Creamy, cheesy, and ultra-comforting—Chicken and Broccoli Baked Alfredo is the kind of oven meal that makes everyone come back for seconds. Tender chicken, fresh broccoli, and pasta are coated in rich Alfredo sauce, then baked until golden and bubbly. Perfect for family dinners, meal prep, or cozy weekends.
🛒 Ingredients
2 cups cooked chicken breast, diced or shredded
3 cups broccoli florets (fresh or lightly steamed)
12 oz (340 g) penne or rotini pasta
2 cups Alfredo sauce (store-bought or homemade)
1 cup heavy cream or milk
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil or butter
1/2 tsp Italian seasoning
Salt and black pepper to taste
Optional: red pepper flakes or chopped parsley
🔪 Instructions
1. Cook the Pasta
Boil pasta in salted water until just al dente.
Drain and set aside.
2. Prepare the Chicken & Broccoli
If using raw broccoli, steam or blanch for 2–3 minutes until slightly tender.
Warm cooked chicken in a pan with olive oil and garlic for extra flavor.
3. Make the Creamy Alfredo Mix
In a large bowl, combine Alfredo sauce, cream or milk, Italian seasoning, salt, and pepper.
Stir in half the mozzarella and half the Parmesan.
4. Assemble the Bake
Preheat oven to 375°F (190°C).
Mix pasta, chicken, and broccoli into the sauce until coated.
Transfer to a greased 9×13-inch baking dish.
Top with remaining mozzarella and Parmesan.
5. Bake
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes until bubbly and lightly golden.
🌟 Tips for the Best Chicken and Broccoli Baked Alfredo
Use rotisserie chicken to save time.
Don’t overcook pasta—it will continue cooking in the oven.
Add sautéed mushrooms or spinach for extra veggies.
Mix in a little cream cheese for an extra-rich texture.
Broil for 2–3 minutes at the end for a golden cheesy top.
🥗 Serving Suggestions
Garlic bread or cheesy breadsticks
Crisp Caesar salad
Roasted asparagus or green beans
🧊 Storage & Reheating
Fridge: Up to 4 days in airtight containers
Freezer: Up to 2 months (freeze before baking for best texture)
Reheat: Cover and warm at 350°F (175°C) or microwave with a splash of milk