Chicken Alfredo Bake Broccoli

The first time I made this Chicken Alfredo Bake was during a rainy Tuesday when my roommate came home exhausted from work. I had leftover rotisserie chicken and a head of broccoli that needed using, so I threw everything together in one dish. When it came out of the oven bubbling and golden, she literally stopped in her tracks and asked what smelled so incredible. Now it is our go-to comfort food for any kind of day.

Last winter my sister brought her new boyfriend over for dinner and I was nervous about what to make. This bake was still hot from the oven when they arrived, and he took one bite and immediately asked for the recipe. Now whenever they visit, this is the first thing they request.

Ingredients

• 2 cups cooked chicken breast, diced or shredded: Rotisserie chicken works perfectly here and saves so much time on busy weeknights
• 2 cups fresh broccoli florets: Cut them into bite-sized pieces so they cook evenly with the pasta
• 2 cloves garlic, minced: Fresh garlic makes all the difference in the sauce base
• 12 oz (340 g) penne or rigatoni pasta: These shapes hold onto the creamy sauce beautifully
• 2 cups heavy cream: This creates that rich restaurant-style texture we all love
• 1 cup whole milk: Balances out the heavy cream so the sauce is not too heavy
• 1 cup freshly grated Parmesan cheese: Freshly grated melts so much better than pre-shredded
• 1 cup shredded mozzarella cheese: Adds that perfect gooey factor to the sauce
• 2 tbsp unsalted butter: Forms the base of your sauce and adds richness
• 1/2 tsp salt: Enhances all the flavors without overpowering
• 1/4 tsp black pepper: Freshly ground gives the best results
• 1/4 tsp ground nutmeg (optional): A secret ingredient that makes the sauce taste professionally made
• 1/2 cup grated Parmesan cheese: Forms the crispy top layer everyone fights over
• 1/2 cup shredded mozzarella cheese: Creates that beautiful golden cheese crust
• 2 tbsp chopped fresh parsley: Adds a bright pop of color and freshness to the final dish

Instructions

Preheat and prepare your baking dish:

Heat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray

Cook the pasta and broccoli together:

Boil the pasta in salted water for 2 minutes less than the package directs, then add the broccoli florets during the last 2 minutes before draining

Start the sauce base:

Melt butter in a large saucepan over medium heat, add minced garlic, and cook for just 1 minute until fragrant

Create the creamy sauce:

Pour in the heavy cream and milk, bring to a gentle simmer while stirring frequently, then add both cheeses until smooth and thickened

Season the sauce:

Add salt, pepper, and nutmeg if using, then taste and adjust as needed

Combine everything:

Mix the cooked chicken, drained pasta and broccoli, and Alfredo sauce in a large bowl until evenly coated

Assemble the bake:

Transfer the mixture to your prepared baking dish and spread it evenly

Add the topping:

Sprinkle the remaining Parmesan and mozzarella cheese across the top

Bake until golden:

Bake for 20-25 minutes until the cheese is bubbly and golden brown on top

Let it rest before serving:

Wait 5 minutes before serving so the sauce sets slightly and makes serving easier

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My grandmother always said that a casserole tastes better when it is shared with people you love, and this bake has proven her right countless times. There is something about pulling that golden cheesy top from the oven that makes everyone gather around the kitchen.

Make It Your Own

I have discovered that sautéed mushrooms or sun-dried tomatoes take this dish to a whole new level without much extra effort. Sometimes I will add spinach during the last minute of pasta cooking for extra nutrition and color.

Lightening It Up

On nights when I want something lighter, I replace half the heavy cream with half-and-half and load up on extra vegetables. The sauce is still creamy and satisfying but feels less heavy.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly and balances the meal. I also love serving garlic bread on the side because everyone wants to mop up that extra sauce.

• This reheats beautifully for lunch the next day
• The flavor actually develops more after sitting overnight
• Freeze individual portions for easy weeknight dinners

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There is nothing quite like watching people enjoy a meal that came from your kitchen, especially when it is this comforting and delicious.

Recipe Questions & Answers

→ Can I use different pasta types?

Yes, penne or rigatoni both work well. Choose shapes that hold sauce for best results.

→ Is it possible to add more vegetables?

Absolutely, sautéed mushrooms or sun-dried tomatoes complement the flavors nicely.

→ How do I ensure the pasta isn’t overcooked before baking?

Cook the pasta until just al dente, about 2 minutes less than package instructions, then bake it in sauce to finish cooking.

→ Can I prepare this ahead of time?

Yes, assemble it in the baking dish, cover, and refrigerate before baking. Add a few extra minutes to baking time if chilled.

→ What can I use to replace heavy cream for a lighter version?

Half-and-half is a good substitute for a lighter sauce without losing creaminess.