Chicken Broccoli Alfredo Bake
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Looking for a cozy, satisfying meal that’s easy to put together? This Chicken Broccoli Alfredo Bake is a family favorite. It combines tender chicken, fresh broccoli, and creamy homemade Alfredo sauce with perfectly cooked pasta, all topped with gooey mozzarella cheese. This ultimate comfort food is just as great reheated as it is fresh out of the oven.
Why You’ll Love This Recipe
- Simple ingredients: You likely have most of these ingredients in your kitchen already.
- Perfect for meal prep: Make it ahead and enjoy delicious leftovers all week.
- Family-approved: My kids love this dish, and it’s always a hit on weeknights.
For more delicious casserole recipes, check out my Chicken Rice Casserole or leave out the chicken with a classic creamy Broccoli Cheese Casserole.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 6 oz cream cheese, cubed
- 3 cups half and half
- 1/2 cup shredded Parmesan cheese
- salt, garlic powder, and ground black pepper
- 12 oz ziti pasta, cooked and drained
- 2 cups fresh broccoli florets, steamed/cooked
- 2 cups cooked chicken, cubed
- 2 cups shredded mozzarella cheese
How to Make Chicken Broccoli Alfredo Bake
Preheat your oven to 375°F and grease a 9×13 baking dish with nonstick cooking spray. Place the cooked ziti pasta, steamed broccoli, and cubed chicken in the baking dish. Stir to combine, then set aside.
Make the Alfredo sauce:
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour, cooking for about 1 minute until smooth.
- Gradually add the cream cheese, half and half, and Parmesan cheese. Stir constantly until melted and smooth.
- Season with salt, garlic powder, and black pepper. Remove from heat.
Assemble the casserole:
- Pour the Alfredo sauce over the pasta mixture in the baking dish.
- Stir gently to coat everything evenly.
- Sprinkle the shredded mozzarella cheese on top.
- Place the dish in the oven and bake uncovered for 15-20 minutes, or until the edges are bubbly and the cheese is melted.
Serve and enjoy: Let the bake cool slightly before serving. Pair it with a fresh side salad or garlic bread for a complete meal.
Helpful Tips
- Pasta: Use your favorite pasta shape. Penne, rotini, or shells work beautifully.
- Broccoli: Frozen broccoli can be substituted. Just steam it before adding to the casserole.
- Chicken: Rotisserie chicken is a great shortcut for this recipe.
- Make it lighter: Swap half and half for whole milk or a mix of milk and heavy cream.
Substitutions and Variations
- Add more veggies: Try adding sautéed mushrooms, spinach, or chopped bell peppers for extra color and flavor.
- Cheese: Swap mozzarella for shredded cheddar or gouda.
How to Store and Reheat
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm individual portions in the microwave, or reheat the entire dish in the oven at 350°F for about 15 minutes.
FAQs
Yes! We prefer homemade as presented, however, if you’re short on time or ingredients, swap the homemade sauce for your favorite jarred Alfredo sauce.
Add a pinch of red pepper flakes or Italian seasoning to the Alfredo sauce.
Cut broccoli into bite-sized florets. Smaller pieces cook faster and blend better with the pasta.
What to Serve With Chicken and Broccoli Alfredo Bake
This hearty dish pairs perfectly with:
- A crisp Caesar salad
- Garlic breadsticks
For more easy casseroles, check out my Cream of Chicken Tater Tot Casserole or the kid-friendly Cheeseburger Casserole.
Chicken Broccoli Alfredo Bake
Equipment
Ingredients
Alfredo Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 6 ounces cream cheese cubed for ease of melting
- 3 cups half and half
- 1/2 cup freshly shredded Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Chicken Broccoli Bake
- 12 ounces ziti pasta cooked and drained
- 2 cups fresh broccoli florets steamed/cooked
- 2 cups cooked and cubed chicken rotisserie works great!
- 2 cups shredded mozzarella cheese
Instructions
- This recipe has the pasta cooked, broccoli steamed, and chicken cooked and prepped before continuing.12 ounces ziti pasta, 2 cups fresh broccoli florets, 2 cups cooked and cubed chicken
- Preheat your oven to 375°F and grease a 9×13-inch glass baking dish with nonstick cooking spray. Place the cooked ziti pasta, steamed broccoli, and cubed chicken into the baking dish, stirring to combine. Set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until smooth and bubbly. Add the cream cheese, half and half, and Parmesan cheese. Whisk constantly until the cream cheese melts and the sauce is smooth. Stir in the salt, garlic powder, and black pepper.1/4 cup butter, 1/4 cup all-purpose flour, 6 ounces cream cheese, 3 cups half and half, 1/2 cup freshly shredded Parmesan cheese, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper
- Pour the Alfredo sauce over the pasta, chicken, and broccoli mixture. Stir everything to coat evenly. Sprinkle the shredded mozzarella cheese evenly over the top. Bake uncovered for 15–20 minutes, or until the edges are bubbly and the center is hot. Serve immediately and enjoy!2 cups shredded mozzarella cheese
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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