This Chicken and Broccoli Alfredo Bake is a comforting, creamy dish loaded with tender chicken, fresh broccoli, and rich Alfredo sauce, all baked together with pasta for a warm, satisfying meal. The cheesy top gets perfectly golden and bubbly, making it an irresistible dinner everyone will want seconds of.
I love making this bake on busy weeknights because it’s so straightforward but feels like a special treat. The mix of chicken and broccoli keeps it balanced, and the creamy sauce pulls everything together in such a cozy way. Plus, it’s great for using up leftovers if I have some cooked chicken on hand.
My favorite way to serve it is right out of the oven with a simple side salad or some garlic bread for dipping. It’s the kind of dish that brings everyone together around the table, and I always find it hits the spot when I want something warm and delicious without a lot of fuss.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps the dish hearty and protein-rich. You can swap with rotisserie chicken for extra flavor or use shredded turkey if you like.
Broccoli: Steamed or blanched broccoli adds freshness and a nice crunch. Frozen broccoli works well too—just thaw and drain well before adding.
Pasta: Penne is perfect here because it holds sauce in its tubes. You can use rigatoni, ziti, or even fusilli as a good substitute.
Alfredo Sauce: Homemade Alfredo with butter, cream, and Parmesan is great for rich flavor. For a quicker option, store-bought Alfredo sauce works fine. You can also make it lighter by using half-and-half instead of heavy cream.
Cheese: Mozzarella melts beautifully for that golden, bubbly top. Parmesan adds a sharp, savory touch. Feel free to mix in Asiago or fontina for extra depth.
How Do You Get the Cheese Topping Perfect and Gooey?
The cheese topping is what makes this bake so deliciously inviting. To get it just right:
- Sprinkle half the mozzarella and all Parmesan cheese evenly before the first bake. This lets the cheese melt into the sauce.
- After baking 20 minutes, add the remaining mozzarella on top. This step gives you that stretchy, gooey texture.
- Bake until the cheese turns golden brown and bubbly, about 10 minutes more.
- Let it rest for 5 minutes before serving. This helps the cheese to set slightly, so it doesn’t run off too quickly.
Patience here is key, and don’t skip the two-step cheese baking—it’s the secret to the perfect cheesy crust!
Equipment You’ll Need
- Large pot – for boiling the pasta; a spacious pot helps prevent sticking and makes draining easier.
- Colander – to drain your pasta and broccoli quickly and safely.
- Steamer basket or a microwave-safe bowl – for steaming broccoli to keep it tender but crisp.
- 9×13-inch baking dish – just right for holding all the pasta and sauce without spilling.
- Mixing bowl – to toss together the pasta, chicken, broccoli, and Alfredo sauce evenly.
- Wooden spoon or spatula – great for mixing without scratching your bowl or dish.
Flavor Variations & Add-Ins
- Swap chicken for cooked sausage slices for a spicier, heartier flavor that pairs well with Alfredo sauce.
- Add sautéed mushrooms or sun-dried tomatoes to the bake for an earthy or tangy twist.
- Mix in peas or spinach for extra veggies and a pop of color without overpowering the creamy sauce.
- Try using a blend of mozzarella and cheddar cheese for a sharper, more complex cheesy top layer.
How to Make Chicken and Broccoli Alfredo Bake
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, shredded or diced
- 3 cups broccoli florets, steamed or blanched
- 12 oz (about 3 cups) penne pasta or your choice of tubular pasta
- 3 cups Alfredo sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded Parmesan cheese
- 2 tbsp olive oil or butter (if making homemade Alfredo sauce)
- 2 cloves garlic, minced (optional, for Alfredo sauce)
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish, optional)
How Much Time Will You Need?
This dish takes about 15 minutes of active preparation time — including cooking the pasta and steaming the broccoli — plus 30 minutes baking in the oven. You’ll also want to allow 5 minutes for the bake to rest before serving. In total, plan for around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Oven and Pasta:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook it until just al dente according to package instructions. Drain the pasta and set it aside.
2. Steam Broccoli:
While the pasta cooks, steam or blanch the broccoli florets just until they turn bright green and are tender but still crisp. Then, drain and set aside.
3. Mix the Filling:
In a large bowl, combine the cooked pasta, shredded chicken, steamed broccoli, and Alfredo sauce. Stir everything gently to coat evenly. Taste and add salt and pepper as needed.
4. Assemble the Bake:
Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle 1 cup of the shredded mozzarella and all of the Parmesan cheese evenly over the top.
5. Bake and Add More Cheese:
Bake the dish in the preheated oven for 20 minutes. Take it out and sprinkle the remaining 1 cup of mozzarella cheese over the top. Return it to the oven and bake for another 10 minutes, or until the cheese melts fully and turns golden brown.
6. Rest and Serve:
Remove the bake from the oven and let it rest for about 5 minutes to set. Sprinkle chopped fresh parsley or basil on top if you like. Serve warm and enjoy the creamy, cheesy goodness!
Can I Use Frozen Broccoli in This Recipe?
Yes! Just thaw the frozen broccoli completely and drain any excess water before adding it to the bake. This prevents the dish from becoming too watery.
Can I Make Chicken and Broccoli Alfredo Bake Ahead of Time?
Absolutely! Assemble the bake but hold off on adding the final layer of mozzarella cheese. Cover and refrigerate for up to 24 hours, then add the cheese and bake just before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Alfredo Sauce?
If you prefer, you can use a simple béchamel sauce, cream cheese mixed with milk, or even a creamy mushroom sauce. Just make sure it’s rich enough to coat the pasta well.