Creamy, cheesy Chicken and Broccoli Alfredo Bake – a hearty, flavorful, family-friendly dinner recipe ready fast for weeknight comfort.
Ingredients You’ll Need
This Chicken and Broccoli Alfredo Bake relies on just a handful of familiar ingredients that come together to make pure magic. Each one builds flavor, creaminess, or that irresistible gooey topping. Let’s see what goes into this beloved bake.
- Pasta: Penne or rotini soak up the sauce and create the perfect bite every time.
- Chicken breast: Use cooked, shredded, or cubed chicken; rotisserie is a great shortcut here!
- Broccoli florets: Fresh broccoli keeps its color and a slight crunch after baking.
- Butter: Gives richness to the Alfredo sauce and helps carry those delicious garlic notes.
- Garlic: Essential for building that classic Alfredo base with a savory aromatic kick.
- All-purpose flour: Just a spoonful thickens your sauce to velvety perfection.
- Heavy cream: The key to a luxurious, ultra-creamy Alfredo—don’t skimp on this!
- Whole milk: Lightens up the creaminess without sacrificing flavor.
- Parmesan cheese: Salty, nutty, and melts right into the sauce. Freshly grated is best!
- Mozzarella cheese: For that gooey, stretchy top—always a crowd-pleaser.
- Salt and pepper: Season to taste so every element shines.
- Chopped parsley (optional): Adds a pop of fresh color and herby brightness at the end.
How to Make Chicken and Broccoli Alfredo Bake
Step 1: Cook the Pasta and Broccoli
Bring a large pot of salted water to a boil and cook your chosen pasta until it’s just shy of al dente. In the last 2 minutes of boiling, toss in the broccoli florets so they briefly cook but still keep a bit of bite. Drain everything together and set aside—you’ll already be able to smell the cozy meal ahead.
Step 2: Prepare the Alfredo Sauce
In a roomy skillet, melt your butter over medium heat. Add the minced garlic, stirring just until fragrant—don’t let it brown! Sprinkle in the flour, whisk that for a minute, and then slowly pour in the heavy cream and whole milk. Whisk continuously while the sauce simmers gently, thickening in just a few minutes. This is the backbone of your Chicken and Broccoli Alfredo Bake, so keep stirring to ensure it’s beautifully smooth.
Step 3: Add Cheeses and Seasoning
When your sauce has thickened, whisk in the Parmesan cheese and most of the mozzarella. Watch as it melts and turns your sauce silky and cheesy! Add salt and pepper, tasting to ensure you’ve found the perfect balance.
Step 4: Assemble the Bake
Grab a large mixing bowl and combine the drained pasta, blanched broccoli, cooked chicken, and all that dreamy Alfredo sauce. Gently toss until every piece is coated. Transfer the mixture to a greased 9×13-inch baking dish, then shower the top with the rest of your mozzarella for that gooey, irresistible crust.
Step 5: Bake to Golden Perfection
Slide the dish into a preheated 375°F oven and bake for about 20–25 minutes, until everything is bubbling and the cheese is lightly golden. For extra color and crunch, broil the top for a minute or two—but keep an eye on it so it doesn’t go from golden to burnt! Let your Chicken and Broccoli Alfredo Bake rest a few minutes before serving. This helps everything set up beautifully for the perfect slice.
How to Serve Chicken and Broccoli Alfredo Bake
Garnishes
Sprinkle freshly chopped parsley or even a dusting of extra Parmesan over the top of your Chicken and Broccoli Alfredo Bake just before serving. These bright pops of color and flavor make each plate look restaurant-quality and add a hit of freshness that really makes the dish sing.
Side Dishes
This creamy bake is full-on comfort food, so pair it with something to balance the richness—a crisp green salad, simple roasted vegetables, or warm garlic bread are classics. The light crunch and acidity from sides like a lemony vinaigrette salad or roasted asparagus bring out the best in your Alfredo casserole.
Creative Ways to Present
If you’re serving Chicken and Broccoli Alfredo Bake at a gathering, portion it into individual ramekins for single-serve perfection. Or try scooping it into colorful pasta bowls and topping each with extra mozzarella before a quick broil—everyone loves their own bubbly, cheese-crowned portion!
Make Ahead and Storage
Storing Leftovers
To keep your leftover Chicken and Broccoli Alfredo Bake tasting fresh, transfer cooled portions to an airtight container and refrigerate for up to 3 days. The flavor intensifies as it sits, making for an even more satisfying second meal!
Freezing
This dish is fantastic for freezing. Once baked and cooled, wrap the whole casserole or individual slices tightly in foil or freezer-safe wrap. It’ll stay delicious in your freezer for up to 2 months. Let thaw in the fridge overnight before reheating for best results.
Reheating
Reheat leftovers in a 350°F oven, covered loosely with foil, until hot and bubbly—usually 20–25 minutes for a whole casserole, or 5–10 minutes for individual servings. For a quick fix, the microwave works too, but the oven method keeps the top deliciously crisp.
FAQs
Can I use rotisserie chicken in this Chicken and Broccoli Alfredo Bake?
Absolutely! Rotisserie chicken is a flavorful and time-saving option. Just shred or chop it and mix it in as you would with regular cooked chicken.
Can I substitute a different vegetable for broccoli?
Yes—for a twist, try using cauliflower, spinach, or even chopped asparagus. Whatever you choose, just be sure to blanch or lightly cook firmer veggies so they’re perfectly tender in the bake.
Is it possible to make this Chicken and Broccoli Alfredo Bake gluten-free?
Definitely. Swap in your favorite gluten-free pasta and use a gluten-free all-purpose flour blend to thicken the sauce. The rest of the recipe remains unchanged and just as delicious!
Can I assemble the bake ahead of time?
You can! Prepare everything, assemble in your baking dish (without baking), cover tightly, and refrigerate for up to 24 hours. Just add an extra 5–10 minutes to the baking time if you’re starting from cold.
What’s the best way to keep the Alfredo sauce from separating?
Simmer gently and whisk continuously when making the sauce, and avoid overheating. Adding the cheeses slowly and stirring well prevents clumps and ensures a smooth, creamy consistency in your Chicken and Broccoli Alfredo Bake.
Final Thoughts
I can’t think of a better way to bring people together than with a homemade Chicken and Broccoli Alfredo Bake. It’s creamy, cheesy, and loaded with flavor—plus, it’s so easy to make. Give it a try, and you just might have everyone asking for seconds!
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Chicken and Broccoli Alfredo Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings
Description
Creamy, cheesy Chicken and Broccoli Alfredo Bake – a hearty, flavorful, family-friendly dinner recipe ready fast for weeknight comfort.
Ingredients
Pasta & Vegetables
- 8 oz penne or rotini pasta
- 2 cups broccoli florets
Chicken
- 2 cups cooked chicken breast, shredded or cubed
Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 1 1/4 cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
Topping
- 1/2 cup shredded mozzarella cheese (reserved from total amount)
- Optional: chopped parsley for garnish
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Add the broccoli florets during the last 2 minutes of cooking to achieve tender-crisp broccoli. Drain and set aside.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and cook for 1 minute, stirring often. Gradually whisk in the heavy cream and whole milk, then simmer for 3–4 minutes, stirring constantly, until the sauce thickens slightly. Stir in the grated Parmesan and 1 cup of shredded mozzarella until melted. Season the sauce with salt and pepper to taste.
- Combine the Ingredients: In a large mixing bowl, combine the drained pasta, blanched broccoli, cooked chicken, and freshly made Alfredo sauce. Mix thoroughly to coat everything in the creamy sauce.
- Assemble the Bake: Transfer the mixture to the prepared baking dish. Spread it evenly. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
- Bake and Broil: Bake in the preheated oven for 20–25 minutes, until the casserole is bubbly and the top is starting to turn golden. If you prefer a crispier, browned cheese topping, broil for an additional 2 minutes, watching closely to avoid burning.
- Rest and Serve: Remove the bake from the oven and allow it to rest for a few minutes. Garnish with chopped parsley if desired, then serve warm.
Notes
- Use rotisserie chicken or leftover roast chicken for a time-saving shortcut.
- Swap penne or rotini with any short pasta you have on hand—fusilli and ziti work great.
- Add red pepper flakes for a touch of heat.
- Swap broccoli with asparagus or spinach for variety.
- Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1/6 of bake
- Calories: 510 kcal
- Sugar: 4g
- Sodium: 760mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg