Creamy Comfort in a Dish: Easy Chicken and Broccoli Alfredo Bake

When you need a hearty, comforting meal that the whole family will devour, this Chicken and Broccoli Alfredo Bake is the answer! It takes classic creamy Alfredo, adds tender chicken and healthy broccoli, and bakes it all together in a dish of pure deliciousness. It’s a satisfying, cheesy pasta casserole that’s perfect for busy weeknights.

This bake features al dente penne pasta coated in a rich, velvety homemade Alfredo sauce, mixed with seasoned chicken pieces and fresh broccoli florets, and finished with a golden layer of melted mozzarella cheese. Baking it in the oven brings all the flavors together, creating that irresistible bubbly, cheesy crust that makes baked pasta dishes so comforting. It’s a baked pasta dish the whole family will love, much like our Baked Spaghetti Casserole.

Making the Alfredo sauce from scratch might sound intimidating, but our recipe breaks it down into simple steps using a basic roux. The result is a smooth, flavorful sauce far superior to anything from a jar. Combined with protein-rich chicken and nutrient-packed broccoli, this dish is a complete meal in one pan – minimizing cleanup and maximizing flavor!

In this comprehensive guide, we’ll walk you through preparing each component – the pasta, chicken, and creamy sauce – combining them, baking the casserole to bubbly perfection, and offer tips, variations, and storage instructions.

Why This Alfredo Bake is a Weeknight Winner

This recipe is a go-to for busy families for many great reasons:

• One-Dish Meal: Protein, carbs, and veggies all in one comforting casserole.
• Creamy & Cheesy: A rich, homemade Alfredo sauce and melted mozzarella guarantee crowd-pleasing flavor.
• Hearty & Satisfying: Substantial enough to feed a hungry family.
• Relatively Quick: Ready in about an hour, making it feasible for weeknight dinners.
• Easy to Make: Straightforward steps, even for homemade sauce.
• Family Favorite: A comforting classic that kids and adults tend to love.
• Adaptable: Easily customize ingredients based on preference or what you have on hand.

Ready for creamy, cheesy pasta perfection? Let’s get started!

The Components of Comfort: Ingredients Deep Dive

Simple, familiar ingredients come together to create this delightful bake.

• Penne Pasta: A sturdy pasta shape that holds the creamy sauce well. Other tubular or short pasta shapes like ziti, rigatoni, or farfalle also work.
• Broccoli Florets: Adds freshness, color, and nutrients. Fresh broccoli is recommended for best texture in the bake.
• Boneless, Skinless Chicken Breasts: Cut into bite-sized pieces for even cooking and easy eating. Thighs can also be used for slightly richer flavor. For more chicken recipes, see our Easy Bourbon Chicken.
• Olive Oil: For cooking the chicken.
• Garlic, Minced: Essential for the classic Alfredo flavor base.
• Butter & All-Purpose Flour: These combine to create a roux, the thickening agent for the creamy Alfredo sauce.
• Whole Milk & Heavy Cream: The liquid base for the rich and creamy Alfredo sauce. Using a combination provides richness and a smooth consistency. For other creamy dishes, check out our Creamy Garlic Butter Chicken Thighs with Spinach.
• Grated Parmesan Cheese: Adds salty, nutty depth to the Alfredo sauce. Freshly grated is always best for melting and flavor.
• Shredded Mozzarella Cheese: Provides that lovely melted, bubbly cheese topping for the bake.
• Nutmeg & Italian Seasoning: Key spices that enhance the traditional Alfredo flavor profile. Nutmeg is a classic addition to cream sauces.
• Salt and Pepper: To season the chicken, sauce, and final dish.
• Fresh Parsley, Chopped: For a fresh garnish and pop of color before serving.

Baking Bliss: Step-by-Step Instructions

Making this bake involves a few key steps, but they’re all manageable for a weeknight!

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Cook Pasta & Broccoli: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until it is al dente (still slightly firm to the bite). During the last 3 minutes of the pasta’s cooking time, add the broccoli florets to the boiling water to blanch them slightly. Drain the pasta and broccoli well and set them aside.  
3. Cook Chicken: While the pasta cooks, season the bite-sized chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until it is golden brown on the outside and cooked through (no longer pink inside), about 5-6 minutes. Remove the cooked chicken from the skillet and set it aside. You can use the same skillet for the sauce to save on dishes!
4. Sauté Garlic: Reduce the heat in the same skillet to medium. Add the butter and let it melt. Once the butter is melted and slightly bubbly, add the minced garlic and cook for about 30 seconds, stirring constantly, until it is fragrant. Be careful not to burn the garlic.
5. Make Roux: Whisk the all-purpose flour into the melted butter and garlic. Stir and cook for 1 minute, whisking continuously. This cooks the raw flour taste out and creates a smooth paste called a roux, which will thicken your sauce.
6. Add Liquids: Gradually whisk in the whole milk and heavy cream, a little at a time, into the roux. Whisk constantly as you add the liquid to prevent lumps from forming. Ensure the sauce is smooth after each addition before adding more liquid.
7. Thicken Sauce: Increase the heat slightly to medium-high and bring the sauce to a gentle simmer, stirring constantly. Cook until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
8. Add Cheese & Seasoning: Remove the skillet from the heat. Stir in the grated Parmesan cheese, nutmeg, and Italian seasoning until the Parmesan cheese is completely melted and the sauce is smooth and creamy. Taste the sauce and season it with additional salt and pepper as needed.
9. Combine: Return the cooked chicken pieces to the skillet with the Alfredo sauce. Add the drained penne pasta and broccoli florets. Stir everything gently with a spatula until the pasta, chicken, and broccoli are evenly coated in the creamy sauce.
10. Transfer to Baking Dish: Grease a 9×13 inch baking dish with butter or cooking spray. Transfer the entire pasta mixture from the skillet into the prepared baking dish, spreading it out evenly.
11. Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture in the baking dish. This will create a lovely melted cheese crust.
12. Bake: Place the baking dish in the preheated oven. Bake for 15-20 minutes, or until the sauce is bubbly around the edges and the mozzarella cheese on top is melted and lightly golden brown.
13. Garnish: Remove the bake from the oven. Sprinkle fresh chopped parsley over the top before serving.
14. Serve: Let the bake sit for a few minutes before serving, then scoop and enjoy!

Notes & Expert Tips for Perfect Results

• Quick Version: In a hurry? Skip the baking step! Serve the dish immediately after combining all the ingredients in the skillet. It will still be delicious and creamy, just without the baked cheese topping and bubbly edges.
• Time-Saving Chicken: Pre-cooked rotisserie chicken is a fantastic time-saver. Shred or chop 3-4 cups of rotisserie chicken and stir it in with the pasta and broccoli in Step 10, skipping Step 3.
• Spice it Up: Add a pinch or two of red pepper flakes to the sauce in Step 8 for a touch of heat.
• Don’t Overcook Pasta: Cook the pasta just to al dente, as it will continue to cook slightly in the oven.
• Prevent Lumps: Whisk constantly when adding the milk and cream to the roux to ensure a smooth sauce.
• Freshly Grated Parmesan: Using freshly grated Parmesan melts better and provides superior flavor compared to pre-shredded varieties which can contain anti-caking agents.

Variations to Customize Your Bake

• Add More Veggies: Stir in sautéed mushrooms, spinach, peas, or chopped bell peppers along with the broccoli and pasta.
• Different Cheese: Substitute some of the mozzarella with shredded provolone, Gruyère, or white cheddar for different flavor profiles. A sprinkle of smoked paprika over the mozzarella before baking adds color and a smoky hint.
• Crispy Topping: For extra crunch, mix ½ cup of panko breadcrumbs with 1 tablespoon of melted butter and sprinkle it over the mozzarella cheese before baking.
• Bacon or Pancetta: Cook chopped bacon or pancetta until crispy, then drain and stir it into the pasta mixture before transferring to the baking dish for added flavor and texture.
• Different Pasta: Use other short pasta shapes like ziti, rigatoni, farfalle, or even cavatappi. For more pasta ideas, explore our Creamy Tuscan Chicken Pasta.

Make Ahead & Storage

This dish is great for making ahead!

• Make Ahead: You can assemble the entire bake (up to the point of baking) ahead of time. Cover the baking dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator while the oven preheats. You may need to add a few extra minutes to the baking time since it’s going in cold.
• Storage: Store leftover Chicken and Broccoli Alfredo Bake in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions in the microwave until heated through. For larger portions or to reheat the whole bake, cover with foil and reheat in a 350°F (175°C) oven until hot and bubbly.
• Freezing: Cooked and cooled Alfredo bake can be frozen. Transfer to a freezer-safe container (like a disposable foil pan) and cover tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bake as directed (you may need extra time).

Troubleshooting Common Issues

Here are solutions for a few potential problems you might encounter:

My Alfredo sauce is lumpy.

• Reason: Milk/cream was added too quickly to the roux, or you didn’t whisk constantly.
• Fix: Ensure you whisk continuously as you gradually add the milk and cream to the roux. If lumps form, you can try whisking vigorously off the heat, or for persistent lumps, you can strain the sauce before combining it with the pasta and chicken (though this is an extra step).

The chicken is dry.

• Reason: Chicken was overcooked in the skillet.
• Fix: Cook the chicken just until it is no longer pink inside, about 5-6 minutes. It will continue to cook slightly in the sauce and in the oven. Using rotisserie chicken (as mentioned in notes) can also help prevent dryness.

The bake is dry after coming out of the oven.

• Reason: Pasta absorbed too much sauce during baking, or the sauce wasn’t thick enough initially, or it was baked for too long.
• Fix: Ensure the sauce is properly thickened before combining with pasta. Don’t overcook the pasta initially (al dente is key). Avoid baking for longer than necessary – just until bubbly and cheese is melted and lightly golden. Adding a splash more milk or cream to the sauce before combining can also help if you prefer a very saucy bake.

The cheese on top isn’t golden brown.

• Reason: Not enough bake time, or you can finish under the broiler.
• Fix: Bake for the full 15-20 minutes. If the cheese isn’t golden after baking, you can carefully place the dish under the broiler for the last 1-2 minutes, watching constantly to prevent burning.

The Comfort of a Classic Bake

There’s something incredibly comforting about a warm, cheesy pasta bake straight from the oven. This Chicken and Broccoli Alfredo Bake takes familiar flavors and combines them into a satisfying, easy-to-make meal that’s perfect for sharing with loved ones. It’s a creamy, hearty dish that embodies weeknight comfort. It’s a staple in the world of baked pasta, fitting right in with dishes like our American Lasagna.

Ready to Bake Up Some Comfort?

With this recipe and detailed guide, you have everything you need to create your own delicious Chicken and Broccoli Alfredo Bake. It’s a creamy, cheesy, and satisfying dish that’s sure to become a regular on your dinner rotation.

Get ready to enjoy a comforting taste of homemade goodness!

Yields: 6-8 servings Prep time: 20 minutes Cook time: 40 minutes Total time: Approx. 1 hour

For more comforting casseroles, pasta dishes, and family-friendly meals, explore our collection including recipes like Creamy Chicken Pot Pie Pasta Bake and Cheesy Taco Dip Casserole.

Easy Chicken and Broccoli Alfredo Bake Recipe

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• Author: Leana Morgan
• Total Time: Approx. 1 hour
• Yield: 6-8 servings 1x

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Description

A creamy, comforting Chicken and Broccoli Alfredo Bake featuring al dente penne pasta, tender chicken, fresh broccoli, and a rich homemade Alfredo sauce, all topped with melted mozzarella and baked to golden perfection. A perfect weeknight family dinner!

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Ingredients

Scale 1x2x3x

• 12 oz penne pasta
• 2 cups broccoli florets
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced  
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• ½ cup heavy cream
• 1 cup grated Parmesan cheese
• ½ cup mozzarella cheese, shredded
• ¼ teaspoon nutmeg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Equipment

• Large pot
• Large skillet
• Whisk
• 9x13 inch baking dish
• Measuring cups and spoons

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Instructions

• Preheat Oven: Preheat oven to 375°F (190°C).
• Cook Pasta & Broccoli: Cook penne pasta according to package directions until al dente. Add broccoli florets during the last 3 minutes of cooking. Drain and set aside.
• Cook Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
• Sauté Garlic: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for 30 seconds until fragrant.
• Make Roux: Whisk in flour and cook for 1 minute to create a roux.
• Add Liquids: Gradually whisk in milk and heavy cream, stirring constantly to prevent lumps.
• Thicken Sauce: Bring sauce to a simmer and cook until thickened, about 3-4 minutes.
• Add Cheese & Seasoning: Stir in Parmesan cheese, nutmeg, and Italian seasoning until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
• Combine: Return cooked chicken to the skillet and add the drained pasta and broccoli. Stir gently to combine everything with the sauce.
• Transfer to Baking Dish: Transfer mixture to a greased 9×13 baking dish.
• Top with Cheese: Sprinkle mozzarella cheese on top.
• Bake: Bake for 15-20 minutes until bubbly and cheese is lightly golden.
• Garnish: Garnish with chopped fresh parsley before serving.

Notes

• For a quicker version, skip the baking step and serve immediately after combining all ingredients in the skillet.
• Pre-cooked rotisserie chicken works great as a time-saver.
• Add red pepper flakes for a touch of heat if desired.
• Enjoy this creamy, comforting pasta dish that’s perfect for weeknight family dinners!

• Prep Time: 20 minutes
• Cook Time: 40 minutes (Includes sauteing, sauce, and bake time)
• Category: Main Dish, Pasta, Casserole, Chicken, Italian-American, Baking, Weeknight Dinner, Comfort Food, Family Meal
• Method: Boiling, Sautéing, Sauce Making, Baking
• Cuisine: Italian-American / American

Nutrition

• Serving Size: Approx. 1/6 or 1/8 of dish

Keywords: Chicken Alfredo Bake, Broccoli Alfredo, Chicken Pasta Bake, Creamy Chicken Pasta, Alfredo Casserole, Baked Pasta, Weeknight Dinner, Family Meal, Comfort Food, Easy Dinner, Baked Alfredo, Pasta Bake, Chicken Dinner

Frequently Asked Questions (FAQs)

Get answers to common questions about making Chicken and Broccoli Alfredo Bake.

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta shapes that hold sauce well, such as ziti, rigatoni, farfalle, or cavatappi.

Can I make the Alfredo sauce ahead of time?

Yes, you can make the Alfredo sauce a day in advance and store it in an airtight container in the refrigerator. Gently reheat it on the stovetop, adding a splash of milk or cream if needed to loosen it, before combining with the pasta and chicken.

Can I freeze Chicken and Broccoli Alfredo Bake?

Yes, this bake freezes well. Cook and cool the dish completely. Transfer to a freezer-safe container, cover tightly, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

What’s the best way to reheat leftovers?

Reheat individual portions in the microwave. For a larger amount, cover the dish with foil and reheat in a 350°F (175°C) oven until heated through and bubbly.

Can I add other vegetables besides broccoli?

Absolutely! Sautéed mushrooms, spinach (stirred in at the end to wilt), peas, or chopped bell peppers are all great additions.

Can I make this recipe without baking it?

Yes, as noted in the recipe, you can skip the baking step and serve the dish immediately after combining all the ingredients in the skillet. This creates a saucier, stovetop version.

Can I use pre-cooked rotisserie chicken?

Yes, using pre-cooked rotisserie chicken is a great time-saver. Shred or chop about 3-4 cups of rotisserie chicken and stir it in with the pasta and broccoli, skipping the step of cooking raw chicken.

Share Your Creations!

Made this comforting Chicken and Broccoli Alfredo Bake? We’d love to see your cheesy, bubbly creation! Share photos in the comments below or on social media using the hashtag #AlfredoBake. Happy Cooking!