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If you have a craving for something creamy, comforting, and packed with wholesome goodness, the Chicken & Broccoli Alfredo Bake Recipe is exactly what you need. This dish combines tender chicken, vibrant broccoli, perfectly cooked pasta, and a luscious homemade Alfredo sauce that bakes into bubbling, golden perfection. Every bite delivers a rich, cheesy hug that feels like home on a plate, making it an absolute favorite for family dinners or casual get-togethers. Trust me, once you try this Chicken & Broccoli Alfredo Bake Recipe, it will quickly become your go-to comfort food that everyone asks for again and again.
Ingredients You’ll Need
The simplicity of the ingredients in this recipe is what makes it truly special. Each element contributes to the dish’s unbeatable flavor, texture, and color in its own way, ensuring your Chicken & Broccoli Alfredo Bake Recipe turns out just right every time.
- 2 cups cooked chicken: Choose shredded or cubed chicken for tender, protein-packed bites throughout the dish.
- 3 cups broccoli florets: Lightly steamed to keep that satisfying snap and vibrant green color that brightens the bake.
- 12 oz pasta (penne or rotini): Perfect shapes to catch all the creamy Alfredo sauce and hold the dish together.
- 2 tablespoons unsalted butter: Essential for creating the rich base of the sauce and adding depth to its flavor.
- 2 cloves garlic (minced): Adds a fragrant kick that complements the creaminess without overpowering it.
- 2 tablespoons all-purpose flour: Helps thicken the sauce into that velvety consistency everyone loves.
- 2 cups whole milk: Contributes creaminess and body to the sauce for ultimate indulgence.
- 1 cup heavy cream: Brings an extra layer of richness and smooth texture to the Alfredo.
- 1 cup grated Parmesan cheese: The star flavor in the sauce, providing a salty, nutty punch.
- 1 1/2 cups shredded mozzarella cheese (divided): For that irresistible gooey melt both inside and on top.
- 1/2 teaspoon salt: Enhances all the flavors to perfection.
- 1/4 teaspoon black pepper: Adds a subtle sharpness and depth.
- 1/4 teaspoon garlic powder: Reinforces the garlic flavor for a double dose of yum.
- 1/4 teaspoon Italian seasoning: A blend that ties everything together with herbs like oregano and basil.
How to Make Chicken & Broccoli Alfredo Bake Recipe
Step 1: Prep and Cook the Pasta
Start by preheating your oven to 375°F (190°C). Grease your 9×13-inch baking dish so everything bakes evenly without sticking. Meanwhile, cook your pasta according to the package instructions until it is al dente—firm but tender. This is key because you don’t want mushy pasta in your creamy bake. Once cooked, drain and set it aside while you prepare the sauce.
Step 2: Make the Alfredo Sauce
Heat a large skillet over medium heat and melt the butter. Toss in the minced garlic and sauté for about a minute until fragrant but not browned. Sprinkle in the flour and stir continuously for another minute to form a smooth roux. This step lays the foundation for that thick, luscious sauce you’re after. Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. After about 4 to 5 minutes, the sauce will thicken up beautifully. Stir in the Parmesan cheese, 1 cup of mozzarella, salt, pepper, garlic powder, and Italian seasoning until everything melts together into a creamy, dreamy sauce. Remove from the heat once smooth and silky.
Step 3: Combine the Ingredients
In a large mixing bowl, combine your cooked pasta, cooked chicken, steamed broccoli, and the Alfredo sauce. Make sure everything is coated generously with the sauce so each bite is bursting with flavor. Transfer this wonderful mixture into the prepared baking dish, spreading it evenly.
Step 4: Bake to Perfection
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly on top of your pasta bake. Pop the dish in the oven and bake for about 20 to 25 minutes until everything is hot, bubbly, and the cheese on top is melted and inviting. For an extra-special golden crust, broil the dish for 1 to 2 minutes—just keep a close eye so it doesn’t burn. When it’s done, let it rest for a few minutes before serving to allow the flavors to settle beautifully.
How to Serve Chicken & Broccoli Alfredo Bake Recipe
Garnishes
Sprinkle freshly chopped parsley or basil leaves on top before serving to add a pop of color and a fresh, herbal note that cuts through the richness perfectly. A little cracked black pepper on top also adds a subtle kick that elevates the whole dish.
Side Dishes
This Chicken & Broccoli Alfredo Bake Recipe pairs wonderfully with light, crisp sides like a simple mixed green salad dressed in lemon vinaigrette or garlic-roasted asparagus. These sides add freshness and balance so you won’t feel weighed down by all that cheesy goodness.
Creative Ways to Present
For a fun twist, serve the bake in individual ramekins for personal portions that look adorable on the table. You can also add a sprinkle of toasted breadcrumbs mixed with Parmesan on top before baking to introduce a crunchy, golden topping that contrasts beautifully with the creamy interior.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Chicken & Broccoli Alfredo Bake Recipe keep really well. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The flavors meld together even more on day two, making for an equally delightful next-day meal.
Freezing
If you want to save some for later, this dish freezes beautifully. Transfer cooled portions into freezer-safe containers or heavy-duty zip bags and freeze for up to two months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or oven to avoid drying out the creamy sauce. Cover with foil when using the oven and warm at 350°F (175°C) until heated through, about 15 to 20 minutes depending on portion size. Stir halfway through if microwaving for even warming.
FAQs
Can I use frozen broccoli for this recipe?
Yes! Just make sure to thaw and lightly steam the frozen broccoli before mixing it in to avoid excess moisture, which can make the bake soggy.
What type of chicken works best?
Rotisserie chicken makes this recipe quick and convenient, but freshly cooked shredded or cubed chicken breast works perfectly as well.
Can I make this dairy-free?
This recipe relies heavily on dairy for its creamy texture, but you can substitute almond or oat milk and use dairy-free cheese alternatives. Keep in mind the flavor and texture will differ slightly.
Is there a way to spice up the recipe?
Definitely! Add a pinch of red pepper flakes to the Alfredo sauce or sprinkle some spicy Italian sausage in with the chicken for a flavorful twist.
What pasta shape is best for the bake?
Penne and rotini are ideal because their shapes hold onto sauce well, but feel free to use fusilli or rigatoni depending on what you have on hand.
Final Thoughts
There’s something incredibly satisfying about a dish that feels both indulgent and nourishing, and this Chicken & Broccoli Alfredo Bake Recipe strikes that balance effortlessly. It’s a heartfelt meal to share with those you love, combining creamy cheesy sauce, tender chicken, and vibrant veggies in every mouthful. I can’t recommend enough that you give this recipe a try—once you do, it might just become your new favorite comfort dish as well.
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Chicken & Broccoli Alfredo Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken & Broccoli Alfredo Bake is a comforting and creamy casserole perfect for family dinners. Combining shredded chicken, tender broccoli florets, and al dente pasta smothered in a rich homemade Alfredo sauce, topped with melted mozzarella cheese, and baked to golden perfection, it offers a hearty and satisfying meal that’s easy to prepare and full of flavor.
Ingredients
Protein & Vegetables
- 2 cups cooked chicken (shredded or cubed)
- 3 cups broccoli florets (lightly steamed)
Pasta
- 12 oz pasta (penne or rotini)
Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Cook Pasta: Cook the pasta according to package instructions until al dente, then drain well and set aside to cool slightly.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter and sauté the minced garlic for 1 minute until fragrant. Whisk in the flour and cook for an additional minute to form a roux. Gradually pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Cook and stir the sauce for 4 to 5 minutes until it thickens. Stir in the Parmesan cheese, 1 cup of mozzarella, salt, black pepper, garlic powder, and Italian seasoning until smooth and creamy. Remove from heat.
- Combine Ingredients: In a large mixing bowl, add the cooked pasta, shredded chicken, lightly steamed broccoli, and Alfredo sauce. Mix well until everything is evenly coated with the creamy sauce.
- Assemble Bake: Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top for a bubbly, cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until hot and bubbling throughout.
- Optional Broil: For a golden and crispy cheese topping, broil the casserole for 1 to 2 minutes while watching carefully to avoid burning.
- Rest and Serve: Let the bake rest for a few minutes before serving to allow flavors to settle and the dish to set slightly.
Notes
- For a time-saving option, use rotisserie chicken.
- Add red pepper flakes if you prefer a spicy kick.
- Swap broccoli with spinach or peas to vary the vegetable choice.
