If you’re craving hearty comfort food, nothing hits the spot like Chicken and Broccoli Baked Alfredo. This dish marries tender chicken, crisp-tender broccoli, and perfectly cooked pasta, all snuggled under a luscious, from-scratch Alfredo sauce and baked to bubbling golden perfection. The result is pure bliss in every bite—a family favorite that’s creamy, cheesy, and downright irresistible!

Chicken and Broccoli Baked Alfredo Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about Chicken and Broccoli Baked Alfredo is how simple, familiar ingredients come together to create something amazing. Each element plays a role in the flavor, texture, or the classic creaminess that makes this dish a total winner.

Pasta: Penne or fettuccine hold the sauce beautifully and give that satisfying bite.
Olive Oil: For sautéing the chicken and adding a hint of richness.
Chicken Breast: Cut into bite-sized pieces, it cooks quickly and soaks up all the savory flavor.
Salt & Black Pepper: Essential for seasoning every layer.
Broccoli Florets: Fresh broccoli adds wonderful crunch, color, and nutrients.
Unsalted Butter: Starts your Alfredo sauce off right with creamy, buttery notes.
Garlic: Three cloves give the sauce an aromatic boost without overpowering.
All-Purpose Flour: Helps thicken the sauce to that perfect creamy texture.
Whole Milk: Adds creamy body without being too heavy.
Heavy Cream: The secret to that decadent Alfredo sauce.
Parmesan Cheese: Brings salty, nutty depth—always grate it fresh if you can.
Mozzarella Cheese: Perfect for meltiness and that irresistible golden top.
Ground Nutmeg (optional): Just a hint transforms the sauce into something elegant.
Chopped Parsley: Sprinkled on at the end, parsley adds freshness and a pop of green.

How to Make Chicken and Broccoli Baked Alfredo

Step 1: Prepare and Cook the Pasta and Broccoli

Start by bringing a big pot of salted water to a boil. Add your pasta and let it cook until it’s just al dente—you want it to hold up in the bake. In the last two minutes of cooking time, toss in the broccoli florets. This quick-boil technique keeps the broccoli vibrant green and perfectly tender-crisp without getting mushy. Once both are done, drain them and set aside.

Step 2: Sauté the Chicken

Next, grab a large skillet and heat up the olive oil over medium heat. Season your chicken pieces generously with salt and pepper, then add them to the skillet. Cook for about 5 to 6 minutes, making sure they’re golden on the outside and fully cooked inside. Set aside the cooked chicken and get ready to build that creamy sauce.

Step 3: Make the Alfredo Sauce

Using the same skillet (hello, extra flavor!), melt the butter and sauté the minced garlic just until fragrant—about a minute is all it takes. Whisk in the flour and let it cook together for another minute to form the roux, which thickens the sauce like magic. Gradually add the whole milk and heavy cream, whisking all the while, so you end up with a completely smooth mixture. Let it simmer for 3 to 4 minutes to thicken, then stir in the Parmesan, mozzarella, and nutmeg until everything is melted and impossibly creamy.

Step 4: Assemble and Bake

It’s time for all the magic to come together! Add the cooked pasta, broccoli, and chicken to the Alfredo sauce, stirring until every piece is smothered and coated. Pour the mixture into a greased 9×13-inch baking dish, then sprinkle with a little extra mozzarella on top if you’re feeling extra cheesy. Bake uncovered at 375°F (190°C) for 20 to 25 minutes, or until the top is golden and bubbling away—your kitchen will smell heavenly!

Step 5: Garnish and Serve

Once your Chicken and Broccoli Baked Alfredo has that irresistible golden top, pull it out of the oven and let it cool for a few minutes. Finish with a big handful of freshly chopped parsley for a burst of color and garden-fresh flavor. Now, it’s ready to serve!

How to Serve Chicken and Broccoli Baked Alfredo

Garnishes

A sprinkle of chopped fresh parsley goes a long way, adding brightness and fresh flavor. For something extra, a dusting of freshly cracked black pepper or shavings of Parmesan right before serving really elevates the Chicken and Broccoli Baked Alfredo.

Side Dishes

This casserole is a meal on its own, but pairing it with a crisp green salad or warm garlic bread makes for an effortless, complete dinner. A simple Caesar salad alongside adds crunch, while bread is perfect for soaking up every last bit of creamy sauce.

Creative Ways to Present

Want to wow at your next dinner party? Serve Chicken and Broccoli Baked Alfredo in individual ramekins for a special touch, or spoon it into hollowed bread bowls for a fun twist. You can also top with toasted breadcrumbs for extra crunch and a bakery-style finish.

Make Ahead and Storage

Storing Leftovers

To keep leftovers tasting fresh, let the Chicken and Broccoli Baked Alfredo cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days, and enjoy knowing you have a cozy, homemade meal ready to go.

Freezing

This casserole freezes surprisingly well. Cool the dish completely, portion into freezer-safe containers, and seal tightly. It can be frozen for up to two months. For best quality, thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave with a splash of milk for extra creaminess, or warm in a 350°F (175°C) oven covered with foil until heated through. If you’ve frozen the bake, allow it to thaw in the fridge before reheating for optimum texture.

FAQs

Can I use a different type Main Course

Definitely! Penne and fettuccine are classics for Chicken and Broccoli Baked Alfredo, but any short or sturdy pasta will do—rigatoni, rotini, or farfalle work beautifully and all hold the creamy sauce well.

How can I make this dish lighter?

For a lighter version, swap in half-and-half or low-fat milk for the heavy cream, and reduce the cheese slightly. You can also use whole wheat pasta and add extra broccoli for bonus nutrition without sacrificing too much flavor.

Is it possible to make this gluten-free?

Yes! Simply use your favorite gluten-free pasta and substitute an all-purpose gluten-free flour blend for the sauce. Double-check that your cheeses are gluten-free, and you’re set.

What’s the best way to add extra veggies?

Feel free to toss in other vegetables like spinach, peas, or sautéed mushrooms for a colorful twist. Just add them along with the broccoli, so everything cooks together and the flavors meld.

Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a delicious shortcut for busy nights. Just shred or chop it and fold it in with the pasta and broccoli before baking. It adds richness and makes the prep even faster.

Final Thoughts

If you’re looking for a dinnertime hero, this Chicken and Broccoli Baked Alfredo is here to save the day. It’s cozy, gourmet, and sure to win rave reviews from everyone at the table. Give it a try, and let it become your new comfort food favorite!

Chicken and Broccoli Baked Alfredo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in this creamy and comforting Chicken and Broccoli Baked Alfredo for a satisfying family dinner. Tender chicken, fresh broccoli, and pasta enveloped in a luscious alfredo sauce, topped with gooey cheese and baked to perfection.

Ingredients

Scale

Pasta:

12 oz penne or fettuccine pasta

Chicken:

2 tablespoons olive oil
1 pound boneless skinless chicken breast (cut into bite-sized pieces)
1 teaspoon salt
1/2 teaspoon black pepper

Broccoli:

3 cups fresh broccoli florets

Sauce:

2 tablespoons unsalted butter
3 cloves garlic (minced)
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon ground nutmeg (optional)

Garnish:

chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Cook the pasta and broccoli: Cook pasta in salted boiling water until al dente. In the last 2 minutes, add broccoli. Drain and set aside.
Cook the chicken: Season and cook chicken until golden. Set aside.
Make the sauce: Sauté garlic in butter, whisk in flour, then gradually add milk and cream. Simmer until thickened. Stir in cheeses and nutmeg.
Combine and bake: Mix pasta, broccoli, chicken with the sauce. Pour into a baking dish. Top with mozzarella. Bake for 20–25 minutes.
Garnish and serve: Garnish with parsley and serve hot.