This Quick Chicken and Broccoli Alfredo Bake is the perfect comfort food—creamy, cheesy, and loaded with hearty ingredients. Tender penne pasta is combined with juicy shredded chicken and crisp-tender broccoli, then smothered in a rich homemade Alfredo sauce. Baked until golden and bubbly, it’s a cozy, satisfying dinner the whole family will love—and it comes together fast!

Why You’ll Love This Recipe:

One-pan meal: Everything comes together in one baking dish.
Kid-friendly: Creamy, cheesy, and packed with familiar flavors.
High-protein and fiber-rich: Thanks to chicken and broccoli.
Perfect for leftovers: Tastes even better the next day.
Freezer-friendly: Make ahead and reheat as needed.

Ingredients Breakdown

Base:

Penne Pasta (12 oz):
A sturdy, tube-shaped pasta that holds the creamy sauce beautifully.
Cooked Shredded Chicken (2 cups):
A protein-packed shortcut using pre-cooked or rotisserie chicken.
Broccoli Florets (2 cups):
Add freshness, texture, and color to the dish.
Shredded Mozzarella Cheese (2 cups):
Melts into a gooey, golden topping for a crave-worthy finish.

Creamy Alfredo Sauce:

Butter (2 tbsp):
The base of the roux that creates the sauce.
Garlic (3 cloves, minced):
Adds fragrant, savory flavor.
All-Purpose Flour (2 tbsp):
Thickens the Alfredo sauce to a silky texture.
Whole Milk (1½ cups):
Adds creaminess without being too heavy.
Heavy Cream (1 cup):
Creates a rich and indulgent sauce.
Parmesan Cheese (1 cup, freshly grated):
Delivers bold, nutty flavor and thickens the sauce.
Salt (½ tsp) and Black Pepper (¼ tsp):
Essential for balancing the flavors.
Garlic Powder (½ tsp) and Onion Powder (½ tsp):
Enhance the depth of flavor in the creamy sauce.

Garnish:

Fresh Parsley (1 tbsp, chopped):
Adds a burst of color and a hint of freshness to the finished dish.

Tips and Tricks:

Shortcut idea: Use pre-cooked rotisserie chicken to save time.
Extra veggies: Add mushrooms or spinach for more nutrition.
Make it spicy: Add a pinch of red pepper flakes to the Alfredo sauce.
Cheese upgrade: Mix in a little provolone or fontina for extra cheesiness.

Variations and Customizations:

Gluten-Free Option: Use gluten-free pasta and flour.
Low-Carb Version: Swap pasta for cooked spaghetti squash or cauliflower.
Meat-Free Option: Omit chicken and double the broccoli or add roasted vegetables.
Bacon twist: Stir in cooked, crumbled bacon for smoky flavor.

Pairing Suggestions:

Best Sides:

Garlic bread or cheesy breadsticks
Caesar salad or arugula salad
Roasted vegetables
Sauteed green beans or asparagus

Beverages:

White wine (like Chardonnay or Pinot Grigio)
Sparkling water with lemon
Light beer

Storage Instructions:

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze unbaked or baked portions for up to 2 months.
Reheat: Warm in a 350°F oven or microwave until heated through. Add a splash of milk if needed to loosen the sauce.

Chicken and Broccoli Alfredo Bake

Author: easysweetmeal
Total Time: 40 minutes
Yield: 6 servings 1x

Print Recipe

Description

Cheesy Chicken & Broccoli Alfredo Bake – Tender pasta, shredded chicken, and crisp broccoli smothered in creamy homemade Alfredo sauce, baked to golden perfection. A quick, cozy family favorite!

Ingredients

Scale

12 oz penne pasta
2 cups cooked shredded chicken
2 cups broccoli florets
2 cups shredded mozzarella cheese
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1½ cups whole milk
1 cup heavy cream
1 cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon fresh parsley, chopped

Instructions

1. Boil Pasta and Broccoli

Bring a large pot of salted water to a boil.
Add penne pasta and cook until just al dente, according to package instructions.
In the last 2 minutes of cooking, stir in the broccoli florets.
Drain and set aside.

2. Make the Alfredo Sauce

In a large saucepan, melt butter over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Whisk in flour and cook for another minute to form a roux.
Gradually add milk and heavy cream, whisking continuously.
Simmer for 3–5 minutes until thickened and smooth.
Stir in Parmesan, garlic powder, onion powder, salt, and pepper. Remove from heat.

3. Assemble the Casserole

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine cooked pasta, broccoli, shredded chicken, and the Alfredo sauce.
Gently toss until all ingredients are evenly coated.

4. Bake Until Bubbly

Pour the mixture into a greased deep baking dish.
Sprinkle shredded mozzarella evenly on top.
Bake uncovered for 20–25 minutes, or until cheese is melted and golden brown.

5. Garnish and Serve

Remove from oven and let rest for 5 minutes.
Sprinkle with freshly chopped parsley.
Serve hot and enjoy every creamy, cheesy bite!

Notes

Use freshly grated Parmesan for best melting and taste.
Don’t overcook the broccoli—adding it late keeps it vibrant and slightly crisp.
A ceramic or glass baking dish helps maintain even heat and crisp topping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: American