If you’re craving a cozy dinner that’s big on flavor and perfect for sharing, look no further than Chicken Broccoli Alfredo Bake. This blissfully creamy, cheesy, and hearty casserole combines juicy chicken, crisp-tender broccoli, and tender pasta, all wrapped up in a dreamy Alfredo sauce. Baked to bubbly, golden perfection, it’s a comfort food classic your whole family will beg for again and again!
Ingredients You’ll Need
This Chicken Broccoli Alfredo Bake comes together with a handful of kitchen staples. Each ingredient plays a delicious part, from the bite of fresh garlic to the rich blanket of melty cheese on top. Here’s everything you’ll need and why each one matters:
- Cooked chicken breast (3 cups, shredded or cubed): Deliciously lean protein that soaks up all the creamy flavor.
- Fresh broccoli florets (4 cups): Adds gorgeous color and a pop of nutrition.
- Penne or rotini pasta (12 oz, cooked al dente): Perfectly holds the sauce in every bite.
- Olive oil (2 tablespoons): Enhances the garlic’s aroma and helps sauté the veggies.
- Garlic (4 cloves, minced): Brings an irresistibly savory, aromatic punch.
- Unsalted butter (3 tablespoons): The start of a silky smooth Alfredo sauce.
- All-purpose flour (3 tablespoons): Thickens the sauce for that luscious texture.
- Whole milk (2 cups): Provides creaminess without overwhelming richness.
- Heavy cream (1 cup): Takes decadence to the next level for the Alfredo.
- Grated Parmesan cheese (1½ cups): Adds bold, nutty flavor and thickens the sauce.
- Shredded mozzarella cheese (1 cup): Creates that gooey, lovely golden crust.
- Salt (1 teaspoon): Brings every ingredient to life.
- Black pepper (½ teaspoon): For subtle heat and depth.
- Italian seasoning (½ teaspoon): Layers in herby, classic Italian character.
- Crushed red pepper flakes (¼ teaspoon, optional): Just a hint of spice if you love a little kick.
- Nonstick cooking spray: Ensures that no cheesy goodness sticks to your baking dish.
How to Make Chicken Broccoli Alfredo Bake
Step 1: Prep Your Bakeware and Ingredients
Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick spray so nothing sticks. It’s also the perfect time to make sure your chicken is cooked and shredded (or cubed), your pasta is al dente, and your broccoli is cut into bite-sized florets. Gathering everything ahead makes assembly a breeze!
Step 2: Sauté Garlic and Start the Sauce
In a large skillet over medium heat, drizzle in the olive oil and toss in the minced garlic. Let it sizzle for about a minute until it’s wonderfully fragrant. This step is key for laying down a big, bold flavor foundation for your Chicken Broccoli Alfredo Bake.
Step 3: Make the Roux
Add butter to the skillet with the garlic and let it melt completely. Sprinkle in the flour and whisk constantly for one to two minutes. You’re forming a roux, which gives the sauce that creamy, stick-to-your-ribs body we all love.
Step 4: Whisk in Dairy and Cheese
Slowly pour in the milk and heavy cream, whisking as you go. Keep stirring for about five minutes, until the sauce thickens up. Next, add in the Parmesan cheese, salt, black pepper, Italian seasoning, and red pepper flakes if you’re feeling a little spicy. Stir until the cheese is melted and your Alfredo sauce is irresistibly smooth.
Step 5: Combine Pasta, Chicken, and Broccoli
Grab a large bowl and combine your cooked pasta, shredded chicken, and broccoli florets. Pour that dreamy Alfredo sauce all over the mixture and gently toss until every bit is coated in velvety goodness. This is the moment where all your favorite ingredients truly get to know each other!
Step 6: Assemble and Top with Mozzarella
Spoon the entire mixture into your prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese generously over the top, letting it fall into the nooks and crannies for ultimate melty pull-apart moments.
Step 7: Bake to Golden Perfection
Bake the casserole uncovered for 20-25 minutes. When the top is golden brown and bubbly, you know it’s ready. Let it cool for about five minutes after pulling it from the oven (this helps everything set), then grab a serving spoon and dig in!
How to Serve Chicken Broccoli Alfredo Bake
Garnishes
Add the finishing touch to your Chicken Broccoli Alfredo Bake by showering it with a little extra grated Parmesan, a sprinkle of fresh chopped parsley, or a dash of crushed red pepper for extra pizzazz. These little touches not only add visual flair but also bring wonderful flavor sparks to each serving.
Side Dishes
This dish is wonderfully satisfying all on its own, but if you want to round out the meal, consider serving with a crusty garlic bread to soak up all that luscious sauce. A crisp green salad with a simple vinaigrette is a refreshing counterpoint to the creamy richness of the bake.
Creative Ways to Present
Hosting a friendly gathering? Scoop your Chicken Broccoli Alfredo Bake into individual ramekins for an elegant twist, or spoon it into hollowed bell peppers before baking for a colorful, veggie-forward presentation. These creative spins make this comfort food feel extra special.
Make Ahead and Storage
Storing Leftovers
Let any leftover Chicken Broccoli Alfredo Bake cool to room temperature before transferring it to an airtight container. It keeps beautifully in the fridge for up to three days, making it a wonderful grab-and-go meal for busy lunches or cozy weeknight dinners.
Freezing
This bake freezes surprisingly well! Assemble the casserole (but don’t bake it yet), wrap tightly with plastic wrap and foil, and freeze for up to two months. When you’re ready, thaw overnight in the fridge and bake as directed, adding an extra 10–15 minutes as needed.
Reheating
To bring leftovers back to life, reheat individual portions in the microwave until hot, or warm the whole pan in a 350°F oven, covered with foil, for about 20 minutes. Add a splash of milk or cream if the sauce seems a little thick, and it’ll turn out just as delicious as the first time!
FAQs
Can I use rotisserie chicken for Chicken Broccoli Alfredo Bake?
Absolutely! Rotisserie chicken makes this recipe so convenient. Just shred it up and you’re good to go—no need to cook extra chicken.
Is it okay to use frozen broccoli?
Yes! If you use frozen broccoli, just thaw and drain it well first to avoid watering down the bake. The texture may be a bit softer but it’s still delicious.
What other cheeses can I add?
Feel free to experiment—fontina, provolone, or gouda would all be wonderful additions or swaps for some of the mozzarella. It’s an easy way to personalize your Chicken Broccoli Alfredo Bake.
Can I make Chicken Broccoli Alfredo Bake ahead of time?
Definitely. Assemble the casserole up to a day in advance, cover tightly, and chill. Just bake when you’re ready to serve, adding 5-10 extra minutes to the oven time if baking straight from the fridge.
How can I make this dish lighter?
You can lighten up Chicken Broccoli Alfredo Bake by using half-and-half instead of heavy cream, reducing the cheese, and even tossing in extra veggies like spinach or mushrooms for added bulk and fewer calories per serving.
Final Thoughts
If you want a new go-to comfort food that’s as crowd-pleasing as it is easy to make, you simply must try Chicken Broccoli Alfredo Bake. Its golden, cheesy top and silky Alfredo sauce will win you over after just one bite. Don’t be surprised if it becomes a regular, much-requested favorite in your own household!
Print
Chicken Broccoli Alfredo Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a comforting and creamy Chicken Broccoli Alfredo Bake that’s perfect for a family dinner. This easy-to-make casserole features tender chicken, fresh broccoli, and al dente pasta smothered in a rich homemade Alfredo sauce.
Ingredients
For the Alfredo Sauce:
- 3 cups cooked chicken breast, shredded or cubed
- 4 cups fresh broccoli florets
- 12 oz penne or rotini pasta, cooked al dente
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Prepare the sauce: In a skillet, sauté garlic, add butter, flour, milk, and cream. Stir in Parmesan, salt, pepper, Italian seasoning, and red pepper flakes.
- Combine ingredients: Toss cooked pasta, chicken, and broccoli with the Alfredo sauce.
- Bake: Transfer the mixture to the baking dish, top with mozzarella, and bake for 20-25 minutes.
- Serve: Allow to cool slightly before serving.
Notes
- Top with extra Parmesan or breadcrumbs for added flavor.
- Rotisserie chicken is a time-saving option.
- Half-and-half can be used as a substitute for milk and cream.
Nutrition
- Serving Size: 1 generous portion
- Calories: 610
- Sugar: 4g
- Sodium: 730mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg
