Name: Irresistible Chicken and Broccoli Alfredo Bake Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 3 cups cooked chicken breast, shredded or chopped; 3 cups broccoli florets (fresh or frozen); 12 oz pasta (penne or rotini recommended); 2 tablespoons butter; 3 cloves garlic, minced; 2 cups heavy cream; 1 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese; Salt and black pepper to taste; 1 tablespoon olive oil; Optional: pinch of red pepper flakes, 1/2 teaspoon Italian seasoning, chopped parsley for garnish

This Chicken and Broccoli Alfredo Bake is my ultimate comfort food — creamy, cheesy, and packed with tender chicken, crisp-tender broccoli, and pasta, all coated in a luscious Alfredo sauce. When I want a hearty, satisfying dinner that everyone at the table will devour, this is the dish I turn to.

Irresistible Chicken and Broccoli Alfredo Bake Recipe

Why You’ll Love This Recipe

I love how easy this bake is to put together while still tasting like a cozy, indulgent treat. It’s a complete meal in one dish, making cleanup easy too. The homemade Alfredo sauce brings a rich, savory flavor that pairs perfectly with juicy chicken and broccoli. It’s freezer-friendly, kid-approved, and always gets rave reviews in my house.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, shredded or chopped
Broccoli florets (fresh or frozen)
Pasta (I usually use penne or rotini)
Butter
Garlic, minced
Heavy cream
Parmesan cheese, grated
Mozzarella cheese, shredded
Salt and black pepper
Olive oil
Optional: red pepper flakes, Italian seasoning, parsley for garnish

Directions

I start by boiling the pasta until al dente, adding the broccoli florets to the pot during the last 2–3 minutes of cooking. Then I drain everything and set it aside.
In a saucepan, I melt butter over medium heat and sauté garlic until fragrant. I pour in the cream and bring it to a simmer, then stir in the Parmesan cheese until the sauce thickens and becomes smooth. I season it with salt, pepper, and a pinch of red pepper flakes if I want a little kick.
In a large bowl, I combine the cooked pasta, broccoli, shredded chicken, and Alfredo sauce, stirring until everything is well coated.
I transfer the mixture to a greased baking dish, top it with mozzarella cheese, and bake at 375°F for about 20–25 minutes, or until the top is golden and bubbly.
I let it rest for a few minutes before serving, and sometimes I sprinkle on fresh parsley or extra Parmesan for a finishing touch.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I swap the chicken for leftover turkey or rotisserie chicken. When I want more veggies, I toss in mushrooms or spinach. For a smoky twist, I add cooked bacon or a dash of smoked paprika to the Alfredo sauce. I’ve also used whole wheat or gluten-free pasta without any issues.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through. The microwave also works for individual portions — I just stir halfway through and add a splash of milk if it looks dry. I freeze unbaked casseroles wrapped tightly in foil for up to 2 months and bake from frozen with extra time.

FAQs

Can I use jarred Alfredo sauce?

Yes, I can use store-bought Alfredo sauce if I’m in a hurry, but I really prefer the taste of homemade — it’s creamier and more flavorful.

Do I have to cook the broccoli first?

I like to blanch the broccoli briefly with the pasta so it stays bright and tender. If I use frozen, I thaw and drain it well before mixing it in.

What pasta works best for this bake?

I usually go for short, sturdy pasta like penne, rotini, or rigatoni because they hold the sauce well and bake up perfectly.

Can I make this ahead of time?

Definitely. I assemble the whole dish, cover it, and refrigerate it for up to a day before baking. It’s great for meal prep or busy nights.

How do I keep the Alfredo sauce from getting grainy?

I always use freshly grated Parmesan and avoid overheating the sauce. A gentle simmer helps it stay smooth and creamy.

Conclusion

This Chicken and Broccoli Alfredo Bake is everything I want in a comforting dinner — creamy, cheesy, and loaded with flavor. It’s easy enough for a weeknight but satisfying enough to serve to guests. Whether I’m feeding a crowd or saving leftovers for later, this dish always delivers that warm, irresistible homemade goodness.