There’s something magical about a creamy, cheesy pasta bake that brings everyone to the dinner table with eager anticipation. This Chicken & Broccoli Alfredo Bake transforms classic Alfredo pasta into a comforting casserole that’s perfect for busy weeknights or weekend family dinners.
The combination of tender chicken, nutritious broccoli, and al dente pasta smothered in a rich, homemade Alfredo sauce creates a balanced one-dish meal that satisfies both picky eaters and discerning palates alike. As it bakes to golden perfection, your kitchen will fill with an irresistible aroma that makes waiting the hardest part of this recipe!
Why You’ll Love This
- One-pan wonder that combines protein, vegetables, and carbs in a single dish
- Make-ahead friendly – prepare earlier in the day and bake when ready to eat
- Creamy, cheesy comfort food that even veggie-resistant family members will enjoy
- Uses simple ingredients you likely already have in your pantry and refrigerator
- Leftovers reheat beautifully for lunch or dinner the next day
Ingredients
- 8 ounces penne or rotini pasta (about 3 cups uncooked)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups broccoli florets, cut into bite-sized pieces and steamed until tender-crisp
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended for richness)
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped
- Red pepper flakes, for a touch of heat
- Additional grated Parmesan
Instructions
- Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). The pasta should be just slightly firm, as it will continue cooking in the oven. Drain well and set aside.
- If you haven’t already steamed your broccoli, you can do so now. Cut the broccoli into bite-sized florets and steam for about 3-4 minutes until they’re bright green and tender-crisp. You can also microwave them with a tablespoon of water in a covered microwave-safe dish for 2-3 minutes. Drain well to remove excess moisture.
- In a large saucepan or deep skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to create a smooth paste (roux). This step cooks out the raw flour taste and creates the base for your sauce.
- Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the mixture begins to simmer and thicken, about 4-5 minutes. The sauce should coat the back of a spoon when ready.
- Reduce heat to low and stir in the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasonings if needed.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and steamed broccoli. Pour the Alfredo sauce over the mixture and gently fold everything together until all ingredients are evenly coated with the sauce.
- Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top to create a cheesy crust when baked.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mixture is bubbling around the edges and the cheese on top has melted and turned golden brown. If you want a more golden top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let the dish rest for about 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. If desired, garnish with chopped fresh parsley, a sprinkle of red pepper flakes, or additional grated Parmesan before serving.
Tips & Variations
- For a time-saving shortcut, use rotisserie chicken or leftover cooked chicken instead of raw chicken breast.
- Add 1 cup sliced mushrooms when sautéing the garlic for an earthy flavor dimension.
- Substitute cauliflower for broccoli, or use a combination of both for extra vegetables.
- Make it spicy by adding ¼ teaspoon red pepper flakes to the Alfredo sauce.
- For a lighter version, use whole wheat pasta and replace half the heavy cream with additional milk.
- Prepare the entire dish up to the baking step and refrigerate for up to 24 hours before baking (may need extra 5-10 minutes baking time if cold).
Serving Suggestions
This hearty pasta bake pairs beautifully with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. For a complete meal, serve alongside garlic bread or warm dinner rolls to soak up every last bit of the creamy sauce.
If you’re entertaining, consider starting with a light appetizer like bruschetta or a small cup of tomato soup to complement the creamy main course without overwhelming your guests before the star of the show arrives.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk to maintain creaminess.
- The pasta bake is done when the edges are bubbling and the top is golden brown.
- For best results, don’t overcook the pasta initially as it will continue to soften while baking.
FAQs
Can I freeze this Chicken & Broccoli Alfredo Bake?
Yes! Assemble the dish but don’t bake it. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the baking time.
Can I use frozen broccoli instead of fresh?
Absolutely. Thaw and drain frozen broccoli well before adding it to the pasta mixture to prevent excess water in your final dish.
What can I substitute for heavy cream?
You can use half-and-half or evaporated milk for a lighter option, though the sauce won’t be quite as rich. For a dairy-free version, try full-fat coconut milk.
How do I know if my Alfredo sauce is thick enough?
The sauce should coat the back of a spoon. Run your finger through the sauce on the spoon – if it leaves a clear path that doesn’t immediately fill in, your sauce is the perfect consistency.
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