Ultimate Chicken Broccoli Alfredo Bake
This Chicken Broccoli Alfredo Bake is the ultimate comfort food, featuring a creamy, cheesy sauce coating perfectly cooked pasta, tender chicken, and vibrant broccoli. Baked to golden-brown perfection, it's a guaranteed crowd-pleaser perfect for weeknight dinners or potlucks.
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Large bowl
- Small bowl
- large skillet or saucepan
- 9x13 inch baking dish
- Measuring cups and spoons
- Colander
- Whisk
- Spatula
- Pot for cooking pasta
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 onion powder
- ¼ tsp salt for chicken
- ¼ tsp black pepper for chicken
- 1 large head of broccoli, cut into florets about 4 cups
- 1 tbsp olive oil for broccoli
- Pinch of salt for broccoli
- Pinch of black pepper for broccoli
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- ½ cup grated Parmesan cheese, plus more for topping
- ¼ tsp salt for Alfredo sauce
- ¼ tsp black pepper for Alfredo sauce
- Pinch of nutmeg optional
- 1 lb pasta penne, rotini, or fettuccine
- ½ cup shredded mozzarella cheese
- ¼ cup panko breadcrumbs
- 2 tbsp melted butter for topping
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss chicken pieces with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread chicken in a single layer on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until chicken is cooked through.
- Toss broccoli florets with olive oil, salt, and pepper in a separate bowl.
- Spread broccoli on a baking sheet.
- Roast for 15-20 minutes, or until broccoli is tender-crisp and slightly browned.
- Cook pasta according to package directions. Salt the water generously.
- Drain pasta well.
- In a large skillet or saucepan, melt butter over medium heat.
- Add minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in heavy cream and bring to a simmer. Reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Stir in Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust the seasoning as needed.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked pasta, baked chicken, roasted broccoli, and Alfredo sauce. Toss everything together until well coated.
- Pour the mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine shredded mozzarella cheese, panko breadcrumbs, and melted butter.
- Sprinkle the topping evenly over the pasta mixture.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
- Let the bake cool for a few minutes before serving.
Notes
Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Roasting the broccoli gives it a slightly charred, nutty flavor. Freshly grated Parmesan is key for the best flavor. Adjust the sauce to your liking by simmering longer for a thicker sauce or adding milk/pasta water for a thinner sauce. Add red pepper flakes for a little kick. The bake can be assembled ahead of time and stored in the refrigerator for up to 24 hours. For a low-carb option, substitute pasta with cauliflower rice or zucchini noodles. Leftovers can be repurposed into a frittata, stuffed peppers, or soup. Store leftovers in airtight containers in the refrigerator for up to 3 days.