Chicken and Broccoli Alfredo Bake is a creamy, comforting dish where tender chicken pieces and bright green broccoli come together in a rich Alfredo sauce, all baked with melted cheese on top. It’s like a warm hug in a casserole dish, with lots of flavor and just the right amount of gooey goodness. The pasta soaks up the sauce perfectly, making every bite satisfying and delicious.
I love making this recipe when I want something easy to prepare but still feel like I’m treating myself. It’s a great way to get some veggies in without feeling like you’re missing out on taste, and the chicken adds a nice protein boost. A little tip I like is to use cooked chicken from a rotisserie to save time—it works beautifully here and makes dinner come together even faster.
When I serve this, I usually pair it with a simple side salad or some crunchy garlic bread to balance out the creamy flavors. It’s one of those dishes that everyone at the table enjoys, whether it’s a busy weeknight or a relaxed weekend meal. Plus, leftovers are excellent for lunch the next day, making it a winner in my book every time.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast is great for tender bites. Rotisserie chicken works well to save time. You can also swap for cooked turkey or tofu for a vegetarian twist.
Broccoli: Fresh broccoli florets add crunch and color. Frozen broccoli is fine too—just thaw and drain well before using to avoid sogginess.
Pasta: Penne or ziti hold sauce nicely. Rigatoni or shells can be good substitutes. Just avoid very thin pasta that might get mushy after baking.
Alfredo Sauce: Store-bought Alfredo saves time, but homemade with butter, cream, garlic, and Parmesan tastes richer. For a lighter sauce, use half-and-half or milk, but it might be less thick.
Cheese: Mozzarella gives nice meltiness; Parmesan adds sharpness. You can mix in provolone or fontina for different flavors. For dairy-free options, try plant-based cheese.
How Do I Get the Cheese Topping Perfectly Golden and Gooey?
That golden, bubbly cheese on top makes this bake special. Here’s how to get it right:
- Use a mix of mozzarella and Parmesan; mozzarella melts great, Parmesan adds crispiness.
- Keep the oven at 375°F so the cheese melts slowly and browns without burning.
- Bake uncovered to let moisture escape, helping the top to crisp.
- Check the bake around 20 minutes—if you want more browning, you can broil for 1-2 minutes but watch carefully.
- Let the dish rest for 5 minutes after baking; this helps the cheese set and makes serving easier.
Equipment You’ll Need
- Large pot – for boiling pasta; a big one helps avoid sticking.
- Steamer basket or colander – to steam or blanch broccoli quickly and easily.
- Large skillet – perfect for sautéing garlic and warming the chicken mixture.
- 9×13 inch baking dish – roomy enough for the casserole to bake evenly.
- Mixing bowl – to combine pasta, chicken, broccoli, and sauce all in one place.
Flavor Variations & Add-Ins
- Swap chicken with cooked shrimp or diced ham for a seafood or pork twist.
- Add sun-dried tomatoes for a sweet tangy pop that pairs well with creamy sauce.
- Mix in sautéed mushrooms or spinach for extra veggies and earthy flavors.
- Use a blend of mozzarella and cheddar cheese for a sharper, richer melt.
Chicken and Broccoli Alfredo Bake
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, diced or shredded
- 3 cups broccoli florets, steamed or blanched
- 12 oz penne pasta or ziti pasta
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Time Needed:
In total, this dish will take about 45 minutes: 15 minutes for prepping and cooking pasta and broccoli, 10 minutes to prepare the chicken mixture and combine everything, and around 20-25 minutes baking time until golden and bubbly. Add a few minutes if you want to let it rest for a better serving experience.
Step-by-Step Instructions:
1. Prepare Pasta and Broccoli:
Start by boiling salted water and cook the pasta according to package directions until al dente. Drain it and set aside. At the same time or afterward, steam or blanch the broccoli florets just until they are tender but still bright green. Drain the broccoli well.
2. Cook Chicken Mixture:
In a large skillet over medium heat, warm the olive oil or butter. Add the minced garlic and sauté for about a minute until fragrant. Then stir in the cooked chicken, season with salt, pepper, and Italian seasoning, and cook just to warm through, about 2-3 minutes.
3. Mix and Bake:
In a large bowl, gently combine the cooked pasta, chicken mixture, broccoli, and Alfredo sauce until everything is coated evenly. Transfer this mixture into a greased 9×13 inch baking dish. Sprinkle the mozzarella and Parmesan cheeses on top in an even layer.
4. Bake and Serve:
Bake uncovered in your preheated 375°F (190°C) oven for 20-25 minutes. You’ll know it’s done when the cheese is melted, bubbly, and golden brown. Take it out and let it rest for about 5 minutes before serving. Add chopped parsley on top if you like for a fresh, colorful finish.
Enjoy your rich, creamy, and comforting Chicken and Broccoli Alfredo Bake!
Can I Use Frozen Broccoli for This Recipe?
Yes! Just thaw and drain frozen broccoli well before mixing it in to prevent extra moisture, which can make the bake watery.
How Can I Make This Dish Ahead of Time?
You can assemble the casserole a day before baking. Cover tightly and refrigerate. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
Can I Substitute Alfredo Sauce with a Different Sauce?
Absolutely! A creamy garlic sauce or even a béchamel can work well. Just keep in mind the flavor will vary slightly from traditional Alfredo.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
