Introduction

This Chicken and Broccoli Alfredo Bake is a creamy, comforting dish that’s perfect for weeknight dinners. Combining tender chicken, fresh broccoli, and pasta in a cheesy Alfredo sauce, it’s baked to golden perfection. It’s easy to prepare and sure to satisfy the whole family.

The image shows a close-up of a cheesy pasta dish with three main layers: the bottom layer has light pale yellow pasta tubes surrounded by melted creamy white cheese, the middle layer contains green broccoli florets mixed in with the pasta and cheese, and the top layer has golden-brown toasted cheese spots and chunks of tender white chicken. The cheese is stretchy and gooey, pulling up with a metal fork, and small green parsley leaves add a touch of color on the surface. The dish is served in a white pan on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 boneless, skinless chicken breasts (about 1.5 lbs)
2 cups fresh broccoli florets
8 oz penne or rotini pasta
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded Parmesan cheese
1 tsp garlic powder
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a skillet over medium heat, drizzle olive oil and cook seasoned chicken breasts with garlic powder, salt, and pepper until golden brown, about 5-7 minutes per side. Remove from heat and cut into bite-sized pieces.
Step 3: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, then drain.
Step 4: In a large bowl, combine cooked pasta, broccoli florets, cut chicken, and Alfredo sauce. Mix until evenly coated.
Step 5: Pour the mixture into a greased baking dish and sprinkle the top evenly with shredded Parmesan cheese.
Step 6: Bake for 25-30 minutes until the sauce is bubbly and the top is golden brown. Let cool slightly before serving.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes or a sprinkle of Italian seasoning to the sauce.
Swap broccoli for other vegetables like spinach, mushrooms, or peas if you prefer.
Use rotisserie chicken to save time in step 2.
Top with mozzarella or cheddar cheese for a different cheesy twist.

Storage

Store leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through. To maintain creaminess, add a splash of milk or cream before reheating if needed.

How to Serve

This close-up image shows a cheesy baked pasta dish with broccoli on a white plate. The top layer is golden brown melted cheese with some crispy brown spots. Underneath, creamy cheese sauce covers small pasta pieces and bright green broccoli florets. The pasta looks soft and mixed well with thick sauce. Cheese strands stretch from the dish to a fork holding a scoop, showing gooey melted cheese texture. Small green herb pieces are sprinkled on top, adding color contrast. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just thaw and drain it before mixing to avoid excess moisture in the bake.

Is it okay to make this dish ahead of time?

Absolutely! You can assemble the bake and refrigerate it for a few hours before baking. Bake it straight from the fridge, adding a few extra minutes to the baking time if needed.

Chicken and Broccoli Alfredo Bake Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

This Chicken and Broccoli Alfredo Bake is a comforting, creamy pasta casserole that combines tender chicken breasts, fresh broccoli, and rich Alfredo sauce baked to golden perfection with a Parmesan cheese topping. Perfect for a family dinner, it delivers a delicious Italian-inspired meal that’s easy to prepare and satisfying.

Author: Marco
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Protein

3–4 boneless, skinless chicken breasts (about 1.5 lbs)

Vegetables

2 cups fresh broccoli florets

Pasta

8 oz penne or rotini pasta

Sauce and Seasonings

2 cups Alfredo sauce (store-bought or homemade)
1 tsp garlic powder
Salt and pepper to taste
Olive oil for cooking

Cheese

1 cup shredded Parmesan cheese

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the casserole.
Cook Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, salt, and pepper. Cook the chicken until golden brown on each side, about 5-7 minutes per side. Remove from heat and cut into bite-sized pieces once slightly cooled.
Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta thoroughly to avoid excess water in the bake.
Combine Ingredients: In a large bowl, mix the cooked pasta, fresh broccoli florets, bite-sized chicken pieces, and Alfredo sauce. Toss gently until all ingredients are evenly coated with the sauce.
Assemble Bake: Grease a baking dish, then pour the pasta mixture into it. Spread evenly and sprinkle the shredded Parmesan cheese evenly over the top.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the Alfredo sauce is bubbly and the cheese topping is golden brown and slightly crispy.

Notes

You can use either store-bought or homemade Alfredo sauce based on your preference.
Fresh broccoli can be lightly steamed if you prefer it more tender before mixing.
Ensure the chicken is cooked through before baking to prevent dryness.
Use penne or rotini pasta as they hold the sauce well and provide great texture.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Chicken Alfredo Bake, Broccoli Pasta Casserole, Baked Chicken and Broccoli, Creamy Alfredo Casserole, Easy Dinner Casserole