Chicken and Broccoli Alfredo Bake is a cozy, cheesy dish that brings together tender chicken, fresh broccoli, and creamy Alfredo sauce all baked to perfection. The pasta gets wonderfully soft and soaks up all the flavors, making every bite super comforting and satisfying.
I love making this bake when I want something easy but still feel like I’m treating myself. It’s the kind of meal where you can toss everything in one dish, pop it in the oven, and let it work its magic while you relax. The creamy Alfredo sauce adds a nice, gentle richness that everyone seems to love, and the broccoli adds a fresh, slightly crunchy contrast.
My favorite way to serve this is straight from the oven with a little sprinkle of extra cheese on top just before it finishes baking to get that perfect golden crust. It’s great for family dinners or when guests come over because it feels special but is so simple to put together. Plus, leftovers heat up just as nicely for a quick lunch the next day!
Key Ingredients & Substitutions
Penne Pasta: Penne holds the creamy sauce well because of its tube shape. If you don’t have penne, rigatoni or ziti work just as well.
Chicken: Using cooked chicken breast is great for quick prep. Rotisserie chicken is a perfect shortcut and adds nice flavor. You can also use leftover chicken.
Broccoli: Fresh broccoli gives a nice crunch and color. Frozen broccoli works too—just thaw and drain well before using to avoid extra moisture.
Alfredo Sauce: Store-bought Alfredo saves time, but homemade sauce using butter, cream, and Parmesan gives extra richness if you have time to make it.
Cheese: Mozzarella melts beautifully for gooey texture, while Parmesan adds sharp flavor. Feel free to swap mozzarella for provolone or fontina, and Parmesan for pecorino or Asiago.
How Do You Get the Perfectly Creamy and Gooey Bake?
The trick is balancing moisture and baking time:
- Cook pasta al dente: So it doesn’t turn mushy after baking.
- Steam broccoli just till tender: This keeps it bright and not soggy.
- Mix ingredients evenly: Coat pasta, veggies, and chicken well with sauce before baking to keep everything creamy.
- Cover with cheese: Use a good layer of mozzarella and Parmesan to get that golden, bubbly top.
- Bake uncovered: This helps the top brown nicely but still keeps sauce smooth underneath.
Let the bake rest a few minutes before serving—it helps the sauce thicken a little, so every spoonful stays creamy without running.
Equipment You’ll Need
- Large pot – for boiling pasta; you want plenty of space so it cooks evenly without sticking.
- Steamer basket or colander – to steam or blanch broccoli quickly and keep it tender-crisp.
- Large skillet – for sautéing garlic and warming chicken; a nonstick pan helps prevent sticking.
- Mixing bowl – big enough to toss pasta, chicken, broccoli, and sauce together without spills.
- 9×13-inch baking dish – the perfect size to hold everything and bake evenly.
- Wooden spoon or spatula – to stir and combine ingredients gently without breaking the pasta.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or crab for a tasty seafood twist that pairs nicely with Alfredo sauce.
- Add sautéed mushrooms or sun-dried tomatoes for an extra layer of earthiness and color.
- Mix in some cooked spinach or kale for added greens and nutrients.
- Stir in a pinch of red pepper flakes or Italian seasoning for a little heat and herb flavor.
How to Make Chicken and Broccoli Alfredo Bake?
Ingredients You’ll Need:
Main Ingredients:
- 12 oz penne pasta
- 2 cups cooked chicken breast, diced
- 3 cups broccoli florets
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp dried Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 20-25 minutes to bake, making the total time around 40 minutes. It’s a quick recipe perfect for a family dinner or weeknight meal.
Step-by-Step Instructions:
1. Prep the Ingredients:
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside. Steam or blanch the broccoli florets for 3-4 minutes until just tender, then drain and set aside.
2. Cook the Chicken and Garlic:
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced cooked chicken, sprinkle with salt, pepper, and Italian seasoning, and cook for another 2-3 minutes to warm through and mix the flavors.
3. Mix and Bake:
In a large bowl, combine the cooked pasta, chicken and garlic mixture, broccoli, and Alfredo sauce. Stir well so everything is coated evenly. Transfer the mixture into the prepared baking dish and sprinkle mozzarella and Parmesan cheese evenly on top. Bake for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.
4. Serve:
Remove the dish from the oven and let it cool for 5 minutes. Garnish with fresh chopped parsley if you like, then serve warm and enjoy your creamy, cheesy Chicken and Broccoli Alfredo Bake!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just make sure to thaw and drain the frozen broccoli well to prevent extra moisture in the bake. You can also quickly steam or sauté it before mixing in.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare everything up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake it a few extra minutes to ensure it’s heated through and bubbly.
How Should I Store Leftovers?
Store leftover bake in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or in the microwave in shorter intervals, stirring occasionally.
Can I Substitute the Chicken with Another Protein?
Definitely! You can use cooked shrimp, turkey, or even cooked sausage. Just ensure it’s fully cooked and chopped into bite-size pieces before mixing with the pasta and sauce.
