This chicken broccoli Alfredo bake is creamy, cheesy and easy enough for a weeknight. Tender pasta, juicy chicken and bright broccoli are folded into a generous amount of Alfredo sauce, topped with mozzarella and Parmesan, and baked until golden and bubbling.
The most common problem with pasta bakes is dryness, because the noodles keep absorbing sauce in the oven. This recipe solves that with a full 16-ounce jar of Alfredo sauce thinned with a little milk, so the finished dish stays saucy. If you love this style of dinner, our chicken Alfredo casserole is another family favorite.
Table of Contents
Why This Chicken Broccoli Alfredo Bake Works
Pasta for a bake should be cooked slightly under al dente, because it finishes cooking in the oven. Here the broccoli goes into the pasta water for the last 3 minutes, which saves a pot and cooks the florets just until crisp-tender.
Using cooked chicken, such as rotisserie or leftover roast chicken, means the oven only has to heat and brown the casserole. A half cup of milk loosens the sauce, and a foil cover for the first part of baking keeps the surface from drying before the middle is hot.
Ingredients
- 8 oz penne or rotini
- 2 cups broccoli florets
- 2 cups cooked chicken, diced or shredded
- 1 jar (16 oz, about 1 3/4 cups) Alfredo sauce
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
How to Make Chicken Broccoli Alfredo Bake
1. Heat the oven. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Cook the pasta. Boil the pasta in salted water for 1 minute less than the package directions. Add the broccoli for the last 3 minutes, then drain well.
3. Mix the sauce. In a large bowl, stir the Alfredo sauce with the milk, garlic powder, Italian seasoning, salt and pepper until smooth.
4. Combine. Add the pasta, broccoli and chicken to the bowl and stir until everything is coated. Spread it into the baking dish.
5. Add the cheese. Sprinkle the mozzarella and Parmesan evenly over the top.
6. Bake. Cover with foil and bake for 15 minutes. Remove the foil and bake 10 to 15 minutes more, until bubbling and golden at the edges.
7. Rest. Let the bake stand for 5 minutes so the sauce settles before serving.
How to Serve
Serve with a crisp salad or garlic bread. A squeeze of lemon over a green salad cuts through the creamy sauce nicely. If you would rather cook everything in one pot, our Instant Pot chicken fettuccine Alfredo with broccoli takes about 30 minutes. For a slow cooker option, see our crockpot chicken Alfredo. Fans of creamy mushroom flavors might also like our creamy garlic mushroom pasta.
How to Store and Reheat
Cover and refrigerate leftovers within two hours of baking and eat them within 3 days. Reheat portions until they reach 165°F in the center, as advised in the FDA safe food handling guide for leftovers and casseroles.
Warm single servings in the microwave with a spoonful of milk, or reheat the whole dish covered at 350°F until hot. You can also assemble the bake without baking it, cover it, and refrigerate it until you are ready to cook. Add a few extra minutes in the oven if it goes in cold.
Tips and Variations
- Undercook the pasta slightly. It keeps softening as it bakes.
- Dry the broccoli. Drain well so extra water does not thin the sauce.
- Use a big jar. A smaller jar leaves the bake dry. Add extra milk if your sauce is very thick.
- Add crunch. Toss 1/3 cup breadcrumbs with a tablespoon of melted butter and sprinkle on top for the last 10 minutes.
- Swap the protein. Cooked shrimp or turkey can replace the chicken.
- Make it homemade. A batch of homemade Alfredo sauce works in place of the jar.
FAQ
Can I use raw chicken?
This recipe is written for cooked chicken. Raw chicken would need to be cooked first, or it will not reach a safe temperature in the time the bake needs.
Can I use frozen broccoli?
Yes. Thaw it, drain it, and add it with the cooked pasta rather than boiling it, since frozen florets soften fast.
Why is my pasta bake dry?
Usually there was not enough sauce or the pasta was fully cooked before baking. Use the full jar plus the milk, and leave the foil on for the first 15 minutes.
Can I freeze this Alfredo bake?
Cream-based sauces can separate after freezing and thawing. If you do freeze it, wrap it tightly and reheat it slowly with a splash of milk.
Do I need to cover it with foil?
It helps. Covering keeps the top from browning before the center is hot, and removing the foil at the end gives you the golden cheese crust.
Chicken and Broccoli Alfredo Bake
Ingredients
Main Ingredients
- 8 oz penne or rotini
- 2 cups broccoli florets
- 2 cups cooked chicken diced or shredded
- 16 oz jar Alfredo sauce about 1 3/4 cups
- ½ cup milk
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
Instructions
Cooking
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Boil the pasta in salted water for 1 minute less than the package directions. Add the broccoli for the last 3 minutes, then drain well.
- In a large bowl, stir the Alfredo sauce with the milk, garlic powder, Italian seasoning, salt and pepper until smooth.
- Add the pasta, broccoli and chicken to the bowl and stir until coated. Spread into the baking dish.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Cover with foil and bake for 15 minutes. Remove the foil and bake 10 to 15 minutes more, until bubbling and golden at the edges.
- Let the bake stand for 5 minutes before serving.
