Chicken and Broccoli Alfredo Bake

Let’s talk about comfort food that’s just as easy to make as it is to love — Chicken and Broccoli Alfredo Bake. It’s creamy, cheesy, and loaded with juicy chicken and tender broccoli, all nestled in pasta and baked to golden perfection. The kind of dish that feels like a warm hug after a long day. Whether you’re cooking for your family, meal prepping for the week, or just craving something hearty and satisfying, this bake has you covered.

I first tried a version of this bake when I was cleaning out my fridge and needed to use up leftover chicken and broccoli. I whipped up a quick Alfredo sauce, tossed everything together, added cheese (because why not?), and into the oven it went. The result? Magic. Since then, it’s become a weeknight staple — and one I actually look forward to making. You only need a few basic ingredients, and the whole thing comes together pretty effortlessly.

What I really love about this recipe is how versatile it is. You can use rotisserie chicken to cut down on prep, swap in different veggies depending on what you have (spinach, mushrooms, peas — all great), or even go gluten-free by using your preferred pasta. And the Alfredo sauce? Totally customizable. You can go full homemade or use your favorite jarred version to save time.

It’s the perfect one-dish meal that gives you a little bit of everything: protein, veggies, carbs, and major flavor. Plus, it reheats like a dream, making leftovers just as exciting as the first bite. If you’re looking to add a new comfort classic to your recipe rotation, Chicken and Broccoli Alfredo Bake is one to bookmark.

Why You’ll Love It

• Creamy, Cheesy Comfort: Every bite is packed with rich Alfredo flavor, gooey cheese, and that satisfying pasta texture — basically everything you want in a cozy meal.
• One Pan, Less Mess: Once it’s all mixed and in the baking dish, you’re done. Fewer dishes and an easy cleanup mean more time to relax.
• Family-Friendly: Even picky eaters will go for seconds. It’s a balanced meal that sneaks in the broccoli without any complaints.
• Great for Leftovers: This bake stores and reheats beautifully, making it ideal for next-day lunches or meal prep.
• Customizable: You can make it your own with different proteins (like shrimp or turkey), add-ins (like mushrooms or sun-dried tomatoes), or even a homemade Alfredo twist.

Ingredient List

For the Bake

• 3 cups cooked chicken, shredded or diced
• 3 cups broccoli florets (fresh or frozen)
• 12 ounces pasta (penne, rotini, or shells work great)
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• Salt, to taste

For Homemade Alfredo Sauce (Optional)

• 2 cups heavy cream
• 4 tablespoons unsalted butter
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste

Ingredient Notes

• I always use rotisserie chicken if I’m short on time — it’s super flavorful and tender.
• Fresh broccoli is ideal, but frozen works just fine; just steam it lightly before mixing.
• For pasta, I prefer penne because it holds the sauce well, but any short pasta will do.
• Don’t skip the Parmesan cheese — it adds that sharp, nutty depth that makes Alfredo sauce so irresistible.
• If you’re using store-bought Alfredo, pick a good-quality one with real cream and cheese for the best flavor.
• Garlic powder in the bake helps boost flavor without overpowering, especially if you’re short on fresh garlic.
• Salt carefully, since Parmesan and Alfredo sauce can be salty on their own. Taste as you go!

Kitchen Equipment Needed

• Large pot — to boil the pasta. I like using a heavy-bottomed one for even heating.
• Steamer basket or microwave-safe bowl — to steam the broccoli quickly and keep it tender.
• Mixing bowl — to combine all the ingredients before baking. A large glass or stainless steel bowl works well.
• Baking dish (9×13 inch) — to bake the casserole evenly. I prefer a glass dish so I can see the layers.
• Wooden spoon or spatula — for mixing everything together without scratching your bowls or dish.
• Cheese grater — if you’re shredding your own cheese or grating Parmesan fresh (highly recommended).
• Aluminum foil — to cover the dish while baking, keeping moisture in and preventing over-browning.

Instructions

Step 1: Prepare the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes).
• Drain the pasta and set it aside. Pro tip: Don’t overcook the pasta since it will bake again; al dente helps it hold up without turning mushy.

Step 2: Steam the Broccoli

• While the pasta cooks, steam the broccoli florets until they are bright green and just tender, about 4-5 minutes.
• If you don’t have a steamer basket, you can microwave the broccoli in a covered bowl with a splash of water for 2-3 minutes.
• Drain any excess water from the broccoli before mixing.

Step 3: Prepare the Alfredo Sauce (if making homemade)

• In a medium saucepan, melt the butter over medium heat.
• Add the minced garlic and sauté for about 1 minute until fragrant.
• Slowly pour in the heavy cream while whisking constantly to combine.
• Bring the mixture to a gentle simmer, stirring frequently to prevent burning.
• Add the Parmesan cheese gradually and whisk until melted and smooth.
• Season with salt and pepper to taste. Pro tip: Whisk continuously to avoid lumps and to achieve a silky texture.

Step 4: Combine Ingredients

• In a large mixing bowl, add the cooked pasta, steamed broccoli, shredded chicken, and Alfredo sauce (homemade or store-bought).
• Sprinkle garlic powder, black pepper, and a pinch of salt over the mixture.
• Toss everything together gently but thoroughly, making sure every piece of pasta is coated in sauce and the chicken and broccoli are evenly distributed.

Step 5: Assemble the Bake

• Preheat your oven to 375°F (190°C).
• Transfer the pasta mixture into a greased 9×13 inch baking dish, spreading it out evenly.
• Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top.

Step 6: Bake to Perfection

• Cover the baking dish loosely with aluminum foil to keep the moisture in.
• Bake for 20 minutes covered.
• Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Pro tip: Keep an eye on the last few minutes to avoid burning the cheese.

Step 7: Rest and Serve

• Let the bake rest for about 5 minutes before serving.
• This helps the sauce thicken slightly and makes it easier to cut into portions.

Enjoy your creamy, cheesy Chicken and Broccoli Alfredo Bake!

Tips and Tricks for Success

• Use freshly grated Parmesan for the best flavor and texture in your Alfredo sauce.
• Don’t skip steaming the broccoli first; it keeps it tender and prevents excess water from making the bake soggy.
• If using frozen broccoli, thaw and drain it well before mixing.
• For extra creaminess, stir in a splash of milk or cream before baking if the mixture feels too thick.
• Let the bake rest before serving to allow the sauce to set and prevent it from running everywhere.
• To avoid overcooked pasta, pull it from the pot a minute or two before the package recommends.
• Cover with foil during the first part of baking to lock in moisture and prevent the top from drying out.
• Use a sharp knife to cut through the baked casserole for clean portions.

Ingredient Substitutions and Variations

• Swap chicken for cooked shrimp, turkey, or even tofu for a different protein option.
• Use cauliflower florets instead of broccoli for a low-carb version.
• Replace mozzarella with cheddar or Monterey Jack for a different cheesy flavor.
• For a lighter Alfredo, substitute half-and-half or whole milk for heavy cream.
• Add sautéed mushrooms, sun-dried tomatoes, or spinach for extra veggies and flavor.
• Use gluten-free pasta or spiralized zucchini noodles for a gluten-free option.
• Try adding a pinch of nutmeg or Italian seasoning to the Alfredo sauce for extra depth.

Serving Suggestions

• I love serving this pasta with garlic bread and a crisp green salad — it balances the richness perfectly!
• Pair it with roasted cherry tomatoes for a burst of sweetness and color on the plate.
• A simple side of steamed green beans or asparagus adds a fresh, crunchy contrast.
• Serve alongside a light Caesar salad for a classic combo that everyone enjoys.
• For a cozy dinner, add a glass of chilled white wine like Chardonnay or Pinot Grigio to complement the creamy sauce.

Storage and Reheating Instructions

• Store leftover bake in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, place a portion in a microwave-safe dish and cover loosely with a microwave-safe lid or paper towel; heat for 2-3 minutes, stirring halfway through.
• For oven reheating, cover the dish with foil and bake at 350°F (175°C) for 15-20 minutes until warmed through.
• If the bake seems dry after reheating, stir in a splash of milk or cream to restore creaminess.
• Avoid freezing if possible, as the texture of the Alfredo sauce and broccoli can change after thawing.

Frequently Asked Questions

Can I use frozen chicken for this recipe?

Absolutely! Just make sure it’s fully thawed and cooked before adding it to the bake. Rotisserie or leftover cooked chicken works best for flavor and texture.

What’s the best way to reheat leftovers?

Microwaving covered with a damp paper towel works great for a quick fix. For better texture, reheat in the oven at 350°F covered with foil until warmed through.

Can I make this dairy-free or vegan?

You can! Use dairy-free Alfredo sauce and vegan cheese alternatives. Swap chicken for tofu or chickpeas to keep it plant-based.

How can I make the bake less rich?

Try using half-and-half or whole milk instead of heavy cream in the sauce, and reduce the amount of cheese on top.

Can I prepare this ahead of time?

Yes! Assemble the bake and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time if it’s cold from the fridge.

What pasta works best for this dish?

Short pasta shapes like penne, rotini, or shells hold the sauce well and are perfect for baking.

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Did you try this recipe? Let me know in the comments how it turned out!

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