Broccoli Alfredo Chicken Bake Recipe

I’m sharing my easy one-dish Broccoli Alfredo Chicken Bake that uses just a few ingredients to create a hot, fresh dinner you’ll want on your weekly meal plan.

I love when a dinner looks fancy but was actually easy to pull off, and this Broccoli Alfredo Chicken Bake is exactly that. Picture boneless skinless chicken breasts bathed in creamy Alfredo sauce, and suddenly weeknight cooking feels unfairly good.

I always end up sneaking bites while it cools, wondering why I don’t make this more, its flavors somehow both lazy and impressive. It’s one of those Chicken Dinner ideas that slides right into my Meals For The Week lineup, leaving people asking for the recipe without me having to say much, which I kind of enjoy.

Ingredients

Ingredient Quantities

• 1 lb boneless skinless chicken breasts (about 2 large)
• 12 oz penne pasta, uncooked
• 3 cups broccoli florets (fresh or frozen)
• 15 oz jar Alfredo sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup panko breadcrumbs optional
• 1 tablespoon melted butter optional

How to Make this

1. Preheat oven to 375F. Salt a large pot of water and start boiling it for the pasta while you prep everything.

2. Cut 1 lb boneless skinless chicken into bite sized pieces so it cooks fast. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon Italian seasoning.

3. Cook 12 oz penne to just al dente (about 1-2 minutes less than package says). Reserve 1/2 cup pasta water, then drain. If using frozen broccoli, add the 3 cups to the pasta pot for the last 2 minutes of cooking to thaw and blanch; if fresh, either steam quickly or add to the pasta pot the last 2 minutes too. Drain both.

4. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium high. Add 2 cloves minced garlic and cook 30 seconds till fragrant, then add the chicken pieces. Cook until just browned and cooked through, about 5-7 minutes depending on size. Dont overcook because it will finish in the oven.

5. In a big bowl or the same skillet off heat combine cooked penne and broccoli, the cooked chicken, 15 oz jar Alfredo sauce, 1 cup of the shredded mozzarella (reserve 1/2 cup for topping), and 1/4 cup of the grated Parmesan (reserve 1/4 cup for topping). Add a splash of the reserved pasta water if the sauce seems too thick to help it coat everything.

6. Taste and adjust seasoning if needed. If the sauce needs more zip add a pinch more salt or pepper, you can also stir in a little extra Italian seasoning.

7. Transfer mixture to a 9×13 inch baking dish, spread evenly. Sprinkle remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top.

8. If you want a crunchy topping mix 1/4 cup panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese. This is optional but really nice for texture.

9. Bake uncovered 15-20 minutes until bubbly and the top is golden. If you want extra browning put under broiler 1-2 minutes watching closely. Let rest 5 minutes before serving so it sets up.

Equipment Needed

1. Oven set to 375F
2. Large pot for boiling pasta and blanching broccoli
3. Colander to drain pasta and broccoli
4. Large skillet for garlic and cooking the chicken
5. 9 by 13 inch baking dish
6. Cutting board
7. Chef’s knife
8. Large mixing bowl and a wooden spoon or spatula to stir
9. Measuring spoons and a 1 cup measuring cup (for pasta water, cheese, etc.)

FAQ

Broccoli Alfredo Chicken Bake Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (they stay juicier), or use about 2 cups shredded rotisserie chicken to skip cooking the raw meat.
• Penne pasta: replace with rigatoni, fusilli, or any short tube/spiral pasta; whole wheat pasta works if you want more fiber.
• Broccoli: use cauliflower florets instead, or stir in 3 cups fresh spinach a few minutes before baking; frozen broccoli or cauliflower are fine too.
• Alfredo sauce: make a quick sauce with 1 1/2 cups heavy cream, 2 tbsp butter and 1 cup grated Parmesan warmed together, or mix 8 oz cream cheese with 1/2 cup milk plus 1/2 cup Parmesan for a thicker shortcut.

Pro Tips

1. Pull the pasta a couple minutes early so it finishes cooking in the oven, and save at least a half cup of the pasta water. That starchy water is magic for loosening the sauce and keeping everything glossy instead of gluey.

2. Dont overcook the chicken in the skillet, just brown it enough for color and let the oven finish it. If pieces are different sizes cut them smaller so they cook evenly or you’ll end up with some dry bits and some underdone bits.

3. Mix the panko with melted butter and a little extra Parmesan for the topping it gives way more crunch and flavor. If you want a tiny kick sprinkle a pinch of red pepper flakes or a little lemon zest on top before baking.

4. You can assemble ahead and refrigerate or freeze for later, just add a few extra minutes if baking straight from the fridge. For leftovers reheat gently with a splash of milk or cream so the Alfredo doesnt seize up and turn grainy.