Chicken and Broccoli Alfredo Bake: A Creamy, Comforting Family Favorite
There’s something magical about a dish that brings together creamy Alfredo sauce, tender chicken, and crisp broccoli in one comforting bake. Whether you’re juggling a busy weeknight or craving a cozy meal that feels like a hug, this Chicken and Broccoli Alfredo Bake is here to save the day. It’s the kind of recipe that makes everyone at the table pause mid-bite to say, “Wow, this is good.” And the best part? It’s incredibly easy to whip up, even when you’re short on time or energy.
I first stumbled upon this dish when I needed a quick yet satisfying dinner for my family after a long day of work. My kids, who usually turn their noses up at anything green, didn’t even notice the broccoli nestled in that rich, cheesy sauce. (Parenting win!) Now, it’s a regular in our rotation, and I love how versatile it is—swap in whole wheat pasta, add a sprinkle of red pepper flakes for heat, or toss in some mushrooms if you’re feeling fancy. No matter how you tweak it, this bake never disappoints.
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:
- Comfort food at its finest: Creamy, cheesy, and packed with flavor.
- Nutritious and delicious: Broccoli adds vitamins, while chicken keeps it protein-packed.
- Easy to customize: Use gluten-free pasta, swap in turkey, or add extra veggies.
- Perfect for leftovers: Tastes even better the next day (if it lasts that long!).
How to Make Chicken and Broccoli Alfredo Bake
Ingredients You’ll Need
- 12 oz fettuccine or penne pasta
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets, steamed
- 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 lightly 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.
- Let it cool for 5 minutes before serving. Enjoy!
Recipe Tips and Tricks
Want to take this bake to the next level? Here are a few pro tips:
- Make it ahead: Assemble the dish up to a day in advance and refrigerate until ready to bake.
- Add a crunch: Sprinkle breadcrumbs or crushed crackers on top before baking for extra texture.
- Spice it up: A dash of cayenne or smoked paprika adds a nice kick.
If you love this recipe, you’ll also adore my Easy Creamy Chicken Pasta—it’s another weeknight lifesaver!
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 make this gluten-free?
Yes! Use gluten-free pasta and check your Alfredo sauce for gluten-free certification.
What’s the best Alfredo sauce to use?
Homemade is delicious, but a quality store-bought sauce like Bertolli’s works great too.
Can I add other vegetables?
Definitely! Try adding spinach, mushrooms, or bell peppers for extra flavor and nutrients.
Is this dish freezer-friendly?
Yes! Assemble the unbaked dish, wrap tightly, and freeze for up to 2 months. Thaw before baking.
There you have it—a dish that’s as easy to make as it is delicious. Whether you’re feeding a hungry family or meal prepping for the week, this Chicken and Broccoli Alfredo Bake is sure to become a staple in your kitchen. For more comforting pasta dishes, check out my Cheesy Baked Ziti or this Food Network twist on a classic. Happy cooking!
PrintChicken and Broccoli Alfredo Bake
Description
A creamy, comforting pasta bake loaded with tender chicken, fresh broccoli, and a rich Alfredo sauce, topped with melted cheese for the ultimate weeknight dinner.
Ingredients
For the Crust:
- For the Alfredo Sauce:
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Bake:
- 12 oz fettuccine pasta
- 2 cups cooked chicken, shredded or diced
- 3 cups fresh broccoli florets
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Whisk in heavy cream and milk. Bring to a gentle simmer, then reduce heat to low.
- Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and black pepper. Remove from heat.
- In a large bowl, combine cooked pasta, chicken, broccoli, and Alfredo sauce. Toss gently to coat evenly.
- Transfer mixture to the prepared baking dish. Top with mozzarella and Parmesan cheeses, then sprinkle with Italian seasoning and red pepper flakes (if using).
- Bake for 20-25 minutes until cheese is bubbly and lightly golden. Let stand 5 minutes before serving.
Notes
For crispier topping, broil for 1-2 minutes at the end. Substitute half-and-half for heavy cream if desired. Leftovers reheat well in the oven at 350°F (175°C) for 10-15 minutes.
