There’s nothing quite as comforting as a hot, creamy, cheesy casserole bubbling straight from the oven. This Creamy Chicken and Broccoli Alfredo Bake is the epitome of homestyle cooking. It’s easy to make, packed with protein and veggies, and has a rich Alfredo sauce that will make even picky eaters clean their plates.
Perfect for family dinners, gatherings, or when you simply need to use up leftover chicken, this dish combines wholesome ingredients into a warm, satisfying meal. From the first bite, the combination of garlic, cheese, and tender chicken wrapped in pasta makes this dish an instant classic in any kitchen.
Table of Contents
Why You’ll Love This Recipe
- Fast & Convenient: Takes less than 45 minutes from start to finish.
- Balanced Meal: Combines lean protein, veggies, carbs, and dairy in one dish.
- Customizable: Make it gluten-free, vegetarian, or spicier with a few tweaks.
- Make-Ahead Friendly: Prep ahead and bake later.
- Leftover Friendly: An excellent way to repurpose cooked chicken or turkey.
Whether you’re feeding a large family or looking for an easy dish to batch cook for the week, this casserole ticks every box.
Ingredients with Substitutions
Here’s a breakdown of the ingredients and options to modify based on diet or what you have on hand:
Protein
- 2 cups cooked chicken, shredded
Substitute with: Rotisserie chicken, grilled shrimp, ground turkey, or even plant-based chicken.
Vegetables
- 2 cups broccoli florets, steamed
Substitute with: Cauliflower, spinach, kale, green peas, or mixed vegetables.
Pasta
- 12 oz penne pasta
Substitute with: Rigatoni, fusilli, macaroni, or any short pasta. For a low-carb option, try zucchini noodles or chickpea pasta.
Flavor Base
- 1 tsp minced garlic
Substitute with: Garlic powder (½ tsp) or roasted garlic for a mellow, sweet flavor. - ½ tsp salt + ¼ tsp black pepper
Tip: Adjust to taste, especially if using salted sauces.
Cheese & Sauce
- 1½ cups Alfredo sauce
Substitute with: Homemade Alfredo (made with butter, cream, garlic, Parmesan), cashew cream sauce for dairy-free version. - 1 cup shredded mozzarella cheese
Substitute with: Cheddar, fontina, Monterey Jack, or dairy-free cheese. - ¼ cup grated Parmesan cheese
Substitute with: Pecorino Romano or vegan Parmesan.
Garnish
- 1 tbsp fresh parsley, chopped
Optional: Basil, thyme, or omit entirely.
Equipment Needed
- Large pot (for cooking pasta)
- Colander (for draining pasta)
- Large mixing bowl
- 9×13-inch baking dish
- Spatula or spoon (for mixing and spreading)
- Measuring cups and spoons
- Optional: Steamer basket (for broccoli)
Step-by-Step Instructions (with Tips)
Cook Pasta
Boil salted water in a large pot. Add the pasta and cook according to package instructions until just al dente. Drain and rinse briefly with cold water.
Pro Tip: Don’t overcook the pasta; it will soften further during baking.
Steam Broccoli
Steam the broccoli until just tender—about 4-5 minutes. Drain and rinse under cold water to preserve the bright green color.
Pro Tip: Steam lightly to maintain texture and avoid sogginess.
Shred or Chop Chicken
Use rotisserie chicken for ease or cook and shred boneless breasts or thighs. Ensure they are cut into bite-sized pieces.
Make the Mix
In a large bowl, combine the cooked pasta, chicken, broccoli, Alfredo sauce, minced garlic, salt, and pepper. Stir until evenly coated.
Pro Tip: Warm the Alfredo sauce slightly so it mixes more smoothly.
Prepare the Dish
Grease a 9×13-inch baking dish. Pour the pasta mixture into the dish and smooth out evenly.
Pro Tip: For more flavor, rub the baking dish with a clove of garlic before greasing.
Top with Cheese
Sprinkle mozzarella and Parmesan evenly over the top.
Optional Add-Ins: Add Italian seasoning, red pepper flakes, or a breadcrumb topping for extra crunch.
Bake
Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, golden, and bubbly.
Pro Tip: Finish with 2 minutes under the broiler for a browned top.
Serve
Let rest for 5 minutes. Garnish with fresh parsley and serve with garlic bread or salad.
Topping Suggestions
Elevate your Alfredo Bake with these extras:
- Crispy Breadcrumbs: Mix ½ cup panko with 1 tbsp butter and sprinkle on top before baking.
- Bacon Bits: Add cooked, crumbled bacon for smoky flavor.
- Red Pepper Flakes: Spice things up with a dash before baking.
- Herbs: Finish with chopped basil or oregano.
Nutritional Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 38 g |
| Protein | 28 g |
| Total Fat | 22 g |
| Saturated Fat | 10 g |
| Cholesterol | 80 mg |
| Sodium | 750 mg |
| Fiber | 3 g |
| Sugars | 3 g |
| Calcium | 220 mg |
Calculated using standard Alfredo sauce and mozzarella.
How to Store & Reheat
Refrigerator
- Storage: Store in an airtight container.
- Shelf Life: 3–4 days.
Freezer
- Method: Wrap the baking dish tightly in foil or transfer portions to freezer containers.
- Shelf Life: Up to 2 months.
- Tip: Label with the date!
Reheating
- Microwave: Cover with a damp paper towel; heat 2–3 mins.
- Oven: Reheat at 350°F for 15–20 mins covered with foil.
- Avoid Drying: Add a splash of milk or cream before reheating.
What to Serve with Creamy Chicken And Broccoli Alfredo Bake
- Garlic Bread: Crusty and buttery for dipping.
- Caesar Salad: Crisp and tangy for balance.
- Steamed Asparagus: Light and green for contrast.
- White Wine: A chilled Chardonnay to match the creaminess.
- Sparkling Water: Lemon-infused for a refreshing sip.
FAQs
Can I make chicken and broccoli alfredo bake ahead of time?
Can I make this ahead of time?
Can I use frozen broccoli in alfredo bake ?
Absolutely. Just thaw and drain it thoroughly before mixing it into the dish.
What’s the best pasta to use in alfredo bake ?
Short pasta like penne, rigatoni, or rotini work best as they hold the sauce well and maintain structure when baked.
Can I double this alfredo bake recipe?
Certainly! Use two 9×13-inch baking dishes and adjust bake time as needed (around 30 minutes if baking both at once).
Creamy Chicken and Broccoli Alfredo Bake
Ingredients
- 2 cups cooked chicken shredded
- 2 cups broccoli florets steamed
- 12 oz penne pasta
- 1 ½ cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp minced garlic
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 375°F (190°C) and cook penne pasta according to package instructions, then drain and set aside.
- In a large bowl, mix cooked chicken, steamed broccoli, cooked pasta, Alfredo sauce, minced garlic, salt, and black pepper.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle mozzarella and Parmesan cheese over the top.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve warm.
Whether you’re cooking for your family or meal-prepping for the week, this Creamy Chicken and Broccoli Alfredo Bake is a dependable, comforting classic that always satisfies. With its rich sauce, gooey cheese, and nutrient-packed ingredients, it brings all the joy of a traditional pasta bake with the elegance of a restaurant-style Alfredo dish.
It’s flexible, easy to customize, and an excellent way to use up leftovers. Plus, it’s freezer-friendly, making it a perfect candidate for batch cooking.
So gather your ingredients, preheat that oven, and get ready to serve a dish that’ll bring big smiles to the table. Bon Appétit! 🍽️
