Name: Chicken Broccoli Alfredo Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 tablespoons unsalted butter (⅜ stick); 3 tablespoons all-purpose flour; 2½ cups half-and-half; 4 ounces cream cheese (½ brick, room temperature); 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

This baked chicken broccoli alfredo recipe has been the answer to my easy weeknight dinner prayers! I love that I can whip it up in just 30 minutes with leftover chicken, and it’s so creamy and delicious. Made with cream cheese, Parmesan, and mozzarella, this dish really satisfies my cheese cravings, and the broccoli helps make it a bit healthier. It makes a great freezer meal for busy days, too!

spoonful of cheesy broccoli chicken alfredo

Chicken Broccoli Alfredo Recipe

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 (aka: my two kids) will gobble the broccoli down, as it’s so flavorful and delicious! My secret ingredient is cream cheese, which makes the sauce ultra-thick and tangy. Trust me, you don’t want to skip it!

How to Store and Reheat

Store leftover servings of this chicken broccoli alfredo 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.

Notes and Tips

It’s best to steam fresh, not frozen broccoli. Freshly steamed broccoli will hold its shape better than frozen.
I used pan-seared chicken breasts, but baked chicken thighs will also work.
For even more of a veggie punch, I like to add some fresh spinach or peas.
For a spicy alfredo bake, I add a few pinches of red pepper flakes to the sauce.
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!
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 though, because it can quickly go from golden browned to burned.

How to Make Chicken Broccoli Alfredo Step by Step

Cook the Roux: Preheat your oven to 375°F. Grease a 13×9-inch casserole dish and set aside. In a medium saucepan set over medium-high heat, melt 3 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour for 1 minute until golden.

Make the Sauce: Gradually whisk in 2½ cups of half-and-half until the sauce is smooth and thickened. Stir in 4 ounces (½ brick) of cream cheese and ½ cup of shredded Parmesan cheese until melted and incorporated. Stir in 1 teaspoon of garlic powder,1 teaspoon of kosher salt, and ¼ teaspoon ground black pepper, then remove from heat.

Assemble the Casserole: Combine 12 ounces of cooked rotini pasta, 2 cups of steamed broccoli florets, 2 cups of cubed cooked chicken, and the sauce in a large bowl and stir to combine. Transfer the mixture to the prepared baking dish. Sprinkle with 2 cups of shredded mozzarella cheese.