Name: Chicken & Broccoli Alfredo Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded; 3 cups broccoli florets, steamed; 12 oz penne or rotini pasta; 2 cups heavy cream; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated cheddar cheese; 1 tablespoon olive oil; 1 clove garlic, minced; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper to taste; 1/4 cup breadcrumbs (optional, for topping); Fresh parsley for garnish (optional)

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This Chicken & Broccoli Alfredo Bake is the ultimate comfort food, combining tender chicken, broccoli, and pasta with a rich and creamy Alfredo sauce. It's baked to golden perfection and topped with a light sprinkle of breadcrumbs for a satisfying crunch. A perfect dish for family dinners or meal prep, it’s both indulgent and easy to make.

Chicken & Broccoli Alfredo Bake

Ingredients

2 cups cooked chicken breast, shredded

3 cups broccoli florets, steamed

12 oz penne or rotini pasta

2 cups heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

½ cup grated cheddar cheese

1 tablespoon olive oil

1 clove garlic, minced

½ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

¼ cup breadcrumbs (optional, for topping)

Fresh parsley for garnish (optional)

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

Directions

Preheat the oven to 375°F (190°C).

Cook the pasta according to the package directions, drain, and set aside.

Steam the broccoli florets until tender, about 4-5 minutes.

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in Parmesan, mozzarella, and cheddar cheese, and cook until the cheese melts and the sauce thickens. Season with garlic powder, onion powder, salt, and pepper.

In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli, and Alfredo sauce. Stir until evenly coated.

Transfer the mixture to a greased 9x13-inch baking dish. If desired, top with breadcrumbs for a crispy finish.

Bake for 20-25 minutes, or until bubbly and golden on top.

Garnish with fresh parsley before serving (optional).

Servings and Timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3-4 days. To reheat, I place the casserole back in the oven at 350°F (175°C) for 10-15 minutes until heated through. You can also microwave individual portions for a quick meal.

FAQs

Can I use a different type of pasta?

Yes, you can! Penne or rotini work great, but any short pasta like ziti or elbow macaroni will also work.

Can I make this ahead of time?

Definitely! You can prepare the casserole up to the point of baking, then cover it and store it in the fridge for up to 24 hours before baking.

Can I use a store-bought Alfredo sauce?

While homemade Alfredo is always best, store-bought sauce is a convenient option if you're short on time. Just make sure to adjust the seasoning as needed.

Can I freeze Chicken & Broccoli Alfredo Bake?

Yes, you can freeze the casserole. Just assemble it, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and then bake as usual.

How can I make this recipe healthier?

You can lighten up this dish by using reduced-fat cream, swapping out some of the cheese for a lighter option, and using whole wheat pasta. You could also add more veggies like spinach or bell peppers.

Conclusion

This Chicken & Broccoli Alfredo Bake is a delightful dish that combines rich flavors, creamy textures, and a satisfying crunch. It's a fantastic weeknight meal that can also work as a make-ahead option for busy days. Whether I'm feeding a hungry family or enjoying a cozy dinner by myself, I know this recipe will always hit the spot.

Recipe:

Chicken & Broccoli Alfredo Bake

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta according to the package directions, drain, and set aside.
Steam the broccoli florets until tender, about 4-5 minutes.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in Parmesan, mozzarella, and cheddar cheese, and cook until the cheese melts and the sauce thickens. Season with garlic powder, onion powder, salt, and pepper.
In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli, and Alfredo sauce. Stir until evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish. If desired, top with breadcrumbs for a crispy finish.
Bake for 20-25 minutes, or until bubbly and golden on top.
Garnish with fresh parsley before serving (optional).