht.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Broccoli Alfredo Casserole
  • 300 g chicken breast cut into cubes
  • 300 g broccoli cut into small florets
  • 250 g pasta penne or fusilli
  • 2 tbsp olive oil
  • 3 cloves garlic finely chopped
  • 250 ml cream
  • 100 ml chicken broth
  • 150 g Parmesan cheese grated
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 100 g mozzarella cheese grated, for topping

Equipment

  • Large Pot
  • Large Skillet
  • Baking Dish

Method
 

  1. Step 1: Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
  2. Step 2: Blanch broccoli florets for 2–3 minutes in boiling water. Drain and set aside.
  3. Step 3: Heat olive oil in a large skillet. Season chicken cubes with salt, pepper, and oregano. Sear until golden brown. Remove chicken and set aside.
  4. Step 4: In the same skillet, sauté garlic briefly until fragrant. Add cream and chicken broth, simmer until sauce thickens slightly.
  5. Step 5: Stir Parmesan into the sauce and season with salt and pepper to taste.
  6. Step 6: Combine cooked pasta, chicken, and broccoli with the sauce in a large bowl or skillet until evenly coated.
  7. Step 7: Transfer mixture to a greased baking dish and evenly sprinkle mozzarella on top.
  8. Step 8: Bake in a preheated oven at 200°C (top/bottom heat) for 15–20 minutes until cheese is melted and golden brown.

Notes

Gemüse wie Blumenkohl oder Zucchini können Brokkoli ersetzen. Für eine leichtere Variante Sahne durch Milch oder pflanzliche Alternativen tauschen. Vor dem Backen kann der Auflauf eingefroren werden. Reste bis zu 3 Tage im Kühlschrank aufbewahren.