Chicken and Broccoli Alfredo Bake is a creamy, comforting dish that brings together tender chicken pieces, fresh broccoli, and rich Alfredo sauce all baked with gooey melted cheese on top. It’s a warm and filling meal that’s perfect for busy weeknights or when you want something cozy without too much fuss.
I love how easy this recipe is to throw together, especially when you have leftover chicken or want to sneak some veggies into dinner. The Alfredo sauce wraps everything in a smooth, cheesy hug, and the broccoli adds just the right crunch and color. Plus, baking it in the oven gives the cheese a golden crust that I can’t resist.
My favorite way to serve it is straight out of the casserole dish, with a simple side salad or some garlic bread. It’s one of those dishes that the whole family usually asks for seconds on, and I’m always happy to make it again. If you want a quick weeknight winner, this Chicken and Broccoli Alfredo Bake is a solid choice!
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast adds a mild flavor and tender texture. Rotisserie chicken works great here if you want to save time. For a lighter option, try grilled or poached chicken.
Broccoli: Fresh broccoli florets give a nice crunch and color. You can use frozen broccoli, just thaw and drain well before mixing to avoid extra water in the bake.
Pasta: Rigatoni or penne hold the sauce nicely thanks to their shape. If you prefer, ziti or shells work well too. Cook the pasta until just tender to avoid it becoming mushy after baking.
Alfredo Sauce: Homemade Alfredo sauce tastes best but store-bought is a quick shortcut. To lighten it, use part milk or cream and part broth. You could also swap for a creamy cheese sauce if desired.
Cheese: Mozzarella melts beautifully for that gooey top, while Parmesan adds sharp flavor. Feel free to mix in other cheeses like Fontina or Asiago for a different twist.
How Do You Make Sure the Broccoli and Pasta Stay Perfectly Tender?
Balancing the textures of broccoli and pasta is key to this bake. Here’s how I do it:
- Cook pasta until al dente, meaning it’s still a little firm inside. Overcooked pasta turns mushy when baked.
- Blanch fresh broccoli for just 1-2 minutes in boiling water to soften it slightly while keeping it vibrant and crisp.
- Drain both well to avoid excess water that can make the bake watery.
- Mix ingredients gently to avoid breaking the pasta or broccoli.
- Bake uncovered to let excess moisture evaporate, helping the top turn golden and the inside stay creamy without being soggy.
These simple steps help you get a bake with tender pasta, crisp broccoli, and a smooth, cheesy sauce every time!
Equipment You’ll Need
- Large pot – for boiling pasta and broccoli together easily.
- Colander – helps drain pasta and broccoli well to prevent sogginess.
- Large skillet – to sauté garlic and warm the chicken with flavor.
- Mixing bowl – big enough to toss all ingredients without making a mess.
- 9×13-inch baking dish – perfect size for baking and serving the casserole.
- Wooden spoon or spatula – for gentle mixing without breaking pasta.
- Oven mitts – essential for safely handling the hot baking dish.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage or ham for a different protein and smoky touch.
- Add sautéed mushrooms or sun-dried tomatoes to boost the flavor and add texture.
- Mix in a handful of spinach or kale with the broccoli for more green nutrients.
- Try sharp cheddar or pepper jack cheese instead of mozzarella if you want a bolder, tangy kick.
How to Make Chicken and Broccoli Alfredo Bake?
Ingredients You’ll Need:
Main Ingredients:
- 12 oz rigatoni or penne pasta
- 2 cups cooked chicken breast, diced or shredded
- 3 cups fresh broccoli florets
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: pinch of crushed red pepper flakes or Italian seasoning
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including boiling pasta and blanching broccoli, plus 25 minutes baking time. You’ll spend a few minutes sautéing garlic and warming chicken, then mixing and assembling everything before the oven does the rest. Altogether, plan for about 45 minutes from start to finish. Perfect for a cozy meal that’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Pasta and Broccoli:
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. During the last 2 minutes, add fresh broccoli florets to the boiling water to blanch them. Drain pasta and broccoli together and set aside.
2. Cook the Garlic and Chicken:
Heat olive oil or butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add the cooked chicken to the skillet and warm it through with the garlic. Season the mixture with salt, pepper, and optionally a pinch of crushed red pepper flakes or Italian seasoning for extra flavor.
3. Combine and Bake:
In a large mixing bowl, combine the drained pasta and broccoli, the warm chicken and garlic mixture, Alfredo sauce, half of the shredded mozzarella, and half of the grated Parmesan. Gently toss until everything is evenly coated. Transfer this mixture to a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheese evenly on top. Bake uncovered for 20-25 minutes or until the cheese is melted, bubbly, and slightly golden. Let it rest for 5 minutes before serving. Enjoy your creamy and comforting Chicken and Broccoli Alfredo Bake!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just thaw it completely and drain any excess water before mixing it in to prevent the bake from becoming watery.
Can I Make This Recipe Ahead of Time?
Absolutely! Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it a few extra minutes until heated through and bubbly.
What Can I Substitute for Alfredo Sauce?
If you don’t have Alfredo sauce, you can make a quick version using butter, cream (or milk), garlic, and Parmesan cheese. Alternatively, a creamy cheese sauce or even a béchamel can work well.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or cream to keep the sauce creamy.
