Chicken and Broccoli Alfredo Bake Recipe

If you’re craving the ultimate comfort food that’s both cozy and crowd-pleasing, look no further than this creamy, cheesy Chicken and Broccoli Alfredo Bake. It’s loaded with flavorful chicken, vibrant broccoli, and pasta tossed in velvety Alfredo sauce, then baked under a gooey blanket of golden mozzarella — every bite is pure happiness!

Ingredients You’ll Need

The magic of Chicken and Broccoli Alfredo Bake is in its simplicity — each ingredient plays a key role in building classic flavors and that dreamy, creamy texture. Don’t skimp on freshness, and you’ll be rewarded with that perfect cheesy pull!

• Penne Pasta: Its shape holds just the right amount of sauce and cheese in every forkful. You can swap it for rotini or fusilli if you like.
• Broccoli Florets: For a pop of color and crunch — fresh broccoli stays vibrant, but frozen florets will also do in a pinch (see tips below!).
• Cooked Chicken: Rotisserie chicken is my secret shortcut, but grilled or even poached chicken breast works well — just shred or chop.
• Alfredo Sauce: Pick your favorite store-bought jar, or if you’re feeling ambitious, homemade Alfredo makes it extra luscious.
• Italian Seasoning: This simple blend lifts the entire bake with classic herby flavor.
• Freshly Grated Parmesan Cheese: Adds irresistible savory richness; grate it yourself for the best melt and punch of flavor.
• Mozzarella Cheese: Melts beautifully for an ultra-gooey top — pile it on for extra comfort!
• Salt & Pepper: Essential for brightening up all the flavors before serving.

Variations

One of the joys of Chicken and Broccoli Alfredo Bake is just how easy it is to make your own. Use what you have on hand or tailor it to your family’s favorite flavors — this recipe is a playground for customization!

• Swap The Protein: Replace chicken with cooked turkey, sautéed shrimp, or even roasted mushrooms for a vegetarian twist.
• Make It Extra Veggie-Packed: Add bell peppers, baby spinach, or chopped zucchini when tossing the bake together for more color and nutrition.
• Go Whole Grain or Gluten-Free: Use whole wheat or gluten-free pasta to suit your dietary preferences — just cook slightly under al dente so it doesn’t get mushy in the oven.
• Spice It Up: Add a pinch of red pepper flakes or garlic powder for a gentle kick and extra aromatic notes.

How to Make Chicken and Broccoli Alfredo Bake

Step 1: Cook Pasta and Broccoli

Start by bringing a large pot of salted water to a rolling boil. Cook the pasta for about a minute less than the package directions call for — you want it just shy of al dente so it finishes perfectly in the oven. Two minutes before the pasta is done, toss in your broccoli florets so they cook until crisp-tender and stay beautifully green. Drain everything well and transfer to a big 9×13 casserole dish.

Step 2: Combine Chicken, Sauce, and Cheese

Add your cooked chicken to the casserole dish along with Alfredo sauce, Italian seasoning, and that vital parmesan cheese. Toss to coat everything evenly — don’t forget to pause and inhale that fantastic creamy, herby aroma!

Step 3: Top With Mozzarella

Gently smooth out the mixture into one luscious, even layer. Then shower the entire surface with shredded mozzarella, blanketing your Chicken and Broccoli Alfredo Bake in cheesy goodness.

Step 4: Bake and Finish

Pop the casserole, uncovered, into your preheated 375ºF oven. Bake for 15–20 minutes, or until hot, bubbly, and golden on top. For even more irresistible cheesy browning, broil it for a minute or two — but keep an eye on it so it doesn’t go from golden to burnt!

Step 5: Serve and Enjoy

Let your Chicken and Broccoli Alfredo Bake cool for just a few minutes (the aroma will tempt you!). Add salt and pepper to taste, then scoop generous helpings onto plates and dig in while the cheese is still melty and the sauce is creamy.

How to Serve Chicken and Broccoli Alfredo Bake

Garnishes

For that extra pop of flavor and color, try sprinkling a little more grated parmesan and a flurry of freshly chopped parsley on top right before serving. If you love a gentle zing, a dusting of red pepper flakes brings just the right touch of warmth without overpowering the creamy Alfredo flavors.

Side Dishes

Chicken and Broccoli Alfredo Bake is super satisfying all on its own, but I love pairing it with crusty garlic bread to soak up any leftover sauce and a crisp green salad dressed with lemon vinaigrette to balance the richness. Roasted carrots or steamed green beans also make an easy, colorful plate.

Creative Ways to Present

For gatherings, serve your Alfredo bake in individual ramekins for a bistro-inspired touch. If you want to impress, sprinkle a few toasted pine nuts or lemon zest over the top for crunch and brightness. And don’t underestimate the power of a beautiful serving spoon and a generous family-style dish at the center of your table!

Make Ahead and Storage

Storing Leftovers

Any leftovers of Chicken and Broccoli Alfredo Bake can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors meld and the cheesy sauce thickens — it’s just as tempting reheated for lunch or dinner!

Freezing

For longer storage, let your bake cool completely, then wrap tightly in plastic and foil or transfer to a freezer-safe container. Freeze for up to 2 months. To enjoy, thaw overnight in the fridge and reheat gently until hot and bubbly.

Reheating

To reheat, cover the bake with foil and warm in a 350ºF oven until heated through, about 20–25 minutes. For individual portions, a splash of milk stirred in before microwaving helps restore creaminess. Add a fresh sprinkle of cheese if you want to revive that melty top!

FAQs

Final Thoughts

If you’re ready to bring a little extra joy to your dinner table, this Chicken and Broccoli Alfredo Bake promises warmth, comfort, and plenty of smiles. Whether you’re cooking for family, friends, or just treating yourself, I hope this recipe becomes one of your new weeknight favorites. Dive in — you’re going to love it!

Print