FREEZER-FRIENDLY CHICKEN ALFREDO BAKE
Rich, creamy, and made for make-ahead magic—this Chicken Alfredo Bake is your new go-to freezer meal. Packed with tender chicken, pasta, broccoli, and a velvety Parmesan Alfredo sauce, it’s comfort food that’s always ready when you need it.
- Prep Time: 25 min
- freezer life: Up to 3 months
- Cook Time: 30 min
- Total Time: 8
Ingredients
1 lb dry fusilli pasta
1 (14–16 oz) bag frozen broccoli florets
6 tbsp unsalted butter, divided
1 lb boneless, skinless chicken breasts, diced
Kosher salt & black pepper to taste
¼ cup all-purpose flour
5 cups whole or 2% milk
1½ cups finely grated Parmesan cheese (about 6 oz)
Instructions
Cook pasta in salted boiling water until al dente. In the last 2 minutes, add frozen broccoli. Drain and set aside.
In a large skillet, melt 2 tbsp butter over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
In the same skillet, melt remaining 4 tbsp butter. Whisk in flour and cook 1 minute. Gradually whisk in milk and cook until thickened, about 5–7 minutes.
Stir in Parmesan and season with salt and pepper. Simmer until smooth and creamy.
Combine pasta, broccoli, chicken, and Alfredo sauce in a large bowl. Mix well.
Transfer to a greased 9×13 baking dish. Let cool completely if freezing. Cover tightly with foil and freeze.
To bake from frozen: Thaw overnight, then bake at 375°F for 25–30 minutes, or until hot and bubbly.
Nutrition
- Calories: ~480
- Fat: 22g
- Carbohydrates: 40g
- Protein: 30g