Go Back
Chicken Broccoli Alfredo Bake is shown in a delicious, creamy casserole dish, ready to be served.

Easy Chicken Broccoli Alfredo Bake

This Easy Chicken Broccoli Alfredo Bake transforms simple ingredients into a comforting and crowd-pleasing meal. Tender chicken, crisp-tender broccoli, and perfectly cooked pasta are coated in a creamy homemade Alfredo sauce and baked to golden, bubbly perfection. It's a delicious and relatively easy dinner option perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 large head of broccoli, cut into florets
  • 8 oz pasta such as penne, rotini, or farfalle
  • 4 tbsp butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg optional

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Pasta pot
  • colander
  • Steamer basket or microwave-safe bowl
  • measuring cups and spoons
  • cutting board
  • knife

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside.
  4. Steam broccoli florets until tender-crisp, about 5-7 minutes. You can do this in the microwave or on the stovetop.
  5. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 5 minutes, allowing the sauce to slightly thicken.
  6. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using).
  7. Add cooked pasta, chicken, and broccoli to the Alfredo sauce. Toss to coat evenly.
  8. Pour the mixture into the prepared baking dish. Sprinkle with additional Parmesan cheese.
  9. Bake for 20-25 minutes, or until golden brown and bubbly.
  10. Let stand for 5-10 minutes before serving.

Notes

For a richer flavor, use a blend of Parmesan and Asiago cheese in the Alfredo sauce. You can also add a pinch of red pepper flakes for a little heat. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through. Add a splash of cream or milk if the sauce has thickened too much.