A creamy, cheesy baked pasta dish packed with tender chicken, fresh broccoli, and a rich homemade Alfredo sauce — this Chicken Broccoli Alfredo Bake is one of my favorite comfort meals. Everything comes together in one cozy casserole dish for a simple weeknight dinner that tastes like something special.

Cheesy Chicken Broccoli Alfredo Bake

Why You’ll Love This Recipe

I love how this recipe brings everything I want in a hearty dinner into one pan: juicy shredded chicken, bright green broccoli, pasta, and a luscious Alfredo-style sauce. It’s easy to throw together, especially if I use rotisserie chicken, and it’s always a hit with both kids and adults. Plus, it’s great for leftovers — the flavor only gets better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 500 g short pasta (penne, fusilli, rigatoni)

  • 2 cups broccoli florets (about 1 medium head)

  • 1 rotisserie chicken (shredded) or about 2 cups cooked chicken

  • 4 tablespoons butter

  • 3 tablespoons all‑purpose flour

  • 4 garlic cloves, minced

  • 2 cups milk (or a mix of milk & cream if desired)

  • 1 cup freshly grated Parmesan cheese + extra for topping

  • 2 cups shredded mozzarella cheese, divided

  • Salt and black pepper to taste

Directions

  1. I start by preheating the oven to 200 °C / 400 °F and greasing my casserole dish.

  2. Then, I bring a large pot of salted water to a boil. I cook the pasta just shy of al dente, tossing the broccoli in during the last 2 minutes. After draining, I make sure to reserve a bit of the pasta water.

  3. In a saucepan over medium heat, I melt the butter, add garlic, and stir in flour to form a roux. I let it cook for about a minute before whisking in the milk. I simmer it until it thickens slightly, then stir in Parmesan, salt, and pepper.

  4. I combine the cooked pasta, broccoli, and chicken in the sauce. If it feels too thick, I add a splash of the reserved pasta water.

  5. I spoon the mixture into my prepared dish, layering with half of the mozzarella in the middle and the rest on top, plus some extra Parmesan.

  6. I bake it for 15–20 minutes until the cheese is bubbly and golden. For extra crisp on top, I broil it for a minute or two at the end.

  7. After letting it rest for a few minutes, it’s ready to serve warm.

Servings and timing

  • Servings: 6

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Total Time: 35 minutes

Variations

Sometimes I like to change it up by using different veggies like spinach, mushrooms, or peas. I’ve also tried swapping the chicken for leftover turkey, or skipping the meat entirely for a vegetarian twist — it still tastes amazing. Using a smoked cheese or adding a pinch of nutmeg to the sauce can also add a whole new depth of flavor.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I cover it and warm it in the oven at 180 °C (350 °F) or microwave it in short intervals. If the sauce thickens too much, I just stir in a splash of milk to loosen it back up.

FAQs

How do I prevent the sauce from becoming grainy?

I always make sure to remove the sauce from heat before stirring in the cheese. Adding cheese over high heat can cause it to separate or turn grainy.

Can I make this ahead of time?

Absolutely. I often assemble the whole dish a few hours in advance and refrigerate it. When I’m ready to bake, I just bring it to room temperature first or add a few extra minutes to the baking time.

Can I freeze this dish?

Yes, I can freeze it either before baking (wrapped tightly) or after it’s cooked and cooled. It reheats best in the oven from thawed, though I’ve microwaved single portions straight from frozen in a pinch.

What pasta works best?

I stick to sturdy shapes like penne, fusilli, or rigatoni — they hold up well to the thick sauce and don’t get mushy during baking.

Is it possible to make this lighter?

Definitely. I use reduced-fat milk, cut back on cheese, and skip the cream when I want a lighter version. It’s still creamy and delicious, just a bit less indulgent.

Conclusion

This Cheesy Chicken Broccoli Alfredo Bake is the kind of meal I come back to over and over — it’s cozy, flavorful, and super easy to make. Whether I’m feeding the family on a busy weeknight or prepping for guests, this dish always delivers. It’s flexible, freezer-friendly, and perfect for using up leftover chicken. One taste, and I know I’ll be making it again soon.

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Cheesy Chicken Broccoli Alfredo Bake

Cheesy Chicken Broccoli Alfredo Bake

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  • Author: Lidia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Bake
  • Cuisine: Italian / American comfort
  • Diet: Vegetarian

Description

A creamy, cheesy baked pasta dish with chicken and broccoli in Alfredo sauce — perfect for a comforting one‐dish dinner.


Ingredients

  • 500 g short pasta (penne, fusilli, rigatoni)
  • 2 cups broccoli florets (about 1 medium head)
  • 1 rotisserie chicken (shredded) or about 2 cups cooked chicken
  • 4 tablespoons butter
  • 3 tablespoons all‑purpose flour
  • 4 garlic cloves, minced
  • 2 cups milk (or a mix of milk & cream if desired)
  • 1 cup freshly grated Parmesan cheese + extra for topping
  • 2 cups shredded mozzarella cheese, divided
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 200 °C / 400 °F. Grease a baking/casserole dish.
  2. Bring a large pot of salted water to boil. Cook pasta for a few minutes less than package directions, adding broccoli florets in the last 2 minutes. Drain, reserving a little pasta water.
  3. In a saucepan over medium heat, melt butter. Add minced garlic and cook briefly until fragrant. Stir in flour to make a roux, cook for about 1 minute.
  4. Whisk in milk (and/or cream), bring to a simmer, cook until sauce is slightly thickened. Remove from heat, stir in Parmesan cheese. Season with salt and pepper.
  5. Add cooked pasta, broccoli, and shredded chicken to the sauce. Stir to combine; if sauce is too thick, add a splash of reserved pasta water.
  6. Transfer mixture to the baking dish. Sprinkle half of the mozzarella on top, then the rest of the pasta mixture if layering, then top with remaining mozzarella and extra Parmesan.
  7. Bake in oven for about 15‑20 minutes until cheese is melted, bubbly, and golden on top. Optionally broil for 1‑2 minutes to brown the top.
  8. Let rest a few minutes after baking, then serve warm.

Notes

  • You can substitute frozen broccoli if you can’t get fresh; just adjust cook time when blanching.
  • If you prefer a richer sauce, use half cream / half milk.
  • Leftovers can be stored in refrigerator for 3‑4 days; reheat gently to avoid sauce separating.
  • For lower fat, use reduced‑fat milk and less cheese.

Nutrition

  • Serving Size: 1 of 6
  • Calories: 613 kcal
  • Sugar: 4 g
  • Sodium: 826 mg
  • Fat: 23 g
  • Saturated Fat: 10 g
  • Unsaturated Fat:
  • Trans Fat: 0.03 g
  • Carbohydrates: 58 g
  • Fiber: 1 g
  • Protein: 45 g
  • Cholesterol: 105 mg

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