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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Servings:
Calories: 120kcal
Ingredients
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.