Chicken and Broccoli Alfredo Bake: A Comforting Weeknight Dinner
There’s something magical about a dish that’s both indulgent and easy to make—especially on those nights when you’re juggling work, kids, and a never-ending to-do list. That’s why this Chicken and Broccoli Alfredo Bake has become a staple in my kitchen. It’s creamy, cheesy, and packed with tender chicken and crisp broccoli, all baked to golden perfection. Plus, it comes together in under an hour, making it the ultimate comfort food for busy weeknights.
I first discovered this recipe when I was craving something hearty but didn’t want to spend hours in the kitchen. Alfredo sauce has always been a weakness of mine (who can resist that velvety richness?), and pairing it with chicken and broccoli felt like a no-brainer. The best part? My kids—who usually turn their noses up at anything green—actually devoured the broccoli without a single complaint. If that’s not a win, I don’t know what is!
Why You’ll Love This Chicken and Broccoli Alfredo Bake
This dish is a crowd-pleaser for so many reasons. Here are just a few:
- Easy to make: No fancy techniques or hard-to-find ingredients—just simple, wholesome goodness.
- Family-friendly: Even picky eaters will love the creamy Alfredo sauce and tender chicken.
- Meal-prep friendly: Make it ahead and reheat for a quick dinner later in the week.
- Versatile: Swap the broccoli for spinach or add mushrooms for extra flavor.
How to Make Chicken and Broccoli Alfredo Bake
This recipe is as straightforward as it gets. Here’s how to bring it to life:
Ingredients You’ll Need
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets, steamed
- 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
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the pasta according to package instructions, then drain and set aside.
- In a large bowl, combine the cooked pasta, chicken, broccoli, Alfredo sauce, garlic powder, salt, and pepper. Mix well.
- Transfer the mixture to the baking dish and top with mozzarella and Parmesan cheeses.
- Bake for 20–25 minutes, or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Enjoy!
Tips for the Best Alfredo Bake
Want to take this dish to the next level? Try these pro tips:
- Make your own Alfredo sauce: It’s easier than you think! Check out my Homemade Alfredo Sauce Recipe for a foolproof version.
- Add a crunchy topping: Sprinkle breadcrumbs mixed with melted butter over the cheese for extra texture.
- Use rotisserie chicken: A store-bought rotisserie chicken saves time and adds delicious flavor.
Frequently Asked Questions
Can I use frozen broccoli?
Absolutely! Just thaw and drain it well to avoid excess moisture in the bake.
Can I make this dish ahead of time?
Yes! Assemble the bake, cover it, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.
What’s the best pasta for Chicken and Broccoli Alfredo Bake?
Short pasta like penne or rotini works great, but fettuccine or linguine also hold up well. For more pasta tips, see my guide to the best pasta for casseroles.
Can I use a different cheese?
Of course! Try Gruyère, fontina, or even a sprinkle of cheddar for a twist.
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.
Is this recipe freezer-friendly?
Yes! Freeze before baking, then thaw overnight in the fridge before cooking. For more freezer meal ideas, visit Eating Well’s freezer meal guide.
Whether you’re feeding a hungry family 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—simple, satisfying, and full of love. So grab your baking dish and get ready to enjoy a dish that’s as easy to make as it is delicious!
Chicken and Broccoli Alfredo Bake
Description
A creamy, cheesy Alfredo bake loaded with tender chicken and fresh broccoli, perfect for a comforting family dinner.
Ingredients
For the Crust:
- For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 1/2 cups grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- For the Bake:
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets, steamed
- 8 oz fettuccine pasta, cooked al dente
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon paprika (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
- Gradually whisk in Parmesan cheese until fully melted and smooth. Season with salt and black pepper. Remove from heat.
- In a large bowl, combine cooked pasta, chicken, and steamed broccoli. Pour Alfredo sauce over and mix well.
- Transfer mixture to the prepared baking dish. Sprinkle mozzarella and cheddar cheese on top, followed by Italian seasoning and paprika (if using).
- Bake for 20-25 minutes, or until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
For extra crispiness, broil for the last 2-3 minutes. Leftovers can be refrigerated for up to 3 days.
