Lu-Ann Simon January 6, 2026

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Chicken and Broccoli Baked Alfredo

Name: Chicken and Broccoli Baked Alfredo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups cooked chicken, shredded or cubed; 2 cups fresh broccoli florets; 12 oz fettuccine or penne pasta; 2 cups heavy cream; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg (optional); 1 cup shredded mozzarella cheese; 2 tablespoons unsalted butter; Fresh parsley, chopped (for garnish)

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A warm, bubbling pan of chicken and broccoli baked Alfredo feels like a cozy hug on a busy weeknight, the house filling with the scent of garlic, melting cheese, and toasted edges. This dish is special because it balances creamy richness with bright green broccoli and tender chicken, making it perfect for family dinners, potlucks, or anytime you want comfort without fuss. If you love hearty casseroles, you might also enjoy a comforting chicken and gravy recipe that plays the same comfort notes in a different way.

Why This Chicken and Broccoli Baked Alfredo Works

This Chicken and Broccoli Baked Alfredo hits the sweet spot between luxurious and familiar. The Alfredo sauce wraps every noodle and piece of chicken in a silky blanket, while the broccoli adds a fresh pop, and the golden mozzarella top gives you a pleasing crisp contrast. You get creamy, crunchy, and savory in each bite.

A few reasons to reach for this casserole tonight

It stretches familiar pantry staples into a bakeable family meal
It reheats beautifully for easy lunches and leftovers
It looks impressive without demanding complicated technique

Ingredients and Key Notes

These ingredients play clear roles, cream and cheese bring the sauce richness, pasta provides the base, and broccoli adds brightness and texture. If you want to change proteins in other recipes, swap cooked chicken with cooked ground chicken or turkey for a lower-fat option. For inspiration on a different chicken and veggie casserole, look at a classic chicken broccoli rice casserole that uses similar flavors in a rice base.

2 cups cooked chicken, shredded or cubed
2 cups fresh broccoli florets
12 oz fettuccine or penne pasta
2 cups heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)
1 cup shredded mozzarella cheese
2 tablespoons unsalted butter
Fresh parsley, chopped (for garnish)

Quick notes, use freshly grated Parmesan for the best melting and flavor, and choose fettuccine for a more classic Alfredo bite or penne if you want little sauce pockets inside the tubes.

How to Cook Chicken and Broccoli Baked Alfredo

Cook the Pasta and Broccoli, Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until al dente, and during the last 3 minutes of cooking add the broccoli florets, the broccoli will turn bright green and retain a slight bite. Drain well and set aside, shaking the colander so the pasta is not waterlogged.
Make the Alfredo Sauce, In a large pan over medium heat melt the butter until it foams, then add the minced garlic and sauté for 30 to 60 seconds until fragrant and golden at the edges. Pour in the heavy cream, bring it to a gentle simmer, then stir in the Parmesan, salt, black pepper, and nutmeg, simmer the sauce until it thickens slightly and coats the back of a spoon, it should smell nutty and rich.
Combine Everything, In a large mixing bowl combine the cooked pasta, broccoli, cooked chicken, and Alfredo sauce, fold gently so the pasta and chicken are evenly coated and the broccoli stays vibrant. Look for a glossy, creamy finish with ribbons of sauce clinging to each noodle.
Bake, Transfer the mixture to a greased baking dish and level it so the surface is even, then top with shredded mozzarella cheese. Bake for about 20 to 25 minutes until the edges bubble, the top turns a golden hue, and you can see small brown spots where the cheese has crisped.
Serve, Let the casserole rest for 5 minutes after it comes out of the oven so the sauce sets slightly, then garnish with chopped parsley for a fresh aroma and bright color. Serve hot, noticing the contrast of the creamy interior and the toasty, cheesy crust.

Prep ~ 15 minutes, Cook ~ 35 minutes, Total ~ 50 minutes, Servings ~ 6, Kcal ~ 700

Make-Ahead and Prep Tips

You can prepare several components ahead to make assembly quick. Cook the pasta and broccoli, and shred or cube the chicken up to two days in advance, storing them separately in airtight containers in the refrigerator. The Alfredo sauce can be made a day ahead and gently reheated over low heat, stirring often until it loosens and becomes pourable again.

To finish later, combine the chilled components in the baking dish, top with mozzarella, and bake about 5 to 10 minutes longer than the recipe states if your casserole is cold from the fridge. If you want to freeze for a true make-ahead meal, assemble the casserole in a freezer-safe dish without baking, cover tightly, and freeze for up to 2 months, defrosting overnight in the refrigerator before baking.

How to Store Leftovers

Refrigerate leftovers in an airtight container within two hours of baking, and enjoy within 3 to 4 days for best quality. To freeze, portion the cooled casserole into freezer-safe containers, or freeze the whole assembled dish for up to 2 months, label with the date so you can track freshness.

Reheat gently on the stovetop with a splash of cream or milk to revive the sauce, or bake covered at 350°F until warmed through, removing the cover at the end to crisp the top. A freshness cue is that the sauce should smell creamy and cheesy, not sour, and the broccoli should still look green rather than dull and watery.

What Goes Well with Chicken and Broccoli Baked Alfredo

A crisp mixed green salad with lemon vinaigrette to cut through the richness
Garlic bread or a warm baguette for sopping up extra sauce
Roasted cherry tomatoes, their acidity balancing the creaminess
Steamed green beans tossed with a little olive oil and lemon zest
A light, citrusy slaw to add crunch and brightness

Make It Your Own

Add mushrooms, sauté them until golden and fold in for earthy depth and extra texture.
Swap half the mozzarella for fontina for a silkier melt and more complex flavor.
Stir in a handful of sun dried tomatoes for bursts of savory-sweet tang.
Use whole wheat or legume-based pasta to add fiber and a nutty texture.
Scatter toasted breadcrumbs mixed with a little olive oil on top before baking for a crunchy crust.
Fold in fresh spinach at the end, letting it wilt slightly into the warm sauce for extra greens.
Replace heavy cream with a mixture of half-and-half and whole milk plus a tablespoon of flour to lighten the sauce, but expect a slightly less decadent texture.
Mix in roasted chicken sausage slices if you want more savory, herb-forward bites, keeping it pork free with poultry or beef options.

Pro Tips for Best Results

Use freshly grated Parmesan, it melts more smoothly than pre-grated blends.
Make sure to salt the pasta water generously, it seasons the dish from within.
Do not overcook the broccoli, bright green color and slight snap will hold up through baking.
Let the casserole rest 5 minutes after baking, the sauce firms up and slices hold together better.
If your sauce seems too thick before combining, thin it with a splash of reserved pasta water for silkier coating.
Space ingredients evenly in the baking dish so the cheese browns uniformly, you want an even golden top.

Chicken and Broccoli Baked Alfredo FAQs

• Can I use frozen broccoli?
Yes, you can, but thaw and drain it well before adding to the pasta to avoid extra water in the casserole. Frozen broccoli tends to be softer, so reduce the last-stage cooking time or add it directly to the drained pasta to prevent mushy texture.

• Is it better to use fresh or rotisserie chicken?
Both work well, use rotisserie chicken for speed and extra flavor, or use freshly cooked chicken breasts or thighs for a more hands-on approach. Shredded rotisserie chicken adds convenience without sacrificing taste.

• Can I make this dairy-free or lower in dairy?
You can adapt with dairy-free cream alternatives and vegan cheese, but texture and flavor will change, often becoming lighter and less silky. For lower dairy keep the cream but use part-skim mozzarella and reduce the cheese, accepting a less indulgent result.

• How do I prevent the pasta from getting soggy when baking?
Cook the pasta to al dente and drain it well, toss it immediately with the sauce to coat and seal the noodles, and avoid adding excess liquid before baking. Resting the casserole slightly after baking also helps the sauce thicken and prevents runny slices.

• Can I assemble this casserole ahead and bake later the same day?
Yes, assemble and keep it covered in the refrigerator until baking time, then bake a few minutes longer if starting from cold. This makes weeknight dinners effortless and keeps flavors melded.

• What can I do if the sauce separates after reheating?
Reheat over low heat and whisk gently, adding a little cream or milk to bring the emulsion back together, and avoid high heat which can cause fats to separate. A quick stir and gentle warmth usually restores a smooth texture.

Final Thoughts

Chicken and Broccoli Baked Alfredo earns its place in the weeknight rotation because it is comforting, flexible, and reliably delicious, delivering creamy sauce, tender chicken, and bright broccoli in every bite. It is the kind of dish that welcomes company yet also feeds a busy family with minimal stress, so plan to make it soon and enjoy the warm, cheesy goodness it brings to your table.

Chicken and Broccoli Baked Alfredo

Author: anastasia-rice
Total Time: 50
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A warm, bubbling casserole with creamy Alfredo sauce, tender chicken, and bright broccoli, perfect for family dinners.

Instructions

Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente, adding the broccoli florets during the last 3 minutes of cooking. Drain and set aside.
In a large pan over medium heat, melt the butter, add garlic, and sauté until fragrant. Pour in the heavy cream and bring to a simmer.
Stir in the Parmesan, salt, pepper, and nutmeg, cooking until the sauce thickens slightly.
In a mixing bowl, combine the cooked pasta, broccoli, chicken, and Alfredo sauce, folding gently to coat.
Transfer the mixture to a greased baking dish, top with mozzarella cheese, and bake for 20 to 25 minutes until bubbly and golden.
Let it rest for 5 minutes, garnish with parsley, and serve hot.