Looking for a rich, flavorful, yet wholesome and effortless dinner? This Chicken and Broccoli Alfredo Bake is a total winner. It strikes the perfect balance: ultra‑creamy Alfredo sauce, tender chicken and broccoli, and whole‑grain pasta—all baked until bubbly and golden on top. Best part? It’s freezer‑friendly, high in protein, and lighter than most Alfredo casseroles. Whether you’re feeding your family on a busy weeknight or prepping ahead for later, this is your comfort‑food solution.
Why You’ll Love It
- Lighter but indulgent: Uses broth and whole milk instead of cream to create a lighter Alfredo sauce that still feels decadent.
- Protein‑packed: Each serving stacks up to around 30 grams of protein, thanks to the chicken and whole‑grain pasta.
- Freezer friendly: Double the recipe, bake one, and freeze another for a super easy future meal.
- Tried & tested: This recipe has been tested using various methods, chicken types, and sauces—for consistent, reliable results.
Ingredients
- Whole-grain penne pasta – about 6 oz (2 cups).
- Broccoli florets – approximately 2 cups, cut into bite‑sized pieces.
- Cooked chicken – 2 cups diced (rotisserie works great).
- Homemade Alfredo Sauce (yields about 2¼ cups):
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup reduced‑sodium chicken broth
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning or oregano
- Cheeses:
- 1 cup shredded mozzarella (divided)
- ¼ cup grated Parmesan (for topping)
Optional Shortcut: Use a 15 oz jar of store-bought Alfredo sauce mixed with ⅓ cup milk instead of the homemade version.
Step‑by‑Step Instructions
- Cook pasta & broccoli
Bring a large pot of salted water to a boil. Cook pasta until just al dente, adding broccoli florets during the last 2 minutes of boiling. Drain and set aside. - Preheat oven
Set your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish. - Make Alfredo sauce
In the same pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux. Gradually add chicken broth and milk, whisking constantly until smooth. Simmer until thickened, then remove from heat and stir in Parmesan, salt, and pepper. - Flavor the sauce
Add garlic powder and Italian seasoning to the Alfredo sauce for extra flavor. - Combine ingredients
Mix in the cooked pasta, broccoli, chicken, and half of the shredded mozzarella. Stir gently until everything is well coated. - Assemble the casserole
Pour the mixture into your prepared baking dish. Sprinkle with remaining mozzarella and Parmesan. - Bake
Bake uncovered for 20–25 minutes or until the cheese is melted and the casserole is heated through. For a golden top, broil for 1–2 minutes at the end—just be sure to watch closely.
Freezer‑Friendly Instructions
- To freeze: Assemble the casserole completely but don’t bake it. Cover tightly with foil and freeze.
- To bake from frozen: Thaw in the refrigerator for 24–48 hours, then bake as directed. You may need to add 5–10 extra minutes of baking time if it’s still slightly chilled.
Variations & Serving Ideas
- Add more veggies: Mushrooms, spinach, or bell peppers work well.
- Topping options: Add buttery breadcrumbs or Panko before baking for a crispy crust.
- Richer sauce: Swap part of the milk for cream if you want a more decadent Alfredo.
- Protein alternatives: Use turkey, ground chicken, or even sausage instead of shredded chicken.
- Pair it with: A fresh green salad, garlic bread, or steamed veggies for a full meal.
Final Thoughts
This Chicken and Broccoli Alfredo Bake is everything a weeknight dinner should be: hearty, family‑friendly, freezer‑ready, and irresistibly creamy without being too heavy. Whether you’re feeding picky kids or prepping meals ahead of time, it’s a guaranteed favorite. Make it once, and you’ll find yourself coming back to it again and again—especially when life gets busy but your taste buds still demand comfort.