Who says a comforting, crowd-pleasing dinner has to be a huge production? This Baked Chicken and Broccoli Alfredo is my family’s go-to on those nights when we need something that feels special without any fuss. It’s the kind of meal my grandma would have loved: creamy, cheesy, and packed with tender chicken and fresh broccoli, all in one dish. It’s a hug in a baking pan, and honestly? It might just become your new favorite dinner idea.
Top Reasons To Make It
You’ll love this recipe because it’s the ultimate easy weeknight dinner. It all comes together in one dish for minimal cleanup, which is a total win after a long day. It’s also incredibly flexible. Don’t have broccoli? Swap it for peas. Got a picky eater? They can pick around the greens. And the best part? It’s a healthy dinner idea that sneakily gets a full serving of veggies into your family’s meal. It’s a true crowd-pleaser.
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed: For lean, tender protein.
- 12 oz fettuccine or penne pasta: The perfect vessel for that creamy sauce.
- 4 cups broccoli florets: For a pop of color and nutrition.
- 3 tbsp butter: Creates a rich base for the sauce.
- 3 cloves garlic, minced: For a foundational savory flavor.
- 1/4 cup all-purpose flour: To thicken our Alfredo sauce.
- 2 cups whole milk: Makes the sauce luxuriously creamy.
- 1 cup chicken broth: Adds depth and savoriness to the sauce.
- 1 cup grated Parmesan cheese: For that classic, salty Alfredo flavor.
- 1 cup shredded mozzarella cheese: Adds a wonderful, gooey pull.
- 1 tsp Italian seasoning: A simple blend of herbs for flavor.
- 1/2 tsp salt & 1/4 tsp black pepper: To season everything perfectly.
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook the pasta according to package directions until al dente. In the last two minutes of cooking, add the broccoli florets to the boiling water with the pasta to blanch them. Drain everything together.
- While the pasta cooks, season the cubed chicken with salt and pepper. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Cook the chicken until it’s golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and cook for one minute until fragrant. Whisk in the flour and cook for another minute to form a roux.
- Slowly pour in the milk and chicken broth, whisking constantly to avoid lumps. Bring the sauce to a simmer and let it thicken for 3-4 minutes.
- Remove the skillet from the heat and stir in the Parmesan cheese, Italian seasoning, salt, and pepper until the cheese is melted and the sauce is smooth.
- Combine the cooked pasta, broccoli, chicken, and Alfredo sauce in the prepared baking dish. Stir everything until it’s evenly coated. Top evenly with the shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. Let it stand for 5 minutes before serving.
Variations & Substitutions
This recipe is wonderfully adaptable. For a different veggie, try using cauliflower florets or tossing in some spinach at the end. If you’re out of chicken broth, you can use all milk, though the sauce will be a bit less savory. For a richer sauce, substitute half the milk for heavy cream. And for a different flavor profile, swap the Italian seasoning for a teaspoon of smoked paprika. So many possibilities.
Serving Ideas & Pairings
This dish is a complete meal all on its own! But if you want to round it out, a simple green salad with a bright vinaigrette is the perfect side to cut through the richness. Some garlic bread is never a bad idea for soaking up any extra sauce, either. It’s one of those dinner dishes that truly stands on its own, making it a fantastic supper idea for any night of the week.
Storage & Reheating
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, the microwave works in a pinch (stir every 30 seconds), but for best results, warm it in a skillet over medium-low heat with a tiny splash of milk to loosen the sauce back up. You can also freeze this meal. Let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Tips For Success
- Don’t overcook your pasta! It will continue to soak up sauce in the oven, so al dente is key.
- Let the baked dish rest for 5 minutes after pulling it from the oven. This allows the sauce to set a little, making it easier to serve.
- For extra browning on that cheese topping, pop the dish under the broiler for the last minute or two (watch it closely!).
- Honestly, the best tip is to use a block of Parmesan you grate yourself. The pre-shredded stuff just doesn’t melt as smoothly. Worth the extra minute, I promise.
Frequently Asked Questions
- Can I make this Baked Chicken and Broccoli Alfredo ahead of time? Absolutely! Assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time since it will be cold from the fridge.
- What are some other healthy dinner ideas that are kid friendly? Sheet pan meals like sausage and peppers, or simple turkey taco night are always a hit. It’s all about keeping it simple and full of flavor.
- Is this one of those cheap dinners for a family? It really is! Chicken, pasta, and broccoli are all affordable staples, and this recipe makes a large amount that can feed a crowd or provide leftovers.
