This baked Chicken Broccoli Alfredo recipe is the answer to your easy weeknight dinner prayers! It’s made with simple and delicious ingredients in just thirty minutes and is sure to satisfy everyone at the dinner table. Make this cheesy chicken and broccoli casserole today!
What’s in Chicken and Broccoli Alfredo?
This deliciously simple chicken alfredo recipe is rich with flavor, oh-so cheesy, and has a great amount of chicken, broccoli, and pasta. Even the pickiest of eaters will gobble the broccoli down, as it’s so flavorful and delicious!
- Butter + Flour: Form a roux that helps thicken the sauce.
- Half-and-Half: Makes the sauce rich and creamy.
- Cream Cheese: Makes the sauce ultra-thick and tangy.
- Parmesan Cheese: Makes the sauce cheesy!
- Spices: Garlic powder, kosher salt, and ground black pepper enhances the cheesy flavor of the sauce.
- Pasta: I used rotini, but any short pasta shape will work.
- Broccoli: Chop it up into bite-sized pieces to add some extra nutrition to this dish.
- Cooked Chicken: I used pan-seared chicken breasts, but baked chicken thighs will also work.
- Mozzarella Cheese: Creates a gooey, melty, creamy topping.
Pro Tip: It’s best to steam fresh, not frozen broccoli. Freshly steamed broccoli will hold its shape better than frozen.
Variations on Broccoli Chicken Alfredo
For even more of a veggie punch, try adding some fresh spinach or peas. For a spicy Alfredo bake, add a few pinches of red pepper flakes to the sauce.
If you’re gluten-free, make this Alfredo dish with gluten-free 1:1 baking flour and certified gluten-free pasta.
When making this recipe, I prefer to chop up a baked chicken breast and use that! However, you can also use a shredded rotisserie chicken from the store to save a little time. It all depends on how you’d like the chicken to be prepared.
You sure can! While I like using rotini, you can opt for penne, bowtie, or any other smaller pasta that has a good shape to it. Avoid using longer pastas like spaghetti or linguine.
Spices! We added garlic powder, salt, and pepper to amp up the flavor. If you like more seasoning, try adding some Italian seasoning or dried herbs.
To make the smoothest, creamiest Alfredo sauce, make sure to use full-fat cream cheese that has been brought to room temperature. Cook it over low heat, and stir frequently to prevent burning.
If your Alfredo sauce is too thick, don’t panic! Simply add a bit more room temperature half-and-half to thin it back out.
Sometimes, Alfredo can taste a bit bland if the flour was not cooked enough before the remaining ingredients were added. Make sure to cook the flour and butter until they no longer smell raw, and don’t forget to season at every step with salt and pepper!
How to Store and Reheat
You can keep any leftovers you have in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave, but it’s best to pop your leftovers back into the oven for just a few minutes, or until heated through.
How to Freeze
You can freeze this pasta bake tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
No need for side dishes when serving this casserole as your entrée, and not just because it’s well-rounded, but because it’s incredibly filling too! But if you feel like you need a starter, opt for a Caesar salad.
Chicken Broccoli Alfredo Recipe
- 3 tablespoons unsalted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 2½ cups half-and-half
- 4 ounces cream cheese room temperature (½ brick)
- ½ cup freshly shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper
- 12 ounces rotini pasta cooked to al dente
- 2 cups broccoli florets steamed
- 2 cups cubed cooked chicken breast
- 2 cups freshly shredded mozzarella cheese
- Preheat the oven to 375°F. Grease a 13×9-inch casserole dish.
- In a medium saucepan set over medium-high heat, melt the butter. Whisk in flour for 1 minute until golden.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Gradually whisk in the half-and-half until the sauce is smooth and thickened. Stir in the cream cheese and Parmesan until melted and incorporated. Stir in the garlic powder, salt, and pepper, then remove from heat.2½ cups half-and-half, 4 ounces cream cheese, ½ cup freshly shredded Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Combine the pasta, broccoli, chicken, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle with mozzarella.12 ounces rotini pasta, 2 cups broccoli florets, 2 cups cubed cooked chicken breast, 2 cups freshly shredded mozzarella cheese
- Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.
- It’s best to steam fresh, not frozen broccoli. Freshly steamed broccoli will hold its shape better than frozen.
- Don’t forget to broil the casserole for just a few minutes to get that wonderfully browned mozzarella top! Keep your eye on it as it broils, as it can quickly go from golden browned to burned, though.
- I use unsalted butter, but salted works as well. However, if you use salted butter, I recommend omitting the salt that’s called for from the recipe.