On a rainy Saturday afternoon, my neighbor, Mrs. Thompson, knocked on my door with a basket of fresh broccoli from her garden. She’d always been generous with her harvests, and this time was no different. As we chatted over tea, she mentioned how she used to make a creamy chicken and broccoli Alfredo bake for her grandchildren. Inspired by her story and the fresh produce, I decided to recreate a similar dish, adding my own twist to it.
I recalled the times when my own children were young, and comfort food was a staple in our household. The aroma of baked pasta and cheese would fill the air, drawing everyone to the kitchen.
Combining those memories with Mrs. Thompson’s inspiration, I set out to create a Chicken and Broccoli Alfredo Bake that would bring warmth and nostalgia to any table.
Key Ingredients
Base Ingredients
- 8 ounces penne or rotini pasta (about 3 cups uncooked)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups broccoli florets, steamed until tender-crisp
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Topping
- 1 cup shredded mozzarella cheese
Optional Garnishes
- Fresh parsley, chopped
- Red pepper flakes
- Additional grated Parmesan
Tools Needed
- 9×13-inch baking dish
- Large pot for pasta
- Steamer basket or microwave-safe bowl
- Saucepan or deep skillet
- Whisk
- Mixing spoon
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the Oven
Set the oven to 375°F (190°C). Grease the baking dish with cooking spray or butter.
Step 2: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add pasta and cook for 8–10 minutes until al dente. Drain well and set aside.
Step 3: Steam the Broccoli
If not yet done, steam broccoli florets for 3–4 minutes until bright green and tender-crisp. Drain thoroughly to avoid a watery bake.
Step 4: Make the Roux
In a saucepan over medium heat, melt butter. Whisk in flour for 1 minute to cook out the raw taste, forming a smooth paste.
Step 5: Build the Sauce
Gradually whisk in milk and cream, stirring constantly. Simmer for 4–5 minutes until thick enough to coat a spoon.
Step 6: Season and Cheese
Reduce heat to low. Stir in Parmesan, garlic powder, onion powder, salt, and pepper. Keep stirring until cheese melts and sauce is silky.
Step 7: Combine Ingredients
In a large bowl, gently toss pasta, chicken, and broccoli with the Alfredo sauce until everything is evenly coated.
Step 8: Assemble the Bake
Transfer the mixture to the prepared dish, spreading evenly. Sprinkle mozzarella over the top in a uniform layer.
Step 9: Bake
Bake for 20–25 minutes until sauce bubbles at the edges and cheese turns golden. For extra color, broil on high for 1–2 minutes, watching closely.
Step 10: Rest and Garnish
Let the bake stand for 5 minutes to set. Sprinkle with parsley, red pepper flakes, or extra Parmesan before serving.
Why You’ll Love This Recipe
Flavorful Comfort: Creamy Alfredo sauce combined with tender chicken and broccoli creates a comforting and satisfying meal.
Easy Preparation: Using rotisserie chicken and simple ingredients makes this dish quick and easy to prepare.
Versatile: Perfect for weeknight dinners, potlucks, or meal prepping for the week.
Family-Friendly: A dish that both kids and adults will enjoy.
Nutritious: Incorporates protein from chicken and nutrients from broccoli.
Mistakes to Avoid & Solutions
Overcooking Pasta: Cook pasta until just al dente, as it will continue to cook in the oven. Overcooked pasta can become mushy.
Watery Sauce: Ensure the Alfredo sauce is thick enough before combining with other ingredients. If too thin, cook it a bit longer to reduce.
Uneven Cheese Melting: Distribute mozzarella evenly on top to ensure uniform melting and browning.
Dry Bake: Cover the dish with foil if the top is browning too quickly to prevent drying out.
Underseasoning: Taste the sauce before combining to adjust salt and pepper as needed.
Serving and Pairing Suggestions
Serving Styles: Serve hot as a main course.
Pairings:
– Garlic bread or crusty baguette
– Fresh green salad with vinaigrette
– Steamed vegetables or roasted asparagus
– A glass of white wine like Chardonnay or Sauvignon Blanc
Storage and Reheating Tips
Refrigerate: Cool completely, then cover and chill for up to 4 days.
Freeze: Portion into freezer-safe containers; freeze for up to 2 months.
Reheat: Warm individual servings in the microwave for 1–2 minutes, stirring halfway, or bake at 350°F (175°C) for 10–12 minutes until heated through.
Prevent Drying: Add a splash of milk before reheating to restore creaminess.
Avoid Sogginess: Reheat uncovered on a baking sheet to keep the topping crisp.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes. Thaw, drain thoroughly, and pat dry to remove excess moisture before mixing.
2. Is rotisserie chicken okay to use?
Absolutely. It’s a time-saver and adds extra savory flavor to the dish.
3. Can I make the Alfredo sauce ahead of time?
You can prepare the sauce up to a day in advance; store in the fridge and gently reheat, whisking to recombine.
4. What’s the best way to reheat leftovers in the oven?
Cover with foil and bake at 350°F (175°C) for 15–20 minutes, then uncover for 5 minutes to crisp the cheese.
5. How can I lighten this recipe?
Use half-and-half instead of heavy cream, swap half the cheese for part-skim mozzarella, and reduce butter to 1 tablespoon.
Tips & Tricks
Cheese Variety: Mix in other cheeses like cheddar or gouda for a different flavor profile.
Add Herbs: Fresh herbs like basil or thyme can enhance the flavor.
Spice It Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Recipe Variations
1. Spinach and Mushroom Alfredo Bake
Sauté 1 cup sliced mushrooms and fold in 2 cups baby spinach with the pasta mix. Proceed as directed for a veggie-packed twist.
2. Cajun Chicken Alfredo Bake
Season chicken with 1 tablespoon Cajun spice blend before shredding. Add ½ teaspoon smoked paprika to the sauce for a smoky kick.
3. Sun-Dried Tomato Alfredo Bake
Chop ¼ cup sun-dried tomatoes and mix into the sauce. Sprinkle with fresh basil and a few more tomatoes after baking.
4. Four-Cheese Alfredo Bake
Replace mozzarella topping with a blend of ¼ cup each grated fontina, Gruyère, Asiago, and mozzarella. Broil briefly for a golden crust.
5. Gluten-Free Alfredo Bake
Use gluten-free pasta and substitute the flour roux with 2 tablespoons cornstarch mixed into the milk before heating.
Final Thoughts
This Chicken and Broccoli Alfredo Bake has earned a permanent place in my recipe box—not just for how comforting and creamy it is, but for how many joyful memories it’s helped create around my table. Every time I make it, I picture my grandkids sneaking extra helpings when they think no one’s watching, or a neighbor asking for the recipe between bites. It’s the kind of dish that doesn’t try too hard, yet leaves everyone asking for seconds.
What I enjoy most, though, is that it’s the kind of recipe that feels like home, no matter where you serve it. You can dress it up for guests or make it ahead for a quiet evening in. And just like a favorite story passed down through generations, it never gets old—only more beloved with time.
Chicken And Broccoli Alfredo Bake
Print ThisIngredients
- Base Ingredients
- 8 ounces penne or rotini pasta (about 3 cups uncooked)
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 2 cups broccoli florets, steamed until tender-crisp
- For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- Topping
- 1 cup shredded mozzarella cheese
- Optional Garnishes
- Fresh parsley, chopped
- Red pepper flakes
- Additional grated Parmesan
Instructions
Step 1: Preheat Oven
Set oven to 375°F (190°C). Grease a baking dish.
Step 2: Cook Pasta
Boil salted water. Cook pasta for 8–10 minutes until al dente. Drain.
Step 3: Steam Broccoli
Steam florets for 3–4 minutes until tender-crisp. Drain well.
Step 4: Make Roux
Melt butter in a saucepan. Whisk in flour for 1 minute until smooth.
Step 5: Make Sauce
Gradually add milk and cream. Simmer 4–5 minutes until thickened.
Step 6: Add Cheese & Seasoning
Stir in Parmesan, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Step 7: Mix Ingredients
In a large bowl, combine pasta, chicken, broccoli, and sauce.
Step 8: Assemble
Spread mixture in dish. Top with mozzarella.
Step 9: Bake
Bake for 20–25 minutes until bubbly and golden. Broil 1–2 minutes if desired.
Step 10: Rest & Serve
Let sit for 5 minutes. Garnish with parsley, red pepper flakes, or Parmesan.
