Chicken and Broccoli Baked Alfredo

This Chicken and Broccoli Baked Alfredo is a rich, creamy, and comforting family dinner loaded with tender chicken, fresh broccoli, perfectly cooked pasta, and a delicious homemade Alfredo sauce. Topped with melted mozzarella and Parmesan cheese, everything is baked until golden, bubbly, and irresistibly cheesy.

It’s an easy, satisfying meal that’s perfect for weeknight dinners, family gatherings, or meal preparation!

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Course: Main Course / Dinner
Cuisine: Italian-American

Ingredients

For the Chicken

• 1 pound (450 g) boneless, skinless chicken breasts

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ teaspoon paprika

• ½ teaspoon Italian seasoning

For the Pasta and Vegetables

• 12 oz (340 g) penne or rotini pasta

• 3 cups fresh broccoli florets

• ½ small onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon butter

For the Homemade Alfredo Sauce

• 3 tablespoons unsalted butter

• 4 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups heavy cream

• ½ cup whole milk

• 1 cup freshly grated Parmesan cheese

• ½ teaspoon Italian seasoning

• ¼ teaspoon black pepper

• ½ teaspoon salt, or to taste

• A pinch of nutmeg (optional)

For the Cheese Topping

• 1½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 1 tablespoon chopped fresh parsley

Instructions

Step 1: Prepare the Oven and Baking Dish

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.

3. Set the baking dish aside while preparing the ingredients.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the penne or rotini pasta.

3. Cook according to package instructions until just al dente.

4. Avoid overcooking because the pasta will continue cooking in the oven.

5. Drain the pasta and set aside.

Step 3: Prepare the Broccoli

1. Wash the broccoli thoroughly.

2. Cut it into small, bite-sized florets.

3. Bring a small pot of water to a boil.

4. Add the broccoli and blanch for approximately 2–3 minutes.

5. Drain immediately and rinse briefly with cold water to stop the cooking process.

6. Set aside.

Step 4: Season and Cook the Chicken

1. Cut the chicken breasts into bite-sized pieces.

2. Place the chicken in a bowl.

3. Add salt, black pepper, garlic powder, paprika, and Italian seasoning.

4. Toss until the chicken is evenly coated.

5. Heat olive oil in a large skillet over medium-high heat.

6. Add the seasoned chicken pieces in a single layer.

7. Cook for approximately 5–7 minutes, turning occasionally.

8. Make sure the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

9. Transfer the chicken to a clean plate.

Step 5: Sauté the Onion and Garlic

1. Using the same skillet, melt 1 tablespoon of butter over medium heat.

2. Add the finely chopped onion.

3. Cook for 2–3 minutes until softened.

4. Add 3 minced garlic cloves.

5. Sauté for another 30 seconds until fragrant.

6. Remove from the heat and set aside.

Step 6: Prepare the Creamy Alfredo Sauce

1. In a medium saucepan, melt 3 tablespoons of butter over medium-low heat.

2. Add the minced garlic and cook for approximately 30 seconds.

3. Sprinkle in the all-purpose flour.

4. Whisk continuously for about 1 minute to form a smooth paste.

5. Slowly pour in the heavy cream while whisking.

6. Add the whole milk gradually.

7. Continue whisking until the sauce becomes smooth.

8. Allow it to simmer gently for 3–5 minutes until slightly thickened.

9. Add grated Parmesan cheese.

10. Stir until the cheese melts completely.

11. Season with Italian seasoning, black pepper, salt, and a pinch of nutmeg if desired.

12. Remove from the heat once the sauce is creamy and smooth.

Step 7: Combine Everything

1. Place the cooked pasta in a large mixing bowl.

2. Add the cooked chicken pieces.

3. Add the blanched broccoli florets.

4. Add the sautéed onion and garlic.

5. Pour the homemade Alfredo sauce over everything.

6. Gently toss using a large spoon or spatula.

7. Make sure the pasta, chicken, and broccoli are evenly coated with the creamy sauce.

Step 8: Assemble the Casserole

1. Transfer the chicken and broccoli Alfredo mixture into the prepared baking dish.

2. Spread it evenly using a spatula.

3. Sprinkle shredded mozzarella cheese over the entire surface.

4. Add grated Parmesan cheese on top.

5. Make sure the cheese covers the casserole evenly for a delicious golden topping.

Step 9: Bake Until Golden and Bubbly

1. Place the baking dish in the preheated oven.

2. Bake uncovered for approximately 20–25 minutes.

3. Check that the cheese has melted completely and the edges are bubbling.

4. For a beautifully golden top, broil for an additional 1–2 minutes, watching carefully.

5. Remove the casserole from the oven.

6. Allow it to rest for 5–10 minutes before serving.

Step 10: Garnish and Serve

1. Sprinkle freshly chopped parsley over the baked Alfredo.

2. Add a little extra Parmesan cheese.

3. Season with freshly cracked black pepper if desired.

4. Scoop generous portions onto serving plates.

5. Serve warm while the sauce is creamy and the cheese is melted.

Tips for the Best Chicken and Broccoli Baked Alfredo

• Cook pasta al dente: This prevents it from becoming mushy during baking.

• Use fresh Parmesan: Freshly grated cheese creates a smoother, richer sauce.

• Don’t overcook broccoli: Slightly firm broccoli holds its texture after baking.

• Season the chicken well: This gives the casserole extra flavor.

• Keep the sauce creamy: Avoid boiling the Alfredo sauce vigorously.

• Don’t skip the resting time: Letting the casserole rest helps the sauce settle.

• Add extra cheese: A little mozzarella on top creates a delicious golden crust.

Frequently Asked Questions (Q&A)

Q1: Can I use rotisserie chicken instead of fresh chicken?

Yes! Shredded rotisserie chicken is a convenient alternative. Add it directly to the pasta and sauce mixture before baking.

Q2: Can I use frozen broccoli?

Absolutely! Thaw and drain the broccoli thoroughly before adding it to the casserole.

Q3: Can I make this recipe without heavy cream?

Yes. You can use half-and-half or a combination of whole milk and additional cream cheese, although the sauce will have a slightly different texture.

Q4: What pasta works best for baked Alfredo?

Penne, rotini, rigatoni, and fusilli are excellent choices because they hold the creamy sauce well.

Q5: Can I prepare this casserole ahead of time?

Yes! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Add a little extra sauce before baking if the pasta has absorbed too much liquid.

Q6: How do I make Alfredo sauce thicker?

Allow it to simmer gently for a few minutes longer, or add a little extra Parmesan cheese.

Q7: How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Q8: Can I freeze Chicken and Broccoli Baked Alfredo?

Yes, but cream-based sauces may change texture slightly after freezing. Freeze in an airtight container for up to 2 months.

Q9: How do I reheat the casserole?

Reheat individual portions in the microwave or oven. Add a splash of milk to restore the creamy consistency.

Nutritional Information (Estimated)

Per serving, based on 6 servings.

Nutrition values are estimates and vary according to the pasta, cream, chicken, and cheese brands used.

Serving Suggestions

Serve this delicious baked Alfredo with:

• Crispy garlic bread

• Fresh Caesar salad

• Roasted asparagus

• Garlic butter mushrooms

• Steamed green beans

• Fresh cucumber and tomato salad

• Roasted zucchini

Enjoy this creamy, cheesy, and comforting Chicken and Broccoli Baked Alfredo with your family!