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Chicken Broccoli Alfredo Bake is a creamy and delicious casserole dish shown as the featured image.

Ultimate Chicken Broccoli Alfredo Bake

This Chicken Broccoli Alfredo Bake is a quick, easy, and comforting dish perfect for weeknights. It combines tender chicken, perfectly cooked broccoli, and creamy Alfredo sauce baked to golden, bubbly perfection, making it a crowd-pleasing meal that even picky eaters will love.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large head of broccoli, cut into florets
  • 1 lb pasta penne, rotini, or your favorite shape
  • 2 cups Alfredo sauce store-bought or homemade
  • 1.5 cups shredded mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 cups milk or half-and-half

Equipment

  • large pot
  • colander
  • large skillet
  • 9x13-inch baking dish
  • Large bowl
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Season with salt and pepper.
  4. Add minced garlic and cook for about 30 seconds until fragrant.
  5. Add broccoli florets and cook until tender-crisp, about 5-7 minutes. Add water and cover to steam if needed.
  6. Remove chicken and broccoli mixture from the skillet and set aside.
  7. To make homemade Alfredo sauce, melt butter in the same skillet over medium heat.
  8. Whisk in flour and cook for 1 minute to create a roux.
  9. Gradually whisk in milk (or half-and-half) until smooth.
  10. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes.
  11. Remove from heat and stir in Parmesan cheese until melted and smooth.
  12. Season with salt, pepper, and a pinch of nutmeg (optional).
  13. In a large bowl, combine the cooked pasta, chicken and broccoli mixture, and Alfredo sauce. Toss to coat everything evenly.
  14. Pour the mixture into a greased 9x13 inch baking dish.
  15. Sprinkle with 1 cup of shredded mozzarella cheese and the remaining Parmesan cheese.
  16. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  17. Let it cool for a few minutes before serving.

Notes

Don't overcook the pasta; al dente works best. Use freshly grated cheese for better melting. Toast breadcrumbs with butter and Parmesan for extra crunch (optional). Add red pepper flakes for a little heat (optional). Broil for extra color at the end (optional). Can be made ahead and refrigerated for up to 24 hours. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven or microwave. Use frozen broccoli if needed. Experiment with different pasta shapes and vegetables.