Chicken Alfredo Bake Broccoli

There's something about watching someone's face light up when they take their first bite of a creamy pasta bake that makes all the effort worthwhile. I discovered this Chicken Alfredo Bake years ago, not from a fancy cookbook but from a rainy Sunday when I had leftover rotisserie chicken and wanted something warm that felt like a hug on a plate. The combination of tender pasta, bright broccoli, and that ridiculously silky sauce became my go-to when I needed to feed a crowd without spending hours in the kitchen.

I remember bringing this to a potluck where half the people skipped everything else to come back for seconds, which doesn't happen often at family gatherings. One friend asked for the recipe right there while holding a plate, fork in hand, and I knew I had something special on my hands.

Ingredients

• Penne or rigatoni pasta (350 g): The ridges catch the sauce beautifully, and cooking it slightly under al dente means it won't turn mushy when it bakes.
• Fresh broccoli florets (2 cups): Don't skip this or use frozen without thawing first; it adds color, nutrition, and little pockets of texture that break up the creaminess.
• Cooked chicken breast (2 cups): Rotisserie chicken saves time and honestly tastes better than plain boiled chicken for this dish.
• Unsalted butter and all-purpose flour (2 tablespoons each): This is your roux base, and using unsalted butter gives you control over the salt level in the final dish.
• Whole milk and heavy cream (2 cups and 1 cup): The combination matters; using only milk makes it thinner and less luxurious, while only cream can be too heavy.
• Freshly grated Parmesan cheese (3/4 cup): Pre-grated cheese has anti-caking agents that can make your sauce grainy, so take the extra minute to grate fresh.
• Shredded mozzarella cheese (1/2 cup in sauce, 1 cup for topping): Mozzarella melts smoothly and adds stretch; Parmesan adds the nutty bite.
• Garlic (2 cloves minced): Fresh garlic blooms beautifully in the butter and gives the sauce depth that jarred garlic can't match.
• Salt, pepper, and nutmeg: The nutmeg is optional but don't skip it; just a whisper transforms the sauce from good to restaurant-quality.

Instructions

Get your oven ready and prep the dish:

Preheat to 190°C (375°F) and grease your baking dish while the oven warms. This small step prevents sticking and saves frustration later.

Cook the pasta and broccoli together:

Boil salted water, add pasta first, and when it's about 2 minutes away from al dente, toss in the broccoli florets. The pasta continues cooking as they both drain, and you get perfectly tender vegetables without an extra pot.

Build your Alfredo base:

Melt butter over medium heat, add garlic for just 30 seconds until it smells incredible, then whisk in flour to create a paste. This roux prevents lumps and thickens your sauce.

Create the creamy sauce slowly:

Whisk in milk and cream gradually while stirring constantly to avoid lumps, then let it simmer gently until it coats the back of a spoon. Patience here prevents a grainy, broken sauce.

Melt the cheese into silk:

Lower the heat, add cheese a handful at a time, stirring until smooth before adding more. Once it's melted and glossy, add salt, pepper, and that pinch of nutmeg, then turn off the heat immediately.

Combine everything in one bowl:

Toss the pasta, broccoli, and chicken with the warm Alfredo sauce until every piece is coated. This is where the flavors start getting to know each other.

Transfer to the baking dish and top:

Spread the mixture into your prepared dish, then scatter mozzarella and Parmesan over the top. The cheese will melt and turn golden, creating that irresistible crust.

Bake until golden and bubbly:

Bake for 20 to 25 minutes until you see bubbles peeking through the cheese and the top turns light golden brown. The edges will be slightly caramelized, which is exactly what you want.

Rest before serving:

Let it sit for 5 minutes so the sauce sets slightly and you get cleaner portions. Garnish with fresh parsley if you have it, and serve while it's still warm and creamy.

Save

There was this one time I made this for my neighbor who had just moved in, and it became the thing that turned a polite wave into a real friendship. She still mentions it years later, which tells you everything about the power of a really good comfort dish.

Why This Dish Works

The magic here is balance: creamy without being heavy, cheesy without being cloying, and filling enough to satisfy but not so rich that you can't enjoy every bite. The broccoli keeps things fresh, the chicken makes it a proper meal, and the sauce ties everything together in a way that feels both homey and elegant.

Making It Your Own

I've added everything from sautéed mushrooms to crispy bacon to this recipe depending on what was in my fridge that day, and it always works. The base is forgiving enough that you can play with it, but strong enough that it never falls apart.

Storage and Reheating

This bake keeps beautifully in the refrigerator for three to four days, making it perfect for meal prep or having dinner partially ready when life gets hectic. Reheat gently in a 160°C oven with a splash of milk stirred through to bring the sauce back to creamy life without drying it out.

• You can assemble everything the night before and bake it straight from the fridge, though add a few extra minutes to the baking time.
• Freeze unbaked portions in individual containers for quick dinners on the hardest days.
• A pinch of red pepper flakes on top right before serving adds a subtle heat that makes people ask what that amazing kick is.

Save

This is the kind of recipe that reminds you why you love cooking: it's straightforward enough to come together any weeknight, but special enough to make people feel genuinely cared for. Serve it warm, watch people eat with closed eyes, and know you've done something right.

Recipe FAQ

→ How do I ensure the pasta is perfectly cooked?

Cook pasta until just al dente, slightly under the package directions, to prevent it from overcooking during baking.

→ Can I substitute the broccoli with other vegetables?

Yes, vegetables like spinach, mushrooms, or peas can be used to add variety and texture.

→ What type of cheese works best in this dish?

A combination of freshly grated Parmesan and shredded mozzarella provides a balanced flavor and creamy melt.

→ Is there a way to make the sauce thicker?

Simmering the sauce until it thickens naturally and using a flour-based roux helps achieve the desired creaminess.

→ How can I add more flavor to this bake?

Incorporate crushed red pepper flakes or sautéed mushrooms for added depth and warmth.