Easy Chicken & Broccoli Alfredo Bake Your Family Will Love

Is there anything more satisfying than a creamy, cheesy pasta bake that comes together without a fuss? You know the feeling—it’s been a long day, the family is hungry, and you need something that feels like a hug in a dish. That’s exactly why this Chicken & Broccoli Alfredo Bake is my go-to. It’s the kind of meal that fills your kitchen with the most amazing aroma and has everyone asking for seconds before it even hits the table. And the best part? You probably have most of the ingredients waiting for you right now.

Why You’ll Love This

This recipe is the whole package. It’s incredibly easy to pull together, which makes it a perfect solution for those busy weeknights when you need quick dinner ideas. But it also feels special enough to serve when company drops by. It’s a complete meal in one pan—your protein, veggie, and carb are all happily cozied up together. So good. Plus, it’s so, so comforting. The creamy Alfredo sauce, the tender chicken, and the vibrant broccoli all baked under a blanket of golden, bubbly cheese? It’s the definition of a crowd-pleaser.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces: For lean, hearty protein.
• 12 ounces fettuccine or penne pasta: The perfect vehicle for all that creamy sauce.
• 4 cups broccoli florets, fresh or frozen: Adds a pop of color and healthy crunch.
• 2 tablespoons olive oil: For cooking our chicken and building flavor.
• 3 cloves garlic, minced: Because every great pasta dish starts with garlic.
• 1 cup chicken broth: Adds depth and savoriness to our sauce.
• 1 cup heavy cream or half-and-half: Creates that rich, luxurious Alfredo base.
• 1 cup grated Parmesan cheese, plus more for topping: For that essential salty, nutty flavor.
• 1 ½ cups shredded mozzarella cheese: For the most incredible, stretchy, golden-brown top.
• 1 teaspoon Italian seasoning: A simple blend that brings it all together.
• Salt and black pepper to taste: To make all the flavors pop.

Let’s Get Cooking Step by Step

1. Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Lightly grease it with a little butter or cooking spray.
2. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, but for just 2 minutes less than it says (we call this al dente!). In the last two minutes of cooking, add the broccoli florets right into the pot with the pasta. This is my favorite little trick to cook them both at once. Drain everything together and set it aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with a pinch of salt and pepper, and cook for 5-7 minutes, until they’re cooked through and no longer pink inside. Add the minced garlic and cook for one more minute, until it’s fragrant.
4. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom—that’s pure flavor! Let it simmer for about 2 minutes. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes smooth and creamy. Give it a taste and add more salt or pepper if it needs it.
5. Now, combine everything! In a large bowl, mix the drained pasta and broccoli with the creamy chicken and sauce mixture. Pour it all into your prepared baking dish and spread it out evenly.
6. Top the entire dish with the shredded mozzarella cheese. Honestly, don’t be shy here—a generous layer makes for the best cheesy, bubbly crust.
7. Bake for 20-25 minutes, or until the cheese is completely melted and has those beautiful golden spots we all love. Let it sit for about 5 minutes after pulling it from the oven before serving. This helps the sauce thicken up just right.

Healthy Ingredient Swaps

Want to lighten things up a bit? You absolutely can. For a healthier dinner idea, try using whole wheat or chickpea pasta. Swap the heavy cream for half-and-half or even whole milk, though your sauce will be a tad thinner. You can even use a mix of low-fat mozzarella and Parmesan if you’re watching fat content. And if you’ve got picky eaters who turn their noses up at broccoli, try stirring in some spinach at the end instead—it wilts down beautifully into the sauce.

Serving Ideas & Pairings

This bake is a full meal all on its own, but I love to round it out with a simple side salad dressed with a tangy vinaigrette to cut through the richness. A loaf of crusty garlic bread is never a wrong answer either for soaking up every last bit of sauce. It’s the ultimate comfort food among pasta dinner recipes.

Storage & Reheating

Leftovers will keep in an airtight container in the fridge for up to 4 days. To reheat, the microwave works in a pinch (splash in a teaspoon of water or broth to keep it moist), but for the best results, pop a portion in the oven at 350°F until warmed through. You can also freeze this dish for up to 3 months. Thaw it overnight in the fridge before reheating.

Tips For Success

• Don’t overcook your pasta! It will continue to cook in the oven, so undercooking it slightly (al dente) is key to avoiding mushy results.
• Feel free to use rotisserie chicken to make this even faster. You’ll need about 3 cups of shredded chicken.
• If your sauce seems a little thin after combining everything, a tablespoon of cornstarch mixed with a tablespoon of cold water can be stirred in before baking to help thicken it up.
• For a little extra flavor, toast some panko breadcrumbs in butter and sprinkle them over the cheese before baking. It adds a wonderful crunch.
• And remember, the broccoli and pasta cooking step is a huge time and pot saver. It’s my favorite kitchen hack for easy weeknight dinners.

Frequently Asked Questions

• Can I make this Chicken & Broccoli Alfredo Bake ahead of time? Absolutely! Assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, just bake it as directed, though you might need to add 5-10 extra minutes since it’s going in cold.
• My family doesn’t like broccoli. What else can I use? No problem! This is one of the most versatile easy meals. Try swapping in peas, chopped asparagus, or even sun-dried tomatoes for a different flavor profile.
• Can I use a different protein? Of course. Diced smoked turkey is a fantastic substitute for the chicken and adds a wonderful smoky flavor. It’s a great way to mix up your dinner dishes.
• Is this a good recipe for cheap dinners for a family? It really is. Pasta, chicken, and broccoli are all budget-friendly staples, and this recipe makes a large amount that can easily feed a crowd or provide leftovers for lunch the next day.