Are you ready for a cozy dish that warms your heart and fills your belly? This Chicken Broccoli Alfredo Bake is your ticket to a delicious meal that feels like a hug! Imagine tender chicken mixed with vibrant green broccoli, all swimming in a rich, cheesy sauce that’s simply irresistible. The fettuccine pasta holds everything together, making each bite creamy and delightful. The best part? It’s creamy without being overly heavy! So whether you’re hosting a family dinner or looking for a comforting weeknight meal, this recipe is a total crowd-pleaser. And it comes together in a snap, using ingredients you likely have on hand. Grab your apron, and let’s dive in!
Why You’ll Love Chicken Broccoli Alfredo Bake (Creamy, Easy, and Cozy)
This Chicken Broccoli Alfredo Bake is not just a meal; it’s an experience. Here’s why you’ll want to make it again and again:
- Quick to Make: Perfect for busy nights, it comes together in under an hour!
- Hearty and Filling: A delightful mix of chicken, pasta, and veggies keeps everyone satisfied.
- Pantry-Friendly: Most ingredients are staples you probably already have.
- Meal Prep Friendly: Make it ahead for easy dinners throughout the week.
- Customizable: Easily swap ingredients to suit your family’s taste.
- Comforting Flavor: The melted cheese and creamy sauce create a warm, inviting dish.
- Kid-approved: Even the pickiest eaters will love it!
Ingredients for Chicken Broccoli Alfredo Bake
- 2 cups cooked chicken breast, diced – adds protein and heartiness
- 3 cups broccoli florets, blanched – brings a fresh crunch
- 1 lb (16 oz) fettuccine pasta – the perfect base for soaking up the sauce
- 2 cups heavy cream – for that luscious, creamy texture
- 1 cup grated Parmesan cheese – adds a nutty, savory flavor
- 1 cup shredded mozzarella cheese – for a gooey, cheesy topping
- 4 cloves garlic, minced – infuses the dish with aromatic goodness
- 2 tablespoons unsalted butter – for richness
- 2 tablespoons all-purpose flour – helps thicken the sauce
- 1 tablespoon olive oil – for sautéing
- Salt and pepper to taste – to enhance all the flavors
- 1/2 teaspoon Italian seasoning – gives a hint of herbaceous flavor
- 1/4 teaspoon red pepper flakes (optional) – a touch of heat
Ready to cook? See the recipe card for exact measurements below.
How to Make Chicken Broccoli Alfredo Bake
Phase 1 – Prep
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Blanch the broccoli in boiling water for 2-3 minutes, then drain and submerge in ice water to keep its vibrant color.
- Dice the cooked chicken and mince the garlic.
Phase 2 – Cook/Assemble
- In a large pan, heat the olive oil and butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Stir in the flour and cook for an additional minute; this will give your sauce a nice thickness!
- Gradually whisk in the heavy cream, bringing it to a simmer.
- Add in the Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes; stir until smooth.
- Combine the pasta, chicken, and broccoli in a large bowl, then pour the sauce over the top. Mix well to coat.
Phase 3 – Serve
- Transfer the mixture to a baking dish and top with mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving to allow the flavors to meld together.
Pro Tips for the Best Results
- Swap the Pasta: Use whole wheat or gluten-free pasta for a health-conscious choice.
- Don’t Skip the Ice Bath! After blanching the broccoli, submerging it in cold water keeps its vibrant color and crunch.
- Leftovers Storage: Store in an airtight container for up to 3 days—perfect for a quick lunch!
- Make it Extra Cheesy: Add more mozzarella on top before baking for a gooier texture!
- Use Rotisserie Chicken: For even quicker prep, grab a pre-cooked rotisserie chicken.
Common Mistakes to Avoid
One mistake many make is overcooking the pasta. This can turn your dish mushy. Always aim for al dente, as it will continue to cook in the oven. Trust me, nobody likes a soggy pasta bake!
Another common issue is not blanching the broccoli. If you skip this step, you might end up with a tough texture that doesn’t pair well with the creamy sauce. Blanching softens it just enough but keeps that fresh taste!
Lastly, don’t rush the sauce. If you add the cheese too quickly or at too high a heat, it can clump. Keep it on medium-low heat while whisking to achieve that smooth, creamy consistency.
Recipe Variations
- Gluten-Free: Substitute with gluten-free pasta.
- Dairy-Free: Use coconut cream and dairy-free cheeses.
- Spicy: Add more red pepper flakes or a dash of hot sauce.
- Herbal: Mix in fresh basil or spinach for an extra flavor kick.
- Stovetop Version: Skip the oven and simmer it all in one pot!
How to Serve Chicken Broccoli Alfredo Bake
- Best Pairings: Serve with a side salad for freshness.
- Toppings & Garnishes: Sprinkle with fresh parsley or more Parmesan before serving.
- Drink Pairing: A crisp white wine like Chardonnay works wonderfully!
Make Ahead & Storage
Can I Meal Prep This?
Absolutely! This dish is perfect for meal prep and can be made a day ahead.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Just reheat when you’re ready to enjoy!
Freezing
You can freeze this dish for up to 3 months. Just keep in mind the texture may change slightly after thawing.
Reheating
Reheat in the oven at 350°F (175°C) for about 20 minutes or in the microwave for 3-5 minutes, stirring halfway through.
FAQs
Can I use frozen cauliflower? Yes, frozen cauliflower can be a great alternative to broccoli in this dish!
How to make it extra creamy without cream? Use a mix of milk and cream cheese for a lighter yet creamy texture.
Can I double it? Yes! Doubling the recipe works great, just use a larger baking dish.
How to fix a too-thick sauce? Simply whisk in a little extra chicken broth or milk until you reach the desired consistency.
If you’re looking for a delectable dish that satisfies without feeling heavy, this Chicken Broccoli Alfredo Bake is a fantastic choice! Don’t forget to rate, comment, or try another comforting recipe in our Pasta Recipes category!
Chicken Broccoli Alfredo Bake
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, diced adds protein and heartiness
- 3 cups broccoli florets, blanched brings a fresh crunch
- 1 lb fettuccine pasta the perfect base for soaking up the sauce
- 2 cups heavy cream for that luscious, creamy texture
- 1 cup grated Parmesan cheese adds a nutty, savory flavor
- 1 cup shredded mozzarella cheese for a gooey, cheesy topping
- 4 cloves garlic, minced infuses the dish with aromatic goodness
- 2 tablespoons unsalted butter for richness
- 2 tablespoons all-purpose flour helps thicken the sauce
- 1 tablespoon olive oil for sautéing
- Salt and pepper to taste to enhance all the flavors
- 1/2 teaspoon Italian seasoning gives a hint of herbaceous flavor
- 1/4 teaspoon red pepper flakes (optional) a touch of heat
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Blanch the broccoli in boiling water for 2-3 minutes, then drain and submerge in ice water to keep its vibrant color.
- Dice the cooked chicken and mince the garlic.
Cooking & Assembling
- In a large pan, heat the olive oil and butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Stir in the flour and cook for an additional minute to thicken the sauce.
- Gradually whisk in the heavy cream, bringing it to a simmer.
- Add in the Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes; stir until smooth.
- Combine the pasta, chicken, and broccoli in a large bowl, then pour the sauce over the top. Mix well to coat.
Serving
- Transfer the mixture to a baking dish and top with mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving to allow the flavors to meld together.