The aroma of garlic butter hitting a warm skillet is the kind of thing that pulls everyone into the kitchen before dinner is even close to ready. This creamy chicken and broccoli alfredo bake delivers that moment and then some, a bubbling, golden casserole that brings together tender chicken, fresh broccoli, and a from-scratch alfredo sauce in a single dish.
This is the kind of dinner that earns requests. It’s substantial enough for a hungry family, easy enough to pull off on a weeknight, and impressive enough to bring to a potluck without showing up with something forgettable. The homemade sauce makes all the difference, and once you see how straightforward it is, you won’t reach for a jarred version again.
At 45 minutes from start to finish, this also solves the “what’s for dinner” problem without requiring a culinary degree or a long grocery list.
Why You’ll Love This Creamy Chicken and Broccoli Alfredo Bake
The appeal here starts with the sauce. A proper roux-based alfredo has a depth and richness that no jarred sauce can replicate, and this version gets built right in the same pan you used for the chicken, which means all those browned bits from the sear fold right into the flavor.
Using fresh broccoli (added raw before baking) is a detail I don’t skip. It finishes with just enough bite in the oven rather than going limp and waterlogged the way pre-cooked broccoli tends to. The contrast in texture against the soft pasta and creamy sauce is what keeps each bite interesting.
The layered mozzarella creates that golden, slightly crisp top layer that makes a casserole feel complete. And because everything bakes together, the pasta absorbs the sauce in a way that a stovetop pasta dish just doesn’t.
Ingredients for Creamy Chicken and Broccoli Alfredo Bake
I always recommend building the sauce from scratch here, but I’ll share the shortcut version in the notes if you need it. Either way, the quality of your Parmesan matters more than anything else in this recipe.
The Base:
- 1 lb rigatoni, penne, or rotini pasta
- 1 lb fresh broccoli florets, cut into bite-sized pieces
The Protein:
- 2 lbs boneless, skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 1 teaspoon each: paprika, garlic powder, onion powder, and salt
The Signature Alfredo Sauce:
- 5 tablespoons unsalted butter
- 1/4 cup onion, finely chopped
- 1/4 cup minced garlic
- 1/4 cup all-purpose flour
- 4 cups heavy cream (or whole milk for a lighter result)
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder and 1 teaspoon salt
The Melty Finish:
- 1 1/2 cups shredded mozzarella cheese, divided
For the Parmesan, buy a block and grate it yourself. Pre-shredded Parmesan contains anti-caking agents that prevent it from melting smoothly into the sauce. It’s a small step that makes a noticeable difference. Whole milk works as a substitute for heavy cream and produces a lighter sauce, but the consistency will be thinner and the richness won’t be quite the same. If you go that route, let the sauce reduce a little longer before assembling.
How to Make Creamy Chicken and Broccoli Alfredo Bake
In my experience, the al dente rule is the single most important technique in this recipe. Pull the pasta out of the water 1 to 2 minutes before the package says it’s done. It will keep cooking in the oven, and if it goes in already soft, it comes out mushy. That’s the one thing worth being strict about.
- Preheat your oven to 350°F (175°C). Grease an 11×7 or 9×13-inch baking dish. Boil the pasta in generously salted water and drain it 1 to 2 minutes before al dente. Set aside.
- Toss the cubed chicken with olive oil, paprika, garlic powder, onion powder, and salt. Heat a large oven-safe skillet over medium-high heat and sear the chicken for 10 to 12 minutes until fully cooked through and lightly browned. Transfer to a plate.
- In the same skillet, reduce heat to medium and melt the butter. Sauté the onion and garlic for 2 to 3 minutes until softened and fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes to cook out the raw flour taste. The mixture should look like a pale, smooth paste.
- Slowly pour in the heavy cream, whisking constantly to prevent lumps. Let the sauce simmer for about 5 minutes, stirring regularly, until it thickens enough to coat the back of a spoon. Stir in the Parmesan, garlic powder, salt, and 1/4 cup of the mozzarella until the sauce is smooth and glossy.
- In a large bowl or directly in the baking dish, fold together the cooked pasta, seared chicken, and raw broccoli florets with the alfredo sauce until everything is evenly coated.
- Spread half the mixture into the baking dish and sprinkle with 1/2 cup of mozzarella. Top with the remaining pasta mixture, then finish with the final cup of mozzarella distributed evenly across the top.
- Bake uncovered for 30 minutes until the cheese is golden and the sauce is visibly bubbling around the edges. Let it rest for 5 minutes before serving, which helps the sauce settle and makes portioning much cleaner.
Pro tip: If the top is browning faster than you’d like, tent loosely with foil for the last 10 minutes of baking.
What to Serve with Creamy Chicken and Broccoli Alfredo Bake
This bake is rich and filling on its own, so the best sides bring contrast, either something fresh, something acidic, or something to soak up that extra sauce.
Garlic knots or crusty bread: The sauce in this casserole is worth soaking up, and a good garlic knot or a slice of crusty Italian bread does that job better than anything else on this list.
Caesar salad: The sharpness of the dressing and the crunch of romaine cut through the richness of the alfredo in a way that feels intentional. This is my top side dish recommendation for this bake.
Roasted cherry tomatoes: A quick pan of cherry tomatoes roasted with olive oil and a pinch of salt adds acidity and color to the plate. The brightness balances the cream sauce well.
Steamed green beans: Simple, quick, and easy to prepare while the bake is in the oven. A squeeze of lemon over the top keeps them from feeling flat.
Arugula salad: Dressed with lemon juice and olive oil, peppery arugula is a natural match for anything creamy and cheesy. It requires almost no effort and adds a fresh note to a heavy meal.
Pro Tips & Variations
Shortcut version: Use a store-bought rotisserie chicken and a jar of high-quality alfredo sauce. It won’t have quite the same depth, but it cuts the prep time significantly on a rushed night.
Frozen broccoli: It works here, but thaw it completely and pat it very dry before adding it to the dish. Excess moisture will thin the sauce during baking.
Add more vegetables: Sliced mushrooms, sun-dried tomatoes, or baby spinach all fold in nicely with the pasta mixture before baking.
Lighter version: Swap the heavy cream for whole milk and reduce the butter by 1 tablespoon. The sauce will be thinner but still flavorful. Allow it to reduce a bit longer on the stovetop to compensate.
Make it spicy: A pinch of red pepper flakes added to the garlic and onion while sautéing gives the alfredo a subtle background heat without changing the overall character of the dish.
Storage & Reheating Tips
This bake keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to the portion before warming it. The pasta absorbs the sauce as it sits, so the added liquid brings it back to the right consistency. A 350°F oven for 15 to 20 minutes works well for reheating a larger portion, while the microwave handles individual servings in about 2 minutes with a damp paper towel over the top.
For meal prep, the chicken can be seared and the sauce can be made up to a day ahead. Store them separately, then assemble and bake when you’re ready.
Common Questions
Can I assemble this ahead of time and bake it later? Yes. Assemble the full casserole, cover tightly with foil, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the bake time since it’s going in cold, and remove the foil for the last 10 minutes to brown the cheese.
My sauce turned out lumpy. What went wrong? This usually happens if the cream was added too quickly or the heat was too high. Add the cream slowly in a steady stream while whisking constantly, and keep the heat at medium rather than medium-high. If lumps do form, a quick pass with an immersion blender or a regular whisk over low heat will usually smooth things out.
Can I use a different pasta shape? Rigatoni, penne, and rotini all work well because their ridges and tubes hold the sauce. Avoid long pasta like spaghetti or fettuccine, which doesn’t hold up as well in a baked casserole format.
This creamy chicken and broccoli alfredo bake is the kind of recipe that becomes a household staple. It’s filling, flavorful, and straightforward to make, even on nights when dinner motivation is low. Give it a spot in your regular rotation and see how fast it becomes a family request.
Creamy Chicken and Broccoli Alfredo Bake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease an 11×7 or 9×13-inch baking dish. Cook the pasta in salted water, draining it 1 to 2 minutes before al dente. Set aside.
- Toss the cubed chicken with olive oil, paprika, garlic powder, onion powder, and salt. Heat a large skillet over medium-high heat and sear the chicken for 10 to 12 minutes until fully cooked. Transfer to a plate.
- In the same skillet, reduce heat to medium and melt the butter. Sauté the onion and garlic for 2 to 3 minutes until softened and fragrant. Sprinkle in the flour and whisk continuously for 1 to 2 minutes to cook out the raw flour taste.
- Slowly pour in the heavy cream while whisking constantly to prevent lumps. Simmer for about 5 minutes, stirring regularly, until the sauce thickens enough to coat the back of a spoon.
- Stir in the Parmesan cheese, garlic powder, salt, and 1/4 cup of the shredded mozzarella until the sauce is smooth and glossy.
- In a large bowl or directly in the baking dish, fold together the cooked pasta, seared chicken, and raw broccoli florets with the alfredo sauce until evenly coated.
- Spread half the mixture into the baking dish and sprinkle with 1/2 cup of mozzarella. Top with the remaining pasta mixture and finish with the final 1 cup of mozzarella spread evenly across the top.
- Bake uncovered for 30 minutes until the cheese is golden and the sauce is bubbling around the edges. Let the bake rest for 5 minutes before serving.
