Jump feet-first into the world of comforting casseroles with this Irresistible Chicken and Broccoli Alfredo Bake Recipe, where creamy Alfredo sauce hugs tender pasta, juicy chicken, and vibrant broccoli under a melty cheese blanket. Whether you’re seeking an effortless weeknight dinner or a crowd-pleaser for a potluck, this dish always delivers that perfect combo of rich flavor, hearty texture, and the sort of homey aroma that gathers everyone around the table. It’s a true family favorite you’ll want on repeat!
Ingredients You’ll Need
The beauty of this recipe is how a handful of everyday ingredients can come together to create something truly memorable. Each component lends its own magic, from rich dairy to savory chicken and fresh, colorful veggies.
- Pasta (12 ounces penne or rotini): Perfectly textured noodles catch every bit of sauce and hold up beautifully to baking.
- Cooked Chicken Breast (2 cups, shredded or diced): Use leftover, rotisserie, or freshly cooked for maximum flexibility—either way, it adds protein-packed heartiness.
- Broccoli Florets (2 cups, lightly steamed or blanched): Adds a pop of green and balances out the richness.
- Unsalted Butter (2 tablespoons): Forms the base of that luscious Alfredo sauce.
- Garlic (3 cloves, minced): Infuses every bite with warm, savory depth.
- All-Purpose Flour (2 tablespoons): Thickens the sauce to just the right creaminess.
- Whole Milk (2 cups): Helps create a smooth, velvety base for the sauce.
- Heavy Cream (1 cup): Brings dreamy richness and a classic Alfredo finish.
- Parmesan Cheese (1 cup, grated): Signature salty-nutty flavor—don’t skimp!
- Mozzarella Cheese (1.5 cups, shredded and divided): For melty, gooey topping and extra cheesiness inside.
- Salt (1/2 teaspoon): Balances out the creamy sauce.
- Black Pepper (1/4 teaspoon): Rounds out the flavors with a gentle kick.
- Italian Seasoning (1/4 teaspoon): Adds classic herby undertones for that familiar, comforting flavor.
- Chopped Fresh Parsley (for garnish): Fresh, vibrant finish that brightens everything up—optional, but highly recommended.
How to Make Irresistible Chicken and Broccoli Alfredo Bake Recipe
Step 1: Preheat and Prep
Start by heating your oven to 375°F (190°C). While that’s warming up, reach for your favorite 9×13-inch baking dish and give it a light coat of non-stick spray or oil. This step ensures your Irresistible Chicken and Broccoli Alfredo Bake Recipe will slide out perfectly golden, not stubbornly stuck!
Step 2: Cook the Pasta
Prepare your pasta just until al dente, according to the package instructions. Drain it well and set it aside. Don’t overcook—the pasta will soak up some saucy goodness in the oven, so slightly firm noodles are your friend here.
Step 3: Make the Alfredo Sauce
In a large skillet set over medium heat, melt the butter and sauté the minced garlic just until fragrant—about a minute is perfect, as you don’t want it to brown. Sprinkle in the flour and whisk continuously for another minute to form a roux. Slowly pour in the whole milk and heavy cream, whisking all the while until the mixture thickens (about 4–5 minutes). Once thickened, stir in the grated Parmesan cheese, salt, black pepper, and Italian seasoning. Remove from heat and revel in how good it already smells!
Step 4: Combine Everything
In a large bowl, combine the cooked pasta, chicken, blanched broccoli, that creamy Alfredo sauce, and 1 cup of the shredded mozzarella. Give everything a gentle mix so the sauce clings to every little piece—this is where the magic starts to happen.
Step 5: Assemble and Top
Transfer your mixture into the prepared baking dish, spreading it out evenly for consistent baking. Sprinkle the remaining mozzarella cheese right over the top—this guarantees that gorgeous, bubbly cheese crust everyone fights over.
Step 6: Bake to Perfection
Slide your casserole into the oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the top is melted, slightly golden, and little bubbles are making their way up the sides. Allow it to rest for a good 5 minutes so all those creamy elements can settle before you dig in.
Step 7: Garnish and Serve
Top your finished Irresistible Chicken and Broccoli Alfredo Bake Recipe with a generous shower of chopped fresh parsley for brightness and a dash of color. Slice, plate, and get ready for applause!
How to Serve Irresistible Chicken and Broccoli Alfredo Bake Recipe
Garnishes
Don’t skip the garnishes! A sprinkle of fresh parsley or even thin ribbons of basil brings a pop of green to the creamy canvas. If you want to go bold, try a pinch of crushed red pepper flakes or a dusting of extra Parmesan cheese for a bistro-style finish.
Side Dishes
Pair your Irresistible Chicken and Broccoli Alfredo Bake Recipe with a crisp green salad loaded with crunchy veggies for a fresh balance. Garlic bread or buttery breadsticks are the natural sidekick—perfect for mopping up every drop of Alfredo sauce.
Creative Ways to Present
For a special occasion, spoon the bake into individual ramekins before baking for darling, single-serving portions. Or, serve the casserole family-style in the center of the table and let everyone dig in. Top leftovers with extra mozzarella and broil for a new golden crust!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to three days. The flavors actually deepen, making each reheated bite of the Irresistible Chicken and Broccoli Alfredo Bake Recipe even more comforting.
Freezing
Want to get ahead? Assemble the casserole up to the baking step, then cover tightly with foil and freeze for up to two months. Thaw overnight in the fridge before baking as usual. The sauce may thicken, so you can stir in a splash of milk before baking if needed.
Reheating
To reheat, cover the casserole loosely with foil (to prevent it from drying out) and bake at 350°F until warmed through, usually about 20 minutes. Microwaving individual portions works, too—just add a little extra milk or cream to keep things creamy.
FAQs
Can I use a different type Main Course
Absolutely! While penne and rotini are classics in this Irresistible Chicken and Broccoli Alfredo Bake Recipe, feel free to swap in fusilli, farfalle, or even ziti—just make sure the pasta has ridges or twists to hold onto the sauce.
Is it possible to make this recipe gluten-free?
Yes! Swap the regular pasta for your favorite gluten-free variety and use a gluten-free all-purpose flour blend to thicken the sauce. The rest of the ingredients stay the same and the flavor is still fabulous.
Can I prepare the casserole ahead of time?
You bet! Assemble the entire Irresistible Chicken and Broccoli Alfredo Bake Recipe up to the point of baking, then refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before popping it in the oven for best results.
What other vegetables can I add?
While broccoli is classic, you can switch things up with spinach, zucchini, mushrooms, or even bell peppers. Just make sure any extras are lightly cooked or blanched so the bake doesn’t get watery.
How do I add some spice?
For a gentle kick, sprinkle in some crushed red pepper flakes when you add the seasonings to the sauce, or mix them right into the pasta before baking. You can also serve with hot sauce at the table for a customizable level of heat.
Final Thoughts
There’s nothing quite like sharing a bubbly, golden Irresistible Chicken and Broccoli Alfredo Bake Recipe with people you love. Whether you follow this recipe to the letter or put your own spin on it, each bite is a deliciously creamy invitation to gather and linger a little longer at the dinner table. Try it tonight—you’ll want to keep this one in your regular rotation!
Print
Irresistible Chicken and Broccoli Alfredo Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this irresistible Chicken and Broccoli Alfredo Bake, a comforting and creamy pasta dish that’s perfect for a family dinner. This cheesy, baked casserole is a delightful combination of tender chicken, vibrant broccoli, and a luscious Alfredo sauce, all topped with gooey melted cheese.
Ingredients
Pasta:
- 12 ounces penne or rotini pasta
Chicken:
- 2 cups cooked chicken breast, shredded or diced
Broccoli:
- 2 cups broccoli florets, lightly steamed or blanched
Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook pasta: Cook pasta until al dente, then drain and set aside.
- Make the sauce: In a skillet, melt butter, sauté garlic, whisk in flour, then gradually whisk in milk and cream until thickened. Stir in Parmesan, salt, pepper, and Italian seasoning. Remove from heat.
- Combine ingredients: In a mixing bowl, combine pasta, chicken, broccoli, Alfredo sauce, and 1 cup of mozzarella. Transfer to a baking dish.
- Bake: Top with remaining mozzarella and bake uncovered for 20–25 minutes until golden and bubbly.
- Serve: Let rest for 5 minutes before garnishing with parsley and serving.
Notes
- You can swap broccoli for spinach or zucchini.
- To save time, use rotisserie chicken and frozen broccoli.
- Add crushed red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 plate
- Calories: 570
- Sugar: 5g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg
