Chicken & Broccoli Alfredo Bake is a 5-Ingredient Ultimate Casserole your family will adore.

Chicken & Broccoli Alfredo Bake is the 5-ingredient weeknight hero I reach for when the clock is ticking and the craving for cozy, comforting flavors hits hard. As a chef who loves quick, family-friendly meals, I built this casserole to deliver creamy, restaurant-style indulgence with minimal effort. Tender shredded chicken, bright broccoli, and al dente penne swim in a velvety Alfredo, topped with mozzarella and Parmesan for a golden, bubbly finish. It’s make-ahead friendly, crowd-pleasing, and surprisingly versatile—perfect for busy moms and professionals who want speed without sacrificing taste. Read on to discover how this one-pan bake can become your go-to weeknight solution.

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What makes this recipe special

Chicken & Broccoli Alfredo Bake is what I reach for when weeknights shout for cozy comfort.
This 5-ingredient marvel keeps flavor high and prep simple for busy families everywhere these days, honestly.
That’s why Chicken & Broccoli Alfredo Bake feels like a comforting hug in a pan.

I love that it bakes into a bubbly casserole your family will devour tonight at home.
Make-ahead friendly and versatile, it adapts to rotisserie chicken, extra veggies, or lean sauces, truly easily.
Plus, Chicken & Alfredo Bake sends its aroma curling to the table before dessert tonight.

Ingredients

Here’s the simple lineup for Chicken & Broccoli Alfredo Bake. I keep it tight so you can grab everything in one trip and get to dinner fast. Exact quantities are at the bottom of the article and available for printing.

• 2 cups shredded cooked chicken — leftovers or rotisserie chicken for speed.
• 2 cups steamed broccoli florets — bright and crisp-tender.
• 12 oz penne pasta — al dente.
• 2 cups Alfredo sauce — homemade or store-bought.
• 1 cup shredded mozzarella cheese — for melty goodness.
• ½ cup grated Parmesan cheese — adds a sharp, cheesy bite.
• 1 tsp garlic powder — brings savory depth without chopping garlic.
• Salt, to taste — season gradually to avoid over-salting.
• Black pepper, to taste — fresh cracked if you have it.
• Chopped parsley for garnish — optional, for a pop of color.

Optional ingredients and substitutions

• Rotisserie chicken can replace cooked chicken for even faster prep.
• Gluten-free or whole-wheat pasta works just fine.
• Low-sodium Alfredo sauce if you’re watching salt intake.
• Additional vegetables like cauliflower florets or sliced mushrooms.
• Stir in a splash of milk or cream before baking for extra creaminess.

Exact quantities are at the bottom of the article and available for printing.

How to Make Chicken & Broccoli Alfredo Bake

Step 1: Preheat and prep

I start by preheating the oven to 350°F (175°C) and greasing a baking dish. Having the pan ready helps this Chicken & Broccoli Alfredo Bake come together fast when the timer screams.

Step 2: Cook the pasta to al dente

While the oven heats, I cook the penne to al dente. I salt the water generously and reserve a splash of the starchy water in case the sauce needs a loosened coat later for this dish.

Step 3: Mix chicken, broccoli, Alfredo, garlic powder, salt, and pepper

In a large bowl I combine shredded chicken, broccoli, Alfredo sauce, garlic powder, salt, and pepper to build the Chicken & Broccoli Alfredo Bake base. I stir until everything is evenly coated; if the sauce is thick, a spoonful of the reserved pasta water helps cling to every noodle.

Step 4: Stir in the pasta until evenly coated

I fold the hot, drained pasta into the Chicken & Broccoli Alfredo Bake mixture until every piece wears a creamy coat. I use tongs to mix gently so the broccoli stays bright and the penne stays intact.

Step 5: Transfer to a greased baking dish

Next I transfer the mixture to the prepared dish and spread it into an even layer. This smooth base helps the cheese melt evenly across the top as it bakes in this comforting weeknight casserole.

Step 6: Top with mozzarella and Parmesan

Now I shower the surface with shredded mozzarella, then a generous dusting of Parmesan for the Chicken & Broccoli Alfredo Bake topping. If you like a faster browning, you can cover with foil for the first part of baking and uncover toward the end.

Step 7: Bake until hot and bubbly

I bake the casserole for 25–30 minutes until it’s hot, bubbly, and the cheese is melty. If the top browns too quickly, a quick foil cover keeps the cheese from scorching while the center finishes.

Step 8: Garnish with parsley

When it’s out of the oven, I garnish with chopped parsley for a pop of color and brightness. I let it rest 5 minutes before serving so the sauce thickens a touch and sticks to every bite of this family-friendly Chicken & Broccoli Alfredo Bake.

Tips for Success

• Prep ahead: I set out shredded chicken, broccoli, penne, Alfredo, and cheeses so dinner flows smoothly.
• I use rotisserie chicken to save time without sacrificing flavor.
• I reserve a cup of the pasta water; it helps the sauce cling.
• I cook pasta to al dente; it holds up beautifully in bake.
• I stir in a splash of milk or cream for extra silk.
• If the top browns too fast, I cover loosely with foil.
• Make-ahead: I assemble, refrigerate up to 24 hours, then bake.

Equipment Needed

• Large pot for boiling pasta (or a deep skillet).
• Colander to drain penne.
• Large mixing bowl for tossing chicken, broccoli, and sauce.
• Greased 9×13-inch baking dish (or a 2–3 quart casserole).
• Spatula or tongs to fold pasta and sauce together.
• Measuring cups and spoons for accuracy.
• Oven mitts or heat-safe gloves for handling the dish.

Variations

• Rotisserie chicken twist: use shredded rotisserie chicken for even quicker prep.
• Meat and veg boosters: add sliced mushrooms, bell peppers, or sun-dried tomatoes for color.
• Bean boost: mix white beans for extra protein and creaminess.
• Green upgrades: substitute broccoli with a mix of broccoli and cauliflower for extra texture.
• Spice it up: add a pinch of red pepper flakes or Cajun seasoning for heat.
• Cheese swap: try fontina or provolone for a creamier melt.
• Low-sodium version: use low-sodium Alfredo and build salt with herbs.
• Gluten-free take: swap in gluten-free penne or short pasta shapes.
• Make-ahead friendly: assemble, refrigerate, then bake for easy weeknights.
• Kids’ favorite: omit garlic powder, add parmesan breadcrumbs on top for crunch.

Why You’ll Love This Chicken & Broccoli Alfredo Bake

Chicken & Broccoli Alfredo Bake is my weeknight secret weapon. It delivers restaurant-worthy comfort in under an hour. And it requires almost no fuss. The broccoli stays bright, and the pasta stays tender. That combo is pure comfort.

I love that I can add rotisserie chicken. It still yields a creamy, cheesy bake. Picky eaters devour it. Make-ahead friendly and budget-friendly, too. This dish turns busy nights into moments of comfort.

Serving Suggestions

Here are quick serving ideas to elevate the Chicken & Broccoli Alfredo Bake.

• Side greens: crisp salad with lemon vinaigrette; a few olives add brightness.
• Garlic bread: warm, buttery slices for dipping.
• Drink: white wine or sparkling water for kids and adults.
• Plate it: garnish with parsley and serve in warm, shallow bowls to showcase the cheesy top.

Chicken & Broccoli Alfredo Bake: Make-Ahead and Freezer-Friendly Tips

I love a dish that works with my calendar. Chicken & Broccoli Alfredo Bake is perfect for make-ahead meals. Assemble now, refrigerate or freeze, then bake when you need a comforting dinner fast.

• Make-ahead (refrigerator): Assemble through topping with mozzarella and Parmesan. Cover tightly and refrigerate up to 24 hours. Bake at 350°F for 25–30 minutes, then 5–7 minutes more to finish browning.
• Make-ahead (freezer): Assemble, wrap tightly, and freeze up to 2–3 months. Thaw overnight in the fridge, then bake 40–50 minutes until hot and bubbly.
• From frozen: Bake directly from frozen for 60–75 minutes, covered first, then uncover to brown the top.

FAQs

Can I use rotisserie chicken to save time? I love rotisserie chicken in Chicken & Broccoli Alfredo Bake for speed. Shred the meat and toss with broccoli and Alfredo sauce. Fold in al dente penne, then bake until bubbly. Creamy and comforting.

Can this be made ahead? Yes. Make-ahead works well here. Assemble through topping, then refrigerate up to 24 hours. Bake until hot and bubbly. For freezer prep, wrap and freeze, then bake longer from frozen.

Is this recipe friendly for gluten-free or picky eaters? Yes. It’s simple and mild, with room for tweaks. Use gluten-free pasta and check sauces for gluten. You can adjust salt and cheese to suit taste. Most picky eaters love the creamy Alfredo bake in Chicken & Broccoli Alfredo Bake.

Can I make this dairy-light or lower-sodium? Yes. Use light Alfredo or milk and reduce cheese. Salt to taste and rely on herbs for brightness. The bake stays comforting in Chicken & Broccoli Alfredo Bake even with lighter options.

How should I reheat leftovers without losing creaminess? I reheat Chicken & Broccoli Alfredo Bake gently on the stove with a splash of milk. A minute or two of gentle heat helps bind the sauce. I microwave in short bursts, stirring in between. The result is a silky redo of this easy weeknight casserole.

Final Thoughts

As I tuck into a slice of this Chicken & Broccoli Alfredo Bake, I feel the day melt away. The 5-ingredient simplicity never dulls the flavor—the creamy Alfredo coats the tender penne, the broccoli stays bright, and the cheese sings. I love how the aroma invites everyone to the table, even when time is tight. It’s my weeknight hug in a pan.

This recipe shows that great comfort should be easy to reach. Make it ahead, freeze it, or swap in what’s on hand. If you try it, tell me your tweaks; I bet your family will adore it just as mine does.

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