Chicken Broccoli Alfredo Bake Recipe

Introduction

Chicken Broccoli Alfredo Bake is a comforting, creamy casserole that’s perfect for weeknight dinners. This dish combines tender chicken, fresh broccoli, and pasta in a rich Alfredo sauce, topped with melted cheese for a satisfying meal the whole family will love.

Ingredients

• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets (fresh or frozen)
• 8 ounces fettuccine pasta
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning (optional)
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
2. Step 2: About 2 minutes before the pasta is done, add the broccoli florets to the pot. Drain the pasta and broccoli in a colander and set aside.
3. Step 3: If using homemade Alfredo sauce, melt 1/2 cup of butter in a medium saucepan over medium heat. Add 2 cups of heavy cream and bring to a gentle simmer. Stir in 1 cup grated Parmesan cheese, 2 cloves minced garlic, and season with salt and pepper. Stir until smooth and remove from heat.
4. Step 4: In a large mixing bowl, combine the cooked chicken, drained pasta, and broccoli. Pour in the Alfredo sauce, and sprinkle in the garlic powder, onion powder, black pepper, and salt. Add Italian seasoning if desired.
5. Step 5: Mix everything together until the pasta, chicken, and broccoli are evenly coated with the sauce.
6. Step 6: Preheat your oven to 350°F (175°C).
7. Step 7: Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
8. Step 8: Pour the chicken, broccoli, and pasta mixture into the prepared baking dish and spread it out evenly.
9. Step 9: Sprinkle the shredded mozzarella cheese over the top, followed by the grated Parmesan cheese.
10. Step 10: Cover the dish with aluminum foil and bake for 20 minutes.
11. Step 11: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
12. Step 12: Allow the dish to sit for 5-10 minutes before serving.
13. Step 13: Optionally, sprinkle freshly chopped parsley over the top. Scoop out portions and enjoy with a side salad or garlic bread.

Tips & Variations

• Use rotisserie chicken to save time on cooking the chicken yourself.
• For extra flavor, add a pinch of crushed red pepper flakes to the sauce.
• Swap fettuccine for penne or rigatoni if preferred; they hold the sauce well.
• Add mushrooms or sun-dried tomatoes for more depth and variety.
• If using frozen broccoli, thaw and drain excess water to avoid a watery bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions on medium power. Adding a splash of milk before reheating can help keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the Alfredo sauce with a dairy-free version made from cashews or use a store-bought dairy-free sauce. Use dairy-free cheese alternatives to keep it creamy and delicious.

Can I prepare this dish ahead of time?

Absolutely. Assemble the bake in the dish and cover it with foil, then refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Chicken Broccoli Alfredo Bake Recipe

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★★★★★

4.5 from 113 reviews

This Chicken Broccoli Alfredo Bake is a comforting, creamy pasta dish featuring tender chicken, fresh broccoli, and a rich Alfredo sauce, all baked to golden perfection with melted mozzarella and Parmesan cheese. It’s an easy, family-friendly meal perfect for weeknights or meal prep.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets (fresh or frozen)
• 8 ounces fettuccine pasta
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Seasonings & Oils

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1/2 teaspoon Italian seasoning (optional)

Optional Garnishes

• Fresh parsley for garnish (optional)

Instructions

1. Cook Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes, stirring occasionally to prevent sticking. About 2 minutes before the pasta finishes cooking, add the broccoli florets to the pot. Drain the pasta and broccoli using a colander and set aside.
2. Prepare Homemade Alfredo Sauce (Optional): If making Alfredo sauce from scratch, melt 1/2 cup of butter in a medium saucepan over medium heat. Add 2 cups of heavy cream and bring to a gentle simmer. Stir in 1 cup of grated Parmesan cheese, 2 cloves of minced garlic, and season with salt and pepper. Stir until smooth and remove from heat. If not making homemade sauce, use store-bought Alfredo sauce.
3. Combine Ingredients: In a large mixing bowl, combine the cooked chicken, drained pasta, and broccoli. Pour in the Alfredo sauce, then sprinkle the garlic powder, onion powder, black pepper, salt, and Italian seasoning (if using) over everything.
4. Mix Thoroughly: Stir the mixture until the pasta, chicken, and broccoli are evenly coated with the Alfredo sauce and seasonings.
5. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
6. Assemble the Bake: Pour the chicken, broccoli, and pasta mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded mozzarella cheese over the top, followed by the grated Parmesan cheese.
7. Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes, or until the cheese topping is bubbly and golden brown.
9. Rest and Garnish: Remove from the oven and allow the dish to sit for 5-10 minutes to set. Optionally, sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor.
10. Serve: Scoop out portions and enjoy with a side salad or garlic bread for a complete meal.

Notes

• You can use frozen broccoli florets; just be sure to add them to the pasta water in the final minutes of cooking to thaw and soften.
• If you prefer a lighter dish, substitute half-and-half for the heavy cream in the Alfredo sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Feel free to add extra vegetables like mushrooms or bell peppers for added nutrition and flavor.
• For a lower-carb version, substitute the pasta with spiralized zucchini noodles (zoodles) and adjust cooking times accordingly.

Keywords: Chicken Broccoli Alfredo Bake, pasta bake, creamy chicken pasta, baked fettuccine, comfort food recipe