Chicken and Broccoli Alfredo Bake is a comforting, cheesy dish that’s full of tender chicken pieces, fresh broccoli florets, and creamy Alfredo sauce all baked to perfection. The gooey melted cheese on top adds a golden, delicious crust that makes this meal feel like a warm hug on a plate.
I love making this bake on busy weeknights because it’s easy to prepare and comes together in just one dish. I usually use rotisserie chicken to save time, and the broccoli adds a nice pop of green and some crunch that balances out the creamy sauce. It’s a simple way to get a bit of veggies and protein all in one go.
My favorite way to serve this is straight from the oven, with a side of garlic bread or a light salad if I want to keep it fresh. It’s the kind of meal that everyone in my family asks for again and again, especially on chilly evenings when you want something hearty but not too complicated. Plus, the leftovers taste just as good the next day!
Key Ingredients & Substitutions
Pasta: Penne or ziti holds the sauce well because of their shape. If you don’t have these, rigatoni, rotini, or shells work great too. Just cook until al dente to avoid mushy bake.
Chicken: Cooked chicken breast is perfect here. I often use rotisserie chicken to save time. For a lighter option, turkey breast or even cooked tofu can work.
Broccoli: Fresh broccoli gives a nice crunch and color. If it’s not available, frozen broccoli is a good alternative—just thaw and drain well before using.
Alfredo Sauce: You can buy prepared sauce to save time, but homemade Alfredo with butter, cream, and Parmesan tastes extra creamy and fresh. For dairy-free, try a cashew-based sauce.
Cheese: Mozzarella melts beautifully and gets golden on top. Parmesan adds nuttiness. You can swap mozzarella for provolone or Monterey Jack, and Parmesan for Asiago or Pecorino Romano.
How Do I Get the Perfect Creamy and Golden Bake?
Getting creamy sauce and a golden, bubbly top is key here. Here’s what I do:
- Cook pasta just until al dente so it doesn’t get mushy during baking.
- Steam broccoli tender-crisp to keep its texture.
- Mix cooked, seasoned chicken and garlic well with the Alfredo sauce and pasta.
- Layer half the mixture and cheese, then top with the rest and more cheese. This layering helps build cheesy flavor and creates a nice crust.
- Bake at 375°F for 25-30 minutes until cheese is melted and golden brown. Let it rest 5 minutes to thicken and cool slightly before serving.
These steps ensure your bake stays creamy inside and has that lovely golden top everyone enjoys.
Equipment You’ll Need
- Large pot – perfect for boiling pasta evenly without sticking.
- Steamer basket or colander – helps you steam or blanch broccoli quickly while keeping it bright and crisp.
- Large skillet – great for warming chicken and sautéing garlic to build flavor.
- 9×13 inch baking dish – just the right size to hold the bake and get a golden, bubbly top.
- Mixing bowl – lets you combine pasta, sauce, chicken, and broccoli easily before baking.
- Wooden spoon or spatula – handy for stirring without scratching your cookware.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or cooked sausage—they add a tasty twist and cook fast.
- Add sautéed mushrooms or sun-dried tomatoes for an earthy or tangy punch.
- Mix in red pepper flakes or a pinch of nutmeg to deepen the Alfredo sauce flavor.
- Try swapping mozzarella with fontina or cheddar for a different melt and richness profile.
How to Make Chicken and Broccoli Alfredo Bake
Ingredients You’ll Need:
Main Ingredients:
- 12 oz penne pasta or ziti
- 2 cups cooked chicken breast, diced or shredded
- 3 cups fresh broccoli florets
- 3 cups Alfredo sauce (homemade or store-bought)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- Salt and black pepper, to taste
- 1 tsp dried Italian seasoning or a mix of dried basil and oregano
- Fresh parsley, chopped (for garnish)
Time Needed:
This recipe will take about 15 minutes to prepare and assemble, plus 25-30 minutes to bake. Allow an additional 5 minutes for resting before serving. So, plan for roughly 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish, so your cheesy bake doesn’t stick.
2. Cook Pasta and Broccoli:
Bring a large pot of salted water to a boil. Add the penne pasta and cook until just tender (al dente), usually 9-11 minutes. Drain and set aside. While the pasta cooks, steam your broccoli florets until tender-crisp—about 3-4 minutes—or blanch in boiling water for 2-3 minutes, then drain.
3. Cook Chicken and Garlic:
In a large skillet, heat olive oil or butter over medium heat. Sauté the minced garlic for about 1 minute, just until fragrant. Add your cooked chicken, sprinkle with salt, pepper, and Italian seasoning, then warm everything through for 2 minutes, stirring gently.
4. Combine Everything:
In a large mixing bowl, combine the cooked pasta, steamed broccoli, chicken with garlic, and Alfredo sauce. Stir gently to coat everything evenly and mix the flavors well.
5. Assemble the Bake:
Pour half of your pasta mixture into the prepared baking dish. Sprinkle half of the mozzarella and Parmesan cheeses evenly over the top. Add the remaining pasta mixture, then finish by sprinkling the remaining mozzarella and Parmesan cheeses.
6. Bake:
Bake in the preheated oven for 25-30 minutes, until the cheese is melted, bubbly, and golden brown on top. It’s ready when you see a nice crust forming and hear the bubbling sounds.
7. Rest and Serve:
Carefully remove your bake from the oven and let it rest for about 5 minutes. This helps it set up and cool slightly, making it easier to serve. Garnish with freshly chopped parsley for a fresh and colorful finish.
Enjoy your hot and creamy Chicken and Broccoli Alfredo Bake—perfect for a family dinner or cozy meal anytime!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just thaw it completely and drain any excess water before mixing to avoid a watery bake. You can steam it briefly if desired to keep it tender-crisp.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the entire dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking cold from the fridge.
What Can I Substitute for Alfredo Sauce?
If you don’t have Alfredo sauce, you can make a simple white sauce using butter, garlic, cream, and Parmesan cheese. Alternatively, use a creamy cheese sauce or even cream of mushroom soup for a different flavor twist.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk or cream if the sauce feels too thick.
