BEST CHICKEN BROCCOLI ALFREDO BAKE

Picture this: tender chicken, vibrant green broccoli, and a blanket of creamy, decadent Alfredo sauce all baked together under a golden, bubbly layer of cheese. This Chicken Broccoli Alfredo Bake is the ultimate comfort food that’s surprisingly easy to throw together, even on the busiest weeknights! I promise, this recipe will become a family favorite in no time.

Ingredients

For the Chicken:

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

For the Broccoli:

• 1 large head of broccoli, cut into florets
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

For the Alfredo Sauce:

• 1/2 cup butter
• 2 cloves garlic, minced
• 3 cups heavy cream
• 1 cup grated Parmesan cheese
• 1/4 tsp salt, or to taste
• 1/8 tsp black pepper, or to taste
• Pinch of nutmeg (optional)

For the Pasta:

• 1 lb pasta (penne, rotini, or your favorite shape)

For the Cheese Topping:

• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese

Let’s Talk Ingredients: My Best Friend Tips!

Okay, so you’ve got your ingredient list ready, but let’s chat for a sec. Choosing the right ingredients can really elevate this Chicken Broccoli Alfredo Bake from good to *amazing*. First, for the chicken, I always recommend fresh, boneless, skinless chicken breasts. If you’re short on time, you can even buy pre-cut chicken breast pieces. As for the broccoli, fresh is best for both texture and flavor, but frozen broccoli florets work in a pinch – just make sure to thaw them completely and pat them dry before using. Nobody wants a watery casserole!

And now, for the star of the show: the Alfredo sauce! Don’t skimp on the heavy cream or Parmesan cheese. Quality ingredients will make all the difference. I prefer freshly grated Parmesan because it melts so much better. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. If you want to spice things up, a pinch of red pepper flakes in the Alfredo sauce adds a delightful kick! This recipe is also great for those seeking Easy Dinner Recipes For Two Low Carb, just swap out regular pasta for a low-carb alternative!

Step-by-Step Instructions: Making the Magic Happen!

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. Drain the pasta well and set aside.

Step 2: Cook the Chicken

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
3. Season with garlic powder, salt, and pepper. Remove from skillet and set aside.

Step 3: Cook the Broccoli

1. In the same skillet, heat the olive oil over medium heat.
2. Add the broccoli florets and cook until tender-crisp, about 5-7 minutes. You want them to be bright green and slightly softened.
3. Season with salt and pepper. Remove from skillet and set aside.

Step 4: Make the Alfredo Sauce

1. In a large saucepan, melt the butter over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
3. Pour in the heavy cream and bring to a simmer, stirring occasionally.
4. Reduce the heat to low and simmer for about 5 minutes, or until the sauce has slightly thickened.
5. Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is smooth and creamy.

Step 5: Assemble the Casserole

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the cooked pasta, chicken, broccoli, and Alfredo sauce. Toss gently to coat everything evenly.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. In a small bowl, combine the shredded mozzarella and Parmesan cheese. Sprinkle evenly over the top of the casserole.

Step 6: Bake!

1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
2. Let the casserole rest for a few minutes before serving. This allows the sauce to thicken slightly and prevents burning your mouth!

Troubleshooting and Pro Tips: Because We’ve All Been There!

Alright, let’s be real – things don’t always go perfectly in the kitchen. If your Alfredo sauce is too thick, whisk in a little milk or chicken broth until it reaches your desired consistency. On the other hand, if it’s too thin, simmer it for a few more minutes to allow it to reduce. If you’re looking for Healthy Food Ideas Meal Prep, you can easily use whole wheat pasta and add more broccoli for a nutrient boost! Another great tip is to avoid overcooking the pasta. Slightly undercooked pasta will hold its shape better in the casserole. I’ve even seen people add a layer of ricotta cheese for extra creaminess! Also, think about how you can adjust this recipe to suit larger crowds. Planning Meal Ideas For 20 People can be stressful, but doubling or tripling this recipe for a potluck is a breeze!

If you’re in the mood for something similar, you might also enjoy Chicken Broccoli Rice Casserole, or even Chicken Broccoli Orzo Bake. For a fun twist, try Chicken Pot Pie Pasta! If you’re really feeling creative, check out Chicken Alfredo Lasagna Rolls for a show-stopping meal. Don’t forget Creamy Tortellini With Chicken And Broccoli for a quick weeknight option! Remember, cooking should be fun, so don’t be afraid to experiment and make it your own!

Serving Suggestions and Variations: Make it Your Own Masterpiece!

This Chicken Broccoli Alfredo Bake is a complete meal on its own, but if you’re looking to round it out, a simple side salad with a vinaigrette dressing is a perfect complement. The acidity of the vinaigrette helps to cut through the richness of the Alfredo sauce. Garlic bread or cheesy breadsticks are also always a welcome addition! For a lighter meal, you can serve smaller portions with a side of steamed green beans or asparagus. This bake makes for one of the Best Meals To Meal Prep for the week because it reheats beautifully. Just portion it out into containers and you have a ready-to-eat lunch or dinner for several days!

Want to switch things up? Add other vegetables like mushrooms, bell peppers, or spinach to the casserole. You can also use different types of cheese, such as provolone or Gruyere, for a unique flavor. For a spicier kick, add a pinch of red pepper flakes to the Alfredo sauce or use a spicy Italian sausage instead of chicken. If you’re short on time, use store-bought Alfredo sauce – just make sure to choose a high-quality one. You can also use rotisserie chicken to save even more time! The possibilities are endless, so get creative and have fun!

Storing and Reheating: Enjoying Leftovers Like a Pro!

If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either microwave individual portions or reheat the entire casserole in the oven. If microwaving, cover the dish loosely to prevent splattering. If reheating in the oven, cover the dish with foil to prevent the cheese from burning. Reheat at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also freeze this casserole for longer storage. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

So there you have it – my ultimate Chicken Broccoli Alfredo Bake recipe! I hope you love it as much as my family does. It’s creamy, cheesy, comforting, and oh-so-delicious. Happy baking, my friend!

Best Chicken Broccoli Alfredo Bake

Alice Yowell

This Chicken Broccoli Alfredo Bake is the ultimate comfort food, featuring tender chicken, vibrant broccoli, and a creamy Alfredo sauce baked under a golden layer of cheese. It’s easy to make and perfect for a weeknight dinner, sure to become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 650 kcal

Equipment

• Large pot
• Colander
• Large skillet
• Large saucepan
• Whisk
• 9×13 inch baking dish
• Mixing bowl
• Measuring cups and spoons
• Oven

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil for chicken
• 1 tsp garlic powder
• ½ tsp salt for chicken
• ¼ tsp black pepper for chicken
• 1 large head of broccoli, cut into florets
• 1 tbsp olive oil for broccoli
• ¼ tsp salt for broccoli
• ⅛ tsp black pepper for broccoli
• ½ cup butter
• 2 cloves garlic, minced
• 3 cups heavy cream
• 1 cup grated Parmesan cheese
• ¼ tsp salt for Alfredo sauce
• ⅛ tsp black pepper for Alfredo sauce
• Pinch of nutmeg optional
• 1 lb pasta penne, rotini, or your favorite shape
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded Parmesan cheese

Instructions

 

• Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta well and set aside.
• Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Season with garlic powder, salt, and pepper. Remove from skillet and set aside.
• Cook the Broccoli: In the same skillet, heat the olive oil over medium heat. Add the broccoli florets and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
• Make the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce the heat to low and simmer for about 5 minutes, or until the sauce has slightly thickened. Stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Continue stirring until the cheese is melted and the sauce is smooth and creamy.
• Assemble the Casserole: Preheat oven to 375°F (190°C). In a large bowl, combine the cooked pasta, chicken, broccoli, and Alfredo sauce. Toss gently to coat everything evenly. Pour the mixture into a greased 9×13 inch baking dish.
• Add Cheese Topping: In a small bowl, combine the shredded mozzarella and Parmesan cheese. Sprinkle evenly over the top of the casserole.
• Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the casserole rest for a few minutes before serving.

Notes

If the Alfredo sauce is too thick, whisk in a little milk or chicken broth. If it’s too thin, simmer it for a few more minutes to reduce. Slightly undercooked pasta will hold its shape better in the casserole. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Reheat in the microwave or oven. For variations, add other vegetables like mushrooms, bell peppers, or spinach. You can also use different types of cheese, such as provolone or Gruyere. For a spicier kick, add red pepper flakes to the Alfredo sauce.