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Chicken Broccoli Alfredo Bake featured image showcases a creamy, cheesy, and delicious baked pasta dish with chicken and broccoli.

Perfect Chicken Broccoli Alfredo Bake

This Chicken Broccoli Alfredo Bake recipe delivers a creamy, cheesy, and delicious dish every time. By pre-cooking the chicken, blanching the broccoli, and using a stable Alfredo sauce technique, this bake avoids common pitfalls like watery sauce or mushy vegetables. The result is a comforting and satisfying meal perfect for any occasion.
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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
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large head of broccoli, cut into florets
  • 8 oz pasta penne, rotini, or farfalle
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup shredded mozzarella cheese, plus more for topping
  • 1/4 tsp nutmeg
  • Salt and pepper to taste

Equipment

  • 9x13-inch baking dish
  • large skillet
  • large pot
  • colander
  • Large bowl
  • measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken, garlic powder, salt, and pepper. Cook until chicken is cooked through, about 5-7 minutes. Remove from skillet and set aside.
  3. Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2-3 minutes, until bright green and slightly tender. Drain and set aside.
  4. Cook pasta according to package directions until al dente. Drain and set aside.
  5. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  6. Remove skillet from heat and stir in 1 cup of Parmesan cheese, 1/2 cup of mozzarella cheese, and nutmeg. Season with salt and pepper to taste. Stir until cheese is melted and sauce is smooth.
  7. In a large bowl, combine cooked chicken, blanched broccoli, cooked pasta, and Alfredo sauce. Toss to coat evenly.
  8. Pour the mixture into the prepared baking dish. Sprinkle with additional Parmesan and mozzarella cheese.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
  10. Let the bake rest for 5-10 minutes before serving.

Notes

For a richer sauce, use whole milk instead of heavy cream, but be mindful of potential separation during baking. To prevent the pasta from becoming soggy, ensure it is cooked al dente. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. You can substitute other vegetables like cauliflower or asparagus for the broccoli.