Blackened Chicken and Broccoli Alfredo Bake is sure to become your new favorite weeknight pasta. Juicy blackened chicken, tender broccoli and pasta are tossed in a creamy Alfredo sauce with fresh herbs and spices, then topped with plenty of cheese and baked until golden and bubbly. Creamy, comforting and packed with flavor, this easy pasta bake is one the whole family will love.
Inspired by my Viral Salmon and Broccoli Pasta Bake this blackened chicken version is just as good.
Ingredients for Blackened Chicken and Broccoli Alfredo Bake
Rigatoni: feel free to use your choice of pasta. Any short and sturdy pasta will work for this recipe.
Chicken: I used chicken thighs but chicken tenderloins or breast also work.
Broccoli: florets.
Shallots: or red onions, minced.
Garlic: minced
Seasonings: I used a variety of pantry staples including Tony’s Spice N Herb seasoning blend, onion powder, garlic powder, paprika, red pepper flakes, salt & pepper.
Cheese: A blend of Parmesan cheese, Italian mixed cheese + Mozzarella.
Heavy cream: this makes the pasta super creamy.
Pasta water: always reserve some pasta water when making pasta this helps the sauce cling to the pasta.
Butter: unsalted.
Olive Oil: use a good quality olive oil. My favorite is from Graza EVOO.
How to make Blackened Chicken and Broccoli Alfredo Bake?
This blackened chicken and broccoli Alfredo bake is very simple to make-
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve some of the pasta water to use in the sauce.
- Season the chicken: Preheat oven to 400 degrees. Season the chicken with olive oil, onion powder, garlic powder, Tony’s Spice N Herb blend, and smoked paprika. Mix until the chicken is completely coated.
- Cook the Chicken: In a skillet over medium-high heat, add a drizzle of olive oil and seat the chicken on both sides, about 6 minutes per side. Reduce the heat to medium-low, and add 2 tbsp of butter, garlic and baste the chicken for about 1 minute. Remove and allow the chicken to rest for 10 minutes before cutting.
- Steam Broccoli: in a pan, over medium heat, cover and steam the broccoli for 7-9 minutes.
- Make the Sauce: In another skillet, heat the butter and oil over medium heat. Once the butter begins to bubble, add the shallots, garlic and red pepper flakes. Sauté until softened and fragrant. Reduce the heat to medium-low, then pour in the heavy cream. Once the cream begins to gently simmer and thicken, pour in some pasta water to thin out the sauce, and stir in the seasonings, grated Parmesan and Italian cheese blend. Mix until the cheeses are melted and the sauce is smooth and creamy.
- Bring It Together: Pour the cooked pasta in an oven-safe dish. Carefully pour in the sauce reserving about 1/4 cup and toss until fully coated. Gradually add a little reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
- Assemble & Bake: Add in the chicken and cooked broccoli. Mix until everything is evenly combined. Add the remaining sauce. Top with shredded mozzarella and a sprinkle of Italian seasoning. Cover with foil and bake at 350°F for 25 minutes. Remove the foil and broil for about 5 minutes, or until the cheese is melted, bubbly and golden brown.
- Serve & Enjoy: Remove from the oven and serve warm with your favorite bread and a side salad. Enjoy!
What to serve this Blackened Chicken and Broccoli Alfredo Bake?
- Shaved Brussels Sprout Caesar Salad Recipe
- Soft Homemade Dinner Rolls Recipe
- Easy Maple Glazed Brussels Sprouts Recipe
Recipe Variations for this Blackened chicken and broccoli Alfredo bake
While this creamy chicken pasta is perfect as-is, feel free to get creative! Here are some recipe suggestions:
Protein alternatives:
- chicken breast
- steak
- shrimp
- crab
- mushrooms
- zucchini
How To Store Leftover Blackened Chicken and Broccoli Alfredo Alfredo Bake?
You can store your left over pasta in an airtight/storage container for up to 4 days.
More Pasta Recipes To Enjoy
Creamy Cajun Pasta
Spicy Harissa Pasta
Chicken Rasta Pasta
Million Dollar Stuffed Shells
Creamy Sausage & Kale Rigatoni
If you try my Blackened Chicken and Broccoli Alfredo Bake I’d love to hear your feedback. Please be sure to leave a comment, and/or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Blackened Chicken and Broccoli Alfredo Bake
Ingredients
- 1 box of Rigatoni
- 1 head of broccoli florets
- 1-2 cups shredded mozzarella
For the Chicken
- 4-6 chicken thighs
- 2 tsp olive oil
- 2 tbsp of unsalted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Tony’s Spice N Herb
- 1/2 tsp smoked paprika
- 2 garlic cloves
For the Pasta Sauce
- 1 tsp olive oil
- 1 tbsp unsalted butter
- 1/4 shallot minced
- 3 cloves garlic minced
- 2 cups heavy whipping cream
- 1/4 cup pasta water
- 1/2 cup Italian mixed cheese
- 1/2 cup grated parmesan cheese
- juice of 1/2 a lemon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp red pepper
- 1/4 tsp black pepper
- 1/4 tsp salt to taste
Instructions
- Preheat the oven to 350°F. In a large bowl, clean and pat dry the chicken. Drizzle with olive oil, then season with onion powder, garlic powder, Tony’s Spice N’ Herb, and smoked paprika. Rub until the chicken is evenly coated.
- In a skillet over medium-high heat, add a drizzle of olive oil and sear the chicken on both sides, about 6 minutes per side.
- Reduce the heat to medium-low. Add 2 tbsp of butter, 2 cloves of garlic and baste the chicken thighs for about a minute. Remove and allow the chicken to rest before cutting.
- In a large pot, bring salted water to a boil. Blanch the broccoli florets for 7 minutes, then remove and set aside. Add the pasta to the same pot and cook until al dente, about 9 minutes. Reserve 1/3 cup of pasta water, then drain the pasta.
- In a skillet, heat 1 tsp of olive oil and butter over medium heat. Once it begins to bubble, add the shallots, garlic and red pepper flakes. Sauté until softened and fragrant, about 5 minutes.
- Reduce the heat to medium-low and pour in the heavy whipping cream and pasta water. When it begins to bubble slightly, add in the seasonings and lemon juice, stirring until combined. Gradually add the grated Parmesan and Italian mixed cheese, stirring until the sauce is smooth, about 2 minutes. Taste and adjust seasonings if needed.
- Chop the chicken and broccoli into bite-size pieces.
- Pour pasta into an oven-safe dish, carefully pour over the Alfredo and mix to combine. Gradually add in pasta water to loosen the sauce and help the sauce cling to the pasta.
- Add the chicken and broccoli, gently folding to combine. Top with mozzarella and a sprinkle of Italian seasoning.
- Cover with foil and bake at 350°F for 30 minutes. For the last 5 minutes, remove the foil and switch to broil to give the top a golden finish.
- Remove from the oven and serve with salad or bread. Enjoy!
Notes
Did you make it?
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