The Chicken & Broccoli Alfredo Bake is the kind of dish that wraps you in a creamy, cheesy embrace from the very first bite. Imagine tender pasta, juicy chicken, and vibrant broccoli all swaddled in a rich homemade Alfredo sauce, topped with bubbling mozzarella—this hearty casserole is comfort food at its absolute finest. Whether you’re feeding a hungry family on a weeknight or gathering friends for a cozy meal, this recipe blends everyday simplicity with restaurant-worthy flavor. You’ll delight in every forkful—and probably go back for seconds!
Ingredients You’ll Need
This Chicken & Broccoli Alfredo Bake is built on simple, wholesome ingredients that each serve a delicious purpose. From the star protein to the creamy sauce and cheesy finish, every component brings something special to the table, ensuring a dish that’s full of flavor, color, and soul-warming richness.
- Pasta (12 ounces penne or rotini): Sturdy noodles like penne or rotini are perfect for catching all the luscious Alfredo sauce in every nook and cranny.
- Olive Oil (2 tablespoons): Adds a fruity, savory foundation for sautéing the chicken and intensifies the flavors in the skillet.
- Cooked Chicken (2 cups, chopped or shredded): Save time with rotisserie chicken or use leftover baked chicken for tender bites in every serving.
- Fresh Broccoli Florets (3 cups): Packs in color, crunch, and lots of nutrition—broccoli pairs perfectly with creamy sauces.
- Unsalted Butter (3 tablespoons): The secret to a rich, silky Alfredo sauce starts here!
- Garlic (3 cloves, minced): A kiss of fresh garlic makes the flavor pop, taking the sauce from bland to wonderful.
- All-Purpose Flour (3 tablespoons): Just enough to thicken the Alfredo, giving you that dreamy, creamy consistency.
- Whole Milk (2 cups): Balances richness and body in the sauce without being too heavy.
- Heavy Cream (1 cup): Provides the essential decadence every true Alfredo craves; this is where the magic happens.
- Grated Parmesan Cheese (1 cup): Melts into the sauce for that iconic nutty, salty finish—don’t skimp!
- Salt (1/2 teaspoon): Enhances all the flavors and keeps the sauce from tasting flat.
- Black Pepper (1/2 teaspoon): Adds a gentle, warm kick.
- Nutmeg (1/4 teaspoon, optional): A classic Alfredo addition; just a pinch adds subtle warmth and complexity.
- Italian Seasoning (1/2 teaspoon): Dried herbs round out the flavor with an unmistakable Italian-American flair.
- Shredded Mozzarella Cheese (1 cup): Melts on top for irresistible stretch, gooeyness, and a golden crown.
How to Make Chicken & Broccoli Alfredo Bake
Step 1: Prep Your Oven and Baking Dish
Start things off by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. Taking this little extra step ensures nothing sticks and gives your Chicken & Broccoli Alfredo Bake those perfectly crisp, golden edges everyone fights over.
Step 2: Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil and cook your pasta just until al dente. In the last two minutes of cooking, toss in the broccoli florets. This genius trick lets the broccoli turn bright green and tender right alongside your noodles—less fuss and fewer dishes!
Step 3: Sauté the Chicken
While your pasta is cooking, warm the olive oil in a large skillet over medium heat. Add your chopped or shredded chicken and sauté for just 2 to 3 minutes to heat it through and develop a little extra flavor. Scoop it out and set aside for the next stage.
Step 4: Make the Alfredo Sauce
In the same skillet, melt the butter and stir in the minced garlic. Let it sizzle for around a minute until fragrant, then sprinkle in the flour. Whisk it all together to make a roux—this is your creamy sauce’s secret weapon! Gradually add the milk and cream, whisking steadily as the sauce thickens to luxurious perfection. Once bubbly and thickened, stir in the Parmesan, salt, pepper, nutmeg (if using), and Italian seasoning. Prepare to swoon!
Step 5: Combine and Assemble
Toss the drained pasta and broccoli, chicken, and Alfredo sauce together in a large bowl. Stir until every piece is blissfully coated. Scoop that creamy mixture into your prepared baking dish and sprinkle the mozzarella on top for a cheese layer that will be melty and irresistible once baked.
Step 6: Bake and Rest
Pop the dish in your preheated oven for 20 to 25 minutes, until bubbling and gorgeously golden on top. After baking, let your Chicken & Broccoli Alfredo Bake rest for 5 minutes. This wait is the hardest part, but it helps the casserole set up for perfect, scoopable slices.
How to Serve Chicken & Broccoli Alfredo Bake
Garnishes
Before you bring the casserole to the table, sprinkle chopped fresh parsley or basil over the top for a burst of color and freshness. A light dusting of extra grated Parmesan or a pinch of red pepper flakes can add even more flavor. Simple finishing touches like these make your Chicken & Broccoli Alfredo Bake look restaurant-level stunning.
Side Dishes
This dish is plenty hearty on its own, but a crisp green salad or garlicky breadsticks pair beautifully with all that creamy richness. For a little extra flair, consider serving roasted tomatoes or marinated artichokes on the side. These touches will round out your meal and make it feel extra special.
Creative Ways to Present
Tired of serving casserole by the scoop? Try portioning your Chicken & Broccoli Alfredo Bake into individual ramekins for family get-togethers, or serve on a platter with extra Parmesan shaved on top for a buffet-style approach. If you’re feeling fancy, shape the bake in a ring mold for a truly memorable presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the Chicken & Broccoli Alfredo Bake cool completely. Cover tightly and store in the refrigerator for up to 3 days. The sauce keeps the pasta tender and full of flavor even after chilling, making next-day lunches a treat.
Freezing
This bake is freezer-friendly and ideal for meal prep! Let it cool to room temperature, then wrap well in foil or transfer to an airtight container. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating for best results.
Reheating
To reheat, cover the casserole with foil and warm it in a 350°F oven until hot and bubbly (about 20 minutes). For a single serving, a minute or two in the microwave will do the trick. If needed, add a splash of milk to keep the sauce silky smooth.
FAQs
Can I use rotisserie or leftover chicken?
Absolutely! Rotisserie chicken is my favorite shortcut for Chicken & Broccoli Alfredo Bake and gives a lovely, juicy texture. Any cooked chicken you have on hand will work just fine, whether it’s grilled, baked, or poached.
What pasta shapes work best?
Penne and rotini are both classics since they catch plenty of sauce, but feel free to use shells, rigatoni, or any bite-sized pasta you love. Just remember to cook it al dente so it stays firm after baking.
Can I substitute frozen broccoli?
Yes! If you’re short on fresh broccoli, use frozen florets—just thaw them first and pat dry to avoid making the casserole watery. It’s a handy swap that won’t sacrifice flavor.
How do I make it spicier?
If you crave a little kick, sprinkle red pepper flakes into the Alfredo sauce or over the top after baking. You could also stir in a pinch of cayenne for more heat throughout.
Is this dish kid-friendly?
Definitely! Kids usually love the creamy pasta, cheesy top, and tender chicken. If you have picky eaters, chop the broccoli finely so it blends right in, or offer extra cheese on top as a bribe—er, garnish!
Final Thoughts
If you’re craving something hearty, simple, and downright satisfying, you simply have to give Chicken & Broccoli Alfredo Bake a try. There’s nothing like the combination of creamy sauce, golden cheese, and comforting flavors to bring everyone together around the dinner table. Enjoy every delicious bite!
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Chicken & Broccoli Alfredo Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a comforting and creamy Chicken & Broccoli Alfredo Bake, a delightful twist on the classic Alfredo pasta. Loaded with tender chicken, crisp broccoli, and a luscious homemade Alfredo sauce, this easy-to-make bake is perfect for a cozy family dinner.
Ingredients
Pasta:
- 12 ounces penne or rotini pasta
Chicken & Broccoli:
- 2 tablespoons olive oil
- 2 cups cooked chicken breast, chopped or shredded
- 3 cups fresh broccoli florets
Alfredo Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon Italian seasoning
Topping:
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Cook pasta until al dente, adding broccoli in the last 2 minutes. Drain and set aside.
- Sauté chicken in olive oil until warmed; remove from skillet.
- Melt butter in the skillet, sauté garlic, whisk in flour, then gradually add milk and cream.
- Stir in Parmesan, salt, pepper, nutmeg, and Italian seasoning.
- Combine pasta, broccoli, chicken, and Alfredo sauce; transfer to baking dish.
- Top with mozzarella and bake for 20–25 minutes.
- Rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Substitute frozen broccoli; thaw and drain well.
- Add red pepper flakes for extra heat.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
