Chicken and Broccoli Alfredo Bake is a creamy, comforting dish that brings together tender chicken, fresh broccoli, and rich Alfredo sauce all baked to bubbly perfection. The smooth, cheesy sauce coats the chicken and broccoli beautifully, making every bite satisfyingly creamy and full of flavor.
I love making this bake when I want something cozy without too much fuss. It’s a great way to get protein and veggies in one dish, and the Alfredo sauce feels like a little treat that makes it extra special. One tip I have is to cook the broccoli just until it’s bright green and slightly tender before baking — it keeps its nice texture and color after it comes out of the oven.
My favorite way to enjoy this meal is fresh from the oven when the top is golden and slightly crispy. It’s perfect for a family dinner or when I’m craving something warm and comforting on a chilly evening. Plus, leftovers reheat really well and taste just as good the next day, which is always a bonus in my book!
Key Ingredients & Substitutions
Chicken: I like using cooked chicken breast because it’s lean and mild. You can swap it with cooked rotisserie chicken for a shortcut or even turkey for a slightly different taste.
Broccoli: Fresh broccoli brightens the dish well. If you can’t find fresh, frozen broccoli works too—just thaw and drain it well before mixing to avoid excess water.
Alfredo Sauce: Homemade sauce tastes great, but store-bought works fine for convenience. For a lighter option, try a cauliflower Alfredo sauce or use half cream and half milk.
Cheese: Mozzarella melts beautifully, giving that stretchy, gooey texture. Parmesan adds a nice sharpness. Feel free to mix in other cheeses like Fontina or Asiago for extra flavor.
Pasta: Penne holds sauce well thanks to its tubes. You can substitute with rigatoni, fusilli, or any pasta that catches sauce easily.
How Do I Get the Perfectly Cooked Broccoli for My Bake?
It’s easy to overcook broccoli, which can make it mushy or dull in color. To keep it just right:
- Steam or blanch the broccoli for 2-3 minutes until it turns a bright green but still snaps when you bite it.
- Immediately drain and run under cold water or toss in an ice bath to stop cooking and keep the color vibrant.
- Drain well to avoid extra moisture in the bake—too much water makes the dish runny.
This helps broccoli retain a fresh texture and color, balancing nicely with creamy Alfredo and tender chicken.
Equipment You’ll Need
- 9×13 inch baking dish – perfect size for spreading the bake evenly so it cooks through nicely.
- Large mixing bowl – makes it easy to toss the pasta, chicken, broccoli, and sauce together without spilling.
- Skillet or frying pan – for cooking the chicken and garlic quickly before combining everything.
- Steamer basket or pot – helps you steam or blanch broccoli so it stays bright and tender.
- Wooden spoon or spatula – great for stirring the ingredients gently without breaking the pasta.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp or cooked Italian sausage to switch up the protein with seafood or a bit of spice.
- Add sun-dried tomatoes for a tangy twist that pairs well with creamy Alfredo sauce.
- Mix in sautéed mushrooms to bring earthiness and extra texture to your bake.
- Stir in fresh spinach just before baking for added color and mild flavor that wilts nicely in the sauce.
Chicken and Broccoli Alfredo Bake
Ingredients You’ll Need:
For the Bake:
- 3 cups cooked penne pasta
- 2 cups cooked chicken breast, diced or shredded
- 2 cups broccoli florets, steamed or blanched
- 3 cups Alfredo sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil or butter (for cooking chicken)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tsp dried Italian seasoning or parsley for garnish
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and assemble, plus 20-25 minutes baking time. Total time is around 40 minutes, making it a quick and easy meal for weeknights or cozy weekends.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Dish:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
2. Cook the Pasta:
If your pasta isn’t cooked yet, boil it following package instructions until al dente. Drain and set aside to cool slightly.
3. Cook the Chicken:
In a skillet, heat olive oil or butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove from heat.
4. Prepare the Broccoli:
Steam or blanch broccoli florets until bright green and tender-crisp (about 2-3 minutes). Drain well to avoid excess moisture.
5. Mix the Ingredients:
In a large bowl, combine the cooked pasta, chicken, broccoli, and Alfredo sauce. Stir gently to coat everything evenly.
6. Assemble the Bake:
Layer half of the mixture into the prepared dish, then sprinkle half of the mozzarella and Parmesan cheese over it. Add the remaining pasta mixture on top, and finish with the rest of the cheeses.
7. Bake and Serve:
Bake uncovered for 20-25 minutes until bubbly and golden on top. Sprinkle with dried Italian seasoning or fresh parsley before serving. Let it rest for 5 minutes to set, then enjoy your comforting, cheesy Chicken and Broccoli Alfredo Bake!
Can I Use Frozen Broccoli for This Bake?
Yes, you can! Just make sure to thaw and drain the frozen broccoli thoroughly to avoid extra moisture that can make the bake soggy. Steaming or blanching it before adding helps keep the texture just right.
Can I Make This Dish Ahead of Time?
Absolutely! Assemble the bake but hold off on baking. Cover and refrigerate for up to 24 hours. When ready, bake it a few extra minutes to ensure it cooks through and the cheese melts perfectly.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. You may want to cover with foil when reheating in the oven to keep cheese from drying out.
Can I Substitute the Pasta for a Low-Carb Option?
Yes! You can use cauliflower rice or spiralized zucchini for a lower-carb version. Just be sure to adjust cooking times and moisture levels since these alternatives release more water than pasta.
