Chicken Broccoli Alfredo Bake

This Chicken and Broccoli Alfredo Bake is perfect for those nights when you crave rich, cheesy comfort but need something easy enough to pull together after a busy day. Each bite is layered with tender chicken, fresh broccoli, hearty pasta, and a homemade Alfredo sauce that makes even weeknight dinners feel special. My family calls this the happiest casserole because it always disappears fast at the table.

Whenever I feel like spoiling my people with something cozy, this is what I make. The aroma that fills the kitchen while it bakes has everyone asking when dinner will be ready.

Ingredients

• Boneless skinless chicken breasts: use about one pound of chicken choose firm shiny cuts for juiciest results
• Fresh broccoli florets: pick deep green crisp heads and trim into evenly sized pieces for even cooking
• Farfalle or penne pasta: sturdy shapes like these hold creamy sauce beautifully cook until just al dente to avoid mush in the bake
• Heavy cream: forms the rich luscious base for the Alfredo choose high quality cream for the best texture
• Freshly grated Parmesan cheese: adds nutty depth and helps bind the sauce opt for real Parmigiano Reggiano if possible
• Garlic: brings bold savory flavor mince it fresh for the best results
• Italian seasoning: gives the bake a hint of herby flavor look for a blend with oregano basil and thyme
• Salt and pepper: essential for drawing out the flavors taste and adjust throughout
• Olive oil: prevents sticking and gives chicken a golden sear choose extra virgin for better flavor

Step-by-Step Instructions

Prep the Baking Dish:

Grease a nine by thirteen inch baking dish with olive oil making sure to coat the corners so your bake does not stick

Brown the Chicken:

Cut chicken into cubes season with salt and pepper then cook in a skillet over medium heat for six to eight minutes until golden on all sides this adds savory flavor to each bite

Sauté Broccoli and Garlic:

Add minced garlic and broccoli to the pan with chicken and cook for three to four minutes until broccoli is just bright green this keeps the veggies fresh and tender crisp

Cook the Pasta:

Boil farfalle or penne in salted water according to package instructions until just al dente reserve a half cup of pasta water and then drain using this water later keeps the sauce creamy

Make Alfredo Sauce:

Warm heavy cream in a saucepan over medium low heat then slowly stir in grated Parmesan and Italian seasoning whisk until smooth and coats the back of a spoon

Combine and Assemble:

Toss cooked pasta with chicken broccoli and Alfredo sauce in the baking dish make sure every component is coated well with sauce if too thick splash in reserved pasta water

Bake to Perfection:

Place uncovered in preheated oven and bake for twenty to twenty five minutes until bubbling and lightly golden on top let rest a few minutes before serving

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Parmesan is my not so secret favorite ingredient because its nutty and salty edge pairs with the cream like a dream. My kids always compete for the crispy edges and I love how easy it is to sneak in extra broccoli for them.

Storage Tips

Store leftovers in a tightly sealed container in the fridge for up to three days. For best results reheat individual servings in the microwave or warm oven. Add a splash of milk to keep the sauce creamy when reheating.

Ingredient Substitutions

Rotisserie chicken is a great shortcut if you are low on time. Swap in frozen broccoli without thawing first just give it a quick sauté. Gluten free pasta works beautifully in this bake and you can use half and half instead of heavy cream to lighten things up.

Serving Suggestions

This bake pairs perfectly with a simple green salad and garlic bread. I love piling extra fresh herbs on top before serving. For a heartier meal offer roasted vegetables on the side.

Cultural Context

Alfredo sauce has Italian roots but this hearty American style bake makes it weeknight friendly and crowd pleasing. It is a blend of traditional creamy flavors and familiar casserole comfort that has become a classic at potlucks and family dinners across the country.

Frequently Asked Questions

→ How can I prevent the pasta from becoming mushy?

Cook the pasta just until al dente before combining with other ingredients, as it will continue to soften while baking.

→ Can I use different types of pasta?

Yes, farfalle, penne, or even rotini work well. Choose shapes that hold sauce for best results.

→ Is it possible to prepare this dish in advance?

Absolutely. Assemble the casserole, cover, and refrigerate up to one day ahead. Add 5-10 minutes to baking time if baking from cold.

→ What can be substituted for heavy cream?

Half-and-half or whole milk can be used for a lighter sauce, though the result may be less creamy.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or microwave.