Chicken Broccoli Alfredo Bake (Printable Version)

Comforting baked pasta with chicken, broccoli and creamy Alfredo sauce, finished with melted mozzarella and Parmesan.

# What You Need:

→ Protein & Vegetables

01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets, chopped

→ Pasta

03 - 12 ounces penne or rotini pasta

→ Alfredo Sauce

04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 2 cups heavy cream
07 - 1 cup grated Parmesan cheese
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - Pinch ground nutmeg (optional)

→ Topping

11 - 1 cup shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese

→ Garnish

13 - 2 tablespoons chopped fresh parsley (optional)

# How To Make It:

01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, approximately 1-2 minutes less than package instructions. Drain thoroughly and set aside.
03 - Steam or blanch the broccoli florets for 2-3 minutes until bright green and slightly tender. Immediately drain and set aside to prevent overcooking.
04 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, bring to a gentle simmer, then whisk in 1 cup Parmesan cheese. Stir continuously until the sauce is thickened and smooth. Season with salt, black pepper, and nutmeg if using.
05 - In a large mixing bowl, combine cooked pasta, diced chicken, blanched broccoli, and Alfredo sauce. Toss gently until all pieces are evenly coated.
06 - Transfer the mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and 1/4 cup grated Parmesan cheese over the surface.
07 - Bake in the preheated oven for 20-25 minutes until bubbly and the top is golden brown.
08 - Allow the bake to stand for 5 minutes before slicing. Garnish with chopped fresh parsley if desired and serve warm.

# Expert Suggestions:

01 -
  • There’s a creamy, cheesy secret here: homemade Alfredo sauce whips up in minutes, elevating this bake above any shortcut jar.
  • If easy cleanup and reheating leftovers ever made you cheer, this is the weeknight hero you didn’t know you needed.
02 -
  • If you rush the sauce and crank the heat, it can split or scorch—gentle simmering is the trick I learned after one too many lumpy attempts.
  • The pasta keeps absorbing liquid as it bakes and cools, so leave it slightly undercooked at first for the perfect texture later.
03 -
  • Freshly grated cheese melts so much smoother in the Alfredo than the pre-shredded kind; it’s worth the extra minute.
  • Letting the bake rest after the oven gives you clean slices instead of spills—patience here pays off.

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