Chicken & Broccoli Alfredo Bake

Chicken Broccoli Alfredo Bake brings penne, cooked shredded chicken, tender-crisp broccoli, homemade Alfredo sauce, Parmesan, and mozzarella together in a bubbling casserole. The sauce begins with a measured butter-and-flour base before milk, cream, and Parmesan are incorporated, giving the pasta a smooth coating that holds through baking. The recipe serves 6 and records 55 minutes total: 20 minutes of preparation and 35 minutes of cooking, including the 20–25 minute oven finish at 375°F.

This guide preserves every recorded ingredient, quantity, temperature, time, and method step. Read the full sequence once before beginning.

Chicken & Broccoli Alfredo Bake Ingredients

Pin it

Base Ingredients: 8 ounces penne or rotini pasta (about 3 cups uncooked); 2 cups cooked, shredded chicken (rotisserie chicken works great); 2 cups broccoli florets, cut into bite-sized pieces and steamed until tender-crisp.

For the Alfredo Sauce: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk (whole milk recommended for richness); 1 cup heavy cream; 3/4 cup freshly grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste.

Topping: 1 cup shredded mozzarella cheese.

Optional Garnishes: Fresh parsley, chopped; Red pepper flakes, for a touch of heat; Additional grated Parmesan.

If you enjoy this recipe, you may also like Fried Cabbage with Shrimp, Sausage & Bacon.

Plan the Work Before Cooking

Measure every ingredient and prepare these tools: 9x13-inch baking dish; Large pot for cooking pasta; Colander for draining pasta; Medium saucepan or skillet for sauce; Whisk; Large mixing bowl; Measuring cups and spoons; Steamer basket or microwave-safe dish for broccoli. Arrange each recipe group in method order. Keep raw chicken or beef and their utensils away from cooked food, and reserve clean serving tools. This setup protects short timing windows and lets you watch browning, bubbling, doneness, or melting instead of searching for an item. Keep the exact source quantities because their ratios determine seasoning, structure, and yield.

For storage details after serving, the USDA leftovers and food safety guidance.

How to Make Chicken & Broccoli Alfredo Bake

Pin it

1. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (usually 8-10 minutes). The pasta should be just slightly firm, as it will continue cooking in the oven. Drain well and set aside.
3. Steam the broccoli: If you haven't already steamed your broccoli, you can do so now. Cut the broccoli into bite-sized florets and steam for about 3-4 minutes until they're bright green and tender-crisp. You can also microwave them with a tablespoon of water in a covered microwave-safe dish for 2-3 minutes. Drain well to remove excess moisture.
4. Start the Alfredo sauce: In a large saucepan or deep skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to create a smooth paste (roux). This step cooks out the raw flour taste and creates the base for your sauce.
5. Create the creamy sauce: Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the mixture begins to simmer and thicken, about 4-5 minutes. The sauce should coat the back of a spoon when ready.
6. Add the cheese and seasonings: Reduce heat to low and stir in the grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasonings if needed.
7. Combine all components: In a large mixing bowl, combine the cooked pasta, shredded chicken, and steamed broccoli. Pour the Alfredo sauce over the mixture and gently fold everything together until all ingredients are evenly coated with the sauce.
8. Assemble the bake: Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top to create a cheesy crust when baked.
9. Bake to perfection: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the mixture is bubbling around the edges and the cheese on top has melted and turned golden brown. If you want a more golden top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
10. Rest and serve: Remove from the oven and let the dish rest for about 5 minutes before serving. This allows the sauce to set slightly and makes serving easier. If desired, garnish with chopped fresh parsley, a sprinkle of red pepper flakes, or additional grated Parmesan before serving.

If you enjoy this recipe, you may also like Honey BBQ Chicken + Garlic Parmesan Potatoes.

Why the Order Matters

Pasta and broccoli are prepared separately because they need different textures before the oven stage. Penne stops at al dente so it can absorb sauce without becoming soft during baking, while broccoli is steamed only until bright and tender-crisp. Equal tablespoons of butter and flour form the roux; gradual milk and cream additions help it stay smooth. Parmesan melts into the thickened sauce before seasoning is finalized. Combining sauce with pasta, cooked chicken, and broccoli before filling the dish distributes every component. Mozzarella belongs on top, where the uncovered oven heat can melt it and produce lightly golden spots.

Critical Visual and Timing Cues

Cook eight ounces penne in salted water and drain it at al dente. Steam two cups broccoli for only three to four minutes and stop while it is still bright green. Whisk two tablespoons flour into two tablespoons melted butter for one minute, then add two cups milk gradually before one cup cream. Let the sauce thicken enough to coat a spoon, remove it from the heat, and melt in three-quarters cup Parmesan with the recorded garlic powder, onion powder, salt, and pepper. Fold in two cups cooked shredded chicken, spread in the prepared dish, top with one cup mozzarella, and bake until bubbling and lightly golden.

Serving and Storage

Let the casserole settle briefly before portioning so the sauce remains around the penne, chicken, and broccoli instead of running across the plate. Optional parsley belongs on the finished surface. A simple salad or bread can accompany the bake, but neither changes the verified casserole. Since the chicken is already cooked before assembly, avoid extending the oven time once the center is hot and the cheese is melted. Refrigerate leftovers promptly in a covered container. Reheat individual portions until steaming throughout, covering for most of the time to protect moisture and uncovering only briefly if the mozzarella surface needs refreshing.

Food Safety and Allergen Note

The recorded allergen information is: Contains dairy (butter, milk, cream, Parmesan cheese, mozzarella cheese); Contains gluten (pasta, flour - unless gluten-free versions are used). Check packaged ingredients when cooking for someone with an allergy because brands and facilities vary. Refrigerate perishables promptly, prevent cross-contamination, and use every explicit internal-temperature or doneness test in the source method. These precautions support the recipe without changing its quantities, temperatures, timing, or sequence.

Pin it

Conclusion

Chicken & Broccoli Alfredo Bake makes 6 servings in 55 minutes of recorded preparation and cooking, plus any separately stated marinating or resting time. Follow the exact ingredient list and ordered method for the intended texture and doneness.

Frequently Asked Questions

→ How many servings does Chicken & Broccoli Alfredo Bake make?

It serves 6 and makes 6 servings.

→ How long does Chicken & Broccoli Alfredo Bake take?

The recipe records 20 minutes of preparation, 35 minutes of cooking, and 55 minutes total, plus any separately stated marinating or resting time.

→ What equipment should be ready?

Prepare 9x13-inch baking dish; Large pot for cooking pasta; Colander for draining pasta; Medium saucepan or skillet for sauce; Whisk; Large mixing bowl; Measuring cups and spoons; Steamer basket or microwave-safe dish for broccoli before starting.

→ Can I change the recorded method?

For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the recipe tips.