Chicken and Broccoli Alfredo Bake Recipe
If you’re looking for a cozy, crowd-pleasing comfort meal that brings together creamy, cheesy indulgence and wholesome ingredients, the Chicken and Broccoli Alfredo Bake is exactly what you need. This dish combines tender chunks of seasoned chicken with fresh broccoli florets, all wrapped in a luscious Alfredo sauce that blankets perfectly cooked pasta. Baked until bubbly and topped with golden Parmesan, it’s a harmonious blend of textures and flavors that never fails to satisfy. Whether it’s a weeknight dinner or a special family gathering, this Chicken and Broccoli Alfredo Bake will quickly become one of your go-to recipes.
Ingredients You’ll Need
The magic behind this Chicken and Broccoli Alfredo Bake lies in its simple yet essential ingredients. Each one plays a vital role in building layers of flavor, contributing to the creamy texture and vibrant color that make this dish so irresistible.
- Chicken breasts: Use boneless, skinless for tenderness and easy bite-sized pieces.
- Broccoli florets: Fresh and bright, they add a perfect crunch and a pop of green color.
- Pasta (penne or rotini): Choose shapes that hold sauce well, ensuring every bite is coated.
- Alfredo sauce: Creamy and rich, whether store-bought or homemade, it’s the heart of the bake.
- Parmesan cheese: Adds sharp, nutty flavor and a beautifully golden crust after baking.
- Garlic powder: Infuses just the right hint of savory depth into the chicken.
- Salt and pepper: To enhance and balance all the flavors perfectly.
- Olive oil: For searing the chicken and adding extra moisture.
How to Make Chicken and Broccoli Alfredo Bake
Step 1: Prepare Your Oven and Chicken
Start by preheating your oven to 375°F (190°C) so it’s ready for baking your creamy masterpiece. Heat a drizzle of olive oil in a skillet over medium heat, then add the chicken breasts seasoned with garlic powder, salt, and pepper. Cook them until they develop a gorgeous golden crust, about 5 to 7 minutes per side. Once done, remove the chicken from the heat and slice into bite-sized pieces to spread through the bake evenly.
Step 2: Cook the Pasta to Perfection
While the chicken is cooking, bring a large pot of salted water to a boil. Adding salt is key to flavoring your pasta from the inside out. Cook your chosen pasta, either penne or rotini, according to package instructions until al dente – tender yet slightly firm to the bite. Drain the pasta and set it aside; it’s important not to overcook since it will continue baking later.
Step 3: Combine the Main Ingredients
Gather a large bowl and toss together the cooked pasta, fresh broccoli florets, the sliced chicken, and your luscious Alfredo sauce. Mixing well ensures that every piece of pasta and broccoli is coated with the creamy sauce and that the chicken disperses evenly throughout the dish – no bland bites here!
Step 4: Bake to Golden, Bubbly Perfection
Transfer this creamy mixture into a greased baking dish and generously sprinkle the top with shredded Parmesan cheese. The cheese is what transforms the bake into a golden, inviting crust that you’ll love breaking through. Place the dish into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when it’s bubbly and the top turns a beautiful golden brown, signaling that comforting richness is locked in.
How to Serve Chicken and Broccoli Alfredo Bake
Garnishes
When serving your Chicken and Broccoli Alfredo Bake, consider sprinkling freshly chopped parsley or basil on top. The fresh herbs add a lovely burst of color and a mild freshness that brightens the rich and creamy flavors. A sprinkle of crushed red pepper flakes will add a nice little warmth if you want to spice things up.
Side Dishes
This dish is quite hearty on its own, but pairing it with a crisp green salad or garlic bread can round out the meal beautifully. A light vinaigrette-dressed arugula salad brings a peppery crispness, balancing the creaminess, while warm garlic bread is perfect for sopping up any extra sauce left on your plate.
Creative Ways to Present
For a fun twist, serve the Chicken and Broccoli Alfredo Bake in individual ramekins for a charming single-serve presentation. You can even sprinkle some toasted breadcrumbs on top before baking to add a crunchy texture contrast. Another idea: add a handful of caramelized onions for a sweet depth that plays beautifully with the savory Alfredo sauce.
Make Ahead and Storage
Storing Leftovers
This Chicken and Broccoli Alfredo Bake keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before refrigerating to maintain the best texture and flavor.
Freezing
If you want to save some for later, this dish freezes well. After baking, let it cool, then portion it into freezer-safe containers. It will stay fresh for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat your leftovers gently in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, to maintain that creamy texture and avoid drying out. Alternatively, microwave in short bursts, stirring in between, until hot and delicious.
FAQs
Can I use a different type of pasta for Chicken and Broccoli Alfredo Bake?
Absolutely! While penne or rotini are great for holding the Alfredo sauce, you can swap in other pasta shapes like fusilli, farfalle, or even rigatoni depending on your preference. Just make sure to cook it al dente for the best texture in the bake.
Is it better to make homemade Alfredo sauce or use store-bought?
Both options work wonderfully. Homemade Alfredo sauce adds a fresh, personalized touch with just a few ingredients like butter, cream, and Parmesan, but a good-quality store-bought sauce can save you time without sacrificing much flavor.
Can I add other vegetables to the bake?
Yes! Feel free to toss in mushrooms, peas, or bell peppers to customize the dish. Just be mindful of cooking times for different veggies to keep them at their best texture.
How do I ensure the chicken stays tender and juicy?
Cooking the chicken over medium heat until golden and not overcooking it ensures juicy results. Slicing it into bite-sized pieces after cooking helps it blend better in the bake and keeps the texture tender.
What can I do if I want the crust even crispier?
Try adding a layer of breadcrumbs or extra Parmesan on top before baking. For a super crispy finish, you can also broil the dish for 1-2 minutes after baking, watching carefully to avoid burning.
Final Thoughts
There’s something incredibly comforting about a dish like Chicken and Broccoli Alfredo Bake that combines creamy textures, fresh veggies, and perfectly cooked chicken all in one. It’s a meal that feels special enough for guests but easy enough for any weeknight. I hope you give this recipe a try and enjoy every gooey, cheesy, and delicious bite as much as I do. Once you do, it might just become your new favorite go-to dinner!
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Chicken and Broccoli Alfredo Bake Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Low Salt
Description
This hearty Chicken and Broccoli Alfredo Bake combines tender, seasoned chicken breasts, fresh broccoli florets, and al dente pasta all smothered in creamy Alfredo sauce and topped with melted Parmesan cheese. Baked until bubbly and golden brown, this comforting casserole makes a perfect weeknight dinner that’s both delicious and satisfying.
Ingredients
Chicken and Broccoli Alfredo Bake Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh broccoli florets
- 8 oz penne or rotini pasta
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the rest of the ingredients.
- Cook the chicken: Heat a drizzle of olive oil in a skillet over medium heat. Season the chicken breasts with garlic powder, salt, and pepper. Cook the chicken for about 5-7 minutes per side until golden brown and cooked through. Remove from heat and cut into bite-sized pieces once slightly cooled.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne or rotini pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain well and set aside.
- Combine ingredients: In a large bowl, toss together the cooked pasta, broccoli florets, cut chicken pieces, and Alfredo sauce until everything is evenly coated.
- Assemble the bake: Grease a baking dish lightly with olive oil or non-stick spray. Pour the pasta mixture into the dish and spread it evenly. Sprinkle the shredded Parmesan cheese generously on top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese has turned a nice golden brown.
- Serve: Remove from oven and let it cool slightly before serving. Enjoy this creamy, flavorful dish as a fulfilling dinner option.
Notes
- You can substitute the broccoli with other vegetables like cauliflower or spinach for variation.
- For homemade Alfredo sauce, combine butter, heavy cream, garlic, and Parmesan cheese melted together.
- Use gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Adding a sprinkle of red pepper flakes before baking can give a nice subtle heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Casserole
- Method: Baking, Sautéing, Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Chicken Alfredo Bake, Broccoli Alfredo Casserole, Baked Pasta, Comfort Food, Easy Weeknight Dinner
