If you’re on the lookout for a cozy, comforting dinner that feels like a warm hug, this Chicken & Broccoli Alfredo Bake Recipe is just the ticket. It combines tender chicken, vibrant broccoli, and perfectly cooked penne pasta all smothered in a rich, creamy Alfredo sauce. Finished off with a golden layer of gooey mozzarella cheese, this bake is a crowd-pleaser that’s simple enough for weeknight dinners yet impressive enough to serve guests. Each bite offers a delightful mix of flavors and textures that will have you coming back for seconds, making this dish a guaranteed family favorite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to unlocking the magic of this Chicken & Broccoli Alfredo Bake Recipe. Each plays an essential role: the cooked chicken adds hearty protein, broccoli contributes fresh color and crunch, and the Alfredo sauce ties everything together with luscious creaminess.
- 2 cups cooked chicken (shredded or diced): Use leftover roasted chicken or rotisserie for ease and added flavor.
- 4 cups cooked penne pasta (about 8 ounces dry): Cook until just al dente for the perfect texture that holds up in the bake.
- 2 cups broccoli florets (steamed or blanched): Bright green and tender, broccoli adds freshness and a pleasant bite.
- 1 (15-ounce) jar Alfredo sauce: Creamy and rich, this is the sauce that brings everything together.
- ½ teaspoon Italian seasoning: A fragrant blend that enhances the savory depth of the dish.
- ½ cup grated Parmesan cheese: Adds sharp, nutty notes that improve every spoonful.
- 2 cups shredded mozzarella cheese: Melted mozzarella on top creates a bubbly, golden crust.
- Salt and pepper to taste: Essential for balancing flavors and bringing out the best in every ingredient.
How to Make Chicken & Broccoli Alfredo Bake Recipe
Step 1: Preheat the Oven
Begin by setting your oven to 375°F (190°C). This ensures that once your bake is assembled, it will cook evenly and develop that irresistible, bubbly top.
Step 2: Cook Pasta and Broccoli
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. About two minutes before it’s done, toss in the broccoli florets to blanch them lightly. This method keeps the broccoli tender but still vibrant green and slightly crisp. Drain them well and set aside.
Step 3: Combine Ingredients
In a large mixing bowl, stir together the cooked chicken, drained pasta, and broccoli with the Alfredo sauce. Sprinkle in the Italian seasoning and Parmesan cheese, then season with salt and pepper. Mix everything gently so all ingredients are evenly coated but the pasta and chicken don’t mash.
Step 4: Transfer to Baking Dish
Grease a 9×13-inch baking dish lightly with butter or cooking spray to prevent sticking. Pour the combined mixture into the dish and spread it out evenly, making sure the broccoli and chicken are nicely distributed.
Step 5: Add Mozzarella Cheese Topping
Cover the surface generously with shredded mozzarella cheese. This will melt into a golden, gooey finish that’s both visually appealing and deliciously satisfying.
Step 6: Bake Until Bubbly and Golden
Slide the dish into the preheated oven and bake for 20 to 25 minutes until the sauce is bubbly and the cheese is melted and lightly browned around the edges.
Step 7: Optional Broil for Extra Browning
If you love a crispy, golden crust on top, pop the bake under the broiler for 1 to 2 minutes. Keep a close eye so it doesn’t burn—just enough to add that beautiful finish.
Step 8: Cool and Serve
Remove the bake from the oven and let it sit for about 5 minutes before serving. This pause lets the sauce thicken slightly and makes it easier to portion out. Garnish with a sprinkle of chopped parsley if you like a fresh color pop.
How to Serve Chicken & Broccoli Alfredo Bake Recipe
Garnishes
A simple sprinkle of freshly chopped parsley, basil, or even some red pepper flakes adds brightness and an inviting look. A small handful of toasted pine nuts or additional Parmesan on top can take the presentation up another notch and add delightful texture.
Side Dishes
This creamy bake stands beautifully on its own, but pairing it with a crisp green salad or garlic bread is a match made in heaven. Light citrus vinaigrette salad or roasted veggies add refreshing contrast that balances the richness.
Creative Ways to Present
For a fun twist, portion the Chicken & Broccoli Alfredo Bake Recipe into individual ramekins before baking – perfect for entertaining or meal prep. You might also stir in some sun-dried tomatoes or sautéed mushrooms for added layers of flavor. For a gluten-free option, swap the pasta for cauliflower rice or gluten-free pasta varieties.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Chicken & Broccoli Alfredo Bake Recipe in an airtight container in the refrigerator. It keeps well for 3 to 4 days and tastes just as comforting when reheated.
Freezing
You can freeze this bake before or after cooking. For best results, assemble in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before baking or reheating.
Reheating
Warm individual portions in the microwave for 2 to 3 minutes, stirring halfway to heat evenly. If reheating the entire casserole, cover with foil and bake at 350°F (175°C) for 20 minutes or until heated through.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well and is convenient. Just be sure to thaw and drain it well to avoid adding excess moisture to the bake.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and consider adding extra broccoli or other vegetables like mushrooms or zucchini to keep the dish hearty and satisfying.
What’s the best way to shred chicken for this recipe?
Using cooked chicken breasts or thighs, you can shred the meat easily by hand or with two forks. For extra flavor, use rotisserie chicken or leftovers from a roast.
Can I substitute Alfredo sauce for homemade?
Definitely! Homemade Alfredo sauce made with butter, cream, and Parmesan can make this recipe even more delicious and customizable.
How spicy is this dish? Can I add heat?
This recipe is mild and creamy by nature, but feel free to add crushed red pepper flakes or a splash of hot sauce if you like a bit of a kick.
Final Thoughts
I can’t recommend this Chicken & Broccoli Alfredo Bake Recipe enough if you’re craving a dish that’s hearty, creamy, and packed with comforting flavors. It’s simple to prepare, incredibly versatile, and hits that perfect spot between fuss-free and truly satisfying. Go ahead and try it—you might just have a new weeknight favorite that brings everyone to the table with smiles!
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Chicken & Broccoli Alfredo Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken & Broccoli Alfredo Bake is a creamy, comforting casserole perfect for a family dinner. Featuring tender cooked chicken, al dente penne pasta, and fresh broccoli florets blended in a rich Alfredo sauce, then topped with mozzarella and Parmesan cheese, it’s baked until bubbly and golden. This easy-to-make, hearty dish combines simple ingredients to create a delicious, cheesy meal everyone will enjoy.
Ingredients
Protein
- 2 cups cooked chicken (shredded or diced)
Pasta and Vegetables
- 4 cups cooked penne pasta (about 8 ounces dry)
- 2 cups broccoli florets (steamed or blanched)
Sauces and Seasonings
- 1 (15-ounce) jar Alfredo sauce
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Cheeses
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking when your casserole is assembled.
- Cook Pasta and Broccoli: Boil the penne pasta according to the package directions until al dente. During the last two minutes of cooking, add the broccoli florets to blanch them. Drain the pasta and broccoli thoroughly and set aside.
- Combine Ingredients: In a large mixing bowl, combine the cooked chicken, cooked penne pasta, broccoli, Alfredo sauce, Italian seasoning, and grated Parmesan cheese. Season the mixture with salt and pepper to your taste, then mix everything together until well combined.
- Transfer to Baking Dish: Grease a 9×13-inch baking dish and spread the mixture evenly inside it, ensuring a uniform layer for even cooking.
- Add Mozzarella Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole to create a cheesy crust during baking.
- Bake the Casserole: Place the baking dish in the oven and bake for 20 to 25 minutes, or until the casserole is heated through, bubbly, and the cheese is melted and golden brown.
- Optional Broil for Browning: For an extra golden and crispy cheese topping, broil the casserole for an additional 1 to 2 minutes. Watch carefully to avoid burning.
- Rest and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired and serve hot for the best flavor.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- Steaming or blanching broccoli until just tender ensures it stays bright green and crisp.
- Use store-bought Alfredo sauce for convenience or make your own for a fresher taste.
- Adjust seasoning with salt and pepper according to your preference.
- For a lower-fat option, use reduced-fat cheese and Alfredo sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
