Chicken and Broccoli Alfredo Bake is a cozy, creamy dish that brings together tender chicken, crisp broccoli, and rich Alfredo sauce all baked to bubbly perfection. The combination of cheesy, creamy sauce with hearty pieces of chicken and fresh broccoli makes it a meal that’s simple yet satisfying.
I love making this dish because it feels like a warm hug on a plate. The Alfredo sauce is smooth and comforting, and the broccoli adds just the right amount of freshness and crunch. Plus, it’s one of those recipes where you can toss everything together in one dish and let the oven do the work while you relax or catch up on your day.
My favorite way to serve this is with a sprinkle of extra cheese on top and a slice of crusty bread on the side to soak up all the creamy sauce. It’s a hit every time we have it for dinner, and I really think it’s one of those meals that brings people together around the table. This bake is perfect for weeknights when you want something quick but still feel like you’re treating yourself a little.
Key Ingredients & Substitutions
Chicken Breast: I like using cooked chicken breast because it stays tender and soaks up the Alfredo flavor well. If you want, rotisserie chicken is an easy shortcut that works great.
Broccoli: Fresh broccoli adds a nice crunch and color. You can swap it for frozen if needed—just thaw and drain well to avoid extra water.
Alfredo Sauce: Homemade Alfredo is delicious but store-bought is fine for a quicker dinner. To lighten it up, try using half-and-half or milk instead of heavy cream.
Mozzarella & Parmesan Cheese: These cheeses melt beautifully for a bubbly top. For a sharper flavor, add a bit of Pecorino Romano or swap mozzarella for provolone.
How Can I Keep the Broccoli Crisp When Baking?
Steaming the broccoli before baking helps it stay tender-crisp instead of soggy. Here’s what I do:
- Steam broccoli just until bright green and slightly tender, about 3-4 minutes.
- Drain well and pat dry with a paper towel to remove moisture.
- Add the broccoli last when mixing so it doesn’t sit too long in sauce before baking.
This way, it keeps its texture and color after baking, making the dish more appealing and fresh-tasting.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for holding all the pasta, chicken, and sauce without spills.
- Large mixing bowl – helps you toss the pasta and sauce evenly before baking.
- Skillet or frying pan – you’ll sauté garlic and warm the chicken here; nonstick makes cleanup easier.
- Steamer basket or pot – to steam broccoli just right without overcooking it.
- Wooden spoon or spatula – great for stirring the sauce and mixing ingredients gently.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a seafood twist that cooks quickly and pairs well with Alfredo.
- Add cooked bacon or pancetta for a salty, smoky flavor contrast.
- Mix in sun-dried tomatoes or roasted red peppers to add a touch of sweetness and color.
- Stir in some spinach or kale with the broccoli for extra greens and nutrients.
How to Make Chicken and Broccoli Alfredo Bake
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked penne pasta
- 2 cups cooked chicken breast, diced
- 3 cups fresh broccoli florets, lightly steamed
- 3 cups Alfredo sauce (homemade or store-bought)
Cheese and Seasonings:
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
Plan for about 15 minutes of preparation including cooking and steaming, then 20 to 25 minutes for baking. Finally, allow 5 minutes for resting before serving. Overall, you’ll be enjoying this creamy, cheesy dish in under 45 minutes total!
Step-by-Step Instructions:
1. Prepare Your Oven and Ingredients:
Start by preheating your oven to 375°F (190°C). If you don’t already have cooked pasta and chicken, boil the pasta until just tender (al dente) and cook your chicken breast by poaching, grilling, or sautéing, then dice it into bite-sized pieces.
2. Steam the Broccoli:
Lightly steam the broccoli florets until they are just tender but still have a little crunch. Drain well and set aside so they don’t get soggy.
3. Warm the Chicken and Garlic:
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Then add the cooked chicken along with Italian seasoning, salt, and pepper. Stir and warm through for 2 to 3 minutes.
4. Mix Everything Together:
In a large bowl, combine the Alfredo sauce, cooked pasta, chicken mixture, and steamed broccoli. Gently stir to coat all the ingredients with the creamy sauce evenly.
5. Bake Your Dish:
Grease a 9×13 inch baking dish. Pour the pasta mixture in and spread it out evenly. Sprinkle the shredded mozzarella and Parmesan cheese over the top. Bake uncovered in your preheated oven for 20 to 25 minutes, until the cheese is melted, bubbly, and golden.
6. Serve:
Remove the bake from the oven and let it rest for 5 minutes. Sprinkle freshly chopped parsley on top for a bit of color and freshness before serving. Enjoy your creamy, comforting Chicken and Broccoli Alfredo Bake!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just make sure to thaw and drain frozen broccoli thoroughly to avoid excess moisture that can make the dish watery. Lightly steaming it after thawing helps keep a nice texture.
Can I Make This Bake Ahead of Time?
Absolutely! Prepare the entire dish but don’t bake it. Cover tightly with foil and refrigerate for up to 24 hours. When ready, bake as instructed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through or use the microwave for quicker heating.
Can I Substitute the Chicken?
Yes, cooked turkey, ham, or even shrimp make great alternatives. Just make sure they are cooked through before adding to the bake to avoid any food safety issues.
