Chicken and Broccoli Alfredo Bake Recipe

Creamy, cozy, and oozing with comfort, this Chicken and Broccoli Alfredo Bake brings together tender chicken, fresh broccoli, and perfectly cooked pasta, all hugged in a luscious homemade Alfredo sauce. Every cheesy forkful is a perfect marriage of flavor and texture, making it a weeknight go-to or an impressive dish for entertaining guests. Whether you love classic comfort food or want to introduce a new family favorite, this is one recipe you’ll reach for again and again!

Ingredients You’ll Need

The beauty of this recipe is in how the simple, wholesome ingredients work together: each one brings something special, whether it’s a vibrant color, irresistible texture, or a pop of flavor. Gather these basics for a Chicken and Broccoli Alfredo Bake that will impress every time!

• Chicken breasts: Go for boneless, skinless chicken breasts for juicy, tender bites and easy prep.
• Fresh broccoli florets: Fresh, not frozen, broccoli gives the bake a beautiful color and crisp-tender bite.
• Pasta (farfalle or penne): These shapes are perfect for catching every drop of the creamy Alfredo sauce.
• Heavy cream: The key to a silky, rich Alfredo sauce with a gorgeous, velvety finish.
• Freshly grated Parmesan: Don’t skip the fresh stuff—it melts better and brings a nutty depth to the sauce.
• Garlic (minced): Adds that unmistakable aroma and savory kick to both the chicken and sauce.
• Italian seasoning: This blend ties all the flavors together and brings out the best in the Alfredo sauce.
• Salt and pepper: Essential for seasoning every layer—taste along the way for the perfect balance.
• Olive oil: For sautéing and greasing the baking dish, adding flavor and ensuring nothing sticks.

How to Make Chicken and Broccoli Alfredo Bake

Step 1: Prep the Baking Dish

Start by preheating your oven to 375°F (190°C). Generously grease a 9×13 inch baking dish with olive oil to make sure your Chicken and Broccoli Alfredo Bake comes out without a hitch—plus, the oil helps create a gorgeous golden crust as it bakes.

Step 2: Sauté the Chicken

Cut the chicken breasts into bite-sized pieces, then toss them with a sprinkle of salt and pepper. In a large skillet over medium heat, heat up two tablespoons of olive oil and sauté the chicken until it’s beautifully golden brown and fully cooked through, about 6-8 minutes. This gives you juicy nuggets with loads of flavor!

Step 3: Add the Broccoli and Garlic

Once your chicken is almost done, sprinkle in the minced garlic and broccoli florets. Stir and cook for another 3-4 minutes, just until the broccoli turns bright green and starts to soften. This quick sauté keeps broccoli fresh and vibrant, balancing out the richness of the Alfredo.

Step 4: Cook the Pasta

While the chicken and broccoli mingle in the skillet, cook your pasta in a large pot of salted boiling water. Aim for just al dente—you want some bite since it will bake a bit more. Don’t forget to reserve a splash of pasta water before draining; it can help loosen the sauce later if needed.

Step 5: Make the Alfredo Sauce

For a sauce that truly stands out, heat the heavy cream over gentle heat in a saucepan, then slowly whisk in the freshly grated Parmesan. Season with Italian seasoning, salt, and pepper. Keep stirring until the cheese melts and the sauce turns silky, smooth, and irresistible.

Step 6: Combine Everything

Now for the fun part: pile the pasta, chicken, broccoli, and every last drop of Alfredo sauce into your prepared baking dish. Give everything a good toss until the noodles are completely coated and every ingredient is evenly distributed. If the mixture seems thick, loosen it up with a splash or two of that reserved pasta water.

Step 7: Bake to Perfection

Slide the dish into the preheated oven and bake for 20-25 minutes. The top should be bubbling and just starting to turn golden around the edges, making your kitchen smell absolutely heavenly. Congratulations, your Chicken and Broccoli Alfredo Bake is ready to serve!

How to Serve Chicken and Broccoli Alfredo Bake

Garnishes

A big sprinkle of extra Parmesan, a handful of finely chopped fresh parsley, or even a dusting of black pepper heightens the appeal and adds a finishing fresh touch. If you’re feeling a little decadent, toss on some crisped-up breadcrumbs for a crunchy contrast. Feel free to get creative—it’s your masterpiece!

Side Dishes

This Chicken and Broccoli Alfredo Bake pairs wonderfully with a bright, zesty salad to add freshness and cut through the richness. You can also serve it with buttery garlic bread for a truly comforting meal, perfect for weeknights or special gatherings. Even a simple green side, like sautéed spinach or roasted asparagus, really rounds out the plate.

Creative Ways to Present

To elevate your presentation, try baking individual portions in small ramekins for a personal touch at dinner parties. You can also finish the top under a broiler for a minute or two to get an extra-golden, bubbly crust. Garnishing with lemon zest delivers a pop of color and a lift of flavor. Guests will be wowed by both the taste and the look!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken and Broccoli Alfredo Bake keeps beautifully. Transfer any cooled leftovers into an airtight container and refrigerate. The flavors meld and deepen overnight, often tasting even better the next day! Enjoy within 3 to 4 days for the best texture and freshness.

Freezing

If you want to freeze, let the bake cool completely first. Wrap tightly in plastic wrap, then foil, or store single servings in freezer-safe containers. Label and freeze for up to 2 months. When you’re ready to dig in, thaw overnight in the fridge before reheating for the best results.

Reheating

To reheat, simply cover the bake with foil (to prevent drying out) and warm in a 350°F oven for 20-25 minutes, or until heated through. For quick lunches, individual portions can also be microwaved. If the sauce looks a little thick after chilling, stir in a splash of milk or broth before reheating to restore that creamy Alfredo magic.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred or dice the cooked chicken, then toss it in during the step where you combine everything with the sauce. This makes the Chicken and Broccoli Alfredo Bake both quick and flavorful.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works in a pinch. Thaw and drain it beforehand to avoid excess water in your bake, and add it during the mixing step instead of sauteing, since it’s already partially cooked.

What other cheeses can I add to the Alfredo sauce?

Feel free to mix things up! Mozzarella melts beautifully for extra gooeyness, or a little Gruyere adds a more complex nutty note to your Chicken and Broccoli Alfredo Bake. Just keep Parmesan as your base for that classic flavor.

How do I make this recipe gluten-free?

Simply swap the pasta for your favorite gluten-free variety, and double-check all other ingredient labels for hidden gluten. The Alfredo sauce and rest of the components are naturally gluten-free!

Can I prep this dish in advance?

Definitely. You can assemble the bake up to the point just before baking, cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as instructed (adding a few extra minutes if it’s chilled). Perfect for busy weeknights or make-ahead dinners!

Final Thoughts

If you’re searching for a surefire crowd-pleaser, you can’t go wrong with this Chicken and Broccoli Alfredo Bake. It’s the kind of dish guaranteed to draw everyone to the table, forks in hand. Give it a try, and enjoy every creamy, cheesy, soul-warming bite—you just might find your new favorite comfort food!

Print