If you’re craving a warm, cozy, and satisfying meal, this Chicken & Broccoli Alfredo Bake is exactly what you need. It’s a creamy, cheesy casserole packed with tender chicken, fresh broccoli, and perfectly cooked pasta—all baked to golden perfection under a layer of gooey mozzarella. Whether you’re feeding the family on a weeknight or prepping meals ahead of time, this dish checks all the boxes for comfort, ease, and flavor.

I first made this Chicken & Broccoli Alfredo Bake on a chilly Sunday afternoon, when all I wanted was something warm, hearty, and easy to pull together with what I had in the fridge. A little pasta, some leftover chicken, and a head of broccoli turned into the most delightful dinner that felt like a big cozy hug in casserole form.

This dish has become a staple in my kitchen—not just because it’s delicious, but because it checks all the right boxes: it’s comforting without being too heavy, quick enough for a weeknight, and flexible enough to suit whatever you’ve got on hand. Whether you’re feeding a hungry family, making a meal for friends, or simply craving something indulgent but approachable, this bake is sure to become a fast favorite.

Why You’ll Love This Recipe

This dish isn’t just tasty—it’s everything we love about home-cooked meals: easy, cozy, versatile, and satisfying. Let’s break down why it’ll earn a permanent spot on your dinner rotation:

Creamy, Cheesy, and Comforting

There’s just something magical about the creamy richness of Alfredo sauce combined with melty mozzarella and nutty Parmesan. The sauce coats every bite of pasta, wraps around the broccoli, and clings to the tender chicken, making each mouthful satisfying without being over-the-top. It’s indulgent, but in that “just what I needed” kind of way.

Pantry-Friendly Ingredients

No special shopping trip required. Most of the ingredients for this bake are probably already in your fridge or pantry: pasta, cream, some cheese, leftover chicken, and that half-used bag of broccoli in the freezer? Yup, that’s dinner.

Plus, using ingredients you already have makes this a budget-friendly meal that doesn’t compromise on comfort or flavor.

Easy for Beginners

Even if you’re new to cooking, this recipe is practically foolproof. If you can boil pasta and stir a sauce, you can make this dish. There’s no complicated prep, no obscure ingredients—just straightforward steps that anyone can follow.

Perfect for:

• Busy weeknights

• Beginner cooks

• “Help! What do I make with leftover chicken?” moments

Customizable for Any Taste

What makes this bake even more lovable? You can totally make it your own. Don’t eat meat? Skip the chicken and double the veggies. Want to make it extra cheesy? Add some sharp cheddar or even a little blue cheese crumble. Trying to go gluten-free? Just swap in your favorite GF pasta.

Some fun variations:

• Add sautéed mushrooms or bell peppers

• Use spicy Italian sausage instead of chicken

• Swap broccoli for cauliflower or spinach

• Try a layer of crushed garlic croutons on top for crunch

Ingredients

Let’s talk ingredients—and not just what they are, but why they’re here. Each component brings something to the table (literally).

Full List of Ingredients

• 8 oz penne or rotini pasta – The perfect base, these shapes hold sauce beautifully and give that perfect bite.

• 2 cups cooked, shredded chicken – Tender, flavorful, and packed with protein. A great use for leftovers or rotisserie chicken.

• 2 cups broccoli florets – Adds color, freshness, and a slightly crisp bite to balance the creaminess.

• 2 cups heavy cream – The rich, dreamy base of your homemade Alfredo sauce.

• 1 cup grated Parmesan cheese – Brings depth, nuttiness, and helps thicken the sauce.

• 2 cups shredded mozzarella cheese – Melts into a golden, bubbly top layer that’s impossible to resist.

• 2 cloves garlic, minced – Adds warmth and savory aroma to the sauce.

• 1 tablespoon olive oil – Used to sauté garlic and infuse flavor.

• 1 teaspoon Italian seasoning – A simple but powerful blend of herbs that ties everything together.

• Salt and pepper, to taste – Because seasoning is everything.

Pro Prep Tips:

• Chicken: Pre-cooked and shredded is best. Use leftover grilled chicken or store-bought rotisserie to save time.

• Broccoli: Steam or blanch it just until tender-crisp—this helps it stay bright and fresh in the final bake.

• Pasta: Don’t overcook! Al dente is ideal so it doesn’t turn mushy when baked.

• Cheese: Freshly grated Parmesan and mozzarella melt better and give you that deliciously gooey finish.

How to Make Chicken & Broccoli Alfredo Bake

If you can boil pasta and stir a sauce, you’re already halfway there! This recipe comes together in under an hour and delivers serious comfort in every bite. It’s perfect for beginners, busy weeknights, or anyone craving a creamy, cheesy, soul-warming dinner.

Step-by-Step Instructions

1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a bit of olive oil to prevent sticking.

2. Cook the Pasta
Bring a pot of salted water to a boil. Add 8 oz of penne or rotini pasta and cook until al dente, about 8–9 minutes. Drain and set aside.

Pro Tip: Don’t overcook the pasta—it’ll continue baking in the oven and you want it to hold its texture.

3. Steam the Broccoli
While the pasta is cooking, steam or blanch 2 cups of broccoli florets for 3–4 minutes until they’re tender but still bright green. Drain and let them cool slightly.

4. Make the Alfredo Sauce
In a saucepan over medium heat, warm 1 tablespoon of olive oil. Add 2 cloves of minced garlic and sauté for about 1–2 minutes until fragrant (don’t let it burn!).

Pour in 2 cups of heavy cream and bring to a gentle simmer. Stir in 1 cup of grated Parmesan cheese, 1 teaspoon Italian seasoning, and salt and pepper to taste. Let it simmer for a few minutes until the sauce thickens slightly.

Pro Tip: Want a shortcut? You can use store-bought Alfredo sauce, but trust me—homemade is worth the extra few minutes.

5. Combine Everything
In a large mixing bowl, combine the cooked pasta, 2 cups of shredded cooked chicken, steamed broccoli, and Alfredo sauce. Stir until everything is evenly coated and deliciously creamy.

Time-Saver Tip: Rotisserie chicken works like a charm here and adds a ton of flavor with zero extra effort.

6. Transfer and Top
Pour the mixture into your prepared baking dish and spread it out evenly. Top with 2 cups of shredded mozzarella cheese.

7. Bake
Place the dish in the oven and bake for 20–25 minutes, or until the cheese is melted, golden, and bubbly.

8. Cool and Serve
Remove from the oven and let it rest for about 5 minutes. This helps it set a little so it’s easier to slice and serve. Now dig in while it’s hot and gooey!

What to Serve with This Recipe

This bake is hearty enough to stand on its own, but a few simple sides and sips can take dinner to the next level.

Drinks

• A crisp Chardonnay or Pinot Grigio

• Sparkling water with lemon

• Refreshing iced tea

Side Dishes

• Garlic bread or cheesy breadsticks for dipping into that creamy sauce

• A simple green salad with a light vinaigrette to balance the richness

• Roasted veggies like carrots, bell peppers, or asparagus

Desserts

• Tiramisu for an Italian-inspired finish

• Chocolate chip cookies (because comfort food deserves dessert!)

• Lemon bars for something light and tangy after a rich main

Variations and Substitutions

One of the best parts of this Chicken & Broccoli Alfredo Bake is how easy it is to tweak and make your own. Here are some tried-and-true ways to adapt it for different tastes and dietary needs.

Vegetarian Version

Skip the chicken and double up on the veggies! Add mushrooms, spinach, or even zucchini for extra flavor and texture.

Low-Carb / Keto-Friendly

Replace the pasta with spiralized zucchini or roasted cauliflower florets. You’ll still get all that creamy, cheesy goodness—just with fewer carbs.

Gluten-Free Option

Use your favorite gluten-free pasta like chickpea or rice-based rotini. Make sure your Parmesan and seasonings are certified gluten-free as well.

Extra Protein Version

Amp it up by adding:

• Crispy bacon bits

• Grilled shrimp for a seafood twist

• Italian sausage for a bit of spice and heartiness

Spice It Up!

Want to add a little kick? Try:

• Red pepper flakes in the Alfredo sauce

• A dash of hot sauce mixed into the cheese topping

• Spicy Italian seasoning instead of regular

Storage Instructions

One of the things I love most about this recipe is how well it stores—making it perfect for meal prep, leftovers, or make-ahead dinners. Here’s how to keep your Chicken & Broccoli Alfredo Bake tasting fresh and fabulous.

Room Temperature

• This dish is best enjoyed hot and fresh out of the oven.

• If you’re serving buffet-style or at a gathering, it can safely sit out at room temperature for up to 2 hours. After that, pop it into the fridge for safe keeping.

Refrigeration Tips

• Let leftovers cool completely before storing.

• Transfer to an airtight container or wrap the baking dish tightly with foil or plastic wrap.

• Store in the fridge for up to 3 days.

• To reheat:

  • Microwave individual portions for 1–2 minutes.

  • Or reheat in the oven at 300°F (150°C) until warmed through (about 15–20 minutes).

Freezing Instructions

You can freeze this dish either before or after baking—just another reason why it’s a winner for busy families or batch cooks.

• If freezing unbaked, assemble as directed but don’t bake. Cover tightly and freeze.

• If freezing leftovers, let the dish cool completely first.

• Store in a freezer-safe container, and don’t forget to label it with the date.

• To cook from frozen:

  • Thaw overnight in the fridge.

  • Bake at 350°F (175°C) for 25–30 minutes, or until hot and bubbly.

Recipe Tips and Tricks

These simple tips make a big difference in the final dish—especially if you’re aiming for that perfect golden top and creamy center!

• Use freshly shredded cheese – It melts better and gives that luscious, stretchy finish.

• Don’t overcook the pasta – It continues to cook in the oven, so aim for al dente.

• Taste the sauce before mixing – This is your chance to adjust seasoning!

• Keep broccoli crisp-tender – It should be bright green, not mushy.

• Let the casserole rest 5–10 minutes – This helps it set and slice cleanly.

Cooking is part recipe, part instinct. Trust your taste buds!

Related Recipes

If you loved this Chicken & Broccoli Alfredo Bake, you might also enjoy:

• Easy Chicken Broccoli Baked Alfredo – A quicker take on the creamy classic.

• Creamy Broccoli and Chicken Penne – Perfect for pasta lovers.

• Sloppy Joe Tater Tot Casserole – A fun and hearty twist for casserole night.

FAQs

Got questions? You’re not alone! Here are some common ones readers often ask—and yes, this bake is just as flexible as you hope it is.

Can I use rotisserie chicken?

Absolutely! In fact, it’s one of my favorite shortcuts. Rotisserie chicken adds flavor and saves tons of prep time.

Can I make this ahead of time?

Yes! Assemble everything, cover it tightly, and store in the fridge for up to 24 hours. Then bake as directed when you’re ready to eat.

What if I don’t have heavy cream?

No problem. You can substitute with:

• Half-and-half

• Or a mix of whole milk + 2 tablespoons of butter

It won’t be quite as rich, but still totally delicious.

Can I use frozen broccoli?

Yep! Just make sure to thaw and pat it dry before adding it to the dish. Excess water can make the bake runny.

Can I skip the cheese topping?

Technically, yes—but you’ll miss that golden, bubbly crust. If you’re looking to reduce cheese, try cutting the mozzarella in half rather than skipping it altogether.

Conclusion

Creamy, cheesy, and packed with comfort, this Chicken & Broccoli Alfredo Bake is the kind of dish that just feels like home. It’s easy to make, endlessly adaptable, and sure to win over picky eaters and pasta lovers alike.

Whether you’re feeding a crowd, prepping meals for the week, or just craving something cozy, this bake brings warmth to any table.

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