Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Broccoli Alfredo Bake

Chicken Broccoli Alfredo Bake

Chicken Broccoli Alfredo Bake is a creamy, comforting casserole combining tender chicken breasts, fresh broccoli florets, cooked pasta, and rich Alfredo sauce, topped with melted mozzarella and Parmesan cheeses. This easy-to-make baked dish balances protein, vegetables, and indulgent creaminess, perfect for a satisfying weeknight meal or meal prep option.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Protein

  • 2 boneless, skinless chicken breasts

Vegetables

  • 3 cups fresh broccoli florets
  • 2 cloves garlic, minced

Pasta

  • 12 oz cooked pasta (penne or rotini), cooked al dente

Sauce & Cheese

  • 2 cups Alfredo sauce (homemade or store-bought)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp Italian herbs (such as basil, oregano, thyme)
  • Olive oil, for cooking chicken

Instructions

  1. Prepare the ingredients: Preheat oven to 375°F (190°C). Chop chicken breasts into pieces or prepare for searing. Cut broccoli into bite-sized florets. Cook pasta according to package instructions until al dente, then drain and set aside.
  2. Cook the chicken: In a skillet over medium heat, add olive oil and sear the chicken pieces seasoned with salt, pepper, and minced garlic until golden brown and cooked through, about 5-7 minutes. Remove from heat and slice or shred as preferred.
  3. Blanch the broccoli: Boil a pot of water and blanch broccoli florets for 2-3 minutes until bright green and slightly tender. Drain and pat dry thoroughly to remove excess moisture.
  4. Combine ingredients: In a large mixing bowl, gently mix together cooked pasta, chicken, broccoli, Alfredo sauce, and Italian herbs, ensuring all components are evenly coated with sauce.
  5. Assemble and bake: Transfer the mixture to a greased baking dish. Evenly sprinkle shredded mozzarella and Parmesan cheeses on top. Bake in preheated oven for 20-25 minutes, or until cheese is melted, bubbly, and golden brown on top.
  6. Rest and serve: Remove from oven and let the casserole rest for 5 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

  • Use fresh Alfredo sauce for a richer flavor and creamier texture.
  • Cook pasta al dente to prevent mushiness after baking.
  • Pat broccoli dry thoroughly after blanching to avoid excess water in the bake.
  • Let the dish rest after baking to thicken the sauce and improve flavor harmony.
  • Optionally, sprinkle breadcrumbs mixed with melted butter on top before baking for added crunch.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free pasta)

Nutrition

  • Serving Size: 1 serving (approximately 1/4 of casserole)
  • Calories: 480 kcal
  • Sugar: 4 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Protein: 36 g
  • Cholesterol: 90 mg

Keywords: Chicken broccoli Alfredo bake, creamy casserole, baked pasta, easy weeknight dinner, comfort food, protein and veggies, baked Alfredo pasta