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Chicken And Broccoli Alfredo Bake sits golden brown and bubbly, ready to be served as a comforting featured image.

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.
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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: 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
  • 9x13-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 9x13 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.