Chicken and Broccoli Alfredo Bake: A Creamy, Comforting Weeknight Dinner
There’s something magical about a dish that’s both indulgent and easy to throw together on a busy weeknight. Enter this Chicken and Broccoli Alfredo Bake—a creamy, cheesy, and utterly satisfying meal that’ll have your family asking for seconds (and thirds!). Whether you’re juggling work, school, or just life in general, this recipe is here to save the day with minimal effort and maximum flavor.
I first stumbled upon this dish when I needed a quick dinner solution that didn’t skimp on comfort. My kids were skeptical about the broccoli (as kids often are), but once it was smothered in that rich Alfredo sauce and baked to golden perfection, even the pickiest eater at the table was won over. Now, it’s a regular in our rotation, and I’m thrilled to share it with you. Bonus: It’s a fantastic way to sneak in some veggies without the usual dinner-table negotiations!
Why You’ll Love This Chicken and Broccoli Alfredo Bake
This dish checks all the boxes for a perfect weeknight meal:
- One-pan wonder: Less cleanup means more time to relax.
- Kid-friendly: Creamy Alfredo sauce makes even broccoli irresistible.
- Meal-prep friendly: Make ahead and reheat for lunches or another dinner.
- Customizable: Swap in your favorite protein or veggies if you’d like!
How to Make Chicken and Broccoli Alfredo Bake
Ingredients You’ll Need
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets, steamed or blanched
- 16 oz fettuccine or penne pasta
- 2 cups Alfredo sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp black pepper
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the cooked pasta, chicken, broccoli, Alfredo sauce, garlic powder, and black pepper. Mix well.
- Transfer the mixture to the baking dish and top with mozzarella and Parmesan cheeses.
- Bake for 20–25 minutes until the cheese is bubbly and golden.
- Garnish with fresh parsley if desired, and serve warm!
Tips for the Best Alfredo Bake
Want to take this dish to the next level? Here are a few pro tips:
- Homemade Alfredo sauce is a game-changer! Try my Easy Homemade Alfredo Sauce for extra creaminess.
- Undercook the pasta slightly since it’ll continue cooking in the oven.
- Add a sprinkle of red pepper flakes for a subtle kick.
- Use rotisserie chicken for a shortcut that doesn’t sacrifice flavor.
Variations to Try
This recipe is wonderfully adaptable. Here are a few twists to keep it fresh:
- Vegetarian: Skip the chicken and add mushrooms or spinach.
- Gluten-free: Use gluten-free pasta and a gluten-free flour blend for the sauce.
- Extra cheesy: Stir in some cream cheese or ricotta for an even richer bake.
Frequently Asked Questions
Can I use frozen broccoli?
Absolutely! Just thaw and drain it well to avoid excess moisture in the bake.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I freeze this Alfredo bake?
Yes! Assemble (unbaked), wrap tightly, and freeze for up to 2 months. Thaw before baking.
What’s the best pasta for this dish?
Short shapes like penne or rotini hold the sauce well, but fettuccine works too!
Can I make this ahead of time?
Definitely. Prep it a day in advance, cover, and refrigerate. Bake when ready.
What pairs well with this bake?
A simple fresh garden salad or garlic bread completes the meal.
There you have it—a dish that’s as easy to make as it is delicious. Whether you’re feeding a crowd or just craving some comfort food, this Chicken and Broccoli Alfredo Bake is sure to hit the spot. It’s the kind of meal that feels like a warm hug after a long day, and honestly, who doesn’t need that? Happy cooking!
PrintChicken and Broccoli Alfredo Bake
Description
A creamy, comforting pasta bake featuring tender chicken, fresh broccoli, and rich Alfredo sauce, topped with melted cheese for the ultimate weeknight dinner.
Ingredients
For the Crust:
- For the Pasta:
- 12 oz fettuccine pasta
- 1 tbsp olive oil
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 tbsp olive oil
- For the Sauce:
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tsp onion powder
- Salt and pepper to taste
- For the Vegetables:
- 2 cups broccoli florets, steamed
- For the Topping:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp paprika (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook fettuccine according to package instructions until al dente. Drain, toss with olive oil, and set aside.
- Season chicken with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through (5-7 minutes). Set aside.
- In the same skillet, add heavy cream, minced garlic, and onion powder. Simmer for 2-3 minutes, then stir in Parmesan and mozzarella until melted. Season with salt and pepper.
- Combine cooked pasta, chicken, steamed broccoli, and Alfredo sauce in the baking dish. Mix well.
- Top with remaining mozzarella, Parmesan, and a sprinkle of paprika.
- Bake for 20-25 minutes until bubbly and golden. Let rest 5 minutes before serving.
Notes
For a crispier top, broil for the last 2-3 minutes. Substitute half-and-half for heavy cream for a lighter version. Leftovers reheat well in the oven at 350°F (175°C) for 10-15 minutes.
