Chicken Broccoli Alfredo Bake

This creamy chicken and broccoli Alfredo bake comes bubbling out of the oven with a golden cheese crust and delivers everything you want in a comfort food dinner. It is a weeknight hero when you want something satisfying but not fussy and is beloved by picky eaters and adults alike.

The first time I tried this bake was after a long workday when dinner needed to happen fast. It was so creamy and cozy my family asked for seconds before I had even sat down.

Ingredients

• Penne or rotini pasta: Choose sturdy pasta shapes that hold sauce well and cook until just al dente for the perfect texture
• Shredded cooked chicken: Rotisserie chicken makes this super convenient Just be sure to remove skin and shred while still slightly warm
• Broccoli florets: Fresh broccoli stays bright green and crisp tender after a quick steam If using frozen make sure to thaw and drain thoroughly
• Unsalted butter: Start your sauce with good quality butter for richness If salted omit additional salt later
• All purpose flour: This thickens the Alfredo sauce and needs to be cooked in the butter so there is no raw taste
• Milk: Whole milk gives the creamiest result but two percent works in a pinch
• Heavy cream: This adds that luxurious mouthfeel you expect from Alfredo sauce
• Parmesan cheese: Freshly grated melts best and delivers the deepest flavor Choose a block and grate it yourself if possible
• Garlic powder and onion powder: These seasonings add subtle but classic flavor and aroma
• Salt and black pepper: Use sea salt if you have it and crack your own pepper for best taste
• Shredded mozzarella cheese: Sprinkled on top for a melty golden layer Whole milk low moisture mozzarella browns beautifully
• Fresh parsley: Adds a burst of color and freshness as a finishing touch
• Red pepper flakes: For those who want a gentle spark of heat
• Additional Parmesan: Because you can never have too much cheese

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375 degrees Fahrenheit and grease a 9 by 13 inch baking dish with butter or spray to keep everything from sticking and crisp the edges

Cook Pasta:

Bring a big pot of salted water to a boil then add your pasta Cook until just barely firm usually eight to ten minutes since it will get softer in the oven Drain well and set aside

Steam Broccoli:

Cut your broccoli into bite size pieces then steam for three to four minutes just until bright green and crisp tender Drain thoroughly so no water thins your sauce

Make Alfredo Sauce:

In a large saucepan melt the butter over medium heat Add the flour and whisk it for one minute to form a smooth roux cooking out the flour flavor This base is essential for a lump free sauce

Thicken Alfredo Sauce:

Gradually whisk in the milk and cream over medium heat stirring constantly until it thickens and just begins to simmer about four to five minutes When it coats the spoon it is ready

Finish Alfredo Sauce:

Lower the heat and stir in Parmesan cheese garlic powder onion powder salt and black pepper Keep stirring until the cheese is fully melted and the sauce is silky Taste and adjust to your liking

Combine Ingredients:

In a large bowl combine the cooked pasta shredded chicken and steamed broccoli Pour over the Alfredo sauce and gently fold so every piece is coated

Assemble Bake:

Spoon the mixture into your prepared baking dish and spread it evenly Sprinkle mozzarella cheese all over the top for a rich crust

Bake:

Bake in your preheated oven for twenty to twenty five minutes until bubbling and golden brown on top If you love a crispy cheese topping you can broil for one to two minutes at the end but do not walk away

Rest and Garnish:

Take out the pan and let it sit for five minutes before serving This lets the sauce set up a bit and makes serving tidy Garnish with parsley red pepper flakes and more Parmesan if desired

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I always look forward to Parmesan in this bake because just a handful makes every bite so savory and rich My kids always swoop in for the cheese crust first and that is when I know dinner is a win

Storage Tips

Let your bake cool completely before covering and refrigerating It keeps well for up to four days Store in an airtight container for best results To freeze wrap tightly in foil and keep for up to two months Thaw overnight and reheat covered so it stays moist

Ingredient Substitutions

Any short sturdy pasta shape works if you do not have penne or rotini Leftover turkey can stand in for chicken and cauliflower can replace broccoli For a lighter version try half and half instead of cream and part skim mozzarella

Serving Suggestions

Serve this bake piping hot straight from the oven with a crisp green salad on the side Some garlic bread is always welcome for scooping up extra sauce It is hearty enough for dinner by itself but pairs well with a simple vegetable side

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Cultural Context

Bakes like this combine American casserole tradition with classic Italian Alfredo flavors The use of a simple roux based sauce is traditional in many home cooking cultures and the cheese crust is always a family favorite worth fighting over at the table

Recipe FAQs

→ Can I use other types of pasta?

Yes, you can substitute penne or rotini with ziti, fusilli, or even elbow macaroni for similar results.

→ How can I make this dish lighter?

For a lighter version, use half-and-half instead of heavy cream and part-skim mozzarella cheese.

→ Can I prepare this ahead of time?

Assemble the casserole, cover, and refrigerate for up to 24 hours. Add extra baking time if baking from chilled.

→ What protein alternatives work in place of chicken?

Cooked turkey, ham, or even sautéed mushrooms make excellent substitutes for chicken in this bake.

→ How do I reheat leftovers?

Reheat portions in the oven at 350°F (175°C) until warm, or use a microwave, stirring occasionally for even heating.

→ Is it possible to freeze this dish?

Absolutely! Assemble and freeze before baking. Thaw overnight in the fridge, then bake as directed.