Chicken Alfredo Bake with Broccoli

The smell of bubbling cheese and garlic always stops my kids in their tracks on a busy Tuesday evening. I threw this dish together once when the fridge was full of random leftovers and it instantly became a household staple. There is something so satisfying about mixing tender pasta with rich sauce and popping it in the oven. It turns a chaotic night into a comforting meal with almost zero effort.

My friend Sarah swore she hated broccoli until she took a bite of this bake. She did not even realize she was eating a whole serving of vegetables under all that melted mozzarella. We sat around the table laughing as she scraped the dish clean for seconds. It is funny how a little cheese can change anyone's perspective on greens.

Ingredients

• Chicken breast: Use leftovers from a rotisserie bird to save time or poach fresh breasts gently.
• Penne or rigatoni pasta: These shapes hold onto the thick Alfredo sauce perfectly in every bite.
• Broccoli florets: Steam them just until tender so they do not get mushy during the baking process.
• Alfredo sauce: Homemade is luxurious but a high quality jarred sauce works wonders on busy nights.
• Whole milk: This thins the sauce slightly so the pasta absorbs all that creamy goodness.
• Mozzarella and Parmesan cheese: The mozzarella creates the classic pull while Parmesan adds a salty nutty finish.
• Seasonings: Garlic powder and Italian herbs deepen the flavor profile without extra chopping work.

Instructions

Preheat the oven:

Turn your oven to 375°F and grease a 9x13 baking dish so nothing sticks.

Cook the pasta:

Boil the noodles in salted water until they are firm to the bite then drain them well.

Prepare the broccoli:

Steam the florets for a few minutes until just tender and drain off excess water.

Mix everything together:

Toss the pasta chicken broccoli sauce and half the cheese in a large bowl with your seasonings.

Assemble the bake:

Pour the mixture into your prepared dish and sprinkle the rest of the cheese on top.

Bake until golden:

Let it cook uncovered for about 30 minutes until the cheese is bubbling and slightly browned.

Rest before serving:

Let the dish sit for five minutes so the sauce thickens up slightly for serving.

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One rainy Sunday afternoon I made a giant pan of this just to have something warm to hold while watching movies. It felt like the ultimate hug in food form after a long week of running around. The silence in the room as everyone ate was the highest compliment I could receive. Sometimes the simplest meals are the ones that bring the most peace to a house.

Making It Ahead

You can assemble this entire dish the night before and keep it covered in the fridge. Just add a few extra minutes to the baking time since it will be cold going into the oven. This trick has saved me so many times when hosting dinner parties. It lets me enjoy my guests instead of being stuck in the kitchen.

Vegetable Swaps

Broccoli is classic but spinach or peas work beautifully in this creamy base too. I sometimes add roasted red peppers for a pop of color and sweetness. The key is not to overload it with too many watery vegetables. You want the texture to remain rich and creamy rather than soupy.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness of the Alfredo sauce nicely. I also love serving crusty garlic bread to soak up any extra sauce on the plate. A light white wine pairs perfectly with the savory and cheesy notes.

• Keep the salad simple with just lettuce and a lemon dressing.
• Warm the bread right before serving for the best texture.
• Do not forget to grind fresh black pepper over the top.

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I hope this recipe brings as much comfort to your table as it does to mine. Enjoy every single creamy and cheesy bite.

Recipe FAQs

→ Can I use fresh broccoli instead of steamed?

Yes, fresh broccoli works well. Simply chop into florets and add during step 4, allowing it to cook through during baking. Increase bake time by 5-7 minutes until broccoli is tender.

→ What pasta shapes work best?

Penne and rigatoni are excellent choices as their ridges hold the creamy sauce beautifully. Ziti, macaroni, or fusilli also work well. Avoid long noodles like spaghetti which can be difficult to serve in baked form.

→ Can I make this ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, remove from refrigerator while oven preheats, then bake as directed adding 5-10 minutes if cold.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven until heated through.

→ Can I freeze this dish?

Yes, freeze before baking for best results. Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in refrigerator before baking as directed.

→ What can I use instead of chicken?

Shrimp, diced ham, or cooked Italian sausage make excellent substitutes. For a vegetarian version, omit meat entirely and add extra vegetables like spinach, mushrooms, or bell peppers.