This chicken broccoli Alfredo bake is pure comfort food! Penne pasta in a rich and creamy sauce is mixed with succulent chicken breast, topped with cheese, and then baked to perfection. It’s a hearty and delicious dish, perfect for feeding a hungry crowd. This is my go-to casserole to bring to friends who have just moved or had a baby.
![Chicken Alfredo Bake in baking dish](https://easychickenrecipes.com/wp-content/uploads/2023/10/chicken-alfredo-casserole-6-of-8-edited.jpg)
Chicken casseroles are a classic comfort food and the creamier the better, in my opinion! This easy chicken broccoli alfredo bake is a super hearty main that’s packed with flavor and so rich and creamy. It’s made with just 10 simple ingredients but delivers on deliciousness, perfect for hectic weeknights.
What’s in This Chicken Broccoli Alfredo Bake Recipe?
- Pasta: I prefer to use penne for this recipe, but any short pasta shape will work.
- Chicken: I like to use lean boneless, skinless chicken breasts, but thighs will also work.
- Butter: Salted butter adds just a touch of richness to the filling.
- Garlic: Creates a savory base of flavor for the sauce.
- Flour: All-purpose flour helps thicken the filling to bind everything together into a cohesive casserole.
- Heavy Cream: Makes the sauce super rich and creamy.
- Milk: Helps cut calories while maintaining a creamy sauce.
- Cheese: Parmesan and mozzarella cheeses add so much cheesy flavor and a great melty texture to this casserole– plus, they make a great crispy topping!
- Broccoli: Frozen broccoli makes this dish so easy! No need to thaw, just toss and go!
![top down shot of Chicken Alfredo Bake](https://easychickenrecipes.com/wp-content/uploads/2023/10/chicken-alfredo-casserole-1-of-8-edited.jpg)
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How to Store and Reheat
Store leftover chicken broccoli Alfredo bake covered in the refrigerator for up to 3 days. To reheat it simply cover the pasta in aluminum foil and bake it at 350°F until the pasta reaches 165°FF. It will take about 30-40 minutes to reheat it in the oven.
How to Freeze
To freeze this chicken broccoli Alfredo bake, prepare completely, then wrap tightly (I like to do plastic wrap then tin foil to prevent freezer burn, but you do you) and freeze flat on a shelf.
To bake, you can either place in the refrigerator overnight to thaw (this is going to give you the best results as the pasta won’t become as mushy since it doesn’t have to cook as long to reheat), then remove the plastic wrap and recover with foil to bake.
You can place the pan from the freezer into the oven while it is preheating, and add 20-30 minutes to the bake time (approximately — cook until heated). I always recommend baking with foil or a covering of some sort to prevent drying out.
![cheesy pasta pulled from dish](https://easychickenrecipes.com/wp-content/uploads/2023/10/chicken-alfredo-casserole-5-of-8-edited.jpg)
Notes and Tips
- Don’t overcook pasta. The pasta is going to continue cooking in the oven so it’s important to not overcook it initially.
- Thin sauce if needed. Alfredo Sauce can become too thick if its simmered at too high of heat or for too long. Simply stir in a little milk until it reaches desired consistency.
- Prevent pasta from clumping. If you’re not using the cooked pasta right away, toss it with a little olive oil. This will prevent it from sticking together.
- You can use rotisserie chicken. If you want to save more time, then grab some rotisserie chicken.
Top Reader Review
“I tried this recipe and it was great. I used spinach, mushrooms and onions. It was so delicious and went so quick I had to make it again the following week. I like that the sauce is easy to make not like my other recipe which takes much more time, not to mention more butter (hate those added calories).” -Barbara Stewart
![Chicken Alfredo casserole with broccoli, baked in a dish.](https://easychickenrecipes.com/wp-content/uploads/2023/10/chicken-alfredo-casserole-4-of-8-edited-200x200.jpg)
Chicken Broccoli Alfredo Bake Recipe
Ingredients
- 12 ounces dry penne pasta cooked according to package instructions (¾ box)
- 1 teaspoon olive oil
- 3 boneless, skinless chicken breasts cubed
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons salted butter ⅜ stick
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream room temperature
- 1 cup milk room temperature
- 1 cup freshly grated Parmesan cheese
- 2 cups freshly shredded mozzarella cheese divided
- 10 ounces frozen broccoli florets 1 bag
Equipment
- 9×13-inch Baking Dish
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Add the cooked pasta to a large mixing bowl.12 ounces dry penne pasta
- Heat the olive oil in a large nonstick skillet set over medium heat.1 teaspoon olive oil
- Add the cubed chicken. Season with salt and pepper to taste. Stir chicken until just cooked through and browned on both sides. Remove chicken from heat and place in the mixing bowl with the pasta.3 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Return the skillet to medium heat, then add the butter and allow it to melt.3 tablespoons salted butter
- Add the garlic and cook until fragrant, about 30 seconds.1 clove garlic
- Use a whisk to stir in the flour, making sure to fully incorporate. Cook for 1 minute.2 tablespoons all-purpose flour
- Pour in the cream and milk, stirring to incorporate into the flour. Whisk constantly. Once bubbling, reduce heat to a simmer. Allow to just thicken, about 3-4 minutes.2 cups heavy cream, 1 cup milk
- Add all of the Parmesan cheese and 1 cup of the mozzarella cheese. Stir to combine. Add more salt and pepper to taste. Stir/whisk until cheese has melted.1 cup freshly grated Parmesan cheese, 2 cups freshly shredded mozzarella cheese
- Add the frozen broccoli to the mixing bowl with the chicken and cooked pasta.10 ounces frozen broccoli florets
- Pour the cheese sauce into the mixing bowl and use a wooden spoon to mix everything together.
- Pour the pasta mixture into the prepared baking dish. Top with the remaining 1 cup mozzarella.
- Bake for 25 minutes, or until cheese is melted and bubbly. Enjoy!
Notes
How to Make a Chicken Broccoli Alfredo Bake Step by Step
Cook the Pasta and Chicken: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Add 12 ounces of cooked penne pasta to a large mixing bowl. Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium heat. Add 3 cubed boneless, skinless chicken breasts. Season with salt and pepper to taste. Stir chicken until just cooked through and browned on both sides. Remove chicken from heat and place in the mixing bowl with the pasta.
![cooked cubed chicken in a pan.](https://easychickenrecipes.com/wp-content/uploads/2020/04/chicken-broccoli-alfredo-bake-how-to-1.png)
Sauté the Garlic: Return the skillet to medium heat, then add 3 tablespoons of salted butter and allow it to melt, then add 1 minced clove of garlic and cook until fragrant, about 30 seconds.
![minced garlic sautéed in butter.](https://easychickenrecipes.com/wp-content/uploads/2020/04/chicken-broccoli-alfredo-bake-how-to-2.png)
Make the Cream Sauce: Use a whisk to stir in the 2 tablespoons of all-purpose flour, making sure to fully incorporate. Cook for 1 minute. Pour in 2 cups of heavy cream and 1 cup of milk, stirring to incorporate into the flour. Whisk constantly. Once bubbling, reduce heat to a simmer. Allow to just thicken, about 3-4 minutes.
![white cream sauce in a pan.](https://easychickenrecipes.com/wp-content/uploads/2020/04/chicken-broccoli-alfredo-bake-how-to-3.png)
Add the Cheeses: Add all 1 cup of the Parmesan cheese and 1 cup of the mozzarella cheese. Stir to combine. Add more salt and pepper to taste. Stir/whisk until cheese has melted.
![cheesy cream sauce in a pan.](https://easychickenrecipes.com/wp-content/uploads/2020/04/chicken-broccoli-alfredo-bake-how-to-5.png)
Mix the Filling: Add 10 ounces of frozen broccoli florets to the mixing bowl with the chicken and cooked pasta. Pour the cheese sauce into the mixing bowl and use a wooden spoon to mix everything together.
![chicken, penne, broccoli, and cheese sauce mixed in a glass bowl.](https://easychickenrecipes.com/wp-content/uploads/2020/04/chicken-broccoli-alfredo-bake-how-to-6.png)
Top with Cheese: Pour the pasta mixture into the prepared baking dish. Top with the remaining 1 cup mozzarella.
![chicken broccoli alfredo casserole topped with cheese.](https://easychickenrecipes.com/wp-content/uploads/2020/04/chicken-broccoli-alfredo-bake-how-to-8.png)
Bake and Serve: Bake for 25 minutes, or until cheese is melted and bubbly. Enjoy!
![baked chicken broccoli alfredo casserole in a baking dish.](https://easychickenrecipes.com/wp-content/uploads/2020/04/chicken-broccoli-alfredo-bake-how-to-9.png)
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Great comfort food so appropriate for this time of spending dinners with family
I’m glad I could help out with family time!! 🙂
I’m sorry, Lisa! I’ll work on improving that!
I am looking to make this but was wondering if u could use any pasta?
Penne is the easiest, but you can switch it up.
I made this recipe for my daughter’s birthday this what she wanted for her dinner for her birthday and I’m telling you it is fantastic it is on point the sauce is fabulous I would require this recipe to anybody.
Can u use light cream or something lighter to.reduce calories?
I’ve made this many times and we love it!! I’m preparing it for a family to take over tomorrow. What instructions for cooking after being refrigerated overnight would you recommend?
To reheat it simply cover the pasta in aluminum foil and bake it at 350 degrees F until the pasta reaches 165 degrees F. It will take about 30-40 minutes to reheat it in the oven!
Can I make the night before and keep in the refrigerator ?
Hi. Is the measurement of the pasta pre cooking it so 12oz dry?
Dry!
I tried this recipe and it was great. I used spinach, mushrooms and onions. It was so delicious and went so quick I had to make it again the following week. I like that the sauce is easy to make not like my other recipe which takes much more time, not to mention more butter (hate those added calories).
Thanks for sharing, Barbara!
Easy to make and loved the rich sauce. I just wanted to have a stronger flavor. Could i have added a teaspoon cajun flavor? Ididnt want to over salt it just for flavor. Was the cheese supposed to be measured in a cup or in ounces on the side of the bag.
Modify to your liking!