Last Tuesday, we’d just wrapped up one of those chaotic afternoons—soccer practice ran late, my husband got stuck in traffic, and the kids were somehow both starving and grumpy. I opened the fridge, scanning for inspiration, when I spotted leftover rotisserie chicken and a bag of broccoli I’d nearly forgotten about. That’s when this dish came to the rescue.
It had been a while since I made a baked Alfredo, and let me tell you—I’d almost forgotten how much we love it. It’s the kind of dinner that fills the house with buttery, garlicky warmth and draws everyone to the kitchen without even being called. As it bubbled away in the oven, my daughter set the table without being asked (a miracle, really), and my son kept sneaking glances through the oven door to see when it would be ready.
What I love most about this Chicken and Broccoli Alfredo Bake is that it tastes like you’ve fussed over it for hours—but it’s secretly simple. It takes pantry staples and turns them into something you’d expect to find in a cozy family-run Italian restaurant. And the leftovers? Somehow even better the next day.
If you’re like me—someone who needs weeknight meals to be both comforting and reliable—this bake might just become your new favorite too.
Short Description
This Chicken and Broccoli Alfredo Bake is a creamy, cheesy, family-friendly dinner packed with tender chicken, crisp-tender broccoli, and pasta, all smothered in a homemade Alfredo sauce and baked to bubbly perfection.
Key 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 whole milk
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
Topping:
-
1 cup shredded mozzarella cheese
Optional Garnishes:
- Chopped fresh parsley
- Red pepper flakes
- Additional grated Parmesan
Tools Needed
- 9×13-inch baking dish
- Large pot for pasta
- Saucepan or deep skillet
- Whisk
- Colander
- Mixing bowls
- Cutting board and knife
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente—firm to the bite but not hard. Drain and set aside.
Step 3: Steam the Broccoli
If not already steamed, microwave the broccoli florets with 1 tablespoon of water in a covered dish for 2-3 minutes, or steam on the stove for 3-4 minutes until bright green and tender-crisp. Drain well.
Step 4: Make the Roux
In a large saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 minute until smooth and bubbly. This forms the roux—the base of your sauce.
Step 5: Build the Sauce
Gradually whisk in the milk and heavy cream. Keep stirring to avoid lumps. Cook for 4-5 minutes until the sauce starts to simmer and thickens enough to coat the back of a spoon.
Step 6: Add Cheese and Seasonings
Lower the heat. Stir in Parmesan cheese, garlic powder, onion powder, salt, and pepper. Stir until the cheese has melted and the sauce is silky smooth. Taste and adjust seasoning.
Step 7: Combine Everything
In a large mixing bowl, gently toss together the cooked pasta, chicken, and broccoli. Pour the Alfredo sauce over the mixture and fold until evenly coated.
Step 8: Assemble the Casserole
Transfer the mixture into your greased baking dish. Spread it out evenly and top with shredded mozzarella cheese.
Step 9: Bake
Place the dish in the oven and bake for 20-25 minutes until the cheese is melted, golden, and bubbly. If you’d like more browning on top, broil for 1-2 minutes, keeping a close eye to prevent burning.
Step 10: Rest and Serve
Let the bake rest for 5 minutes. Garnish with chopped parsley, red pepper flakes, or more Parmesan before serving.
Why You’ll Love This Recipe
Creamy & Comforting: Classic Alfredo flavor in a cozy casserole.
Weeknight-Friendly: Uses rotisserie chicken and simple steps.
Kid-Approved: Broccoli becomes a surprise favorite in this dish.
Customizable: Easy to switch up with different proteins or veggies.
Make-Ahead Option: Can prep it earlier and bake later.
Mistakes to Avoid & Solutions
Mistake: Overcooked pasta
Solution: Always cook pasta just to al dente. It continues to cook in the oven, so don’t let it get mushy beforehand.
Mistake: Runny sauce
Solution: Cook your roux and allow the sauce to thicken before adding cheese. Use whole milk and cream for a richer consistency.
Mistake: Watery broccoli
Solution: Drain steamed broccoli well and pat it dry with paper towels before adding. Too much moisture can thin the sauce.
Mistake: Bland flavor
Solution: Don’t skimp on the seasonings. Taste your Alfredo sauce before combining everything, and adjust as needed.
Mistake: Uneven heating
Solution: Spread the pasta mixture evenly in the dish and make sure everything is well mixed before baking.
Serving and Pairing Suggestions
Serve as a main dish with a crisp side salad and garlic bread.
For a lighter pairing, try roasted vegetables or a cucumber-tomato salad.
It works great for family-style dinners, potlucks, or weekday meal prep.
Serve buffet-style at gatherings, or plated for a more formal dinner.
Storage and Reheating Tips
Store: Cool completely before transferring to airtight containers. Refrigerate up to 4 days.
Freeze: Freeze in individual portions for up to 2 months. Wrap tightly with foil and label.
Reheat (Microwave): Heat single servings in a microwave-safe dish, covered loosely, for 2-3 minutes. Stir halfway through.
Reheat (Oven): Cover the dish with foil and reheat at 350°F for 20-25 minutes until heated through. Remove foil for the last 5 minutes to crisp the top.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, just thaw and drain it well before using to avoid extra water in the bake.
2. Can I use a different cheese for the topping?
Absolutely. Cheddar or an Italian blend works great if you’re out of mozzarella.
3. Can I make this ahead of time?
Yes! Assemble the dish, cover tightly, and refrigerate for up to 24 hours. Bake when ready, adding 5-10 extra minutes if baking straight from the fridge.
4. Is it possible to make this gluten-free?
You can! Use gluten-free pasta and swap the flour with a gluten-free alternative like cornstarch or rice flour for the roux.
5. What protein can I use besides chicken?
Leftover turkey, cooked sausage, or even canned tuna can be substituted. Just keep the total volume around 2 cups.
Tips & Tricks
Warm your milk slightly before adding it to the roux to speed up thickening.
Freshly grated Parmesan melts better and gives a smoother sauce than pre-shredded versions.
Add a pinch of nutmeg to the Alfredo for a deeper flavor—it’s subtle but delicious.
Don’t overcrowd the bake. If doubling the recipe, use two pans.
For extra protein, stir in a handful of white beans or chickpeas.
Recipe Variations
1. Spicy Alfredo Chicken Bake
Add ½ teaspoon crushed red pepper flakes to the Alfredo sauce and top with pepper jack cheese instead of mozzarella. Bake as usual for a kick of heat.
2. Mushroom Alfredo Bake
Sauté 1½ cups sliced mushrooms with a bit of garlic in olive oil until browned. Add to the pasta mix before baking for a savory, earthy flavor.
3. Cauliflower Swap
Replace broccoli with 2 cups steamed cauliflower for a milder veggie flavor that still holds up in the bake.
4. Pesto Alfredo Twist
Stir in 2 tablespoons of basil pesto to the Alfredo sauce just before mixing with pasta. It adds a herby brightness that pairs perfectly with chicken.
5. Extra Veggie Boost
Add a handful of baby spinach and some cherry tomatoes sliced in half to the mix before baking. It adds color and nutrition with minimal effort.
Chicken And Broccoli Alfredo Bake
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 whole milk
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Topping:
- 1 cup shredded mozzarella cheese
Optional Garnishes:
- Chopped fresh parsley
- Red pepper flakes
- Additional grated Parmesan
Instructions
- Preheat to 375°F (190°C) and grease a 9x13-inch baking dish.
- Boil salted water, cook pasta until al dente, drain, and set aside.
- Steam florets for 3–4 minutes or microwave with 1 tbsp water for 2–3 minutes. Drain well.
- Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute until smooth.
- Slowly whisk in milk and cream. Simmer 4–5 minutes, stirring, until thickened.
- Lower heat, stir in Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth.
- Mix pasta, chicken, and broccoli in a large bowl. Add sauce and fold to coat.
- Pour into the dish, spread evenly, and top with mozzarella.
- Bake 20–25 minutes until bubbly and golden. Broil 1–2 minutes for extra browning, if desired.
- Let rest 5 minutes. Garnish with parsley, red pepper flakes, or extra Parmesan.
