Irresistible Chicken and Broccoli Alfredo Bake

This Irresistible Chicken and Broccoli Alfredo Bake is creamy, cheesy, and layered with flavor. It combines tender chicken, perfectly cooked pasta, crisp-tender broccoli, and a rich homemade Alfredo sauce in one hearty casserole that always disappears fast from the table.

Why You’ll Love This Recipe

I love how this recipe delivers comfort and nutrition in one dish. The Alfredo sauce is silky and flavorful, and it clings beautifully to the pasta, chicken, and broccoli. It’s simple enough to make on a busy weeknight but impressive enough for guests. I also like that it’s a full meal in one pan — protein, veggies, and carbs all baked together with melty cheese on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (cooked and cubed)

• Broccoli florets (fresh or frozen)

• Fettuccine or penne pasta

• Butter

• Garlic (minced)

• Heavy cream

• Milk

• Parmesan cheese (freshly grated)

• Mozzarella cheese (shredded)

• Salt and pepper

• Italian seasoning

• Olive oil

Directions

1. I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. I cook the pasta until al dente, drain it, and set it aside.

3. In a skillet, I heat olive oil and cook the chicken until golden and cooked through, then remove and set aside.

4. I blanch the broccoli in boiling water for 2 minutes, then transfer it to an ice bath to keep it bright and crisp-tender.

5. In the same skillet, I melt butter and sauté garlic for a minute, then stir in the cream and milk. I simmer it gently, then add the Parmesan, salt, pepper, and Italian seasoning until smooth and thickened.

6. I combine the cooked pasta, chicken, broccoli, and Alfredo sauce in a large bowl, then pour everything into the baking dish.

7. I top it with shredded mozzarella and a sprinkle of Parmesan.

8. I bake for 20–25 minutes, or until bubbly and golden on top.

9. I let it cool slightly before serving.

Servings and timing

This recipe serves 6 people and takes about 45 minutes total — 15 minutes for prep and 30 minutes to cook and bake.

Variations

Sometimes I swap the pasta for rotini or shells to catch more sauce. I’ve also added sautéed mushrooms or sun-dried tomatoes for an extra layer of flavor. For a lighter version, I replace some of the heavy cream with whole milk and use less cheese without losing that creamy texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F (175°C) oven for 15–20 minutes. I also microwave individual portions with a splash of milk to keep the sauce creamy.

FAQs

Can I use frozen broccoli?

Yes, I thaw and drain it before adding it to prevent excess moisture.

Can I make this dish ahead of time?

I often assemble everything the night before, then cover and refrigerate. When ready, I bake it as directed.

Can I use rotisserie chicken?

Absolutely — it saves time and adds extra flavor to the bake.

How can I make it gluten-free?

I use gluten-free pasta and a gluten-free thickener like cornstarch if I need to adjust the Alfredo sauce.

What’s the best cheese for Alfredo bake?

I prefer a mix of mozzarella for meltiness and Parmesan for flavor. Romano or provolone also work well.

Conclusion

This Chicken and Broccoli Alfredo Bake is one of those cozy, all-in-one meals I love making over and over. It’s creamy, comforting, and loaded with flavor, making it perfect for dinner any night of the week. It’s a recipe that always brings everyone back for seconds.