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Chicken Broccoli Alfredo Bake, a creamy and comforting casserole with tender chicken, broccoli florets, and rich Alfredo sauce baked to golden perfection, is featured in this article.

Easy Chicken Broccoli Alfredo Bake

This Easy Chicken Broccoli Alfredo Bake is a comforting and satisfying dish that combines creamy Alfredo sauce with tender chicken and vibrant broccoli. Baked to bubbly, cheesy perfection, it's a family-favorite meal that's easy to prepare and guaranteed to please.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 large head of broccoli, cut into florets about 4 cups
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg optional
  • 1 lb pasta penne, rotini, or fettuccine
  • 1 cup shredded mozzarella cheese

Equipment

  • large pot
  • colander
  • large skillet
  • Large bowl
  • baking sheet
  • 9x13-inch baking dish
  • measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Bring a large pot of salted water to a boil.
  3. Add the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
  4. In a large skillet, heat olive oil over medium-high heat.
  5. Add the chicken pieces and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is cooked through and lightly browned, about 6-8 minutes. Remove from skillet and set aside.
  6. In a large bowl, toss the broccoli florets with olive oil, salt, and pepper.
  7. Spread the broccoli in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender and slightly browned.
  8. In the same skillet you cooked the chicken (or a clean skillet), melt the butter over medium heat.
  9. Add the minced garlic and cook for 1 minute, or until fragrant (be careful not to burn it!).
  10. Pour in the heavy cream and bring to a simmer.
  11. Reduce heat to low and stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to stir until the cheese is melted and the sauce is smooth and thickened, about 3-5 minutes.
  12. In a large bowl, combine the cooked pasta, cooked chicken, roasted broccoli, and Alfredo sauce. Toss everything together until well coated.
  13. Pour the mixture into a greased 9x13 inch baking dish.
  14. Sprinkle the mozzarella cheese and additional Parmesan cheese over the top.
  15. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  16. Let stand for a few minutes before serving.

Notes

Don't overcook the broccoli. Roast it to bring out its natural sweetness. You can use chicken thighs or leftover rotisserie chicken. If the Alfredo sauce is too thick, add milk or pasta water to thin it; if too thin, simmer longer. Cook pasta al dente as it will continue cooking in the oven. Assemble the bake ahead of time and store in the refrigerator for up to 24 hours before baking, adding a few extra minutes to the baking time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave.