If you’re looking for the ultimate comfort food that combines creamy, cheesy goodness with a satisfying crunch, you have to try this Chicken Broccoli Alfredo Bake with a Crispy Topping. It’s the kind of meal that feels like a warm hug after a long day—rich Alfredo sauce, juicy chicken, tender broccoli, and golden baked pasta, all finished with an irresistibly crunchy topping. Whether you’re feeding a crowd or just want leftovers you’ll actually look forward to, this dish is an absolute winner.
Ingredients You’ll Need
The beauty of Chicken Broccoli Alfredo Bake with a Crispy Topping is that it’s built from simple, everyday ingredients, but each one brings its own special magic. From the tender bites of chicken to the cheesy, golden lid, every element plays a delicious role in the final masterpiece.
- Cooked chicken (2 cups, shredded or diced): Use rotisserie chicken for convenience or leftover roast for extra flavor.
- Broccoli florets (2 cups, steamed or blanched): Fresh or frozen both work—just make sure they’re bright green and crisp-tender.
- Penne or rotini pasta (8 ounces, cooked and drained): These shapes hold onto the sauce perfectly, but any short pasta will do.
- Butter (2 tablespoons): Adds richness to the Alfredo and helps the sauce come together beautifully.
- Garlic (2 cloves, minced): A must for that classic Alfredo aroma and flavor.
- All-purpose flour (2 tablespoons): Thickens the sauce so it clings to every bite of pasta and chicken.
- Whole milk (1 1/2 cups): Gives the sauce a creamy, luscious base.
- Heavy cream (1 cup): Adds extra silkiness and richness that makes this dish truly indulgent.
- Grated Parmesan cheese (1 cup): The star of any Alfredo, bringing salty, nutty flavor.
- Salt (1/2 teaspoon): Essential for balancing the flavors.
- Black pepper (1/4 teaspoon): Just enough to add a touch of warmth.
- Garlic powder (1/4 teaspoon): Layers in even more savory depth.
- Shredded mozzarella cheese (1/2 cup): Melts into a gooey, irresistible topping.
- Panko breadcrumbs (1/2 cup): Delivers that signature crispy topping you’ll crave with every forkful.
- Olive oil (1 tablespoon): Helps brown the breadcrumbs to golden perfection.
- Grated Parmesan cheese (2 tablespoons, for topping): Adds a final punch of flavor to the crunchy crust.
How to Make Chicken Broccoli Alfredo Bake with a Crispy Topping
Step 1: Prep Your Ingredients
Before you start cooking, get everything ready—steam or blanch your broccoli, cook and drain the pasta, and shred or dice your chicken. Having everything prepped means the creamy Alfredo comes together in a flash and nothing gets overcooked.
Step 2: Make the Creamy Alfredo Sauce
In a medium saucepan over medium heat, melt the butter, then add the minced garlic and sauté just until fragrant. Stir in the flour and cook for about a minute to get rid of any raw taste. Slowly whisk in the milk and cream, stirring constantly until the sauce is smooth and just starting to thicken. Now’s the time to add the Parmesan, salt, pepper, and garlic powder—keep stirring until everything is melty and luscious.
Step 3: Combine and Assemble
Grab a large bowl and toss together your cooked pasta, juicy chicken, bright broccoli, and every drop of that dreamy Alfredo sauce. Mix it well so every piece is coated, then transfer it all to a greased 9×13-inch baking dish. Sprinkle the mozzarella cheese evenly over the top for gooey, cheesy pockets in every bite.
Step 4: Add the Crispy Topping
In a small bowl, combine the panko breadcrumbs, olive oil, and the extra two tablespoons of grated Parmesan. Toss until the crumbs are coated and then sprinkle the mixture evenly over your casserole. This step is what sets the Chicken Broccoli Alfredo Bake with a Crispy Topping apart—get ready for that golden, crackly finish!
Step 5: Bake to Perfection
Pop your dish in a preheated 375°F oven and bake, uncovered, for 20 to 25 minutes. You’re looking for bubbling edges and a deeply golden, crispy top. Let it rest for about 5 minutes out of the oven so everything can set up and slice beautifully.
How to Serve Chicken Broccoli Alfredo Bake with a Crispy Topping
Garnishes
A sprinkle of chopped fresh parsley or basil wakes up the flavors and adds a fresh pop of color. For a little zing, try a dusting of red pepper flakes or a squeeze of lemon juice just before serving. It’s all about those finishing touches that make Chicken Broccoli Alfredo Bake with a Crispy Topping feel restaurant-worthy at home.
Side Dishes
This bake is hearty enough to stand on its own, but it’s even better with a crisp green salad tossed in a light vinaigrette, or some garlic bread for soaking up every last bit of creamy sauce. Roasted vegetables or steamed green beans also make simple, colorful companions.
Creative Ways to Present
For a dinner party, spoon the Chicken Broccoli Alfredo Bake with a Crispy Topping into individual ramekins for a personal touch. Or, serve it family-style straight from the baking dish, letting everyone dig in for seconds. You can even scoop leftovers into a thermos for a comforting lunch on the go!
Make Ahead and Storage
Storing Leftovers
Store leftover Chicken Broccoli Alfredo Bake with a Crispy Topping in an airtight container in the fridge for up to three days. The flavors meld together even more overnight, making for a delicious next-day lunch or dinner.
Freezing
This casserole freezes beautifully! Assemble the dish up to the point of baking, then cover tightly with foil and freeze for up to two months. When you’re ready to eat, thaw overnight in the fridge before baking as directed—just add a few extra minutes to the bake time if it’s still a bit cold in the center.
Reheating
To reheat, cover with foil and warm in a 350°F oven until hot throughout, about 15-20 minutes. For the best crispy topping, remove the foil for the last few minutes. You can also microwave individual servings, though the topping will be less crunchy.
FAQs
Can I use a different type Main Course
Absolutely! Any short pasta shape—like fusilli, farfalle, or even shells—works beautifully in Chicken Broccoli Alfredo Bake with a Crispy Topping. Just be sure to cook it al dente so it holds up during baking.
Is it possible to make this dish gluten-free?
Yes! Swap in your favorite gluten-free pasta and use a one-to-one gluten-free flour blend for the sauce. Gluten-free panko is also widely available for that essential crispy topping.
Can I add other vegetables?
Definitely. Mushrooms, spinach, or peas all pair well and add extra nutrition and color. Just sauté or blanch them first so they’re perfectly tender before baking.
What’s the best way to cook the chicken for this recipe?
Rotisserie chicken is a great shortcut, but you can also poach, bake, or grill chicken breasts or thighs. Just make sure it’s cooked through and chopped or shredded into bite-sized pieces.
Can I make Chicken Broccoli Alfredo Bake with a Crispy Topping ahead of time?
You sure can! Assemble everything (except the crispy topping), cover, and refrigerate up to a day in advance. When ready to bake, add the panko-Parmesan topping and proceed as usual.
Final Thoughts
If you’re craving something cozy, satisfying, and a little bit special, give Chicken Broccoli Alfredo Bake with a Crispy Topping a try. It’s the kind of meal that brings everyone to the table and guarantees happy, full bellies. I hope it becomes a new favorite in your kitchen!
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Chicken Broccoli Alfredo Bake with a Crispy Topping Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Broccoli Alfredo Bake with a Crispy Topping is a comforting American casserole featuring tender chicken, fresh broccoli, and pasta enveloped in a rich, creamy Alfredo sauce. Topped with mozzarella and a golden panko-Parmesan crust, this dish is perfect for a hearty family dinner or meal prep.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded or diced)
- 2 cups broccoli florets (steamed or blanched)
- 8 ounces penne or rotini pasta (cooked and drained)
Sauce Ingredients
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Topping
- 1/2 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Make Alfredo Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in 2 tablespoons of all-purpose flour and cook for 1 minute to form a roux. Slowly whisk in 1 1/2 cups whole milk and 1 cup heavy cream until smooth. Let the sauce simmer for 3 to 4 minutes to thicken slightly. Remove from heat and stir in 1 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until well combined.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, steamed broccoli florets, and the prepared Alfredo sauce. Mix thoroughly to evenly coat all the components with the creamy sauce.
- Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking. Transfer the pasta mixture into the dish and spread it out evenly. Sprinkle 1/2 cup shredded mozzarella cheese evenly over the top.
- Make Crispy Topping: In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tablespoon olive oil and 2 tablespoons grated Parmesan cheese. This mixture will form a crispy, golden topping.
- Bake the Casserole: Evenly sprinkle the breadcrumb topping over the casserole. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
- Rest and Serve: After baking, let the casserole rest for 5 minutes before serving to allow it to set and cool slightly for better texture and flavor.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes to the Alfredo sauce to add a slight kick.
- Use rotisserie chicken to save time and add convenience.
- Frozen broccoli can be used but should be thawed and drained well to avoid excess moisture in the bake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of bake
- Calories: 510
- Sugar: 4g
- Sodium: 530mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg
