Chicken and Broccoli Alfredo Bake is a creamy, comforting dish that combines tender chunks of chicken, fresh broccoli florets, and rich Alfredo sauce all baked together with gooey melted cheese on top. It’s a wonderful mix of flavors and textures, from the smooth sauce to the slightly crispy edges of the bake. It’s the kind of meal that feels like a warm hug in your mouth.
I love making this recipe when I want something that’s easy but feels special. The best part is how the broccoli stays just a little crunchy, balancing perfectly with the creamy sauce and juicy chicken. I’ve found that using leftover cooked chicken makes this dish come together even faster without losing any flavor.
One of my favorite ways to serve this bake is alongside a simple green salad or warm garlic bread to soak up any extra sauce. It’s always a hit with family and friends because it’s hearty but doesn’t take forever to prepare. Plus, the leftovers reheat beautifully, making it a great dish to enjoy for a few days after cooking.
Key Ingredients & Substitutions
Pasta: Penne is great because its shape holds sauce well. You can swap for rigatoni, fusilli, or any short pasta you like. Just avoid thin pasta like spaghetti; it won’t hold the sauce as nicely.
Chicken: I use cooked chicken breast—leftovers or rotisserie chicken work perfectly. For a twist, shredded rotisserie chicken adds flavor, but cooked ground chicken or turkey can also work.
Broccoli: Fresh broccoli florets are best for crispness and color. You can use frozen broccoli; just thaw and drain well to avoid extra moisture.
Alfredo Sauce: Store-bought Alfredo is a time-saver. For a richer version, make a simple sauce from butter, cream, garlic, and Parmesan. For dairy-free, try a cashew-based Alfredo or a creamy cauliflower sauce.
Cheese: Mozzarella melts beautifully on top, giving that golden, bubbly crust. Parmesan gives a salty kick. Feel free to add a little cheddar or provolone for a different flavor.
How Do You Get the Broccoli Just Right in a Bake?
Broccoli needs to be cooked but still crisp for the best texture. Here’s how:
- Steam or blanch: Cook broccoli in boiling water for 2-3 minutes or steam until bright green and slightly tender.
- Drain well: Make sure to drain or pat dry to remove excess water, or the bake could get soggy.
- Toss with pasta quickly: Mixing broccoli with warm pasta and sauce helps it finish cooking in the oven while keeping its bite.
I’ve found that skipping this step leads to mushy broccoli, ruining the dish’s texture. So, take the extra minute, and you’ll love the fresh pop of broccoli in every bite!
Equipment You’ll Need
- Large pot – for boiling the pasta; choose one with plenty of room to prevent sticking.
- Steamer basket or colander – helps you steam or blanch the broccoli without extra mess.
- Large skillet – great for sautéing garlic and warming the chicken before mixing everything.
- 9×13-inch baking dish – roomy enough for the bake and creates that perfect cheesy crust.
- Wooden spoon or spatula – for mixing the pasta, sauce, and ingredients gently without breaking them up.
- Cheese grater – if you’re using fresh Parmesan, this makes grating quick and easy.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or cooked sausage for a different protein and flavor profile.
- Add sun-dried tomatoes for a tangy, slightly sweet touch that brightens the dish.
- Mix in roasted red peppers or sautéed mushrooms for extra veggie flavor and texture.
- Try adding crushed red pepper flakes or a pinch of nutmeg to the Alfredo sauce for a gentle spicy or warm note.
Chicken and Broccoli Alfredo Bake
Ingredients You’ll Need:
Main Ingredients:
- 12 oz (340 g) penne or other short pasta
- 2 cups cooked chicken breast, diced or shredded
- 3 cups broccoli florets, steamed or blanched
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 20-25 minutes to bake, plus around 10 minutes to boil the pasta and cook the broccoli. Overall, plan for about 40-45 minutes from start to finish—quick and simple for a tasty dinner.
Step-by-Step Instructions:
1. Prepare Pasta and Broccoli:
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside. While the pasta cooks, steam or blanch the broccoli florets until tender but still bright green and crisp-tender. Drain well and set aside.
2. Cook Garlic and Chicken:
Heat olive oil or butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the cooked chicken, season with Italian seasoning, salt, and pepper, and stir until heated through.
3. Mix and Assemble:
In a large bowl, combine the cooked pasta, chicken and garlic mix, steamed broccoli, and Alfredo sauce. Toss everything gently to coat evenly. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle shredded mozzarella and Parmesan cheese evenly on top.
4. Bake and Serve:
Bake uncovered in the preheated oven at 375°F (190°C) for 20-25 minutes or until the cheese is melted and golden brown. Let it rest for 5 minutes before serving—this helps it set a little and makes serving easier.
Enjoy this creamy, cheesy, and comforting Chicken and Broccoli Alfredo Bake that’s perfect for weeknight dinners or family gatherings!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just thaw it completely and drain any excess water before mixing it into the bake to prevent sogginess.
Can I Make This Ahead of Time?
Absolutely! Assemble the dish but hold off on baking. Cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Alfredo Sauce?
If you don’t have Alfredo sauce, you can make a quick cream sauce using butter, heavy cream, garlic, and Parmesan cheese or swap in a creamy béchamel sauce for a similar texture and flavor.
