This chicken broccoli Alfredo bake is everything I want in a cozy weeknight dinner: creamy, cheesy, and ready in just 30 minutes! Made with tender chicken breast, steamed broccoli, and a rich homemade Alfredo sauce, it’s a satisfying balance of comfort and freshness. My easy baked chicken broccoli Alfredo brings together the best parts of a pasta night and a casserole, all in one family-friendly dish!
Top Reader Reviews
Made it tonight for a quick weeknight meal, I’m no chef and usually pop a jar of Alfredo sauce. My family absolutely loved it!
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This was great! I used 1.5 LBS of chicken breast to make it extra meaty. I also substituted wheat flour for white flour.
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Baked Chicken Alfredo Pasta with Broccoli
As a busy mom, I love meals that feel homemade but don’t take all night. This chicken broccoli Alfredo pasta combines the creamy, indulgent flavor of classic chicken Alfredo with the heartiness of a baked casserole. I make the sauce from scratch with butter, cream cheese, and plenty of Parmesan. The cream cheese adds just the right tang and thickness so it clings to every tender bite of pasta and broccoli.
This pasta bake is super flexible too. Use rotisserie chicken or any shredded chicken for convenience, and feel free to swap in your favorite pasta shape. You can even used jarred Alfredo sauce in a pinch! Because it bakes in just 15 minutes, the broccoli stays bright green and slightly crisp, giving that perfect mix of textures. My chicken Alfredo with broccoli is comforting, kid-approved, and ideal for make-ahead dinners or freezer prep.
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Don’t Overcook the Broccoli
The perfect chicken Alfredo casserole starts with perfectly par-cooked broccoli. Steam the florets just until they turn bright green and slightly tender, about 2-3 minutes max. If they’re overcooked, they’ll lose their structure and turn mushy when baked. I like to blanch them briefly in boiling water, then transfer them to ice water to stop the cooking.
Chicken Broccoli Alfredo Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 3 tablespoons unsalted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 2½ cups half-and-half (room temperature)
- 4 ounces cream cheese (½ brick, room temperature)
- ½ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (or to taste)
- ¼ teaspoon ground black pepper
- 12 ounces cooked rotini pasta (al dente*)
- 2 cups broccoli florets (steamed**)
- 2 cups cubed cooked chicken breast (***)
- 2 cups shredded mozzarella cheese
Instructions
- 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 the butter.3 tablespoons unsalted butter
- Whisk in the flour and cook for 1 minute, or until golden.3 tablespoons all-purpose flour
- Gradually whisk in the half-and-half until the sauce is smooth and thickened.2½ cups half-and-half
- Stir in the cream cheese and Parmesan until melted and incorporated.4 ounces cream cheese, ½ cup shredded Parmesan cheese
- Stir in the garlic powder, kosher salt, and black pepper, then remove from the heat.1 teaspoon garlic powder, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Combine the cooked pasta, steamed broccoli, cooked chicken, and sauce in a large bowl and stir to combine.12 ounces cooked rotini pasta, 2 cups broccoli florets, 2 cups cubed cooked chicken breast
- Transfer the mixture to the prepared baking dish. Sprinkle with the mozzarella cheese.2 cups shredded mozzarella cheese
- Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.
Notes
- 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.
- 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!
- 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.
- Mixing warm ingredients helps the sauce coat evenly and prevents it from seizing or clumping when combined. I like to rewarm the chicken and broccoli before mixing.
- When steaming the broccoli, aim for it to be just under. It will finish cooking in the oven.
- The same with the pasta–cook it to al dente!
- You can add some spinach or peas to this dish easily. Just fold them in!
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Broccoli Alfredo Casserole Step by Step
Prep: Gather up everything you need to make this baked alfredo pasta recipe. Preheat your oven to 375°F, then grease a 13×9-inch casserole dish and set it aside. Bring the half-and-half and cream cheese to room temperature for 30-60 minutes before beginning. Shred the cheese, boil the pasta to al dente, and steam the broccoli until it is just shy of cooked through. If you don’t have leftover cooked chicken, pan-sear some chicken and cube it.
Make a Roux: In a medium-sized saucepan set over medium-high heat, melt 3 tablespoons of unsalted butter. Then whisk in 3 tablespoons of all-purpose flour and cook for 1 minute, or until golden brown. It should no longer smell like raw flour.
Make the Alfredo Sauce: Gradually whisk in 2½ cups of room-temperature half-and-half until the sauce is smooth and thickened. Stir in 4 ounces of room-temperature cream cheese (I like to cube it to help it melt faster) and ½ cup of freshly shredded Parmesan cheese until melted and incorporated. Stir in 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, and ¼ teaspoon of ground black pepper, then remove from the heat. If you find your Alfredo is too thick, simply add a bit more half-and-half to thin it back out. Keep in mind that we do want it pretty thick here so the casserole doesn’t turn out runny.
Combine Ingredients: Next, combine 12 ounces of cooked rotini pasta, 2 cups of steamed broccoli florets, 2 cups of cubed or shredded cooked chicken breast, and your homemade Alfredo sauce in a large bowl; and stir to combine. I like to make sure everything is still warm when combining so it mixes together more easily.
Bake: Transfer this mixture to your prepared baking dish. Sprinkle with 2 cups of freshly shredded mozzarella cheese. Bake your chicken and broccoli Alfredo casserole in a 375°F oven for 15 minutes. Then switch your oven to “broil” and broil the casserole for 2-3 minutes on high, or until the cheese is bubbly and browned.
Serve: Serve baked chicken alfredo pasta while warm. Give it 5 minutes to rest, because the center will be hot. My kids love having garlic knots on the side, and I usually make a Caesar salad.
How to Store, Freeze, and Reheat
Store leftover chicken broccoli Alfredo in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat baked pasta covered, in a 350°F oven until warmed through. Or reheat individual portions in the microwave in 30-second increments.
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