Name: Chicken & Broccoli Alfredo Bake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 12 ounces penne pasta; 2 cups broccoli florets; 2 boneless skinless chicken breasts, cut into bite-sized pieces; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1/2 teaspoon Italian seasoning; 1 1/2 cups shredded mozzarella cheese; 1/4 cup fresh parsley, chopped (for garnish)

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Get ready to fall in love with the ultimate comfort dish: Chicken & Broccoli Alfredo Bake. Creamy, cheesy, and loaded with tender chicken and vibrant broccoli, this casserole hits every note for weeknight dinners or special gatherings. The rich Alfredo sauce wraps penne pasta in a cozy embrace, while a golden layer of bubbling mozzarella seals the deal. It’s the kind of meal that brings everyone around the table, fork in hand, ready for seconds. If you’re craving something hearty yet fresh, this Chicken & Broccoli Alfredo Bake is your new go-to recipe.

Chicken & Broccoli Alfredo Bake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is in its simplicity: just a handful of key ingredients, each playing a starring role. From the creamy sauce to the crisp-tender broccoli and juicy chicken, every element matters. Here’s what you’ll need and why you shouldn’t skip a single one!

12 ounces penne pasta: Penne holds the sauce perfectly, giving you that ideal bite every time.
2 cups broccoli florets: Broccoli adds freshness, color, and a healthy crunch.
2 tablespoons olive oil: Helps brown the chicken and adds a subtle, fruity depth.
2 boneless skinless chicken breasts (bite-sized): Chicken brings protein and heartiness to the bake.
1 teaspoon garlic powder: Infuses the chicken with savory flavor right from the start.
1/2 teaspoon salt: Essential for seasoning both pasta and chicken.
1/2 teaspoon black pepper: Adds a gentle kick to keep things interesting.
2 tablespoons butter: The base for a silky Alfredo sauce.
3 garlic cloves, minced: Fresh garlic gives the sauce its signature aroma and taste.
2 tablespoons all-purpose flour: Thickens the Alfredo sauce to luscious perfection.
2 cups whole milk: Creates the creamy backbone of the sauce.
1 cup heavy cream: Amplifies richness and makes everything decadently smooth.
1 cup grated Parmesan cheese: Brings savory, nutty depth and classic Alfredo flavor.
1/2 teaspoon Italian seasoning: A blend of herbs for an irresistible aromatic touch.
1 1/2 cups shredded mozzarella cheese: Melts into a gooey, golden topping everyone loves.
1/4 cup fresh parsley, chopped: A bright, fresh garnish to finish the dish beautifully.

How to Make Chicken & Broccoli Alfredo Bake

Step 1: Boil Pasta and Broccoli

Start by getting your pasta water boiling with a generous pinch of salt. Cook the penne according to package directions, and don’t forget to toss the broccoli florets in for the last two minutes. This clever trick means your veggies are perfectly cooked alongside your pasta, saving you time and dishes. Once both are tender, drain and set aside—they’ll be ready to soak up all that creamy Alfredo goodness.

Step 2: Sauté the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season your chicken pieces with garlic powder, salt, and pepper, then sizzle them in the pan until golden and cooked through, about 6 to 8 minutes. Don’t rush this step—the browning adds heaps of flavor! Once done, transfer the chicken to a plate so you can move on to making the luscious sauce.

Step 3: Prepare the Alfredo Sauce

In the same skillet (no need to wash, those brown bits mean flavor!), melt the butter and gently sauté the minced garlic for about a minute. Sprinkle in the flour, whisking for a minute or two until it forms a smooth paste. Now, slowly pour in the milk and cream, whisking constantly to keep the sauce silky. Let it simmer until just thickened, then stir in the Parmesan and Italian seasoning for that classic Alfredo magic.

Step 4: Combine Everything

It’s time to bring it all together! Add the cooked pasta, broccoli, and chicken to your skillet, tossing everything so each piece is coated in that dreamy sauce. The mixture should be creamy but not soupy—if it looks a little thick, a splash of milk will loosen it up.

Step 5: Assemble and Bake

Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded mozzarella generously over the top for that irresistible, melty finish. Bake uncovered in a preheated 375°F oven for about 20 minutes, or until the top is bubbly and golden. The aroma will have everyone circling the kitchen!

Step 6: Garnish and Serve

Once your Chicken & Broccoli Alfredo Bake is hot and gorgeous, sprinkle fresh parsley over the top for a burst of color and freshness. Serve it piping hot and watch those plates get scraped clean!

How to Serve Chicken & Broccoli Alfredo Bake

Garnishes

A final flourish of chopped fresh parsley not only adds a pop of color but also a hint of herbal freshness that balances the rich, creamy flavors. For a little extra flair, try a dusting of grated Parmesan or a sprinkle of red pepper flakes if you like a gentle kick. If you’re feeling fancy, a drizzle of good olive oil just before serving can make the Chicken & Broccoli Alfredo Bake shine even brighter.

Side Dishes

This casserole is hearty enough to stand alone, but it pairs beautifully with a crisp green salad or simple garlic bread to help soak up every last bit of sauce. Roasted asparagus, sautéed spinach, or even a fresh tomato salad work well to lighten up the meal and round out the plate.

Creative Ways to Present

If you’re entertaining, consider serving the Chicken & Broccoli Alfredo Bake in individual ramekins for a fun, personalized touch. For potlucks or buffets, keep it in a warm slow cooker set to low so guests can help themselves. Leftovers can also be scooped into bell pepper halves and baked for a second meal that feels brand new!

Make Ahead and Storage

Storing Leftovers

Let the Chicken & Broccoli Alfredo Bake cool to room temperature before covering and refrigerating. It keeps well for up to 3 days in an airtight container, making it perfect for lunchboxes or easy reheating on busy nights.

Freezing

To freeze, assemble the casserole but skip baking and the fresh parsley garnish. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed, adding a few extra minutes to ensure it’s heated through.

Reheating

For best results, reheat leftovers in a 350°F oven, covered with foil to prevent drying out. A splash of milk can revive the sauce if it seems a bit thick. Microwave reheating works in a pinch—just be sure to stir halfway through for even warmth.

FAQs

Can I use a different type Main Course, Casserole

Absolutely! While penne is classic for the Chicken & Broccoli Alfredo Bake, rotini, fusilli, or even rigatoni work well. Just make sure to cook until al dente so the pasta holds up to baking.

Is it possible to make this recipe gluten-free?

Yes! Swap in your favorite gluten-free pasta and use a gluten-free flour blend to thicken the Alfredo sauce. The rest of the ingredients are naturally gluten-free, so the swap is simple and seamless.

Can I use pre-cooked or rotisserie chicken?

Definitely. Using rotisserie chicken makes this recipe even quicker. Just shred or chop the chicken and add it in with the pasta and broccoli—no need to sauté, but you can season it if you like.

What other vegetables can I add?

Feel free to get creative! Mushrooms, spinach, sun-dried tomatoes, or even roasted bell peppers are all delicious in this Chicken & Broccoli Alfredo Bake. Just sauté any extra veggies before adding to ensure they’re tender.

How do I make the top extra crispy?

For a crispier topping, mix some breadcrumbs with grated Parmesan and a drizzle of olive oil, then sprinkle over the mozzarella before baking. The result is a satisfyingly crunchy, golden crust.

Final Thoughts

There’s something irresistible about a bubbling, golden casserole, and Chicken & Broccoli Alfredo Bake is truly a crowd-pleaser you’ll want in your regular dinner rotation. It’s cozy, satisfying, and packs a punch of flavor in every bite. Give this recipe a try—you might just discover your new family favorite!

Chicken & Broccoli Alfredo Bake Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A creamy and comforting Chicken & Broccoli Alfredo Bake combining tender chicken, fresh broccoli, and penne pasta in a rich homemade Alfredo sauce, all baked to golden perfection with mozzarella cheese on top. Perfect for a hearty family dinner with classic Italian-American flavors.

Ingredients

Scale

Pasta & Vegetables

12 ounces penne pasta
2 cups broccoli florets

Chicken & Seasoning

2 boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Sauce

2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning

Topping

1 1/2 cups shredded mozzarella cheese
1/4 cup fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
Cook Pasta and Broccoli: In a large pot of salted boiling water, cook the penne pasta according to package directions until al dente. Add the broccoli florets during the last 2 minutes of cooking. Once done, drain and set aside.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, salt, and black pepper. Cook the chicken for 6 to 8 minutes until browned and fully cooked through. Remove from skillet and set aside.
Make Alfredo Sauce: In the same skillet, melt butter and sauté the minced garlic for about 1 minute until fragrant. Stir in the flour and cook for 1 to 2 minutes to make a roux. Slowly whisk in the whole milk and heavy cream, cooking and stirring until the sauce thickens slightly.
Add Cheese and Seasoning: Stir in the grated Parmesan cheese and Italian seasoning into the sauce until smooth and creamy.
Combine Pasta, Broccoli, and Chicken: Add the drained pasta, broccoli, and cooked chicken back into the skillet with the Alfredo sauce. Toss gently to coat everything evenly with the sauce.
Assemble and Bake: Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake uncovered for 20 minutes until the casserole is bubbly and the top is golden brown.
Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley. Serve warm and enjoy!

Notes

For extra flavor and texture, sprinkle a mixture of breadcrumbs and Parmesan cheese on top before baking.
Use rotisserie chicken as a convenient shortcut to save time.
Add additional vegetables like sliced mushrooms or fresh spinach to boost nutritional value and flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course, Casserole
Method: Baking
Cuisine: Italian-American