Name: Creamy Chicken Broccoli Alfredo Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 3 tablespoons unsalted butter (⅜ stick); 3 tablespoons all-purpose flour; 2½ cups half-and-half; 4 ounces cream cheese (½ brick, room temp); ½ cup shredded Parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon kosher salt (or to taste); ¼ teaspoon ground black pepper; 12 ounces cooked rotini pasta (al dente); 2 cups broccoli florets (steamed); 2 cups cubed cooked chicken breast; 2 cups shredded mozzarella cheese

If you’re craving a comforting dinner that’s both hearty and luxurious, you absolutely have to try this Creamy Chicken Broccoli Alfredo Recipe. It’s the kind of dish I love making when I want something quick, satisfying, and packed with that rich, cheesy goodness that keeps everyone coming back for seconds. Plus, it’s baked to perfection, so you get that lovely bubbly top with melty mozzarella — seriously, it’s fan-freaking-tastic. Keep reading and I’ll share all my tips to make this a guaranteed weeknight winner in your kitchen!

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Why You’ll Love This Recipe

Rich and Creamy Texture: The creamy sauce melts beautifully with chicken and broccoli, creating an indulgent comfort meal.
Quick to Prepare: You can have this entire dish ready in about 30 minutes — perfect for busy weeknights.
Family Favorite: My family goes crazy for this, especially when I sneak in extra cheese!
Flexible and Customizable: You can easily swap veggies or pasta shapes to make it your own.

The image shows a white plate with a serving of creamy baked pasta layered with pieces of chicken, bright green broccoli florets, and a thick white cheese sauce that is stretchy as a silver fork lifts a portion. The pasta looks soft and pale yellow, mixed evenly with the tender chicken chunks and broccoli, all coated in the sauce with black pepper sprinkled on top. In the background, a white baking dish with more of the pasta bake can be seen on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All these ingredients come together beautifully to create that classic Alfredo flavor with a wholesome twist from the chicken and broccoli. When shopping, pick a good-quality cream cheese and fresh broccoli to make your dish shine even brighter.

Unsalted butter: Using unsalted butter lets you control the salt in the dish without surprises.
All-purpose flour: This helps thicken the sauce perfectly—don’t skip it!
Half-and-half: Provides the ideal creamy base without being too heavy or too thin.
Cream cheese: Adds a velvety texture and richness to the sauce — bring it to room temp before using.
Parmesan cheese: Freshly shredded parmesan is best for popping that tangy, nutty bite.
Garlic powder: Gives subtle depth without overpowering the flavors.
Kosher salt: To season perfectly—adjust to your taste.
Ground black pepper: Adds just a touch of spice and complexity.
Cooked rotini pasta: Al dente is key here to hold up under baking without turning mushy.
Broccoli florets: Steamed tender-crisp for that lovely pop of green and crunch.
Cubed cooked chicken breast: Cooking the chicken ahead keeps things efficient—grilled or rotisserie works great.
Shredded mozzarella cheese: Melts beautifully to golden bubbly perfection on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Personally, I love making this recipe my own depending on what’s in season or what leftovers I have on hand — feel free to play around with it! That’s what makes cooking fun and keeps dinner interesting.

Swap the Broccoli: I sometimes use asparagus or spinach instead of broccoli, which adds a fresh twist that my family enjoys.
Use Different Proteins: If you don’t have chicken, cooked shrimp or turkey make awesome substitutions.
Dairy-Free Option: For a lighter version, try using coconut milk and nutritional yeast for a cheesy flavor (though it won’t be quite as creamy).
Gluten-Free: Use gluten-free flour and pasta to easily adapt this recipe without losing texture or taste.

How to Make Creamy Chicken Broccoli Alfredo Recipe

Step 1: Prep Your Oven and Dish

Start by preheating your oven to 375°F and greasing a 13×9 inch casserole dish. I like to use a little butter or cooking spray so nothing sticks — it makes cleanup a breeze!

Step 2: Whisk the Base Sauce

In a medium saucepan over medium-high heat, melt the butter until it’s bubbly but not browned. Whisk in the flour and cook for about a minute until the mixture turns a light golden color — this cooks out that raw flour taste. Then slowly whisk in the half-and-half. It might look lumpy at first but keep whisking until the sauce is smooth and thickens nicely.

Step 3: Add Cream Cheese & Parmesan

Stir in the cream cheese — bringing it to room temperature beforehand really helps it melt evenly without lumps. Then add the Parmesan cheese and season with garlic powder, salt, and pepper. Stir gently until everything is silky and combined, then take it off the heat to avoid breaking the sauce.

Step 4: Combine Pasta, Broccoli, Chicken, and Sauce

In a large bowl, mix your cooked pasta (I like rotini because it holds the sauce well), steamed broccoli, and cubed cooked chicken. Pour the Alfredo sauce over everything and stir to coat everything evenly — this is where the magic happens!

Step 5: Bake and Broil to Perfection

Transfer the creamy mixture into your prepared baking dish. Sprinkle the shredded mozzarella evenly over the top. Bake for 15 minutes, then switch your oven to broil and broil for 2-3 minutes until the top is bubbly and golden brown. Keep a close eye on it during broiling to prevent burning!

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Pro Tips for Making Creamy Chicken Broccoli Alfredo Recipe

Use Room-Temp Cream Cheese: It blends so much smoother when softened, avoiding any gritty bits in your sauce.
Don’t Overcook Your Pasta: I always cook it just al dente since it’ll bake further and you don’t want mushy noodles.
Keep an Eye While Broiling: That final broil step browns the cheese quickly, so it’s easy to burn if you’re not careful.
Steam Broccoli Lightly: A little crunch in the broccoli gives such a nice contrast to the creamy Alfredo sauce.

How to Serve Creamy Chicken Broccoli Alfredo Recipe

A close-up view of a white casserole dish filled with a baked pasta and broccoli casserole. The top layer is golden-browned melted cheese with melted spots showing a creamy texture beneath. Small green broccoli florets peek through the cheese on the surface. There are small green parsley leaves sprinkled unevenly on the top. A silver spoon is scooping some of the casserole from the side, showing layers of pale-colored pasta and broccoli mixed in creamy cheese sauce inside. The dish is placed on a white marbled surface with some green herbs visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this dish with a sprinkle of freshly chopped parsley or basil for a pop of color and freshness. A little extra grated Parmesan on top when serving is always a crowd-pleaser. If you like a touch of heat, crushed red pepper flakes add a nice kick.

Side Dishes

Serve this Creamy Chicken Broccoli Alfredo with a crisp green salad or some garlic bread to soak up all that luscious sauce. Roasted vegetables like carrots or asparagus pair beautifully too, especially if you want to sneak in more greens.

Creative Ways to Present

For special occasions, I like to bake individual portions in ramekins and top each with a parmesan crisp or a sprig of fresh herbs — it makes the meal feel a little fancier without extra fuss. Sometimes, I even toss in some sun-dried tomatoes or sautéed mushrooms for extra flavor and color.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When I dig back in, the sauce might thicken, so I add a splash of milk or cream when reheating to bring back that silky texture.

Freezing

I’ve frozen this baked Chicken Broccoli Alfredo successfully — just cool it completely, then pack into freezer-safe containers. Thaw overnight in the fridge before reheating. Sometimes the broccoli softens a bit more, but the flavor stays fantastic.

Reheating

The best way I found to reheat is in a covered oven-safe dish at 350°F for about 15-20 minutes. Microwave works in a pinch, but the oven keeps that golden top and creamy sauce intact without drying it out.

FAQs

Can I use fresh garlic instead of garlic powder in this recipe?

Absolutely! If you prefer fresh garlic, mince 2 cloves and sauté it gently in the butter before adding the flour to infuse that garlicky flavor. Just watch it so it doesn’t burn, which can make the sauce bitter.
What’s the best pasta to use for creamy chicken broccoli Alfredo?

I love rotini because its twists hold onto the sauce well. Penne or farfalle are also great choices. Whatever pasta you pick, aim to cook it al dente since it will bake further in the oven.
Can I make this recipe vegetarian?

Yes! Simply omit the chicken and add extra veggies like mushrooms, zucchini, or even artichokes for added texture and flavor while keeping the creamy sauce intact.
Is it possible to make this gluten-free?

Definitely. Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and use gluten-free pasta to keep it safe and delicious.
How do I avoid a grainy Alfredo sauce?

The key is to melt the cheeses gently and avoid high heat which can cause the fats to separate. Also, using room temperature cream cheese helps the sauce stay perfectly smooth.

Final Thoughts

This Creamy Chicken Broccoli Alfredo Recipe is one of those comforting dishes that feels like a warm hug after a long day. I love that it comes together quickly without sacrificing flavor or that special homemade touch. Whether you’re feeding picky kids or hosting friends for dinner, this recipe hits the spot every single time. I hope you enjoy making it as much as I do — trust me, once you try it, it’ll become a staple in your weeknight rotation!