Easy Chicken and Broccoli Alfredo Bake with Garlic
This comforting chicken and broccoli alfredo bake features seared chicken, crisp-tender broccoli, and a from-scratch garlic cream sauce topped with bubbly mozzarella.
This chicken and broccoli alfredo bake is the ultimate solution for those nights when you crave a restaurant-quality meal without the white tablecloth pretense. By combining seared chicken breast and fresh broccoli florets with a rich, velvety parmesan cream sauce, we elevate the standard pasta night into a golden, bubbly masterpiece.
Unlike a standard chicken broccoli alfredo casserole that might rely on canned soups, this version uses a quick, from-scratch alfredo base that clings to the penne. It is an easy alfredo pasta bake that doesn't sacrifice flavor for convenience, ensuring the broccoli stays vibrant and the chicken remains juicy under a thick blanket of melted mozzarella.
The secret to success here is slightly undercooking the pasta before it hits the oven. This allows the noodles to soak up the garlic-infused sauce without becoming mushy, resulting in a perfect bite every single time.
Ingredients
Pasta and Produce
- 1 lb (454g) penne or rigatoni pasta
- 4 cups (300g) fresh broccoli florets, cut into bite-sized pieces
- 2 large boneless skinless chicken breasts (about 1.25 lbs / 560g), cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil
Alfredo Sauce
- 1/2 cup (113g) unsalted butter
- 4 cloves garlic, minced
- 2 cups (480ml) heavy cream
- 1 1/2 cups (150g) freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground nutmeg (optional)
Topping
- 1 1/2 cups (170g) shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Boil a large pot of salted water. Add the pasta and cook for 2 minutes less than the package directions for al dente. In the last 3 minutes of boiling, add the broccoli florets to the pot. Drain and set aside.
- 3
Season the chicken cubes with salt and pepper. In a large skillet over medium-high heat, add the olive oil and sear the chicken until golden brown and cooked through (about 5-7 minutes). Remove from heat.
- 4
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
- 5
Whisk in the heavy cream and bring to a gentle simmer. Reduce heat to low and gradually whisk in the Parmesan cheese until smooth. Stir in the salt, pepper, and nutmeg.
- 6
Combine the cooked pasta, par-boiled broccoli, and seared chicken in the prepared baking dish.
- 7
Pour the alfredo sauce over the pasta mixture and toss gently to ensure everything is evenly coated.
- 8
Sprinkle the shredded mozzarella evenly over the top.
- 9
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese has developed golden brown patches.
- 10
Garnish with fresh parsley and let rest for 5 minutes before serving to allow the sauce to thicken.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 985 kcal
- Protein
- 46 g
- Carbs
- 64 g
- Fat
- 62 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 780 mg
Tips
- → Always grate your own Parmesan and mozzarella; pre-shredded cheeses are coated in potato starch which prevents the sauce from becoming perfectly smooth.
- → Don't skip the nutmeg—just a pinch adds a professional depth of flavor to the cream sauce that mimics high-end Italian restaurants.
- → If the sauce looks too thick after baking, you can stir in a splash of warm milk or reserved pasta water before serving to loosen it back up.
- → To prevent soggy broccoli, ensure you only blanch it for the final 3 minutes of the pasta's boiling time.
FAQ
Can I use frozen broccoli for this bake?
Yes, but thaw it completely and pat it very dry first. Frozen broccoli holds more moisture, which can thin out your alfredo sauce if not handled properly.
How do I prevent my alfredo sauce from breaking?
Keep the heat low once you add the cheese. High heat causes the fats in the cheese and cream to separate, resulting in a greasy sauce rather than a creamy one.
Can I make this chicken and broccoli alfredo bake ahead of time?
You can assemble the bake, cover it tightly, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the baking time if cooking straight from the fridge.
Why is my pasta bake dry?
Pasta continues to absorb liquid as it bakes. If your bake is dry, you either overcooked the pasta in the water or didn't use enough sauce. Always err on the side of 'too much' sauce before putting it in the oven.
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