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: Chicken and Broccoli Alfredo Bake. This creamy, cheesy casserole is the kind of meal that feels like a hug in a baking dish—comforting, satisfying, and packed with flavor. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe is a lifesaver.
I first discovered this dish during one of those chaotic evenings when my fridge was nearly empty, but I still wanted something hearty. A leftover chicken breast, a handful of broccoli, and a jar of Alfredo sauce later, this bake was born. Now, it’s a regular in my rotation, and I’ve perfected it with homemade Alfredo sauce (though no judgment if you go the store-bought route!). The best part? It’s customizable—swap in your favorite veggies or add a sprinkle of red pepper flakes for a little kick.
Why You’ll Love This Chicken and Broccoli Alfredo Bake
This dish checks all the boxes for a perfect weeknight dinner:
- Quick and easy: Ready in under an hour with minimal prep.
- Crowd-pleaser: Creamy Alfredo, tender chicken, and fresh broccoli—what’s not to love?
- Meal-prep friendly: Reheats beautifully for lunches or leftovers.
- Versatile: Swap ingredients based on what you have on hand.
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
- 2 cups Alfredo sauce (homemade or store-bought)
- 8 oz pasta (penne or rotini work great)
- 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 until al dente. Drain and set aside.
- Mix the ingredients in a large bowl: pasta, chicken, broccoli, Alfredo sauce, garlic powder, salt, and pepper.
- Transfer to the baking dish and top with mozzarella and Parmesan.
- Bake for 20–25 minutes until bubbly and golden on top.
- Let it rest for 5 minutes before serving.
Recipe Tips and Variations
Here are a few ways to make this dish your own:
- Add veggies: Try spinach, mushrooms, or bell peppers for extra nutrition.
- Spice it up: A dash of cayenne or red pepper flakes adds a nice kick.
- Make it ahead: Assemble the bake, cover, and refrigerate overnight. Bake when ready!
- Use rotisserie chicken: A time-saving hack for busy nights.
For more easy casserole ideas, check out my One-Pot Chicken and Rice Casserole—another weeknight favorite!
Pairing Suggestions
This bake is delicious on its own, but here are a few sides to round out the meal:
- A crisp Caesar salad
- Garlic bread or a crusty baguette
- A light, refreshing white wine like Pinot Grigio
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Just thaw and drain it well to avoid excess moisture.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I freeze this bake?
Absolutely! Freeze before baking, then thaw and bake as directed (add a few extra minutes if needed).
What’s the best pasta for this dish?
Short shapes like penne, rotini, or farfalle hold the sauce well.
Can I make this gluten-free?
Yes! Use gluten-free pasta and check your Alfredo sauce ingredients.
How can I make a lighter version?
Try using low-fat Alfredo sauce, less cheese, or adding more veggies.
There you have it—a creamy, dreamy Chicken and Broccoli Alfredo Bake that’s as easy as it is delicious. Whether you’re cooking for a crowd or just craving some comfort food, this dish delivers every time. For more cozy dinner ideas, don’t miss my Creamy Garlic Parmesan Pasta, another family favorite. 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
- For the chicken:
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- For the vegetables:
- 3 cups broccoli florets (fresh or frozen)
- For the sauce:
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 3 cloves garlic (minced)
- 1 1/2 cups grated Parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- For topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp chopped fresh parsley
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- 3. Season chicken pieces with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat and cook chicken until no longer pink (5-6 minutes). Remove from heat.
- 4. In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
- 5. Pour in heavy cream, stirring constantly. Bring to a simmer and cook for 2 minutes.
- 6. Reduce heat to low and gradually whisk in Parmesan cheese until smooth. Add nutmeg, salt, and pepper.
- 7. In a large bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Mix well.
- 8. Transfer mixture to prepared baking dish. Top with mozzarella and remaining Parmesan.
- 9. Bake for 20-25 minutes until bubbly and cheese is golden brown.
- 10. Garnish with fresh parsley 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 keep well refrigerated for 3 days.
