If you’re searching for the ultimate cozy, weeknight dinner staple, Chicken Broccoli Alfredo Bake absolutely delivers. Picture creamy Alfredo sauce enveloping tender chunks of chicken and crisp, jewel-green broccoli, all tangled up with perfectly cooked pasta—then crowned with bubbling, melty cheese. It’s hearty, family-friendly, and wildly comforting, making it one of those crowd-pleasers you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Chicken Broccoli Alfredo Bake is how simple these ingredients are, yet when they come together, the result is a dinner that tastes like a labor of love. Each one brings its own flair—creamy, golden, savory, or green—and together, they create a baked pasta you’ll crave.
- Cooked Shredded Chicken: Use store-bought rotisserie chicken or leftovers for convenience; either way, it adds hearty protein and soaks up every bit of luscious sauce.
- Broccoli Florets (Steamed): These vibrant little trees add freshness, crunch, and color, plus a pop of nutrients.
- Cooked Penne Pasta: Penne’s nooks hold creamy Alfredo and nestle with the chicken and veggies for the perfect bite every time.
- Alfredo Sauce: Whether you go with homemade or your favorite jarred version, the rich, cheesy sauce is the star that binds everything together.
- Shredded Mozzarella Cheese: For that irresistible stretchy melt and mild flavor that makes every forkful gooey and satisfying.
- Grated Parmesan Cheese: A salty, nutty finish that turns the top golden and crisp.
- Garlic Powder: Adds an easy boost of savory depth without any fuss—a little sprinkle goes a long way.
- Salt: Pulls all the flavors together and enhances the creamy, cheesy goodness.
- Black Pepper: Adds a bit of bite to balance the richness of the Alfredo sauce.
- Crushed Red Pepper Flakes (Optional): Love a little heat? A pinch elevates everything with a gentle kick.
How to Make Chicken Broccoli Alfredo Bake
Step 1: Prepare the Oven and Dish
Begin by preheating your oven to 375 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with cooking spray or butter. This step ensures nothing sticks and sets the stage for a crispy, golden top.
Step 2: Mix the Base Ingredients
In a large mixing bowl, combine your cooked shredded chicken, steamed broccoli florets, cooked penne pasta, Alfredo sauce, garlic powder, salt, and black pepper. Give everything a thorough but gentle stir until all the pasta and veggies are evenly coated with the luscious sauce.
Step 3: Assemble in the Baking Dish
Pour the well-mixed chicken, broccoli, pasta, and Alfredo blend into your prepared baking dish. Use a spatula to spread it out evenly, making sure every inch gets some love. Now, layer on the shredded mozzarella and grated Parmesan for that glorious cheese blanket.
Step 4: Add Toppings
If you’re feeling adventurous, sprinkle the top with crushed red pepper flakes for a subtle hint of heat. This step is totally optional but adds a fun twist that balances the creamy notes beautifully.
Step 5: Bake to Bubbly Perfection
Slide your assembled Chicken Broccoli Alfredo Bake into the oven and bake uncovered for 25 to 30 minutes. You’ll know it’s ready when the cheese is thoroughly melted, the edges are bubbling, and the top is a gorgeous golden color.
Step 6: Cool and Serve
Let your casserole cool for about 5 minutes out of the oven—just enough to help it firm up for perfect serving slices. Then, dig in while it’s still bubbly and hot!
How to Serve Chicken Broccoli Alfredo Bake
Garnishes
A sprinkle of fresh chopped parsley adds a burst of color and freshness—a simple way to make this bake look as lovely as it tastes. For even more flavor, try a little extra Parmesan or a dash of lemon zest scattered over the top.
Side Dishes
Chicken Broccoli Alfredo Bake is hearty on its own, but a crisp green salad with a zesty vinaigrette or garlic breadsticks is the perfect, classic pairing. The crunch and tang help balance out all that glorious creaminess.
Creative Ways to Present
For a dinner party or special night, serve individual portions in small ramekins or mini cocottes. Or, scoop it onto a platter and surround it with roasted cherry tomatoes for a stunning, colorful presentation. Leftovers? Roll them up in wraps or stuff in a bell pepper for a next-day lunch makeover!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Chicken Broccoli Alfredo Bake completely before covering the dish tightly with foil or transferring portions to an airtight container. It’ll stay delicious in the fridge for up to 3 days—perfect for easy lunches or busy evenings.
Freezing
For longer storage, assemble the bake as directed but don’t bake it. Cover tightly with foil and freeze for up to two months. When it’s time to enjoy, thaw in the fridge overnight, then bake as instructed. Already-baked leftovers can also be frozen; just note that the texture of the pasta and cheese may be a bit softer after reheating.
Reheating
To reheat, place single servings in the microwave with a cover and heat in 1-minute increments until hot. For the whole casserole, reheat in the oven at 350 degrees Fahrenheit, covered, for 15–20 minutes or until bubbling. Add a splash of milk or extra Alfredo sauce if it seems a bit dry.
FAQs
Can I use rotisserie chicken for Chicken Broccoli Alfredo Bake?
Absolutely! Rotisserie chicken is a time-saver and adds extra flavor. Just shred or chop it, and you’re good to go.
Do I have to pre-cook the broccoli first?
For the best texture and color, it’s a good idea to steam or blanch the broccoli florets before adding them to the casserole. This keeps them tender and bright green.
Can I make Chicken Broccoli Alfredo Bake gluten-free?
Yes, just substitute your favorite gluten-free pasta and ensure your Alfredo sauce is gluten-free. You’ll have a delicious, creamy bake everyone can enjoy!
What are some add-ins for extra flavor?
Try stirring in sautéed mushrooms, sun-dried tomatoes, spinach, or cooked bacon for an extra hit of flavor and texture. This dish is wonderfully versatile.
Can I double the recipe for a larger crowd?
Definitely! Simply double all the ingredients and use two baking dishes. The Chicken Broccoli Alfredo Bake is perfect for potlucks and family gatherings since it feeds a hungry crowd with ease.
Final Thoughts
If you’re looking for the kind of meal that’s guaranteed to bring smiles to the table, Chicken Broccoli Alfredo Bake is your answer. Try it once, and I bet it’ll quickly become a favorite in your own kitchen routine!
Print
Chicken Broccoli Alfredo Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and creamy Chicken Broccoli Alfredo Bake, a delicious twist on classic Alfredo pasta. This easy-to-make dish is perfect for a family dinner or entertaining guests.
Ingredients
For the Chicken Broccoli Alfredo Bake:
- 2 cups cooked shredded chicken
- 3 cups broccoli florets, steamed
- 12 ounces cooked penne pasta
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 375 degrees Fahrenheit.
- Mix the ingredients: In a large bowl, combine chicken, broccoli, pasta, Alfredo sauce, garlic powder, salt, and pepper. Mix well.
- Transfer to baking dish: Place the mixture in a greased 9×13-inch baking dish.
- Add cheese: Sprinkle mozzarella and Parmesan on top. Add red pepper flakes if desired.
- Bake: Bake uncovered for 25-30 minutes until bubbly and golden.
- Serve: Let cool for 5 minutes before serving.
Notes
- Use store-bought or homemade Alfredo sauce.
- Substitute mozzarella with Italian blend cheese if preferred.
- Enhance with sautéed mushrooms or sun-dried tomatoes for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
