If you’re craving a dish that hits all the right notes with creamy, cheesy goodness and a satisfying blend of tender chicken and vibrant broccoli, you’ve got to try this Irresistible Chicken and Broccoli Alfredo Bake Recipe. It brings together wholesome ingredients and luscious flavors in a cozy casserole that feels like a warm hug on a plate. Perfect for weeknight dinners or bringing friends together, this baked pasta dish promises comfort, nutrition, and a cheesy finish you’ll find hard to resist.
Ingredients You’ll Need
Every ingredient in this Irresistible Chicken and Broccoli Alfredo Bake Recipe plays a key role, from the tender chicken to the cheesy sauce. The combination is simple yet essential to creating that perfect balance of creamy texture, vibrant colors, and rich flavors you’ll fall in love with.
- 3 cups cooked chicken (shredded or cubed): Adds hearty protein and a delicious meaty base to the bake.
- 2 cups broccoli florets (lightly steamed): Brings fresh green color and a slight crunch that pairs beautifully with the creamy sauce.
- 12 oz penne or rotini pasta: The perfect pasta shapes to hold onto that luscious Alfredo sauce.
- 2 tablespoons butter: Adds richness and helps create the roux for a smooth sauce.
- 2 cloves garlic (minced): Imparts a wonderful aroma and depth of flavor to the dish.
- 2 tablespoons all-purpose flour: Essential for thickening the creamy Alfredo sauce.
- 1 1/2 cups whole milk: Contributes to the silky texture of the sauce.
- 1 cup heavy cream: Ensures that irresistible decadence and creaminess in every bite.
- 1/2 cup grated Parmesan cheese: Adds a nutty, sharp flavor signature to Alfredo dishes.
- 1 cup shredded mozzarella cheese: Melts perfectly for that gooey, cheesy layer everyone loves.
- 1/2 teaspoon Italian seasoning: Gives the bake a subtle herbal punch and aromatic complexity.
- Salt and pepper to taste: Simple but crucial for enhancing all the flavors.
- 1/4 cup breadcrumbs (optional for topping): Provides a delightful crunchy topping if you want some texture contrast.
- 1 tablespoon olive oil or melted butter (if using breadcrumbs): Helps the breadcrumbs brown to golden perfection while baking.
How to Make Irresistible Chicken and Broccoli Alfredo Bake Recipe
Step 1: Prepare Your Pasta and Broccoli
Start by boiling your pasta until it’s perfectly al dente—just tender enough to hold shape but ready to soak up all that creamy sauce. Meanwhile, lightly steam the broccoli until it’s bright green and just tender, so it won’t turn mushy in the bake but adds that lovely snap with every bite.
Step 2: Make the Creamy Alfredo Sauce
In a large skillet, melt butter over medium heat and sauté minced garlic until it smells heavenly—just about one minute. Then whisk in the flour and cook for another minute to form a smooth roux that sets the base for your sauce. Gradually pour in whole milk and heavy cream, stirring constantly until the sauce thickens into a luxuriously smooth consistency. Stir in Parmesan and mozzarella cheese until melted and velvety. Toss in the Italian seasoning, salt, and pepper for that unmistakable flavor burst.
Step 3: Combine and Assemble
Grab a big bowl and mix together the cooked pasta, tender chicken, and vibrant broccoli florets. Pour the Alfredo sauce over everything, then toss gently so every bite is coated in creamy goodness. Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly for even baking.
Step 4: Add the Crunchy Topping and Bake
If you want to add a crispy finish, mix the breadcrumbs with olive oil or melted butter and sprinkle generously over the top before sliding the dish into your preheated oven. Bake at 375°F (190°C) for 20 to 25 minutes until the edges bubble and the topping is golden brown. Let it rest for five minutes before scooping out your first cheesy, comforting bite.
How to Serve Irresistible Chicken and Broccoli Alfredo Bake Recipe
Garnishes
To elevate this already delicious bake, sprinkle some freshly chopped parsley or basil on top just before serving. A light dusting of extra Parmesan never hurts either, offering a fresh, sharp contrast to the creamy base that brightens every forkful.
Side Dishes
This bake pairs beautifully with a crisp green salad tossed in lemon vinaigrette or a simple Caesar salad for a fresh, tangy counterpoint. Garlic bread or crusty baguette works wonders too, perfect for mopping up any leftover sauce on your plate.
Creative Ways to Present
For a fun twist, serve this Alfredo bake in individual ramekins, turning it into personal comfort food bowls. You can also add a drizzle of chili oil or a sprinkle of red pepper flakes for guests who crave a subtle kick—a playful way to personalize this classic.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the leftovers tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. This dish reheats beautifully, making it a fantastic option for quick lunches or dinners throughout the week.
Freezing
If you want to save some for later, freeze the bake in an airtight container for up to 2 months. Consider freezing before baking for the best quality—just thaw in the refrigerator overnight and then bake as usual for the freshest results.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) until warmed through, usually about 15 to 20 minutes. You can also microwave single servings, just keep a close eye to avoid drying out the creamy sauce. Adding a splash of milk before reheating helps bring back some of that silky texture.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just make sure to thaw and drain any excess water before mixing it into your bake to keep the sauce nice and creamy and prevent sogginess.
Is it possible to make this recipe dairy-free?
Yes! Swap the milk, cream, and cheeses for their plant-based alternatives, like almond milk or coconut cream and vegan cheeses. The texture might be slightly different but still deliciously satisfying.
Can I substitute the chicken with another protein?
Definitely! Cooked turkey, ham, or even sautéed mushrooms work wonderfully here and still offer a hearty, comforting meal.
What’s the best pasta to use for this Alfredo bake?
Penne and rotini are ideal because their shapes catch the sauce well, but you can use any short pasta like rigatoni or farfalle that you love.
How can I make the topping extra crispy?
Mix the breadcrumbs with a bit of melted butter or olive oil before sprinkling on top. Broiling for the last 2–3 minutes of baking helps achieve that golden, crunch-tastic finish.
Final Thoughts
If you’re ready to indulge in creamy, cheesy, and comforting flavors all baked into one amazing dish, the Irresistible Chicken and Broccoli Alfredo Bake Recipe is your new go-to. It’s straightforward enough for busy weeknights but impressive enough to share with family and friends. Grab your ingredients and dive into this flavorful casserole experience—you’ll wonder why you haven’t made it sooner!
Print
Irresistible Chicken and Broccoli Alfredo Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Irresistible Chicken and Broccoli Alfredo Bake combines tender cooked chicken, lightly steamed broccoli, and perfectly cooked pasta enveloped in a rich, creamy homemade Alfredo sauce. Topped with a golden breadcrumb crust, this baked casserole is an easy, comforting American main course perfect for family dinners or meal prepping.
Ingredients
Main Ingredients
- 3 cups cooked chicken (shredded or cubed)
- 2 cups broccoli florets (lightly steamed)
- 12 oz penne or rotini pasta
Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Topping (Optional)
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil or melted butter
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until al dente. Drain and set aside to cool slightly.
- Sauté Garlic: In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make Roux: Whisk in the all-purpose flour and cook for another minute, stirring constantly to form a smooth roux.
- Prepare Alfredo Sauce: Gradually pour in the whole milk and heavy cream while whisking continuously to avoid lumps. Simmer the mixture for 4 to 5 minutes until thickened.
- Add Cheese and Seasoning: Stir in the grated Parmesan, shredded mozzarella, Italian seasoning, salt, and pepper. Continue stirring until the cheese has fully melted and the sauce is creamy and smooth.
- Combine Ingredients: In a large bowl, mix the cooked pasta, shredded chicken, and broccoli florets. Pour the Alfredo sauce over them and toss gently to coat everything evenly.
- Assemble in Baking Dish: Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Prepare and Add Topping (Optional): If using, combine breadcrumbs with olive oil or melted butter and sprinkle the mixture evenly over the casserole.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Rest and Serve: Remove from the oven and let the bake rest for 5 minutes before serving to allow it to set properly.
Notes
- For greater flavor depth, consider using grilled or roasted chicken pieces instead of plain cooked chicken.
- To make this recipe gluten-free, substitute regular pasta with gluten-free pasta and use gluten-free flour for the roux.
- Enhance the nutritional value by stirring in sautéed mushrooms or fresh spinach along with the broccoli.
