Craving comfort food that doesn’t keep you stuck in the kitchen? Chicken and Broccoli Alfredo Bake transforms simple ingredients into pure satisfaction. This creamy casserole brings tender chicken, vibrant broccoli, and rich Alfredo sauce together in one irresistible dish.
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Ingredients for Chicken and Broccoli Alfredo Bake
I always start with chicken breasts that are roughly the same size so they cook evenly. For the Alfredo sauce, I typically grab a quality jarred brand to save time, though homemade works beautifully if you’re feeling ambitious. Here’s what you need:
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs, similar sizes)
- 2 cups fresh broccoli florets (cut into bite-sized pieces, I recommend florets about 1 inch)
- 8 oz penne or rotini pasta (measured dry)
- 2 cups Alfredo sauce (I usually use store-bought Classico or Bertolli)
- 1 cup shredded Parmesan cheese (freshly grated melts better in my experience)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil for cooking (I prefer extra virgin for better flavor)
Step-by-Step Instructions
I recommend getting your chicken started first since it takes the longest. Prep everything else while it cooks to save time.
Step 1: Preheat your oven to 375°F and generously grease a 9×13-inch baking dish with butter or cooking spray. Season both sides of your chicken breasts with salt, pepper, and garlic powder.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then cut into bite-sized pieces.
Step 3: While the chicken cooks, bring a large pot of salted water to a rolling boil. Cook your pasta according to package directions until al dente (usually 1-2 minutes less than package suggests). Drain well and set aside. Pro tip: undercooking slightly prevents mushy pasta after baking.
Step 4: In the same pot you used for pasta (saves dishes), bring 2 cups of water to a boil. Add broccoli florets and blanch for 3-4 minutes until bright green and slightly tender. Drain immediately and run under cold water to stop cooking.
Step 5: In a large mixing bowl, combine the cooked pasta, blanched broccoli, cut chicken, and Alfredo sauce. Stir gently until everything is evenly coated with sauce. The mixture should look creamy and well combined.
Step 6: Transfer the mixture to your prepared 9×13-inch baking dish, spreading it evenly. Sprinkle the shredded Parmesan cheese generously over the top in an even layer.
Step 7: Bake for 25-30 minutes until the casserole is bubbly around the edges and the cheese develops a golden-brown crust. Let it rest for 5 minutes before serving so the sauce thickens slightly.
Perfect Pairings for Chicken and Broccoli Alfredo Bake
This rich, creamy casserole pairs beautifully with lighter sides that balance the hearty flavors and add textural contrast.
Garlic Bread: Crusty, buttery garlic bread is perfect for soaking up every drop of Alfredo sauce. The crispy texture contrasts beautifully with the creamy casserole. If you love cheesy comfort food, try pairing it with Cheesy Ranch Potatoes and Smoked Sausage for an indulgent feast.
Fresh Green Salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness and adds nutritional balance with fresh vegetables and fiber. The acidity brightens each bite.
Roasted Asparagus: Tender asparagus spears with a hint of lemon bring bright, fresh flavor that complements the creamy pasta without overwhelming your palate. For another elegant vegetable side, consider serving Sheet Pan Sausage and Veggies alongside.
Caesar Salad: The classic combination of romaine, Parmesan, and tangy dressing echoes the Italian flavors while adding crisp, refreshing contrast to the warm casserole.
Steamed Green Beans: Simple steamed green beans with a touch of butter provide a mild, wholesome side that lets the main dish shine. If you’re in the mood for more chicken and veggie combinations, Chicken with Mixed Vegetable Stir Fry offers a lighter alternative with similar appeal.
Storing and Reheating Your Casserole
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making this an excellent meal prep option for busy weeknights. Similar to Creamy Smothered Chicken and Rice, this casserole reheats beautifully.
For reheating, I recommend covering individual portions with a damp paper towel and microwaving for 2-3 minutes, or warming the entire dish covered with foil in a 350°F oven for 15-20 minutes. Add a splash of milk or cream if the sauce seems thick.
This casserole freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before reheating. Pro tip: freeze in individual portions for quick single-serving meals when you need them most. If you enjoy make-ahead pasta dishes, Spinach and Ricotta Stuffed Shells also freezes wonderfully.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Just make sure to thaw and drain frozen broccoli thoroughly to avoid excess moisture in your casserole. Pat it dry with paper towels before mixing. Skip the blanching step if using frozen since it’s already been blanched.
What can I substitute for Alfredo sauce?
Heavy cream mixed with Parmesan cheese works well, or try a lighter option like Greek yogurt mixed with chicken broth and Parmesan for a healthier twist that still delivers creaminess.
How do I prevent the pasta from getting mushy?
Cook your pasta one minute less than package directions recommend. It will finish cooking in the oven and maintain better texture throughout baking. Always use al dente pasta for casseroles.
Chicken and Broccoli Alfredo Bake
Ingredients
Equipment
Method
- Preheat your oven to 375°F and generously grease a 9×13-inch baking dish with butter or cooking spray. Season both sides of chicken breasts with salt, pepper, and garlic powder.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then cut into bite-sized pieces.
- While chicken cooks, bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente (usually 1-2 minutes less than package suggests). Drain well and set aside.
- In the same pot, bring 2 cups of water to a boil. Add broccoli florets and blanch for 3-4 minutes until bright green and slightly tender. Drain immediately and run under cold water to stop cooking.
- In a large mixing bowl, combine the cooked pasta, blanched broccoli, cut chicken, and Alfredo sauce. Stir gently until everything is evenly coated with sauce.
- Transfer mixture to prepared 9×13-inch baking dish, spreading evenly. Sprinkle shredded Parmesan cheese generously over the top in an even layer.
- Bake for 25-30 minutes until casserole is bubbly around edges and cheese develops a golden-brown crust. Let rest for 5 minutes before serving so sauce thickens slightly.
Notes
