Chicken and Broccoli Alfredo Bake

Introduction

When you need a comforting, family-friendly dinner that’s creamy, cheesy, and hearty, look no further than this Chicken and Broccoli Alfredo Bake. It’s everything you love about classic Alfredo pasta — rich, garlicky cream sauce and tender pasta — but baked with juicy chicken, fresh broccoli, and plenty of melted cheese on top.

This casserole-style dish is a make-ahead lifesaver, perfect for weeknights, meal prep, or serving a hungry crowd. Best of all? It uses simple ingredients and comes together in under an hour.

Ingredients (serves 6–8)

For the Pasta Bake

12 oz (340g) penne or rigatoni pasta
2 cups cooked chicken breast, shredded or cubed
3 cups fresh broccoli florets (lightly steamed)
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp olive oil

For the Alfredo Sauce

4 tbsp unsalted butter
4 garlic cloves, minced
3 tbsp all-purpose flour
3 cups whole milk (or 2 cups milk + 1 cup cream for richer sauce)
1 cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp ground black pepper
Salt, to taste

Timing

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Step-by-Step Instructions

Step 1: Cook the pasta

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.

Step 2: Prepare chicken & broccoli

Cube or shred cooked chicken. Steam broccoli florets for 2–3 minutes until slightly tender but still bright green.

Step 3: Make the Alfredo sauce

In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Stir in flour to form a roux, cooking for 1 more minute. Gradually whisk in milk, stirring until thickened (5–6 minutes). Add Parmesan, Italian seasoning, salt, and pepper.

Step 4: Assemble the bake

In a greased 9×13-inch baking dish, combine pasta, chicken, broccoli, and Alfredo sauce. Mix well. Top with mozzarella and Parmesan.

Step 5: Bake

Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden on top.

Step 6: Serve

Let cool slightly before serving. Garnish with parsley and extra Parmesan if desired.

Tips for Success

Don’t overcook pasta — it will bake further in the oven.
Use rotisserie chicken for quick prep.
Blanch broccoli briefly to keep it bright and fresh.
Make it ahead — assemble up to 1 day in advance and refrigerate.

Nutrition (per serving, 1/6)

Calories: ~480
Protein: 33g
Fat: 18g
Carbs: 45g
Fiber: 3g

Healthier Alternatives

Use whole-wheat or chickpea pasta for extra fiber and protein.
Swap cream with Greek yogurt for a lighter sauce.
Add extra vegetables like mushrooms, spinach, or bell peppers.

Serving Suggestions

Pair with garlic bread 🥖 and a crisp Caesar salad 🥗.
Serve as a main dish for weeknight family dinners.
Portion into meal prep containers for easy lunches.

Common Mistakes to Avoid

❌ Using pre-shredded cheese — it doesn’t melt as smoothly.
❌ Adding raw broccoli — blanch or steam first for best texture.
❌ Skipping seasoning — Alfredo needs salt and pepper to balance the richness.

Storage Tips

Refrigerate in an airtight container for up to 3 days.
Freeze baked casserole (cooled, wrapped well) for up to 2 months.
Reheat in the oven at 350°F (175°C), covered with foil to prevent drying.

Conclusion

This Chicken and Broccoli Alfredo Bake is creamy, cheesy, and wholesome — a true comfort-food favorite that’s easy enough for weeknights yet impressive enough for guests.

👉 Would you serve it straight from the baking dish family-style, or portion into neat squares for meal prep?