This might be the coziest, most comforting way to enjoy a pasta dinner—creamy, cheesy, and baked to perfection. The Creamy Chicken Broccoli Alfredo Bake Recipe turns simple ingredients into a crowd-pleasing, soul-satisfying meal you’ll want to make again and again.
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Why You'll Love This Recipe
I honestly can’t get enough of this dish when the weather cools down. It’s creamy and cheesy without being heavy, and the broccoli adds a fresh pop that makes it feel a little lighter. Plus, it’s super forgiving, so even if you’re not a pro chef, this recipe has your back.
- Comfort food made easy: You get homemade alfredo sauce baked right into the pasta — no jar sauce here.
- Balanced flavors: The broccoli brightens the richness without overpowering it – a perfect veggie boost.
- Great for leftovers: This bake reheats beautifully and actually tastes even better the next day.
- Customizable: You can swap pasta shapes, cheeses, or protein to suit your pantry or taste buds.
Ingredients & Why They Work
Each ingredient in this Creamy Chicken Broccoli Alfredo Bake Recipe has its role to create the perfect creamy, cheesy, and hearty casserole experience. Choosing fresh broccoli and quality cheese really makes a difference, and you can tweak pasta shapes depending on what you have at home.
- Broccoli florets: Fresh is best here — they add a tender crunch and vibrant color that keeps the dish from feeling too heavy.
- Chicken breast: This lean protein soaks up all the rich alfredo flavors; you can also use leftover cooked chicken for a time-saver.
- Olive oil: Perfect for searing the chicken to golden perfection without adding heaviness.
- Medium pasta shells: These little pockets are great at holding onto that creamy sauce; feel free to use penne or rotini if that’s what you have.
- Mozzarella cheese: Melts beautifully for that ooey-gooey topping.
- Butter: The base to a silky homemade alfredo sauce.
- Garlic: Gives the sauce a lovely aromatic kick without overpowering.
- All-purpose flour: Thickens the sauce, giving it that lush, velvety texture.
- Half and half: A lighter option than heavy cream but still yields a rich sauce.
- Parmesan cheese: Adds a sharp, nutty flavor that gives the Alfredo its classic taste.
- Romano cheese: Offers a slightly tangy bite to balance the creamy sauce, but you can substitute all Parmesan if needed.
- Ritz crackers (optional): Crushing these on top adds a buttery, crunchy contrast that makes the bake extra special.
Make It Your Way
One of my favorite things about this Creamy Chicken Broccoli Alfredo Bake Recipe is how easy it is to personalize. I often swap in different veggies or cheeses depending on what’s in my fridge. Feel free to get creative!
- Variation: Sometimes I add sun-dried tomatoes for a bit of tang, which really brightens the whole dish without overpowering the creamy sauce.
- Dietary swap: Use gluten-free pasta and flour to make this recipe allergy-friendly.
- Protein swaps: Leftover rotisserie chicken or even cooked sausage make tasty alternatives.
- Extra veggies: Toss in mushrooms or peas for more color and nutrition.
Step-by-Step: How I Make Creamy Chicken Broccoli Alfredo Bake Recipe
Step 1: Sear the Chicken to Golden Perfection
First up, I butterfly the chicken breast to create thinner pieces so they cook evenly and quickly. Season both sides well with salt and pepper, then heat olive oil over medium-high heat. When the pan’s hot, add the chicken and sear for about 4-5 minutes per side until golden brown. One tip? Don’t rush the heat — dropping the temp a bit if the oil smokes will prevent burning while getting that beautiful color. Once cooked, remove from the pan and let it rest for at least 5 minutes before dicing to keep it juicy.
Step 2: Cook Pasta and Broccoli Just Right
While the chicken rests, bring a large pot of salted water to boil and add your pasta. Timing is key here—cook it just until al dente (about 8 minutes for medium pasta shells). About 4 minutes before the pasta is done, toss in the broccoli florets so they steam gently right with the pasta, keeping them bright green and slightly crisp. Drain everything well, but don’t rinse — you want to hold onto that starch to help the sauce cling later.
Step 3: Whip Up a Dreamy Alfredo Sauce
In the same skillet, melt butter over medium heat and sauté garlic for about a minute to release its fragrance. Sprinkle in flour and whisk constantly for another minute to cook out the raw flavor. Slowly pour in the half and half, whisking to combine, and bring it up to a gentle bubble—don’t let it boil hard or it may break. Lower the heat and stir for a couple more minutes until it thickens. Then, gradually add the Parmesan and Romano cheeses, whisking until silky smooth. Turn off the heat to prevent the sauce from becoming grainy.
Step 4: Assemble and Bake
Once your sauce is ready, toss the pasta back in along with the diced chicken and steamed broccoli. Mix everything gently until well coated. Transfer this creamy goodness to a greased 9x13 baking dish. Sprinkle shredded mozzarella evenly on top for that perfect melty crust. Bake uncovered for 10 minutes so the cheese melts and starts turning golden.
If you want that irresistible crunch, sprinkle crushed Ritz crackers over the cheese and bake for an additional 5 minutes. When it’s out of the oven, let the casserole rest for 5-10 minutes. This step is key: it helps the sauce soak into the pasta and cools it down just enough so it’s easier to serve without losing the creaminess.
Top Tip
Over the years, I’ve learned that some details really make this Creamy Chicken Broccoli Alfredo Bake Recipe shine. Here are my go-to tricks that have saved me from soggy pasta or bland sauce more than once!
- Don’t overcook pasta: Pasta will keep cooking in the oven and absorb sauce while resting, so undercook it slightly for perfect texture.
- Let chicken rest: Resting keeps juices sealed, preventing dry, tough bites in your bake.
- Slowly add cheese: Adding cheese off heat and whisking continuously keeps your sauce smooth without clumping.
- Optional crunchy topping: Using crushed Ritz crackers over breadcrumbs adds buttery, savory crunch that everyone loves.
How to Serve Creamy Chicken Broccoli Alfredo Bake Recipe
Garnishes
I like to finish this dish with a sprinkle of fresh chopped parsley or basil—adds a nice pop of color and a touch of freshness that balances all the creamy richness. Sometimes, a little extra parmesan on top right before serving offers that perfect salty sparkle.
Side Dishes
This bake is satisfying enough on its own, but pairing it with a simple mixed green salad dressed lightly with lemon vinaigrette keeps the meal feeling bright and balanced. Garlic bread or a crusty baguette work beautifully too, great for soaking up any leftover sauce on the plate.
Creative Ways to Present
For a special occasion, I like to serve it in individual ramekins or mini casseroles topped with the crunchy cracker crust—makes it feel a bit more elegant and everyone gets their own personal portion. Adding microgreens or edible flowers on top really wows guests and makes the dish feel extra special.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3 days. The pasta absorbs the sauce a bit more overnight, which makes the casserole even creamier. Just be sure to let it cool completely before refrigerating to keep the texture just right.
Freezing
This dish freezes well, but I prefer to freeze it before baking for best texture. Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
To reheat leftovers, I cover the casserole with foil and warm it in a 350°F oven for about 20 minutes until heated through. This keeps the pasta from drying out. If you’re in a hurry, the microwave works fine—just add a splash of milk or cream and stir halfway to keep it creamy.
Frequently Asked Questions:
Absolutely! Frozen broccoli works great here—just make sure to thaw and pat it dry really well before mixing it in so it doesn’t add extra water to the dish.
Medium pasta shells like the recipe suggests are wonderful because they trap sauce inside, but penne, rotini, or rigatoni all work well too. Pick what you love or what you have on hand.
Definitely! You can easily make a vegetarian version by leaving out the chicken and adding extra broccoli or other veggies like mushrooms, peas, or spinach for more bulk and flavor.
This usually happens if cheese is added while the sauce is too hot or boiling vigorously. To keep your sauce smooth, turn off the heat before adding cheese and whisk continuously until fully melted and combined.
Final Thoughts
Honestly, the Creamy Chicken Broccoli Alfredo Bake Recipe feels like a warm hug on a plate. It’s one of those dishes I always keep in my rotation because it’s effortlessly delicious and just makes everything feel a little more special when served up. You don’t need fancy ingredients or a ton of time to achieve a meal that gets raves from family or friends. So next time you want something cozy, cheesy, and veggie-packed, this recipe is your kitchen MVP.
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Alfredo Bake combines tender chicken, broccoli, and al dente pasta in a creamy homemade Alfredo sauce, topped with melted mozzarella and an optional crunchy cracker topping. It's a comforting, hearty casserole perfect for a family dinner or meal prep.
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 1 large chicken breast (or 2 cups cooked/diced chicken)
- Salt and pepper, to taste
- 3 tablespoons olive oil
- ¾ lb medium pasta shells (can substitute any kind of pasta)
- 2 cups shredded mozzarella cheese
Alfredo Sauce
- 7 tablespoons salted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3.5 cups half and half
- ¾ cup shredded Parmesan cheese
- ½ cup shredded Romano cheese
Topping (Optional)
- ½ cup crushed Ritz crackers
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook the chicken: Butterfly the chicken breast and slice it into two thinner pieces. Pat dry and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden brown. Remove from heat and let rest for 5-10 minutes before dicing into bite-sized pieces.
- Cook the pasta and broccoli: Bring 4-6 quarts of water to a boil with ½ tablespoon salt. Add the pasta shells and cook until al dente, about 8 minutes. Add the broccoli florets during the last 4 minutes of cooking. Drain both pasta and broccoli and set aside.
- Prepare the Alfredo sauce: In a large skillet over medium heat, melt the salted butter. Add the minced garlic and sauté for 1 minute. Whisk in the flour and cook for an additional minute. Gradually pour in the half and half, stirring constantly until the mixture reaches a gentle simmer. Reduce heat to low and stir for 1-2 minutes until slightly thickened. Slowly add the Parmesan and Romano cheeses while whisking until fully combined. Remove from heat.
- Assemble the casserole: Add the cooked pasta to the Alfredo sauce and mix well. Incorporate the diced chicken and steamed broccoli, stirring to combine evenly. Transfer everything to a lightly greased 9 x 13-inch casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake the casserole: Bake uncovered at 350 degrees Fahrenheit for 10 minutes or until the cheese is melted and bubbly. If desired, sprinkle the crushed Ritz crackers on top and bake for an additional 5 minutes to create a crispy topping.
- Rest before serving: Let the casserole sit for 5-10 minutes before serving to allow the pasta to absorb the sauce and to cool slightly for a perfect creamy texture.
Notes
- Frozen broccoli can be used as a substitute; just thaw and pat dry before adding to the casserole.
- If Romano cheese is unavailable, you can use all Parmesan cheese.
- The sauce is designed to cover a full pound of pasta to ensure the casserole is saucy and not dry, which is especially important for leftovers.
- Resting the casserole after baking helps the flavors meld and prevents it from being too hot to serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 530 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
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