Chicken Alfredo Bake with Broccoli

I remember one particularly blustery autumn evening, the kind where the wind howls like a hungry wolf outside, and all you crave is warmth from the inside out. My usual weeknight go-to felt too light, so I rummaged through my recipe box, hoping for inspiration. That's when I rediscovered this gem, and the thought of tender chicken, creamy sauce, and crisp broccoli instantly melted away the evening chill.

The first time I served this Chicken Alfredo Bake, I was a bundle of nerves; it was for my partner’s parents, and I desperately wanted to impress them. As the casserole dish emerged from the oven, bubbling and golden, the rich aroma of Parmesan and garlic filled the dining room, and their delighted expressions were all the validation I needed.

Ingredients

• 2 cups (about 300 g) cooked chicken breast, diced or shredded: A real time-saver, especially if you use a rotisserie chicken from the store for ultimate convenience.

• 2 cups (about 200 g) broccoli florets, cut into bite-sized pieces: Adds a lovely crunch and a touch of freshness, cutting through the richness beautifully and boosting the nutrition.

• 12 oz (340 g) penne or rigatoni pasta: These sturdy shapes are perfect for holding onto that luscious sauce, ensuring every single bite is flavorful and satisfying.

• 2 tablespoons unsalted butter: The foundation of flavor for our sauce; using unsalted gives you precise control over the overall saltiness of the dish.

• 3 cloves garlic, minced: Don’t skimp here; fresh garlic makes all the difference, infusing the sauce with its pungent, warm aroma that really sings.

• 2 cups (480 ml) heavy cream: This is where the magic happens for that luxurious, velvety texture; for true Alfredo richness, avoid substitutions if possible.

• 1 cup (100 g) freshly grated Parmesan cheese: Essential for authentic flavor and a smooth melt; pre-grated can often be drier and doesn’t incorporate as smoothly.

• 1 cup (115 g) shredded mozzarella cheese, divided: Provides that irresistible gooey stretch within the bake and a gorgeous golden-brown crust on top.

• ½ teaspoon salt: Balances all the flavors in the sauce; taste as you go to get it just right for your preference.

• ¼ teaspoon black pepper: A fresh grind really brightens the dish, adding a subtle warmth and a pleasing aromatic kick.

• ¼ teaspoon ground nutmeg (optional): A tiny pinch elevates the Alfredo sauce, adding a classic, almost secret, depth of flavor that's truly special.

• ½ cup (50 g) grated Parmesan cheese (for topping): This extra layer ensures a beautiful golden crust and intensified cheesy goodness right on top.

• 2 tablespoons chopped fresh parsley (optional, for garnish): A sprinkle of fresh parsley at the end brightens the dish visually and adds a clean, herbaceous note.

Instructions

Get Ready, Get Set:

Preheat your oven to a cozy 375°F (190°C) and lightly grease your 9x13-inch (23x33 cm) baking dish; this ensures nothing sticks and cleanup is a breeze later.

Pasta & Veggie Dance:

Cook your penne or rigatoni in generously salted boiling water until it’s perfectly al dente, then toss in the broccoli florets for just the last two minutes to keep them vibrant and crisp-tender. Drain them both beautifully and set aside, resisting the urge to rinse the pasta.

Aromatic Start:

In a large skillet over a friendly medium heat, melt the unsalted butter, then add your minced garlic, letting it dance and become fragrant for just a minute until you can really smell its sweet perfume.

Sauce Serenade:

Pour in the heavy cream and let it gently warm to a simmer, then stir in 1 cup of freshly grated Parmesan and ½ cup of shredded mozzarella until they’ve completely melted into a smooth, dreamy sauce. Season it lovingly with salt, black pepper, and that little whisper of ground nutmeg.

The Big Mix:

In your largest mixing bowl, lovingly combine the cooked pasta, the bright green broccoli, the tender diced or shredded chicken, and that incredible Alfredo sauce, making sure every piece is thoroughly coated in creamy goodness.

Layer it Up:

Gently spoon this wonderful mixture into your prepared baking dish, spreading it evenly, then shower the top with the remaining ½ cup of mozzarella and ½ cup of Parmesan for that perfect golden crown.

Bake to Golden Perfection:

Slide the dish into the preheated oven and let it bake, uncovered, for about 20 minutes, or until it’s gloriously bubbly and the cheese on top has turned a beautiful golden brown.

A Moment of Rest:

Let this masterpiece rest for a gentle five minutes before you dive in, allowing all those lovely flavors to settle and the sauce to thicken slightly; a sprinkle of fresh parsley is the perfect finishing touch.

Save

There was one particularly trying week when deadlines loomed and everyone in the house felt utterly drained, and this bake, pulled from the oven, became more than just dinner; it was a beacon of comfort that brought us all together around the table for a moment of quiet, contented solace.

The Magic of Leftovers

This recipe is a true champion for busy weeknights, especially if you’re like me and often have some leftover roasted or rotisserie chicken waiting in the fridge. It transforms something simple into an entirely new, exciting meal with minimal effort.

Creative Customizations

While delicious as is, this bake is incredibly forgiving and open to your creative additions; sometimes I toss in some sautéed mushrooms for an earthy depth or a handful of sun-dried tomatoes for a burst of tangy sweetness. You can truly make it your own based on what you have or what you’re craving.

Serving & Storing Your Delicious Bake

This rich and creamy bake truly shines when served alongside something fresh and light to balance the flavors, making it a complete meal.

• Pairing it with a crisp green salad, perhaps with a zesty vinaigrette, and some warm, crusty garlic bread is simply divine.
• Leftovers, if you’re lucky enough to have any, keep beautifully in an airtight container in the refrigerator for up to three days.
• For best results, you might add a splash of milk or cream before reheating in the microwave or oven to maintain its luscious texture.

Save

So next time you’re craving a meal that feels both indulgent and comforting, give this Chicken Alfredo Bake a try. It’s a dish that truly nourishes both body and soul, and I hope it brings as much joy to your table as it does to mine.

Recipe FAQs

→ What's the best way to speed up preparation?

Using pre-cooked ingredients like a rotisserie chicken or pre-cut broccoli florets significantly reduces prep time, allowing you to assemble the dish much faster.

→ Can I include other vegetables in this bake?

Absolutely! Sautéed mushrooms, spinach, or sun-dried tomatoes are excellent additions. Simply incorporate them when mixing the pasta and chicken with the Alfredo sauce.

→ Is it possible to make a lighter version of this dish?

Yes, for a lighter option, you can substitute heavy cream with half-and-half or even milk. Using whole wheat pasta can also add more fiber, though it might slightly alter the texture.

→ What kind of pasta is recommended?

Penne or rigatoni are ideal choices as their tubular shapes effectively capture and hold the rich Alfredo sauce. Other sturdy, short pasta shapes like ziti or farfalle would also work well.

→ How should leftovers be stored?

Store any leftover baked pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk or cream if needed to restore moisture.

→ What side dishes pair well with this bake?

This creamy dish is wonderfully complemented by a crisp green salad with a light vinaigrette or a side of warm, crusty garlic bread to soak up the delicious sauce.