Name: Chicken and Broccoli Alfredo Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or diced; 3 cups broccoli florets (fresh or frozen); 12 oz pasta (penne or rotini work well); 2 tablespoons olive oil; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups milk (dairy or unsweetened plant-based); 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg (optional); 1/4 cup breadcrumbs (optional, for topping)

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A creamy, comforting classic, this Chicken and Broccoli Alfredo Bake brings together tender pieces of chicken, perfectly cooked broccoli, hearty pasta, and a homemade Alfredo sauce, all baked until bubbly and golden. I love how it turns everyday ingredients into a cozy, satisfying meal that’s ideal for weeknights or meal prepping.

Chicken and Broccoli Alfredo Bake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded or diced

3 cups broccoli florets (fresh or frozen)

12 oz pasta (penne or rotini work well)

2 tablespoons olive oil

3 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups milk (dairy or unsweetened plant-based)

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground nutmeg (optional)

¼ cup breadcrumbs (optional, for topping)

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9x13 inch baking dish.

I cook the pasta according to the package directions until just al dente, and in the last 2 minutes, I toss in the broccoli to cook along with it. Then I drain both and set them aside.

In a skillet over medium heat, I warm the olive oil and sauté the garlic for about a minute.

I whisk in the flour to create a roux, cooking it for another minute before gradually adding in the milk while stirring to avoid lumps.

I season the sauce with salt, pepper, and a bit of nutmeg, then let it simmer gently for 5–7 minutes until thickened.

I stir in the Parmesan cheese until it melts into a smooth sauce, then remove it from the heat.

In a large bowl, I combine the cooked pasta, broccoli, shredded chicken, and the Alfredo sauce, mixing until everything is coated.

I pour the mixture into the baking dish and top it with mozzarella cheese.

For a crunchy finish, I sometimes sprinkle breadcrumbs on top before baking.

I bake the casserole for 20–25 minutes, until it’s bubbly and golden.

I let it rest for 5 minutes before serving.

Servings and timing

This recipe makes 6 servings.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: About 410 kcal per serving

Variations

I sometimes like to switch things up depending on what I have in the kitchen:

Swap chicken with rotisserie chicken or cooked turkey for convenience.

Add mushrooms or sun-dried tomatoes for extra flavor.

Use whole wheat or gluten-free pasta to fit dietary needs.

Try a blend of cheeses like Gruyère or white cheddar for a different twist.

For a lower-calorie version, I use reduced-fat milk and cheese.

Storage/Reheating

Once cooled, I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I cover and bake it at 350°F until warmed through, or microwave individual portions for 1–2 minutes.
If freezing, I recommend assembling the casserole without baking, covering it tightly, and freezing it for up to 2 months. When I’m ready to enjoy it, I thaw it overnight and bake as directed.

FAQs

How do I keep the Alfredo sauce from getting too thick?

I make sure to stir constantly while adding the milk and simmer the sauce gently. If it gets too thick, I just stir in a splash of extra milk.

Can I make this ahead of time?

Yes, I often assemble it a day in advance and store it in the fridge. I bake it just before serving.

What pasta shapes work best in this bake?

I like penne or rotini because they hold the sauce well, but shells, fusilli, or bow-tie pasta work great too.

Can I use frozen broccoli?

Absolutely. I either thaw it ahead of time or add it directly to the boiling pasta water during the last couple of minutes of cooking.

Is it possible to make this dish gluten-free?

Yes, I swap regular pasta for a gluten-free version and use a gluten-free flour blend for the roux.

Conclusion

This Chicken and Broccoli Alfredo Bake is a go-to comfort dish in my kitchen. It’s rich, hearty, and full of flavor, yet packed with nutritious ingredients like lean chicken and broccoli. I love how easily it comes together, and it always satisfies both kids and adults at the table. Whether I’m feeding my family or meal prepping for the week, this recipe delivers every time.

Recipe:

Chicken and Broccoli Alfredo Bake

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Low Lactose

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Description

A creamy, comforting Chicken and Broccoli Alfredo Bake featuring tender chicken, broccoli, pasta, and a rich homemade Alfredo sauce, baked until bubbly and golden. Perfect for weeknights or meal prep.

Instructions

Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish.
Cook the pasta according to package directions until just al dente. In the last 2 minutes of cooking, add the broccoli to the pot. Drain and set aside.
In a skillet over medium heat, warm the olive oil and sauté the garlic for about a minute.
Whisk in the flour and cook for 1 minute to form a roux. Gradually add the milk, whisking constantly to avoid lumps.
Season with salt, pepper, and nutmeg. Simmer for 5–7 minutes until thickened.
Stir in the Parmesan cheese until melted and smooth. Remove from heat.
In a large bowl, combine the pasta, broccoli, shredded chicken, and Alfredo sauce. Mix until well coated.
Transfer the mixture to the prepared baking dish. Top with shredded mozzarella cheese.
Optional: Sprinkle breadcrumbs over the top for added crunch.
Bake for 20–25 minutes, until the top is bubbly and golden brown.
Let rest for 5 minutes before serving.