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Chicken Broccoli Alfredo Bake

By: Barbara Updated on Tue, 13 May 2025 18:19:27 GMT Hearty Mains
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Barbara, recipe developer and home cook at Graceful Flavors
By Barbara

Hi, I'm Barbara, the recipe developer and home cook behind Graceful Flavors. I share approachable recipes with clear steps, familiar ingredients, and delicious results for real everyday kitchens.

Updated on Tue, 13 May 2025 18:19:27 GMT

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A bowl of pasta with broccoli and chicken. Pin it
A bowl of pasta with broccoli and chicken.

This creamy chicken and broccoli alfredo bake transforms basic ingredients into a comforting casserole that satisfies even the pickiest eaters in my family. The combination of tender pasta, juicy chicken, and fresh broccoli all wrapped in a homemade alfredo sauce creates the ultimate comfort food experience that's become a regular request at our dinner table.

I first created this recipe when looking for ways to use leftover rotisserie chicken, and it quickly became our Sunday night tradition. My daughter who normally picks around vegetables actually asks for seconds of the broccoli when it's prepared this way.

Ingredients

  • Penne or rotini pasta: Provides the perfect shape for holding the creamy sauce in every bite. Choose a high quality pasta that remains al dente after baking.
  • Shredded chicken: Adds hearty protein and makes excellent use of leftover or rotisserie chicken. The tender pieces distribute perfectly throughout the dish.
  • Broccoli florets: Provide color nutrition and a fresh contrast to the creamy elements. Look for bright green heads with tight florets.
  • Butter and flour: Create the roux base for the alfredo sauce, giving it body and silky texture.
  • Whole milk and heavy cream: Deliver richness and depth to the homemade sauce. Using full fat dairy makes a noticeable difference in flavor.
  • Freshly grated Parmesan cheese: Brings authentic nutty flavor that pre packaged versions cannot match. Always grate your own for best results.
  • Mozzarella cheese: Creates that irresistible golden brown bubbly top that makes this casserole so appealing.

Step-by-Step Instructions

Prepare Your Ingredients:
Begin by cooking the pasta to al dente according to package directions, being careful not to overcook as it will continue softening in the oven. While pasta cooks, steam your broccoli just until bright green and tender crisp, about 3 to 4 minutes. Have your shredded chicken ready as well.
Create The Roux:
In a large saucepan, melt butter over medium heat until it begins to bubble but not brown. Add flour and whisk continuously for a full minute until it forms a smooth paste with a slightly nutty aroma. This cooking process eliminates the raw flour taste and creates the foundation for a silky smooth sauce.
Develop The Alfredo Sauce:
Gradually pour in the milk and cream while whisking constantly to prevent lumps from forming. Continue cooking the mixture at a gentle simmer, stirring frequently with a wooden spoon until it thickens enough to coat the back of the spoon. Be patient during this step as rushing can result in a thin sauce.
Add Flavor Components:
Reduce heat to low and incorporate the freshly grated Parmesan cheese along with garlic powder, onion powder, salt and pepper. Stir continuously until completely smooth. The cheese should fully melt into the sauce creating a velvety texture with no graininess.
Combine And Assemble:
In a large mixing bowl, gently fold together the cooked pasta, tender chicken pieces, and bright green broccoli. Pour the warm alfredo sauce over everything and mix delicately until every piece is thoroughly coated. Transfer this mixture to your prepared baking dish and spread evenly.
Top And Bake To Perfection:
Sprinkle the shredded mozzarella evenly across the top, ensuring complete coverage for that classic golden crust. Bake in your preheated oven until the edges bubble vigorously and the top turns a beautiful golden brown, about 20 to 25 minutes. Let rest briefly before serving to allow the sauce to set.
A plate of food with broccoli and chicken.
A plate of food with broccoli and chicken.

The homemade alfredo sauce is what truly elevates this dish from ordinary to extraordinary. The first time I made it, my husband asked if I had ordered from our favorite Italian restaurant. The key is using freshly grated Parmesan cheese instead of the pre-shredded variety, which contains anti-caking agents that can make your sauce grainy.

Clever Shortcuts

While I've provided the full homemade approach, you can absolutely use a quality jarred alfredo sauce in a pinch. Simply warm 2 cups of store-bought sauce, add an extra 1/4 cup of freshly grated Parmesan, then proceed with combining the pasta, chicken and broccoli. The result is still delicious and reduces prep time significantly.

A dish of food with broccoli and cheese.
A dish of food with broccoli and cheese.

Perfect Pairings

This rich casserole pairs beautifully with a simple green salad dressed with a light vinaigrette to balance the creaminess. For a complete meal, serve alongside garlic bread or warm crusty rolls for sopping up every last bit of sauce. A glass of crisp Pinot Grigio or Sauvignon Blanc complements the creamy flavors perfectly for adult diners.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk and cover with foil before warming in a 325°F oven until heated through, about 15 minutes. This prevents the pasta from drying out. Individual portions can be microwaved with a damp paper towel covering the dish to maintain moisture.

Customization Ideas

This versatile recipe welcomes many variations. Try adding sautéed mushrooms for earthy flavor, sun dried tomatoes for tangy sweetness, or baby spinach for extra nutrition. You can substitute cauliflower for broccoli or use a combination of both. For a spicy kick, add red pepper flakes or diced jalapeños to the sauce before baking.

Frequently Asked Questions

Can I use rotisserie chicken in this bake?

Yes, rotisserie chicken works perfectly for this dish, saving time and adding flavor.

Can I substitute the Alfredo sauce with store-bought?

Absolutely! While homemade Alfredo offers a rich, fresh flavor, store-bought can be a convenient substitution.

How can I make this dish lighter?

For a lighter version, use half-and-half instead of heavy cream and part-skim mozzarella cheese.

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole up to a day ahead, refrigerate it, and bake when ready. Add a few extra minutes to the baking time if cooking from cold.

What side dishes pair well with this bake?

Garlic bread, a mixed green salad, or roasted vegetables are excellent accompaniments to balance the richness of the bake.

Can I freeze leftovers?

Yes, this bake freezes well. Divide into portions and store in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

4.80 from 125 votes

Chicken and Broccoli Alfredo

Prep Time:
20 Minutes
Cook Time:
35 Minutes
Total Time:
55 Minutes
Servings:
6
A bowl of pasta with broccoli and chicken.
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Savory chicken and broccoli bake with creamy Alfredo sauce, loaded with cheesy goodness.

Ingredients

  • Base Ingredients

  • 8 ounces penne or rotini pasta (about 3 cups uncooked)
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 2 cups broccoli florets, cut into bite-sized pieces and steamed until tender-crisp

  • For the Alfredo Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole milk recommended for richness)
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste

  • Topping

  • 1 cup shredded mozzarella cheese

  • Optional Garnishes

  • Fresh parsley, chopped
  • Red pepper flakes, for a touch of heat
  • Additional grated Parmesan

Instructions

1.

1. Prepare the oven: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.

2.

2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). The pasta should be just slightly firm, as it will continue cooking in the oven. Drain well and set aside.

3.

3. Steam the broccoli: If you haven't already steamed your broccoli, cut it into bite-sized florets and steam for about 3-4 minutes until bright green and tender-crisp. Alternatively, microwave with a tablespoon of water in a covered microwave-safe dish for 2-3 minutes. Drain well to remove excess moisture.

4.

4. Make the Alfredo sauce: In a large saucepan or deep skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to create a smooth paste. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook, stirring frequently, until the mixture begins to simmer and thicken, about 4-5 minutes. Stir in the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until smooth and creamy.

5.

5. Combine the ingredients: In a large mixing bowl, combine the cooked pasta, shredded chicken, and steamed broccoli. Pour the Alfredo sauce over the mixture and gently fold everything together until evenly coated.

6.

6. Assemble the casserole: Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese over the top to create a cheesy crust when baked.

7.

7. Bake the casserole: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mixture is bubbling around the edges and the cheese on top has melted and turned golden brown. If desired, broil for 1-2 minutes for a more golden top.

8.

8. Rest and garnish: Remove from the oven and let the dish rest for about 5 minutes. Garnish with chopped parsley, red pepper flakes, or additional Parmesan, if desired, before serving.

Notes

  1. For a time-saving shortcut, use rotisserie chicken and pre-cut, microwave-ready broccoli florets.
  2. To make ahead, assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking.
  3. For a lighter version, substitute half-and-half for the heavy cream and use part-skim mozzarella cheese.

Tools You'll Need

  • 9x13-inch baking dish
  • Large pot for cooking pasta
  • Colander for draining pasta
  • Medium saucepan or skillet for sauce
  • Whisk
  • Large mixing bowl
  • Measuring cups and spoons
  • Steamer basket or microwave-safe dish for broccoli

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products such as milk, cream, Parmesan cheese, and mozzarella.
  • Contains gluten from pasta and all-purpose flour in the sauce.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 475.6
  • Total Fat: 27.4 g
  • Total Carbohydrate: 32.5 g
  • Protein: 25.2 g