BEST CHICKEN AND BROCCOLI ALFREDO BAKE

Tired of boring dinners that leave you wanting more? Imagine tender chicken and vibrant broccoli smothered in a creamy, cheesy Alfredo sauce, all baked to bubbly perfection. This Chicken And Broccoli Alfredo Bake is the answer to your weeknight dinner prayers, offering a comforting and satisfying meal the whole family will devour – I promise you’ll be coming back for seconds!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt

For the Broccoli:

• 1 large head of broccoli, cut into florets
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Alfredo Sauce:

• 4 tbsp butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Pinch of nutmeg (optional)

For the Bake:

• 1 lb pasta (penne, rotini, or your favorite shape)
• 1 cup shredded mozzarella cheese

Let’s Talk About the Stars of the Show

Before we dive into the instructions, let’s chat a bit about the ingredients! Quality ingredients really elevate this Chicken And Broccoli Alfredo Bake. For the chicken, I highly recommend using fresh, boneless, skinless breasts. Cutting them into cubes ensures they cook evenly and soak up all that delicious Alfredo sauce. Don’t skimp on the seasoning either – garlic powder and onion powder are my go-to’s for a savory kick.

Broccoli is a nutritional powerhouse, but let’s be honest, sometimes it can be a little bland. That’s why we’re roasting it with a touch of olive oil, salt, and pepper. Roasting brings out its natural sweetness and gives it a slightly crispy texture that complements the creamy sauce perfectly.

And now, for the Alfredo sauce! This is where the magic happens. Real butter, fresh garlic, and good quality Parmesan cheese are essential. Don’t even think about using the powdered stuff! Trust me, the flavor difference is HUGE. A little bit of nutmeg adds a subtle warmth that really rounds out the sauce. If you are looking for a lighter alternative, consider Coconut Lemon Chicken Alfredo, but I think you will love this decadent version!

Step-by-Step Instructions

Get Started! Preheat and Prep

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package directions. Drain and set aside. Don’t overcook it – we want it al dente since it will bake in the oven.

Cook the Chicken and Broccoli

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the cubed chicken and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.
2. In a bowl, toss the broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread the broccoli in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender-crisp.

Make the Alfredo Sauce

1. While the broccoli is roasting, prepare the Alfredo sauce. In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!
2. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, or until the sauce has slightly thickened.
3. Remove the skillet from the heat and stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth and creamy.

Assemble and Bake

1. In a large bowl, combine the cooked pasta, cooked chicken, roasted broccoli, and Alfredo sauce. Toss gently to coat everything evenly.
2. Pour the mixture into a greased 9×13 inch baking dish.
3. Sprinkle the mozzarella cheese evenly over the top.
4. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
5. Let stand for 5-10 minutes before serving.

Troubleshooting Tips and Tricks

Okay, let’s be real – Alfredo sauce can be a little finicky. Here are a few common issues and how to fix them:

• Sauce is too thin: If your Alfredo sauce is too thin, continue to simmer it over low heat for a few more minutes, stirring occasionally. You can also add a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to help thicken it.
• Sauce is too thick: If your Alfredo sauce is too thick, add a splash of milk or cream to thin it out.
• Sauce is grainy: Sometimes, the Parmesan cheese can cause the sauce to become grainy. To prevent this, make sure your cream is not too hot when you add the cheese, and stir constantly until the cheese is melted. If it does become grainy, try whisking the sauce vigorously to smooth it out.
• Broccoli is overcooked: Nobody likes mushy broccoli! Keep a close eye on it while it’s roasting. You want it to be tender-crisp, not soft and mushy. If you are using frozen broccoli, you may want to reduce the roasting time.

Variations and Swaps

Want to mix things up? Here are a few ideas:

• Add veggies: Feel free to add other vegetables to this bake. Sliced mushrooms, bell peppers, or spinach would all be delicious additions.
• Use different cheese: Experiment with different cheeses! Fontina, provolone, or Gruyere would all be great substitutes for mozzarella.
• Spice it up: Add a pinch of red pepper flakes to the Alfredo sauce for a little heat.
• Add bacon: Everything is better with bacon, right? Cook some bacon until crispy, crumble it, and sprinkle it over the top of the bake before baking.
• Make it lighter: Use light cream cheese and low-fat milk in the Alfredo sauce to cut down on the calories.
• Use a rotisserie chicken If you are short on time, using a rotisserie chicken is a great shortcut to save time! You may also enjoy my recipe for Chicken Casserole if you are looking for more easy shortcuts.
• Try a different pasta: Change it up by trying a different type of pasta! You may also enjoy my recipe for Marry Me Chicken Pasta if you are looking for another delicious pasta dish.

Serving Suggestions

This Chicken And Broccoli Alfredo Bake is a complete meal on its own, but here are a few side dish ideas to round out your dinner:

• Garlic bread
• Side salad
• Roasted vegetables

Make-Ahead Instructions

This bake is perfect for making ahead of time. Simply assemble the casserole as directed, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, remove the plastic wrap and bake as directed, adding an extra 5-10 minutes to the baking time if necessary. If you are looking for another great make ahead recipe, then you will absolutely love my recipe for Cheesy Chicken Crescent Bake!

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave until heated through, or bake in a preheated oven at 350°F (175°C) until warmed through.

You can also freeze this bake for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Final Thoughts

So there you have it! My tried-and-true Chicken And Broccoli Alfredo Bake recipe. I truly believe this will become a family favorite. The combination of creamy Alfredo sauce, tender chicken, and perfectly roasted broccoli is simply irresistible. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!

Best Chicken and Broccoli Alfredo Bake

This Chicken and Broccoli Alfredo Bake is a comforting and satisfying meal featuring tender chicken and vibrant broccoli smothered in a creamy, cheesy Alfredo sauce, all baked to bubbly perfection. It’s an easy weeknight dinner that the whole family will enjoy, with the perfect balance of flavors and textures.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil for chicken
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper for chicken
• 1/4 tsp salt for chicken
• 1 large head of broccoli, cut into florets
• 1 tbsp olive oil for broccoli
• 1/4 tsp salt for broccoli
• 1/4 tsp black pepper for broccoli
• 4 tbsp butter
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 tsp salt, or to taste for alfredo
• 1/4 tsp black pepper, or to taste for alfredo
• Pinch of nutmeg optional
• 1 lb pasta penne, rotini, or your favorite shape
• 1 cup shredded mozzarella cheese

Equipment

• large skillet
• baking sheet
• large pot
• colander
• Large bowl
• 9×13-inch baking dish
• measuring cups and spoons
• Oven

Method

 

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package directions. Drain and set aside. Don’t overcook it – we want it al dente since it will bake in the oven.
3. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the cubed chicken and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove from the skillet and set aside.
4. In a bowl, toss the broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread the broccoli in a single layer on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until tender-crisp.
5. While the broccoli is roasting, prepare the Alfredo sauce. In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!
6. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, or until the sauce has slightly thickened.
7. Remove the skillet from the heat and stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
8. In a large bowl, combine the cooked pasta, cooked chicken, roasted broccoli, and Alfredo sauce. Toss gently to coat everything evenly.
9. Pour the mixture into a greased 9×13 inch baking dish.
10. Sprinkle the mozzarella cheese evenly over the top.
11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
12. Let stand for 5-10 minutes before serving.

Notes

For a thinner Alfredo sauce, add a splash of milk or cream. If the sauce is too thick, simmer longer over low heat. Prevent grainy sauce by ensuring cream isn’t too hot when adding cheese, and stir constantly. To add variations, consider adding mushrooms, bell peppers, or spinach, using different cheeses like fontina or Gruyere, or adding red pepper flakes for heat. Crumble cooked bacon over the top before baking for added flavor. This bake can be made ahead of time and refrigerated for up to 24 hours. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.