Chicken Alfredo Bake with Broccoli

My neighbor brought over a Chicken Alfredo Bake last winter, and I watched her pull it from the oven with this cloud of creamy steam and golden cheese bubbling at the edges. I asked for the recipe right then, and she laughed, saying it was her go-to when she needed something that felt fancy but didn't demand much fussing. Since then, it's become my own weeknight miracle—the kind of dish that fills the kitchen with warmth and gets everyone gathering around before it even hits the table.

I made this for my sister's family on a chaotic Sunday when she needed dinner she didn't have to think about, and her youngest asked for seconds with such genuine surprise that it stuck with me. There's something about a warm baking dish that says you cared enough to cook something real, even when everything else feels rushed.

Ingredients

• Cooked chicken breast (2 cups, diced or shredded): Using leftover rotisserie chicken cuts your time in half, or if you poach it fresh, you control the seasoning from the start.
• Broccoli florets (2 cups): A quick steam or blanch keeps them tender but not mushy, so they stay a little bright when the casserole comes out.
• Penne or rotini pasta (12 oz): Undercooking it by 2 minutes is the secret—it finishes cooking in the oven and stays creamy instead of soft.
• Alfredo sauce (2 cups): Jarred works beautifully, but if you have 10 minutes, butter, cream, garlic, and Parmesan make something silkier.
• Mozzarella cheese (1 cup shredded): The mozzarella gets stringy and melts, while Parmesan gives you those crispy golden edges.
• Parmesan cheese (1/2 cup grated): Always freshly grate if you can—the difference in how it browns is genuinely noticeable.
• Garlic powder (1/2 tsp), black pepper (1/4 tsp), and salt (1/2 tsp): These wake up the sauce and keep it from tasting flat, though you'll want to taste and adjust based on how salty your store-bought sauce already is.
• Fresh parsley (2 tbsp chopped, optional): A handful scattered on top right before serving adds a little brightness and makes it look like you fussed more than you actually did.

Instructions

Heat your oven and prep the dish:

Set your oven to 375°F and lightly grease your 9x13-inch baking dish with butter or cooking spray. This warmth waiting in the oven is going to work in your favor later.

Cook your pasta just shy of done:

Boil salted water, add your pasta, and pull it out 2 minutes before the box says it's ready. You're building in a little insurance that it won't turn to mush in the oven—this is the kind of small timing trick that changes everything.

Build the creamy mixture:

In a big bowl, toss together your pasta, chicken, broccoli, Alfredo sauce, and seasonings. The mixture should feel loose and saucy, not tight or clumpy.

Layer it up:

Spread half your pasta mixture into the prepared dish, sprinkle with half the mozzarella and Parmesan, then add the remaining pasta mixture and top with the rest of the cheese. You're creating little pockets of cheese throughout that'll get bubbly and golden.

Bake covered first, then uncover:

Cover with foil and bake for 20 minutes—this keeps the moisture in and lets everything get tender. Then remove the foil and bake for 10 to 15 more minutes until the top is bubbly and turned golden.

Rest and garnish:

Let it sit for 5 minutes after it comes out of the oven. This gives the sauce a chance to set slightly, and then you can scatter fresh parsley on top if you have it.

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The moment I realized this dish had staying power in my house was when my partner asked if I could make it again the very next week. It wasn't just delicious—it was the kind of comforting that made everyone slow down a little at the table.

What Makes This Different

Most casseroles feel either soupy or heavy, but this one hits a balance because you're using cream sauce instead of making one from scratch, which means the flavors are already rounded. The two-stage baking—covered then uncovered—is small but important: it steams everything gently first, then gives you that golden, slightly crispy cheese top that makes you want to come back for seconds just for the texture.

How to Make It Your Own

This is actually a forgiving dish that invites tweaking. You could swap the broccoli for roasted mushrooms or spinach if that's what's in your crisper, or add a handful of sun-dried tomatoes if you want a little tang cutting through all that cream. Some people like a pinch of nutmeg in their Alfredo, which sounds fancy but honestly just feels like a warm hug in spice form.

Serving and Storage Ideas

Serve this straight from the oven with a crisp green salad on the side and garlic bread for soaking up any sauce that escaped your plate. It also reheats beautifully—just cover it loosely with foil and warm it in a 325°F oven for about 15 minutes, and it'll taste almost as good as fresh, maybe even a little better because the flavors have had time to get to know each other.

• Leftovers keep in the fridge for up to 3 days and are honestly perfect for lunch the next day.
• If you're planning ahead, assemble the whole thing the night before and bake it fresh when you need it.
• Freeze unbaked casseroles for up to a month—just add 10 extra minutes to the baking time straight from the freezer.

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This Chicken Alfredo Bake is the kind of recipe that asks very little of you but gives back generously in comfort and flavor. Make it once, and you'll find yourself coming back to it on nights when you need something reliable and real.

Recipe Questions

→ Can I use fresh broccoli instead of frozen?

Yes, simply steam or blanch fresh florets slightly before adding them to the mix to ensure they cook through properly.

→ What type of pasta is best?

Penne or rotini work best because their shapes and ridges hold onto the thick Alfredo sauce effectively.

→ Can I use a different protein?

You can substitute cooked shredded turkey or ham for the chicken, though it will slightly alter the classic flavor profile.

→ How do I store leftovers?

Store the cooled bake in an airtight container in the refrigerator for up to three days for the best quality.

→ Can I freeze this dish?

Yes, you can freeze it before baking. Wrap it tightly and bake from frozen, adding extra time to ensure it heats through.