What the heck is this?
Chicken Broccoli Baked Alfredo is pure creamy, cheesy, carb-loaded comfort food that checks all the boxes: tender chunks of chicken, crisp-tender broccoli, and pasta all wrapped up in a rich, velvety Alfredo sauce—then baked to bubbly, golden perfection. It’s cozy, it’s satisfying, and it’s the kind of meal that makes you want to grab a fork straight from the baking dish. Bonus: It’s family-friendly, make-ahead friendly, and just as good for a casual weeknight as it is for a lazy Sunday.
Why You’ll Love This Recipe
One pan = minimal mess.
Creamy Alfredo sauce + baked cheese = next-level comfort.
A full meal: protein, carbs, veggies all in one.
Easy to make ahead or freeze for later.
Totally customizable—swap the veggies, change the protein, or switch the pasta.
Leftovers? Just as dreamy the next day.
The Good Stuff You’ll Need
For the Alfredo Sauce:
4 tbsp unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated parmesan cheese
Salt + black pepper to taste
Pinch of nutmeg (optional but classic)
For the Bake:
12 oz pasta (penne, rotini, ziti—your call)
2 cups cooked chicken (shredded or cubed)
2 cups broccoli florets (fresh or frozen)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan for topping
Let’s Do This
Step 1: Cook Pasta & Broccoli
Bring a big pot of salted water to a boil.
Cook pasta until just shy of al dente (it’ll finish in the oven).
During the last 2–3 minutes, toss in the broccoli florets.
Drain and set aside.
Step 2: Make the Alfredo Sauce
In a large skillet or saucepan, melt butter over medium heat.
Add garlic and sauté until fragrant (about 1 minute).
Pour in heavy cream and bring to a gentle simmer.
Whisk in parmesan cheese, salt, pepper, and a tiny pinch of nutmeg if using.
Simmer until smooth and creamy.
Step 3: Assemble the Casserole
Preheat oven to 375°F (190°C).
In a large bowl, combine cooked pasta, broccoli, chicken, Alfredo sauce, and half the mozzarella.
Transfer to a greased 9×13-inch baking dish.
Top with remaining mozzarella and extra parmesan.
Step 4: Bake It Up
Bake uncovered for 20–25 minutes until hot, bubbly, and golden brown on top.
Broil for 2–3 minutes at the end if you want extra crispiness.
Step 5: Serve and Savor
Let it cool slightly before serving—then dig in and prepare for comfort food bliss.
Serving Suggestions
Serve with a simple green salad or garlic bread.
A glass of crisp white wine or sparkling water balances the richness.
Perfect for cozy nights, potlucks, or feeding a hungry crowd.
Switch It Up
Veggie Swap: Use spinach, peas, or roasted mushrooms.
Protein Swap: Try shrimp, sausage, or keep it vegetarian.
Cheese Boost: Add asiago, gouda, or fontina for extra flavor.
Low-Carb Version: Use cauliflower or spaghetti squash instead of pasta.
Make-Ahead Tips
Assemble the entire casserole up to 24 hours in advance and bake when ready.
Leftovers keep well in the fridge for 3–4 days.
Freeze unbaked or baked—just thaw overnight and reheat.
Questions People Actually Ask
Q: Can I use jarred Alfredo sauce?
A: Totally fine if you’re short on time—just doctor it up with extra cheese or garlic.
Q: Can I use rotisserie chicken?
A: Absolutely—huge time saver and delicious.
Q: How do I keep the sauce creamy?
A: Don’t overbake and be generous with the sauce—pasta loves to soak it up.
Q: Can I make it gluten-free?
A: Yep—use GF pasta and thicken sauce with a GF flour or cornstarch.
Chicken Broccoli Baked Alfredo
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
Description
Chicken Broccoli Baked Alfredo is pure creamy, cheesy, carb-loaded comfort food that checks all the boxes: tender chunks of chicken, crisp-tender broccoli, and pasta all wrapped up in a rich, velvety Alfredo sauce—then baked to bubbly, golden perfection. It’s cozy, it’s satisfying, and it’s the kind of meal that makes you want to grab a fork straight from the baking dish. Bonus: It’s family-friendly, make-ahead friendly, and just as good for a casual weeknight as it is for a lazy Sunday.
Ingredients
For the Alfredo Sauce:
4 tbsp unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated parmesan cheese
Salt + black pepper to taste
Pinch of nutmeg (optional but classic)
For the Bake:
12 oz pasta (penne, rotini, ziti—your call)
2 cups cooked chicken (shredded or cubed)
2 cups broccoli florets (fresh or frozen)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan for topping
Instructions
Bring a big pot of salted water to a boil.
Cook pasta until just shy of al dente (it’ll finish in the oven).
During the last 2–3 minutes, toss in the broccoli florets.
Drain and set aside.
In a large skillet or saucepan, melt butter over medium heat.
Add garlic and sauté until fragrant (about 1 minute).
Pour in heavy cream and bring to a gentle simmer.
Whisk in parmesan cheese, salt, pepper, and a tiny pinch of nutmeg if using.
Simmer until smooth and creamy.
Preheat oven to 375°F (190°C).
In a large bowl, combine cooked pasta, broccoli, chicken, Alfredo sauce, and half the mozzarella.
Transfer to a greased 9×13-inch baking dish.
Top with remaining mozzarella and extra parmesan.
Bake uncovered for 20–25 minutes until hot, bubbly, and golden brown on top.
Broil for 2–3 minutes at the end if you want extra crispiness.
Let it cool slightly before serving—then dig in and prepare for comfort food bliss.
Notes
Serve with a simple green salad or garlic bread.
A glass of crisp white wine or sparkling water balances the richness.
Perfect for cozy nights, potlucks, or feeding a hungry crowd.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~580 kcal
- Carbohydrates: ~38g
- Protein: ~35g