Chicken Broccoli Alfredo Bake

Chicken and Broccoli Alfredo Bake is that cozy dish I turn to when I want something both indulgent and nourishing for a weeknight dinner or when feeding friends. This casserole layers tender chunks of chicken and bright broccoli with pasta and a silky Alfredo sauce, all crowned with a bubbling Parmesan cheese topping. The end result is pure comfort in a baking dish and transforms a handful of simple ingredients into something truly special.

I remember making this bake after a busy day at work and being amazed how quickly it came together. Now it is my go-to when I want something everyone at the table will love without spending hours in the kitchen.

Gather Your Ingredients

• Chicken breasts: Choose fresh boneless skinless cuts for tender bites. Look for chicken that is firm and pale pink.
• Broccoli florets: Adds a pop of color and nutrients. Fresh broccoli holds up better than frozen for slight crunch.
• Penne or rotini pasta: Short pasta shapes catch all that creamy sauce. Cook until just al dente for best texture.
• Alfredo sauce: Use a high quality store bought jar or make it homemade for rich flavor.
• Parmesan cheese: Shredded from a block melts best for a golden cheesy topping.
• Garlic powder: Adds subtle depth. Go for fresh if you want a punchier garlic note.
• Salt and pepper: Makes every component shine. Taste and adjust before baking.

How to Make It

Prep the Oven and Baking Dish:

Preheat your oven to 375°F or 190°C and lightly grease a large baking dish so nothing sticks later.

Cook the Chicken:

In a large skillet over medium heat, drizzle olive oil and add chicken breasts seasoned with salt and pepper. Let them cook for 5 to 7 minutes per side until golden and cooked through, then transfer to a cutting board and chop into bite sized pieces while still juicy.

Boil the Pasta:

Bring a large pot of salted water to a rolling boil. Add your penne or rotini and cook following the box instructions, stopping just short of fully cooked; the pasta will finish in the oven which keeps texture perfect.

Combine Everything:

In a big mixing bowl, toss together the drained pasta, fresh broccoli, chicken pieces, and Alfredo sauce. Mix well so every bite will be creamy, cheesy, and studded with veggies.

Assemble and Layer the Casserole:

Transfer your mixture into the greased baking dish then sprinkle the surface generously with shredded Parmesan cheese to create that irresistible bubbly crust.

Bake:

Let it bake for 25 to 30 minutes until you see a golden brown top and bubbling edges signaling the casserole is hot all the way through.

Let Cool Slightly Before Serving:

Allow the casserole to rest for 5 minutes so it sets a bit, making it easier to serve slices.

Parmesan is my favorite cheese for topping this bake because it forms that classic nutty golden crust. It reminds me of the casseroles my mom made when I was young, where everyone ended up scraping the dish for every last crunchy edge.

Flavor Boosters

If you run out of chicken, cooked turkey or even small shrimp work beautifully. You can also add other vegetables like spinach or bell peppers. Fresh garlic can take the flavor up a notch in place of garlic powder.

Serving Suggestions

Serve this bake alongside a crisp green salad for balance or garlic bread to soak up extra sauce. It is also great paired with roasted vegetables for more color and nutrients on the table.

Creative Twists

Swap in roasted cauliflower or peas in spring months or add butternut squash in the fall. For summer, try stirring in cherry tomatoes just before baking for an extra pop of flavor.

I have shared this recipe at potlucks and almost always end up handing out the recipe card. It is a dish that gets rave reviews from kids and adults alike.

Common Questions About the Recipe

→ Can I use rotisserie chicken?

Yes, cooked rotisserie chicken works well and saves time. Shred or cube before mixing with the other ingredients.

→ What pastas are best for this dish?

Penne and rotini are ideal, but any bite-sized pasta works. Cook until just al dente to prevent mushiness.

→ Can I make it ahead of time?

Yes, assemble the casserole and refrigerate. Bake just before serving, adding 5-10 minutes to the final bake time if chilled.

→ How can I add more vegetables?

Add spinach, bell peppers, or mushrooms for extra color and nutrition before baking.

→ How should I store leftovers?

Store in an airtight container in the fridge for up to three days. Add a splash of milk when reheating to preserve creaminess.