Creamy, cheesy, and satisfyingly cozy—Chicken and Broccoli Alfredo Bake brings all your favorite comfort food flavors together in one bubbling casserole. This dish is the ultimate weeknight dinner hero: loaded with tender chicken, crisp-tender broccoli, penne pasta, and a blanket of gooey mozzarella, all swimming in luscious Alfredo sauce. If ever there was a reason to gather everyone around the table, this is it!
Why You’ll Love This Recipe
- Ultra-creamy & comforting: Every bite brings you that classic Alfredo flavor with melty, stretchy cheese for true comfort food bliss.
- Family-friendly favorite: Even picky eaters can’t resist the simple combo of chicken, broccoli, and pasta enveloped in cheesy goodness.
- Shortcut easy—minimal prep: Rotisserie chicken and store-bought Alfredo sauce keep this meal on the table in under an hour, with hardly any fuss.
- Adaptable for any crowd: Make it ahead, freeze leftovers, or add your own twist to please everyone at the table!
Ingredients You’ll Need
Trust me, every ingredient in this Chicken and Broccoli Alfredo Bake plays a starring role! You’ll need just a handful of kitchen staples—and that means you get layers of flavor and texture without needing a long shopping list. Here’s why each component matters (and how you can tailor them for your taste):
- 8 ounces uncooked penne pasta: Penne’s ridges capture all that creamy sauce—substitute ziti or rotini if you like.
- 4 cups broccoli florets: They add color and a veggie boost; cut them small so they blend perfectly throughout the bake.
- 2 cups cooked chicken (shredded or chopped): Rotisserie chicken is a huge time-saver and brings tons of flavor.
- 1 (15-ounce) jar Alfredo sauce: Ready-made Alfredo makes everything creamy fast—pick your favorite brand or go all-out with homemade!
- 1/2 teaspoon Italian seasoning: This blend brings subtle herbal notes that tie everything together.
- 1/2 cup freshly grated Parmesan cheese: Parmesan melts into the sauce, adding nutty, salty depth.
- 2 cups shredded mozzarella cheese: For that gooey, golden top layer you can’t resist.
- Salt & pepper to taste: Finish it with a generous pinch to make all the flavors pop.
Variations
The best thing about Chicken and Broccoli Alfredo Bake is how easy it is to put your own spin on it. Whether you’re looking to cater to dietary needs or simply shake things up, these ideas will help you make it truly yours:
- Extra saucy: Love things creamy? Use a larger 19oz jar of Alfredo or double up with a little more homemade sauce.
- Low-carb swap: Try using cauliflower florets or zucchini noodles instead of pasta for a lighter version.
- Add more veggies: Stir in spinach, sautéed mushrooms, peas, or sun-dried tomatoes for extra flavor and color.
- Change the protein: Swap chicken for cooked turkey, ham, or even cooked Italian sausage for a tasty twist.
- Gluten-free option: Use gluten-free pasta and double-check your sauce ingredients.
How to Make Chicken and Broccoli Alfredo Bake
Step 1: Cook the Pasta and Broccoli
Start by boiling a large pot of salted water. Add your penne and cook it for just a minute less than what the package says—this way, it’ll finish cooking in the oven instead of turning mushy. Two minutes before the pasta is done, toss in your broccoli florets. When everything’s bright green and almost tender, drain it all and tumble it right into your casserole dish.
Step 2: Mix and Assemble
Add your cooked chicken, Alfredo sauce, that freshly grated Parmesan, and Italian seasoning straight into the dish with the pasta and broccoli. Give it all a thorough mix—every bit should be coated in that dreamy sauce! Smooth the mixture into one even layer so every scoop will have a little bit of everything.
Step 3: Top with Cheese and Bake
Evenly sprinkle the shredded mozzarella all over the casserole. Slide it into a 375°F oven (position your rack in the top third) and bake uncovered for 15-20 minutes, until hot and bubbly. Want extra golden, delicious cheese on top? Broil it for a couple minutes—but keep your eyes on it, the cheese can brown quickly!
Step 4: Season and Serve
Take the casserole out, season with salt and pepper to taste, and scoop it onto plates while it’s irresistibly hot. That first bite of melty, creamy Chicken and Broccoli Alfredo Bake is pure comfort!
Pro Tips for Making Chicken and Broccoli Alfredo Bake
- Broccoli Texture Control: Add your broccoli to the pasta water just two minutes before draining to preserve its color and keep it perfectly crisp-tender (no soggy broccoli here!).
- Choose Your Chicken Wisely: Rotisserie chicken is a flavor-packed shortcut, but leftover grilled or baked chicken works just as well for a homemade twist.
- Go for Fresh Cheese: Shredding mozzarella and grating Parmesan yourself makes a world of difference in meltiness and flavor compared to pre-shredded versions.
- Extra-Creamy Hack: If you want an ultra-luxurious sauce, add a splash of milk or a couple spoonfuls of cream to your Alfredo before mixing everything together.
How to Serve Chicken and Broccoli Alfredo Bake
Garnishes
I love finishing my Chicken and Broccoli Alfredo Bake with a flurry of extra Parmesan, cracked black pepper, and a sprinkling of fresh chopped parsley or basil for a pop of color. A little pinch of red pepper flakes is a great way to add gentle heat without overwhelming the creamy flavors.
Side Dishes
This hearty bake pairs beautifully with a crisp green salad—something with a lemony vinaigrette cuts through the richness. Warm garlic bread or soft dinner rolls make it easy to mop up every bit of sauce, and roasted veggies (like carrots or asparagus) are a colorful sidekick.
Creative Ways to Present
Try serving your Chicken and Broccoli Alfredo Bake in individually portioned ramekins for a dinner party, or dish it up family-style straight from the bubbling casserole. For a special weeknight, offer a “build your own bowl” bar with extra toppings like smoked paprika, crushed crackers, or little bowls of different cheeses on the side.
Make Ahead and Storage
Storing Leftovers
Let your Chicken and Broccoli Alfredo Bake cool, then cover the dish (or transfer to airtight containers) and refrigerate it. The flavors deepen after a night in the fridge and leftovers keep well for up to 3 days.
Freezing
This bake is freezer-friendly! Cool completely, wrap tightly in foil (or transfer to freezer-safe containers), and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
For the best results, reheat individual portions in the microwave or cover the casserole and warm it in the oven at 350°F until hot in the middle. Add a splash of milk or more Alfredo if needed to refresh creaminess.
FAQs
-
Can I use frozen broccoli instead of fresh?
Absolutely! Just add the frozen broccoli straight to the boiling pasta water, but only cook it for about a minute since it’s already par-cooked. This prevents it from turning mushy in the oven.
-
Can I make Chicken and Broccoli Alfredo Bake ahead of time?
Yes, you can assemble everything (except the cheese topping), cover, and refrigerate up to 24 hours in advance. When ready to bake, let it sit at room temperature while the oven preheats, then sprinkle with cheese and bake as directed.
-
What kind of pasta works best in this recipe?
Penne holds the sauce beautifully, but you can use ziti, rotini, rigatoni, or even shells—just make sure you don’t overcook them before baking, so the pasta keeps its bite.
-
Can I use homemade Alfredo sauce?
Definitely—if you have a homemade Alfredo you love, substitute it in for the jarred sauce. It’ll make your Chicken and Broccoli Alfredo Bake even richer and more personalized.
Final Thoughts
There’s just something magical about pulling a bubbling Chicken and Broccoli Alfredo Bake out of the oven and watching everyone dive in for a second helping. Whether you’re cooking for a hectic weeknight or a cozy Sunday with family, this recipe is sure to become one of your new go-tos. Give it a try—you might start looking for excuses to make it again and again!
Print
Chicken and Broccoli Alfredo Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Chicken and Broccoli Alfredo Bake is a comforting and satisfying dish that combines tender chicken, broccoli, pasta, and creamy Alfredo sauce, all baked together with a cheesy topping until golden and bubbly.
Ingredients
Pasta:
- 8 ounces uncooked pasta (such as penne)
Broccoli:
- 4 cups broccoli florets
Chicken:
- 2 cups cooked chicken, shredded or chopped (such as rotisserie)
Alfredo Sauce Mixture:
- 1 (15 ounce) jar Alfredo sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
Cheese Topping:
- 2 cups shredded mozzarella cheese
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F and position the rack in the top third of the oven.
- Cook Pasta and Broccoli: Boil salted water and cook pasta for 1 minute less than package directions. Add broccoli 2 minutes before pasta is done. Drain and transfer to a 9×13 casserole dish.
- Combine Ingredients: Add chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish. Mix well.
- Top with Cheese: Sprinkle mozzarella on top of the mixture.
- Bake: Bake uncovered for 15-20 minutes until bubbly. Optionally broil briefly to brown the cheese. Season with salt and pepper before serving.
Notes
- If using frozen broccoli, add it to the boiling water along with the pasta but cook for only about a minute to avoid overcooking.
- For extra sauciness, consider using a larger jar (e.g., 19 oz.) of Alfredo sauce.
- Broccoli quantities can vary, but 1 pound typically yields 3-4 cups of florets.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
