A creamy, cheesy baked pasta dish with tender chicken, broccoli florets, and rich Alfredo sauce, baked until golden and bubbly. This hearty, comforting meal brings together everything I love in one casserole — creamy sauce, tender pasta, savory chicken, and a pop of freshness from broccoli.

Why I Love This Recipe

I love how this recipe combines all the things I want in a weeknight dinner: it's quick to prepare, family-friendly, and indulgently satisfying. The Alfredo sauce is rich without being too heavy, and the mozzarella topping bakes to golden perfection. It's also a fantastic way to use leftover chicken, and I can easily adjust the veggies based on what I have. One pan, lots of flavor, and no complaints at the table — that's a win for me.

Ingredients

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

12 oz (about 340 g) pasta (penne, rigatoni, or similar)
2 cups broccoli florets, cut into bite‑sized pieces
2 large chicken breasts (about 1 lb / 450 g), cooked and diced
3 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons all‑purpose flour
2 cups heavy cream (or a mix of whole milk + cream)
½ cup cream cheese (optional, for extra creaminess)
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
Salt and freshly ground black pepper, to taste
Garlic powder (optional), about ½ teaspoon

Directions

I start by preheating the oven to 375°F (190°C) and greasing a 9×13‑inch baking dish.
I cook the pasta in salted boiling water until it's just shy of al dente, then drain it and set it aside.
I steam or blanch the broccoli for 2–3 minutes until it's just tender, then drain that too.
In a large skillet over medium heat, I melt the butter and sauté the garlic until it's fragrant.
I whisk in the flour and cook for a minute or two to make a roux.
Slowly, I pour in the cream while stirring constantly, then let it simmer gently until it thickens.
I stir in the cream cheese (if I’m using it) and Parmesan, seasoning with salt, pepper, and garlic powder.
I add the diced chicken, cooked pasta, and broccoli into the sauce and mix it all gently.
I transfer the mixture into the baking dish, mix in half the mozzarella, and top with the rest.
I bake for 20–25 minutes, until it's golden and bubbly.
After baking, I let it rest a few minutes so it sets up and slices cleanly.

Servings and Timing

This recipe makes 6 generous servings.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

I like playing around with this recipe depending on what I have in my fridge. Sometimes I swap the broccoli with zucchini or sautéed mushrooms. I’ve also used rotisserie chicken when I’m in a rush. For a spicier version, I add a pinch of red pepper flakes or some Cajun seasoning to the Alfredo sauce. Gluten-free pasta works just fine, and if I’m looking to lighten things up, I use a mix of milk and cream instead of all heavy cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave a portion with a splash of milk or cream to bring back the creaminess. For larger portions, I reheat in the oven at 350°F (175°C) covered with foil until warmed through. I avoid freezing it, though, as the creamy sauce tends to separate after thawing.

FAQs

What pasta shape works best for this bake?

I prefer penne or rigatoni because they hold the sauce well and bake evenly, but any short pasta like fusilli or ziti works great too.

Can I make this ahead of time?

Yes, I often assemble it ahead and refrigerate it for up to 24 hours before baking. I just add an extra 5–10 minutes to the baking time if it’s coming straight from the fridge.

Is it okay to skip the cream cheese?

Absolutely. The cream cheese adds extra creaminess, but the Alfredo sauce still turns out rich and smooth without it.

Can I use frozen broccoli?

Yes, I just make sure to thaw and drain it well before using to avoid excess moisture in the bake.

How do I get a crispier top?

I like to broil it for the last 1–2 minutes of baking. I keep a close eye on it to avoid burning — the cheese should be golden and slightly crispy.

Conclusion

This Chicken Broccoli Alfredo Bake has become one of my go-to comfort meals. It’s creamy, cheesy, and packed with flavor, yet it’s easy enough to throw together even on a busy night. With a little prep and a single baking dish, I get a complete and satisfying meal that always hits the spot.

Chicken Broccoli Alfredo Bake

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes (baking) + prep
Total Time: 45 minutes
Yield: 6 servings
Category: Main Course / Casserole
Method: Bake
Cuisine: American / Comfort Food
Diet: Halal

Print Recipe

Description

A creamy, cheesy baked pasta dish with tender chicken, broccoli florets, and rich Alfredo sauce, baked until golden and bubbly.

Instructions

Preheat your oven to 375 °F (190 °C). Grease a 9×13‑inch (or similar) baking dish.
Cook the pasta in salted boiling water until *almost al dente* (it will finish cooking in the oven). Drain and set aside.
Steam or blanch the broccoli florets for 2‑3 minutes until just tender; drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic; sauté until fragrant (about 30 seconds).
Whisk in the flour to form a roux; cook 1‑2 minutes, stirring continuously.
Slowly pour in the heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer until the sauce begins to thicken.
Add cream cheese (if using), Parmesan cheese; stir until melted and smooth. Season with salt, pepper, and garlic powder (if using).
Add the cooked chicken, cooked pasta, and broccoli to the sauce; stir gently to combine.
Transfer mixture into the prepared baking dish. Sprinkle half of the mozzarella cheese into the mix, then top with the remaining mozzarella.
Bake for 20‑25 minutes, or until cheese on top is melted, bubbly, and lightly golden.
Let rest a few minutes before serving — this lets it set so it holds shape better.

Notes

You can use rotisserie or pre‑cooked chicken to save time.
If you prefer lighter sauce, use half‑and‑half or a mixture of milk + cream instead of full heavy cream.
Add more vegetables like mushrooms, bell peppers, or zucchini if desired.
Feel free to use gluten‑free pasta if needed.
To get a golden top, you can broil for 1‑2 minutes at the end, watching carefully.