This chicken and broccoli Alfredo bake hits that sweet spot between cozy and easy. You know those days when dinner needs to practically make itself? This is that kind of dish. The chicken is tender, the broccoli adds a bit of green (so we can pretend it’s healthy), and the creamy Alfredo sauce pulls everything together like a warm hug. I mean, who can resist cheesy pasta? I started making this when I was juggling work and trying not to feed my family cereal for dinner again. It’s saved me more times than I care to admit. We’ve even thrown it in the crockpot a few times on extra lazy Sundays. If you’re into broccoli chicken recipes, this one’s a keeper. It checks all the boxes—easy, cheesy, hearty, and perfect for meal prepping or feeding a crowd. Whether you’re looking for chicken and broccoli casserole recipes, or even chicken alfredo recipe easy enough to pull off without stress, this one does the job. Got ground chicken? Toss it in. Need something crockpot-friendly? It’s flexible. Bottom line: chicken recipes don’t have to be boring. Let’s bake.

1) Key Takeaways
2) Easy Chicken and Broccoli Alfredo Bake Recipe
3) Ingredients for Chicken and Broccoli Alfredo Bake
4) How to Make Chicken and Broccoli Alfredo Bake
5) Tips for Making Chicken and Broccoli Alfredo Bake
6) Making Chicken and Broccoli Alfredo Bake Ahead of Time
7) Storing Leftover Chicken and Broccoli Alfredo Bake
8) Try these Main Course Recipes next!
9) Chicken and Broccoli Alfredo Bake Recipe
10) Nutrition

1) Key Takeaways

Comfort food made simple with creamy Alfredo sauce, broccoli, and chicken
Flexible enough for ground chicken and crockpot variations
Perfect for busy weeknights or casual family dinners
Easy to prep ahead and meal prep friendly

2) Easy Chicken and Broccoli Alfredo Bake Recipe

If there’s one thing I lean on during a chaotic week, it’s a dependable chicken recipe that doesn’t ask for too much. This Chicken and Broccoli Alfredo Bake? That’s the one. With a few ingredients, one baking dish, and a short prep time, it shows up like a hero when you’re running low on energy or groceries. Chicken recipes like this bring comfort and ease in equal measure.

I found this recipe years ago after I came home exhausted and stared blankly at half a box of pasta, some frozen broccoli, and leftover rotisserie chicken. That night, the creamy sauce practically invented itself. Since then, it’s made regular appearances on our table. It’s hearty but not heavy, simple yet not boring. The kids love it. I love it. Even our picky neighbor asked for the recipe.

Want to know what’s great? You can tweak it endlessly. I’ve swapped in ground chicken, used gluten-free noodles, and even tried dairy-free cheese. It still works. That’s the magic of solid chicken recipes. They bend but don’t break.

3) Ingredients for Chicken and Broccoli Alfredo Bake

Cooked Chicken – I use rotisserie chicken most of the time. It’s quick, tender, and already seasoned. If you have baked or grilled leftovers, that works too.

Broccoli Florets – Steamed or blanched is best. You want it cooked, but still with a little bite so it holds up in the oven. Frozen works, just thaw and drain it well.

Penne Pasta – I love penne for this because it grabs the sauce in every bite. Cook until just al dente so it doesn’t go mushy in the bake.

Butter – A couple tablespoons to build the base of the sauce. It gives richness and body.

Garlic – Fresh and minced. It punches up the Alfredo flavor and gives the dish depth.

Heavy Cream – This is where the magic happens. Creamy, thick, and indulgent. We’re not counting calories here.

Parmesan Cheese – Sharp, salty, and melts beautifully into the sauce. I shred mine fresh but the pre-grated kind works in a pinch.

Mozzarella Cheese – Adds that gooey top layer we all love. I reserve half to sprinkle on top before baking.

Salt and Pepper – Season to taste. Go easy if your cheese is already salty.

Optional Spices – Red pepper flakes, a pinch of nutmeg, or Italian seasoning all work great here if you want extra flavor.

4) How to Make Chicken and Broccoli Alfredo Bake

Step 1. Cook your pasta and broccoli. Drain and set aside. You want them slightly undercooked so they don’t turn to mush in the oven.

Step 2. In a saucepan, melt butter over medium heat and sauté garlic for a minute or two until fragrant, not browned.

Step 3. Pour in the cream. Stir until it starts to bubble gently. Add in the Parmesan and stir until smooth and thickened.

Step 4. In a large mixing bowl, combine the pasta, chicken, broccoli, and half the mozzarella. Pour the sauce over and mix well.

Step 5. Spread everything into a greased baking dish. Top with the rest of the mozzarella cheese.

Step 6. Bake at 375°F for about 20 to 25 minutes, or until bubbly and golden on top. Let it sit a few minutes before serving.

5) Tips for Making Chicken and Broccoli Alfredo Bake

Don’t overcook your pasta. Seriously. Al dente is your friend here. It’ll keep its shape and give the whole dish better texture after baking.

Mix cheeses. Parmesan gives you that deep, nutty flavor, but mozzarella makes it stretchy and gooey. Don’t skip either. If you want to go wild, add a little Gruyere.

Taste your sauce. Before mixing everything together, grab a spoon and taste. That way you can adjust the seasoning and make sure it’s right where you want it.

6) Making Chicken and Broccoli Alfredo Bake Ahead of Time

This recipe is my go-to when I know tomorrow’s going to be a mess. I prep everything the night before, cover it tightly, and store it in the fridge. When dinner rolls around, I just pop it in the oven.

If you do this, take it out of the fridge about 20 minutes before baking to avoid uneven cooking. You might need to add a few extra minutes in the oven if it’s cold going in.

You can even freeze it. Just wrap it well and skip the baking step. Defrost overnight, then bake fresh. It’s not just a time-saver—it’s a lifesaver on a crazy weeknight.

7) Storing Leftover Chicken and Broccoli Alfredo Bake

Leftovers keep well for about 3 to 4 days in an airtight container in the fridge. Reheat in the microwave or oven. Add a splash of milk or cream to loosen the sauce if it thickens too much.

If you freeze leftovers, thaw them in the fridge before reheating. They reheat better in the oven than the microwave, but either way works.

I’ve even packed it in lunchboxes. It tastes good warm or cold, so no need to fuss if you don’t have a microwave nearby.

8) Try these Main Course Recipes next!

9) Chicken and Broccoli Alfredo Bake Recipe