If you’re craving comfort food that checks all the right boxes—creamy, hearty, and family-approved—the Irresistible Chicken and Broccoli Alfredo Bake Recipe is about to become your new weeknight hero! This saucy, bubbling casserole wraps tender pasta and juicy chicken with fresh broccoli and a generous layer of melty cheese, all finished under a golden crust. It’s a one-dish wonder that brings together the beloved flavors of classic Alfredo with the bonus of baked crispiness. Whether you’re feeding a hungry crew or looking for some delicious leftovers, this dish is as satisfying as it is straightforward.
Ingredients You’ll Need
It’s often the simplest ingredients that deliver the most flavor, and that couldn’t be more true for the Irresistible Chicken and Broccoli Alfredo Bake Recipe. Each element plays a key part, from the subtle garlic in the sauce to the fresh green of broccoli in every bite. Here’s what you need and why you’ll love them:
- Cooked chicken (3 cups, shredded or cubed): Using pre-cooked or rotisserie chicken saves time and soaks up the creamy sauce beautifully.
- Broccoli florets (2 cups, lightly steamed): Brings freshness, vibrant color, and a nutritious crunch to balance the richness.
- Penne or rotini pasta (12 oz): These shapes hold onto the sauce, ensuring each forkful is perfectly coated.
- Butter (2 tablespoons): Builds a flavorful base for the Alfredo sauce, adding classic richness.
- Garlic (2 cloves, minced): Just a little goes a long way to infuse every bite with savory aroma.
- All-purpose flour (2 tablespoons): Helps create the creamy base by thickening the sauce.
- Whole milk (1 1/2 cups): Brings lush creaminess without making the sauce too heavy.
- Heavy cream (1 cup): The secret to a decadent, velvety Alfredo finish.
- Grated Parmesan cheese (1/2 cup): Adds unmistakable umami and saltiness.
- Shredded mozzarella cheese (1 cup): Melts into gooey perfection and browns beautifully in the oven.
- Italian seasoning (1/2 teaspoon): Brings a light herbal lift and rounds out the flavor.
- Salt and pepper to taste: Customize to highlight each ingredient just the way you like it.
- Breadcrumbs (1/4 cup, optional for topping): Give that golden, irresistible crunch (skip if you want it gluten-free).
- Olive oil or melted butter (1 tablespoon, if using breadcrumbs): Helps toast the breadcrumbs for a delightful finish.
How to Make Irresistible Chicken and Broccoli Alfredo Bake Recipe
Step 1: Prep the Oven and Pasta
Start by preheating your oven to 375°F (190°C) so it’s piping hot for baking. While it warms up, cook your pasta according to the package instructions until it’s just al dente—think firm with a little bite. This way, your pasta won’t get mushy when baked. Once done, drain well and set aside; you’ll thank yourself later for this little bit of prep.
Step 2: Make the Creamy Alfredo Sauce
Bring out your largest skillet and melt the butter over medium heat. Toss in the garlic and let it sizzle for about a minute, just until you catch that amazing fragrance. Sprinkle in the flour and whisk it for another minute, forming a roux—this is what thickens your sauce and gives it that decadent, classic Alfredo texture. Slowly pour in the milk and cream, whisking constantly to avoid lumps. Let it simmer for 4 to 5 minutes until luxuriously thick. Add the Parmesan, mozzarella, Italian seasoning, plus salt and pepper, and whisk until everything melts together into a dreamy sauce.
Step 3: Assemble Everything Together
In a giant mixing bowl (or right in your pasta pot), combine the cooked pasta, tender chicken, and broccoli florets. Pour the Alfredo sauce over the whole lot and toss it well—this is where all those flavors marry and mingle, and make the Irresistible Chicken and Broccoli Alfredo Bake Recipe truly unforgettable.
Step 4: Layer into the Baking Dish
Spoon your creamy mixture into a greased 9×13-inch baking dish. If you’re going for that signature casserole crunch, combine breadcrumbs with olive oil or melted butter and shower it over the top. This adds a golden, toasty finish that’s so satisfying!
Step 5: Bake to Golden Perfection
Slide your casserole into the hot oven and bake for 20 to 25 minutes. You’ll know it’s ready when the top is bubbly, the cheese is a little browned, and you’re tempted to dig in before it even cools. Let it rest for 5 minutes—just enough time for the sauce to settle and the flavors to become even more delicious.
How to Serve Irresistible Chicken and Broccoli Alfredo Bake Recipe
Garnishes
A sprinkle of extra Parmesan, a handful of chopped fresh parsley, or a dash of red pepper flakes can make your Irresistible Chicken and Broccoli Alfredo Bake Recipe pop both in flavor and appearance. These simple toppings bring color and fresh flavor that complement the bake’s indulgent, creamy richness.
Side Dishes
For a balanced meal, serve your bake alongside a crisp green salad or roasted vegetables, letting their freshness offset the creamy decadence. Warm garlic bread or a rustic baguette is also perfect for swiping up all that cheesy Alfredo sauce—never let a drop go to waste!
Creative Ways to Present
Try serving the Irresistible Chicken and Broccoli Alfredo Bake Recipe in individual ramekins for a fun, dinner-party twist, or spoon portions into hollowed sourdough bread bowls for a crowd-pleasing, edible vessel. Little tweaks like these can transform a weeknight casserole into a restaurant-worthy main.
Make Ahead and Storage
Storing Leftovers
Keep leftover portions in an airtight container in the fridge for up to 4 days. The flavors continue to meld as it sits, making each reheated serving just as tasty—sometimes even better!
Freezing
The Irresistible Chicken and Broccoli Alfredo Bake Recipe freezes beautifully, making it a great meal-prep option. Allow it to cool fully, then wrap tightly in foil or transfer to a freezer-safe container. It’ll keep for up to three months—perfect for those busy nights.
Reheating
To reheat, pop portions in the microwave, or cover the whole casserole dish with foil and bake at 350°F until warmed through. If it looks a little dry, stir in a splash of milk or cream to bring back that creamy goodness.
FAQs
Can I use a different type Main Course
Definitely! Penne and rotini hold the sauce well, but feel free to use ziti, rigatoni, or even fusilli if you have them on hand. Just be sure to cook your pasta al dente for the best texture.
Is it possible to make this gluten-free?
Absolutely. Swap in your favorite gluten-free pasta and use a gluten-free flour blend to thicken the sauce. You can even skip the breadcrumbs or try gluten-free ones for the topping.
Can I add other vegetables?
Of course! Mushrooms, spinach, or even bell peppers make tasty, colorful additions. Sauté any extra veggies before adding them to ensure they’re tender and flavorful.
How do I keep the bake from drying out?
Be sure to use enough sauce so every bit of chicken and pasta is coated well. If you’re reheating leftovers, covering the dish with foil and adding a little milk or cream ensures things stay nice and moist.
What’s the best way to freeze and reheat this bake?
Let the dish cool completely, then wrap tightly to avoid freezer burn. Thaw overnight in the fridge before reheating in the oven, covered, until hot and bubbly. It’s as delicious as freshly baked!
Final Thoughts
If you’ve been searching for a cozy, crowd-pleasing favorite, the Irresistible Chicken and Broccoli Alfredo Bake Recipe is sure to deliver every single time. With its creamy sauce, tender veggies, and cheesy topping, this is one dish that always brings smiles to the table. I hope you give it a try and make it a staple in your dinner rotation—you won’t regret it!
Print
Irresistible Chicken and Broccoli Alfredo Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this Irresistible Chicken and Broccoli Alfredo Bake. A creamy and cheesy dish that combines tender chicken, fresh broccoli, and al dente pasta in a luscious Alfredo sauce, baked to perfection.
Ingredients
For the Alfredo Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
For the Bake:
- 3 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets, lightly steamed
- 12 oz penne or rotini pasta
- 1/4 cup breadcrumbs (optional for topping)
- 1 tablespoon olive oil or melted butter (if using breadcrumbs)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the pasta according to package instructions until al dente, then drain and set aside.
- Prepare the Alfredo sauce: In a skillet, melt butter, sauté garlic, whisk in flour, gradually add milk and cream, simmer until thickened, then stir in cheeses, seasoning, salt, and pepper.
- Combine ingredients: In a bowl, mix the cooked pasta, chicken, and broccoli, then pour the Alfredo sauce over and toss to coat.
- Bake: Transfer mixture to a greased baking dish, top with breadcrumbs mixed with olive oil or butter if desired, and bake for 20–25 minutes until bubbly and golden.
- Serve: Let rest for 5 minutes before serving.
Notes
- For added flavor, use grilled or roasted chicken.
- Substitute gluten-free pasta and flour for a gluten-free version.
- You can also stir in sautéed mushrooms or spinach for extra veggies.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 520
- Sugar: 4g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
