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A delicious Chicken And Broccoli Alfredo Bake is shown as the featured image for this recipe.

Best Chicken and Broccoli Alfredo Bake

This Chicken and Broccoli Alfredo Bake is the ultimate comfort food, perfect for a weeknight dinner. It features tender chicken, flavorful broccoli, and a creamy Alfredo sauce, all baked together with pasta and cheese to bubbly perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 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 for chicken
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt for chicken
  • 1/4 tsp black pepper for chicken
  • 1 large head of broccoli, cut into florets about 4 cups
  • 2 tbsp olive oil for broccoli
  • 1/4 tsp salt for broccoli
  • 1/4 tsp black pepper for broccoli
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 3 cups heavy cream
  • 1 cup grated Parmesan cheese for sauce
  • 1/4 tsp salt for sauce
  • 1/4 tsp black pepper for sauce
  • Pinch of nutmeg optional
  • 1 lb pasta penne, rotini, or your favorite shape
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese for topping

Equipment

  • large pot
  • colander
  • large skillet
  • 9x13-inch baking dish
  • cutting board
  • knife
  • mixing bowls
  • Cheese grater
  • Baking sheet (optional)
  • Oven

Method
 

  1. Preheat oven to 400°F (200°C) if roasting broccoli.
  2. Cook pasta according to package directions until al dente, reserving 1 cup of pasta water before draining.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add the diced chicken and season with garlic powder, onion powder, salt, and pepper.
  5. Cook until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  6. Toss the broccoli florets with olive oil, salt, and pepper.
  7. Spread the broccoli in a single layer on a baking sheet.
  8. Roast for 15-20 minutes, or until tender and slightly browned. If skipping roasting, steam the broccoli until tender-crisp.
  9. In the same skillet you used for the chicken, melt the butter over medium heat.
  10. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  11. Pour in the heavy cream and bring to a simmer.
  12. Reduce the heat to low and simmer for 5-7 minutes, or until the sauce starts to thicken slightly.
  13. Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is smooth.
  14. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
  15. Preheat oven to 375°F (190°C).
  16. In a large bowl, combine the cooked pasta, cooked chicken, roasted/steamed broccoli, and Alfredo sauce. Toss everything together until well coated.
  17. Pour the mixture into a greased 9x13 inch baking dish.
  18. Sprinkle the mozzarella cheese and remaining Parmesan cheese over the top.
  19. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  20. Let the bake cool for a few minutes before serving.

Notes

For a richer flavor, use freshly grated Parmesan cheese. To add a bit of heat, include a pinch of red pepper flakes in the Alfredo sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven.