Easy Chicken Broccoli Alfredo Bake

This is the kind of weeknight comfort that saves my sanity: tender pasta, juicy chicken, broccoli that still has a little bite, all buried under a silky garlic-Parmesan Alfredo and baked till it’s bubbly and golden around the edges. Easy Chicken Broccoli Alfredo Bake is what happens when you want something cozy and cheesy without babysitting a pan for an hour. It’s fast, it’s creamy without being gloopy, and it uses things I almost always have on hand.

My husband calls this “pan dinner” and eats from the corner like a gremlin while I’m yelling “let it rest!” across the kitchen. The kids call the broccoli little trees and dip them in the cheese puddles. Honestly? Fine by me. This started as a clean-out-the-fridge moment after a late soccer night, and now it’s our “there’s a lot going on but we still want real food” meal. I’ve made it with leftover grilled chicken, rotisserie chicken, even a couple sad chicken tenders. It always hits.

How to Make It

Boil your pasta in salty water, but undercook it by like 2 minutes—trust me, the oven will finish the job. Toss the broccoli in the pot for the last minute so it blanches and goes vivid green without turning mush. While that’s happening, melt butter in a big skillet, add garlic till your kitchen smells like a cozy Italian grandma, then pour in cream and let it simmer gently. Don’t boil it like you’re mad—just a lazy simmer. Kill the heat and rain in a mess of Parmesan so it melts smooth. If it’s a little thick, splash in pasta water like a pro. Stir in cooked chicken, the pasta, broccoli, and a pinch of red pepper flakes if you like a nudge of heat. Into a 9×13 it goes, topped with mozzarella (and more Parm because we’re good people). Bake till it’s bubbling and a little browned. If you want dramatic, hit broil for a minute—watch it like a hawk. Then make everyone wait 5 minutes so it sets and doesn’t slide all over the plate. Good luck with that.

✔Ingredient Notes

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– Pasta (penne, ziti, or rigatoni): Short shapes hold sauce like champs. Undercook by 2 minutes so it doesn’t go mushy in the oven.
– Cooked chicken: Rotisserie is my lazy love language. Leftover grilled or roasted works. Seasoned is great—just watch salt.
– Broccoli florets: Cut small-ish so they cook evenly. Toss into the pasta water for the last minute—boom, one less pan.
– Butter + garlic: The soul of the sauce. Don’t scorch the garlic unless you like bitter… ask me how I know.
– Heavy cream: Makes it lush and silky. Half-and-half works in a pinch—just reduce gently and don’t boil it hard.
– Parmesan cheese (finely grated): The good stuff melts better. Pre-grated can be clumpy; still fine, just whisk more.
– Mozzarella: For that oozy top. Low-moisture, shredded by you melts best. Bagged is convenient; no judgment.
– Cream cheese (optional): A spoonful makes it extra creamy and stable. I add it when I want no-split insurance.
– Pasta water: Liquid gold. Thins the sauce without watering down the flavor.
– Red pepper flakes + black pepper: A little heat keeps it from tasting flat. Salt to taste after the Parm goes in.

✔Recipe Steps

1. Heat oven to 375°F and grease a 9×13-inch baking dish.
2. Boil pasta in heavily salted water; cook 2 minutes shy of package time and toss in broccoli for the last 1 minute; reserve 1 cup pasta water and drain.
3. Melt 4 tablespoons butter in a large skillet; sauté 3–4 minced garlic cloves for 30–60 seconds until fragrant.
4. Pour in 2 cups heavy cream; simmer gently 3–4 minutes; remove from heat and whisk in 1½ cups finely grated Parmesan (and 2 ounces cream cheese if using) until smooth; thin with pasta water as needed.
5. Fold in cooked chicken, pasta, and broccoli; season with salt, pepper, and a pinch of red pepper flakes; transfer to the baking dish and top with 1–2 cups shredded mozzarella and extra Parm.
6. Bake 15–20 minutes until bubbling; broil 1–2 minutes for golden spots; rest 5 minutes before serving.

What to Serve It With

– A crisp green salad with lemony vinaigrette (cuts the richness perfectly).
– Garlicky green beans or roasted asparagus.
– Roasted cherry tomatoes tossed with balsamic.
– Warm garlic bread if you’re going full cozy-core.
– A bright white wine (pinot grigio, sauv blanc) or sparkling water with lemon.

✔Tips & Mistakes

– Undercook the pasta or pay the mush tax.
– Salt the pasta water like the sea—your sauce will taste better without extra salt later.
– Don’t boil the Alfredo hard. Gentle heat keeps it silky and prevents breaking.
– Save the pasta water. It’s the secret to loosening a too-thick sauce.
– Shred your own cheese if you can—anti-caking stuff makes melting cranky.
– Dry your broccoli a bit so it doesn’t water down the sauce.
– If it looks tight after baking, splash in a little warm milk and stir before serving.

✔Storage Tips

Fridge: Pop leftovers into an airtight container up to 3–4 days. Reheat in the microwave with a splash of milk/cream and a stir halfway—comes back glossy. Oven works too: 325°F covered, 15 minutes.
Freezer: Assemble and freeze before baking (wrap well) up to 2 months; thaw overnight and bake as directed. Already-baked leftovers also freeze fine—expect slightly softer pasta.
Cold straight from the fridge? I’ve done it. It’s a little firm but honestly… delightful. Breakfast forkfuls over the sink are a personality trait.

✔Variations and Substitutions

– Protein swap: Italian sausage (browned), shrimp (sear first, add at the end), or crispy bacon bits on top. All great.
– Veg swap: Peas, spinach, asparagus, or roasted mushrooms. Just avoid watery veg unless you sauté first.
– Cheese swap: Asiago or romano in place of some Parm; provolone instead of mozzarella for extra pull.
– Lighten it: Use half-and-half and a bit of cream cheese to stabilize, or try evaporated milk—keep the heat gentle.
– Gluten-free: Use GF pasta and a light hand when stirring; it can break easier. It still works beautifully.
– Jarred Alfredo: Totally fine on chaotic nights—about 24–28 ounces for this amount. Warm it, thin with pasta water, and keep moving.
– Seasoning: Lemon zest and parsley at the end = instant freshness. A pinch of nutmeg in the sauce is very classic.
– Pantry swaps: Out of brown sugar—oh wait, there’s none here; but if you season chicken, honey ↔ sugar works in a marinade. Tamari ↔ soy sauce if you’ve marinated or sautéed the chicken with a splash—both will be tasty.

Frequently Asked Questions

Easy Chicken Broccoli Alfredo Bake

Creamy, cheesy, and loaded with tender chicken and crisp-tender broccoli, this weeknight-friendly Alfredo bake comes together fast and bakes to bubbly perfection.

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz dry penne pasta
• ▢ 3 cup cooked chicken breast, diced or shredded
• ▢ 4 cup broccoli florets bite-size pieces
• ▢ 4 tbsp unsalted butter
• ▢ 4 clove garlic minced
• ▢ 2 cup heavy cream
• ▢ 1.5 cup Parmesan cheese freshly grated, divided
• ▢ 1.5 cup low-moisture mozzarella shredded, divided
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 1 tsp Italian seasoning
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 0.5 cup pasta cooking water reserved, as needed
• ▢ 0.25 cup fresh parsley chopped, for garnish
• ▢ 1 tsp lemon juice optional, to brighten the sauce

Instructions

Preparation Steps

• Preheat oven to 375°F. Grease a 9x13 inch baking dish.
• Boil the penne in salted water until just shy of al dente. Reserve 0.5 cup pasta water, then drain.
• Blanch or steam broccoli until crisp-tender, about 2 to 3 minutes. Drain well.
• Make Alfredo sauce: In a large skillet over medium heat, melt butter. Add garlic and cook 0.5 to 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer for 3 to 4 minutes.
• Whisk in 1.25 cups Parmesan until smooth and slightly thickened. Season with salt, black pepper, Italian seasoning, and red pepper flakes if using. Add lemon juice if desired.
• Combine: In a large bowl, toss pasta, chicken, and broccoli with the Alfredo sauce. Add a splash of the reserved pasta water to loosen if needed. Fold in 0.75 cup mozzarella.
• Transfer mixture to the prepared baking dish. Top with remaining mozzarella and the remaining 0.25 cup Parmesan.
• Bake until bubbly and lightly golden, about 18 to 22 minutes. Broil 1 to 2 minutes for extra color if desired.
• Rest 5 minutes, garnish with parsley, and serve warm.

Notes

Make ahead: Assemble up to 1 day in advance, cover, and refrigerate. Bake covered for 15 minutes, then uncover and continue until bubbly. Storage: Refrigerate leftovers up to 3 days; reheat with a splash of milk or cream. Substitutions: Use rotini or ziti, and swap broccoli with peas or spinach.