Chicken Alfredo Bake with Broccoli (Printable)

Creamy pasta bake with chicken, broccoli, and cheese in Alfredo sauce.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups broccoli florets, steamed or blanched

→ Pasta

03 - 12 oz penne or rotini pasta

→ Sauce

04 - 2 cups Alfredo sauce

→ Cheese

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese

→ Seasonings

07 - 1/2 tsp garlic powder
08 - 1/4 tsp black pepper
09 - 1/2 tsp salt

→ Optional Toppings

10 - 2 tbsp chopped fresh parsley

# Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta in salted water for 2 minutes less than package directions; drain.
03 - In a large bowl, combine pasta, chicken, broccoli, Alfredo sauce, garlic powder, pepper, and salt. Mix until incorporated.
04 - Pour half of the mixture into the dish. Sprinkle with half the mozzarella and Parmesan.
05 - Top with remaining pasta mixture and the rest of the mozzarella and Parmesan.
06 - Cover with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes until cheese is bubbly and golden.
07 - Let stand 5 minutes before serving. Garnish with parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress or takeout box.
  • The creamy sauce coats everything so thoroughly that even people skeptical about broccoli find themselves going back for more.
  • You can make it ahead and bake it when you're ready, turning chaos into calm.
02 -
  • Undercooking the pasta is not optional—it's the difference between creamy and mushy, and you'll notice it immediately on the first bite.
  • Don't skip steaming the broccoli first; raw broccoli releases water as it bakes and turns your casserole into soup.
  • Freshly grated cheese melts smoother and more evenly than pre-shredded, which clumps up in the oven.
03 -
  • If your Alfredo sauce seems thin, let it simmer on the stovetop for a minute to reduce slightly before mixing it in—thicker sauce means a casserole that doesn't slide around.
  • Don't cover the dish the whole time it bakes; those last 10–15 minutes without foil are what turn the cheese golden and slightly crispy on top, which is where all the texture lives.

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