Welcome to the ultimate comfort food experience! This Chicken and Broccoli Alfredo Bake is everything you crave in a hearty meal: tender chicken, vibrant broccoli, and perfectly cooked pasta all enveloped in a rich, velvety homemade Alfredo sauce. Topped with a golden, bubbly layer of cheese, this casserole is a guaranteed family favorite. If you’ve been searching for a simple yet elegant dish that’s perfect for a weeknight dinner but special enough for company, your search ends here. We’re skipping the jarred sauce and showing you how easy it is to create a restaurant-quality meal right in your own kitchen.
Get ready to fall in love with this creamy, dreamy, and utterly delicious baked pasta. It’s the kind of satisfying meal that brings everyone to the table.
Why This Chicken and Broccoli Alfredo Bake is a Weeknight Winner
This isn’t just another pasta dish; it’s a game-changer for your dinner rotation. What makes this Chicken and Broccoli Alfredo Bake so special? First, the homemade Alfredo sauce is luxuriously creamy and packed with garlic and Parmesan flavor, far superior to any store-bought version. Second, it’s a complete meal in one dish, combining protein, vegetables, and carbs. Finally, it’s incredibly easy to assemble, making it a stress-free option for any night of the week.
The Key Ingredients for a Perfect Alfredo Bake
The magic of this dish lies in using simple, high-quality ingredients. Together, they create a symphony of flavor and texture that is simply irresistible.
For the Pasta and Filling
- Pasta: We recommend a sturdy pasta like Penne or Fettuccine that can hold up to the rich sauce.
- Chicken: Boneless, skinless chicken breasts, cooked and cubed, provide the perfect protein base.
- Broccoli: Fresh broccoli florets, lightly blanched, add a beautiful color and a healthy crunch.
- Mozzarella Cheese: For that essential cheesy, golden-brown topping.
For the Creamy Alfredo Sauce
- Butter: The classic, flavorful base for any good Alfredo sauce.
- Garlic: Freshly minced garlic is a must for the best aroma and taste.
- Heavy Cream: This is the key to an ultra-rich and creamy sauce.
- Parmesan Cheese: For the signature nutty, salty flavor. Always use freshly grated for the smoothest melt.
- Seasoning: A touch of salt, black pepper, and nutmeg enhances all the other flavors.
How to Make Chicken and Broccoli Alfredo Bake (Step-by-Step)
Follow these simple steps to create a show-stopping casserole. We’ll guide you through making the sauce, combining the ingredients, and baking it to golden perfection.
- Prep Your Ingredients: Cook your pasta until al dente according to package directions. Cook and cube your chicken. Blanch the broccoli florets for 1-2 minutes, then plunge them into ice water to stop the cooking process. Preheat your oven to 375°F (190°C).
- Make the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about one minute until fragrant. Slowly whisk in the heavy cream and bring to a simmer. Reduce the heat and let it simmer gently for 5 minutes to thicken slightly.
- Melt the Cheese: Remove the sauce from the heat and gradually stir in the freshly grated Parmesan cheese until smooth and melted. Season with salt, pepper, and a pinch of nutmeg.
- Combine Everything: In a large bowl, combine the cooked pasta, cubed chicken, and blanched broccoli. Pour the Alfredo sauce over the mixture and toss gently until everything is evenly coated.
- Assemble and Bake: Transfer the mixture to a 9×13 inch baking dish. Sprinkle the top evenly with shredded mozzarella cheese. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top. For an extra crispy top, you can broil for the last 1-2 minutes, watching carefully.
This recipe is not only delicious but also a great base for other creamy pasta dishes. For a spicy kick, consider trying this Cajun Chicken Alfredo Orzo recipe.
Pro Tips for the Creamiest, Most Flavorful Alfredo
Want to ensure your Chicken and Broccoli Alfredo Bake is absolutely perfect? Follow these expert tips.
- Shred Your Own Cheese: Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy. Grating a block of Parmesan cheese yourself will result in a much smoother, creamier sauce.
- Don’t Overcook the Pasta: Cook the pasta just until it’s al dente (still has a slight bite). It will continue to cook in the oven, and this prevents it from becoming mushy.
- Use Fresh Broccoli: While frozen can work in a pinch, fresh broccoli provides the best texture and flavor for this bake. Blanching it is key to keeping its vibrant green color. For a different but equally delicious casserole, check out this French Onion Beef Casserole.
Fun Variations to Try
While this classic combination is a star, feel free to customize it! Here are a few ideas to get you started.
- Add Bacon: For a smoky, salty crunch, add some cooked, crumbled bacon to the pasta mixture.
- Different Cheeses: Try a mix of mozzarella, provolone, and asiago for a more complex cheese flavor on top.
- Add a Crispy Topping: Mix breadcrumbs with a little melted butter and sprinkle over the cheese before baking for a delightful crunchy topping.
- Explore Other Baked Pastas: If you love this baked dish, you’ll surely enjoy these delicious sausage-stuffed-shells.
Storing, Freezing, and Reheating
This Chicken and Broccoli Alfredo Bake is just as delicious the next day. To store, cover the baking dish tightly with foil or transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through. You can also freeze the assembled, unbaked casserole for up to 3 months. Thaw it in the refrigerator overnight before baking as directed.
Frequently Asked Questions
Absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Yes, you can use frozen broccoli. We recommend thawing it and patting it very dry before adding it to the casserole to avoid releasing excess water, which can make the sauce thin.
To ensure a smooth sauce, use freshly grated Parmesan cheese instead of pre-shredded varieties. Add the cheese off the heat and stir it in gradually until it has completely melted.
Sturdy, medium-sized pasta shapes like penne, ziti, fettuccine, or rotini are best because they hold the rich, creamy sauce well without becoming mushy during baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through. You can add a splash of milk or cream to loosen the sauce if needed.
Enjoy Your Homemade Alfredo Bake!
We hope you love this creamy and satisfying Chicken and Broccoli Alfredo Bake recipe! It’s the perfect dish to share with family and friends. If you make it, we’d love to hear how it turned out. Leave a comment below or share a photo of your creation and tag us on Pinterest!
Chicken and Broccoli Alfredo Bake Recipe
Chicken and Broccoli Alfredo Bake (The Ultimate Creamy Casserole)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, prepare the chicken (if not already cooked) and blanch the broccoli florets in boiling water for 1-2 minutes. Immediately transfer to an ice bath to stop the cooking, then drain well.
- In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Slowly whisk in the heavy cream. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat and gradually stir in the 1.5 cups of grated Parmesan cheese until the sauce is smooth. Season with salt, pepper, and nutmeg.
- In a large bowl, combine the drained pasta, cooked chicken cubes, and blanched broccoli. Pour the Alfredo sauce over the top and toss gently to combine.
- Transfer the mixture to a 9x13 inch baking dish. Top evenly with the 2 cups of shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden. Let it rest for 5 minutes before serving.
Notes
Ensure you blanch the broccoli to keep it crisp-tender and vibrant green in the final dish.
