Chicken and Broccoli Alfredo Bake: The Ultimate Comfort Meal

Get ready to dive into a dish that defines comfort food. This Chicken and Broccoli Alfredo Bake is a creamy, cheesy, and utterly satisfying meal that will have everyone asking for seconds. We’re skipping the jarred stuff and whipping up a simple, velvety homemade Alfredo sauce that brings everything together in the most delicious way. It’s the perfect all-in-one dinner for a busy weeknight but special enough for a Sunday supper.

This recipe transforms simple ingredients—tender chicken, vibrant broccoli, and pasta—into a restaurant-quality casserole. The magic is in the sauce and the golden, bubbly cheese topping. Prepare to make this a new family favorite.

Why You’ll Love This Chicken and Broccoli Alfredo Bake

This isn’t just another pasta dish; it’s a game-changer for your dinner rotation. Here’s why this recipe stands out:

• Incredibly Flavorful: A rich, from-scratch garlic and Parmesan Alfredo sauce provides a depth of flavor you just can’t get from a jar.
• Perfect for Families: It’s a guaranteed crowd-pleaser that combines protein, veggies, and carbs in one satisfying dish. Even the picky eaters will love it.
• Easy to Customize: Feel free to add your own twist! From extra veggies to a sprinkle of bacon, this recipe is a fantastic base for your culinary creativity.
• Great for Meal Prep: This bake is perfect for making ahead. Assemble it in the morning and pop it in the oven for a stress-free dinner. Leftovers are fantastic too!

The Key to the Creamiest Alfredo Sauce

The heart of this Chicken and Broccoli Alfredo Bake is the sauce. A great homemade Alfredo is what separates a good pasta bake from a truly memorable one. The secret is using good quality, simple ingredients. We use real butter, fresh garlic, heavy cream, and most importantly, freshly grated Parmesan cheese. Using a block of Parmesan and grating it yourself ensures the cheese melts smoothly into the sauce without becoming grainy or oily. It takes just a few extra minutes and makes all the difference.

Ingredients You’ll Need

Before you start, gather these simple ingredients. Exact measurements are in the recipe card below.

• Pasta: Penne is our top choice for its ability to hold the creamy sauce, but ziti or rotini work wonderfully too.
• Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces for even cooking and easy eating.
• Broccoli Florets: You can use fresh or frozen. We’ll blanch them briefly to ensure they are perfectly tender-crisp.
• Butter: The rich base for our Alfredo sauce. Unsalted is best so you can control the seasoning.
• Garlic: Freshly minced garlic is a must for the best flavor.
• Heavy Cream: This creates the luxuriously creamy texture of the sauce.
• Parmesan Cheese: Freshly grated is non-negotiable for a smooth, velvety sauce.
• Mozzarella Cheese: For that irresistible, bubbly, and golden-brown topping.
• Seasoning: Salt, black pepper, and a pinch of nutmeg to enhance the creamy flavors.

Step-by-Step Instructions

Follow these simple steps to create the perfect bake. We’ll walk you through it from start to finish.

1. Prepare the Pasta and Broccoli

Start by bringing a large pot of salted water to a boil. Cook your pasta according to package directions until it’s just shy of al dente—it will finish cooking in the oven. In the last 2-3 minutes of cooking, add the broccoli florets to the pot with the pasta. This quick blanching is all they need. Drain everything well and set aside.

2. Cook the Chicken

While the pasta is cooking, heat a large skillet over medium-high heat. Season your chicken pieces with salt and pepper. Add a touch of olive oil to the skillet and cook the chicken until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.

3. Make the Homemade Alfredo Sauce

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Slowly whisk in the heavy cream and bring it to a gentle simmer. Let it cook for 3-4 minutes, allowing it to thicken slightly. Remove the skillet from the heat and gradually stir in the grated Parmesan cheese until the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg.

4. Assemble and Bake the Casserole

Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked pasta, broccoli, and chicken. Pour the homemade Alfredo sauce over the mixture and stir gently until everything is evenly coated. Transfer the mixture to a 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

Tips for the Perfect Chicken and Broccoli Alfredo Bake

• Don’t Overcook the Pasta: Cooking the pasta to just under al dente is crucial. It will absorb some of the sauce and finish cooking in the oven without becoming mushy.
• Shred Your Own Cheese: Pre-shredded cheeses are often coated with anti-caking agents that can prevent them from melting smoothly. Grating your own Parmesan and mozzarella will give you the best results.
• Get a Golden Top: For an extra-bubbly, browned cheese topping, you can switch the oven to broil for the last 1-2 minutes of cooking. Keep a close eye on it to prevent burning!
• Let it Rest: After pulling the bake from the oven, let it rest for 5-10 minutes. This allows the sauce to set up and thicken slightly, making it easier to serve.

Delicious Variations to Try

Want to switch things up? This recipe is incredibly versatile. Try one of these delicious variations:

• Add Bacon: For a salty, savory kick, add some cooked, crumbled bacon to the mixture before baking.
• Spice it Up: A pinch of red pepper flakes in the Alfredo sauce will add a gentle, warming heat.
• Change the Veggies: Not a fan of broccoli? Sautéed mushrooms, spinach, or sun-dried tomatoes are excellent additions.
• Different Cheeses: Try a blend of mozzarella, provolone, and asiago for a more complex and cheesy flavor.

What to Serve with Your Bake

This Chicken and Broccoli Alfredo Bake is a hearty meal on its own, but it pairs beautifully with a few simple sides. A crisp green salad with a light vinaigrette can cut through the richness of the sauce. For a truly comforting experience, serve it alongside some crusty homemade tomato basil bread to soak up every last drop of the delicious Alfredo.

Storage, Freezing, and Reheating Instructions

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld together and taste even better the next day.

Freezing the Bake

This casserole freezes well! You can freeze it before or after baking. To freeze before baking, assemble the casserole completely, cover it tightly with both plastic wrap and foil, and freeze for up to 3 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F for about an hour, then uncover and bake for another 15-20 minutes until bubbly.

Reheating for Best Results

To reheat, you can place individual portions in the microwave until heated through. For larger portions, place the casserole dish back in a 350°F oven, covered with foil, for about 20 minutes or until it’s hot and bubbly.

Frequently Asked Questions (FAQ)

More Delicious Dinner Recipes

If you loved this comforting casserole, you should try our easy Crack Chicken Penne for another weeknight winner. For the ultimate cheesy classic, you can’t go wrong with our reader-favorite baked mac and cheese recipe. And for a savory, satisfying meal, give these oven-baked meatballs a try!

Enjoy Your Creamy Chicken and Broccoli Alfredo Bake!

This Chicken and Broccoli Alfredo Bake is more than just a recipe; it’s a comforting hug in a dish. It’s perfect for gathering the family around the table for a meal that feels special without all the fuss. We hope you love it as much as we do. If you make it, we’d love to hear from you! Leave a comment below or share a photo of your creation on Pinterest.

Chicken and Broccoli Alfredo Bake Recipe

FL Recipes

Chicken and Broccoli Alfredo Bake: The Ultimate Comfort Meal

This Chicken and Broccoli Alfredo Bake is the ultimate comfort food! Tender chicken, crisp broccoli, and pasta are tossed in a simple, creamy homemade Alfredo sauce and baked with a cheesy mozzarella topping until golden and bubbly.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 780

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb penne pasta
• 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
• 4 cups broccoli florets fresh or frozen
• 1/2 cup unsalted butter
• 4 cloves garlic minced
• 2.5 cups heavy cream
• 1.5 cups Parmesan cheese freshly grated
• 2 cups mozzarella cheese shredded
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste
• 1/4 tsp nutmeg

Equipment

• 1 9x13 inch Baking Dish
• 1 Large Skillet
• 1 Large Pot

Method

 

1. Preheat oven to 375°F (190°C). Cook pasta according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pasta water. Drain well and set aside.
2. While pasta cooks, season the chicken cubes with salt and pepper. Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Slowly whisk in the heavy cream and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until slightly thickened.
4. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until the sauce is smooth. Stir in the salt, pepper, and nutmeg.
5. In a large bowl, combine the cooked pasta and broccoli, the cooked chicken, and the Alfredo sauce. Stir gently to coat everything evenly. Pour the mixture into a 9x13-inch baking dish.
6. Sprinkle the shredded mozzarella cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let it rest for 5-10 minutes before serving.

Nutrition

Calories: 780kcalProtein: 35gFat: 52gFiber: 3g

Notes

Tip 1: For the creamiest sauce, use freshly grated Parmesan cheese. Pre-shredded cheeses can make the sauce grainy.
Tip 2: Don't overcook the pasta initially, as it will continue to cook in the oven. Aim for just under al dente.
Tip 3: Let the casserole rest for a few minutes after baking. This allows the sauce to set and makes serving easier.

Keyword casserole,chicken and broccoli alfredo,pasta bake

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