Creamy Chicken Broccoli Alfredo Pasta Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings (1 large 9×13 inch baking dish)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 12 oz (340 g) short pasta (penne, rotini, or rigatoni)
• 3 cups small broccoli florets (about 9 oz / 255 g)
• 1 1/2 lb (680 g) boneless skinless chicken breasts, cut in 1-inch cubes
• 2 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1/2 tsp garlic powder, 1/2 tsp onion powder (optional)
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups grated Parmesan cheese, divided
• 1/4 cup seasoned breadcrumbs (optional, for crunch)
• Pinch nutmeg, chopped fresh parsley for garnish (optional)

Do This

• 1) Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
• 2) Boil pasta in salted water until 2 minutes shy of al dente; add broccoli for the last 2 minutes. Drain.
• 3) Season chicken with 1 tsp salt, 1/2 tsp pepper, garlic powder, and onion powder. Sear in 1 tbsp oil until browned and cooked through.
• 4) In same pan, melt butter, sauté garlic, whisk in flour, then gradually add milk and cream. Simmer until thickened; stir in 1 cup Parmesan, salt, pepper, and nutmeg.
• 5) Combine pasta, broccoli, chicken, and sauce. Spread in baking dish.
• 6) Top with mozzarella, remaining 1/2 cup Parmesan, and breadcrumbs tossed with 1 tbsp oil.
• 7) Bake 25–30 minutes until bubbly and deeply golden. Rest 5–10 minutes, garnish with parsley, and serve.

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Why You’ll Love This Recipe

• All the comfort of classic fettuccine Alfredo, baked into a cozy, cheesy casserole.
• Balanced with plenty of tender broccoli and juicy bites of seasoned chicken.
• Make-ahead friendly and perfect for feeding a hungry family or a small crowd.
• Simple, everyday ingredients come together into a restaurant-quality bake.

Grocery List

• Produce: Broccoli florets, garlic, fresh parsley (optional)
• Dairy: Unsalted butter, whole milk, heavy cream, mozzarella cheese, Parmesan cheese
• Pantry: Short pasta, olive oil, all-purpose flour, seasoned breadcrumbs, kosher salt, black pepper, garlic powder, onion powder, ground nutmeg

Full Ingredients

For the Pasta, Broccoli, and Chicken

• 12 oz (340 g) dry short pasta (penne, rotini, or rigatoni)
• 3 cups small broccoli florets (about 9 oz / 255 g), bite-size pieces
• 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, divided (or 1 tsp table salt), plus more for pasta water
• 3/4 tsp freshly ground black pepper, divided
• 1/2 tsp garlic powder
• 1/2 tsp onion powder (optional, but tasty)

For the Creamy Alfredo Sauce

• 4 tbsp (1/2 stick / 56 g) unsalted butter
• 4 garlic cloves, finely minced
• 3 tbsp (24 g) all-purpose flour
• 2 1/2 cups (590 ml) whole milk (2% works in a pinch)
• 1 cup (240 ml) heavy cream
• 1 cup (3 oz / 85 g) freshly grated Parmesan cheese, lightly packed
• 1/2 tsp kosher salt (or to taste)
• 1/4 tsp freshly ground black pepper
• Pinch (about 1/8 tsp) ground nutmeg (optional, but classic in Alfredo)

For the Browned Cheese Crust

• 1 1/2 cups (6 oz / 170 g) shredded low-moisture mozzarella cheese
• 1/2 cup (1 1/2 oz / 45 g) grated Parmesan cheese
• 1/4 cup (15 g) seasoned breadcrumbs (Italian-style or plain with a pinch of salt)
• 1 tbsp olive oil or melted butter (for tossing the breadcrumbs)
• 2–3 tbsp chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Pan

Set your oven to 375°F (190°C). Give it time to fully preheat while you prepare the rest of the ingredients, so the casserole bakes evenly and the cheese browns nicely.

Lightly grease a 9×13 inch (approx. 23×33 cm) baking dish with a little butter or nonstick spray. This helps prevent sticking and makes serving and cleanup easier later.

Step 2: Cook the Pasta and Broccoli

Bring a large pot of well-salted water to a rolling boil. Aim for about 1–2 tbsp of kosher salt for a big pot; this is your one chance to season the pasta from the inside out.

Add the pasta and cook until it is about 2 minutes shy of al dente according to package directions. You want it firmer than you normally like because it will continue to cook in the oven.

When the pasta has about 2 minutes left, add the broccoli florets directly into the pot. This quickly blanches the broccoli so it stays bright green and tender-crisp in the casserole.

Drain the pasta and broccoli together and set aside. Do not rinse; a little surface starch helps the sauce cling to everything.

Step 3: Sear the Chicken

While the pasta cooks, pat the chicken pieces dry with paper towels. Dry chicken browns better. In a bowl, toss the chicken with 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder, and onion powder until evenly coated.

Heat 1 tbsp olive oil in a large, deep skillet over medium-high heat. When the oil is hot and shimmering, add the chicken in a single layer. Avoid crowding; cook in two batches if needed.

Cook for 5–7 minutes, stirring once or twice, until the chicken is golden in spots and cooked through (no pink in the center). Transfer the chicken to a clean bowl or plate and set aside. Do not wipe out the pan; the browned bits on the bottom will add great flavor to the sauce.

Step 4: Make the Creamy Alfredo Sauce

In the same skillet over medium heat, add the butter. Once melted and foamy, stir in the minced garlic and cook for 30–60 seconds until fragrant but not browned.

Sprinkle the flour evenly over the butter and garlic, then whisk constantly for about 1 minute. This cooks off the raw flour taste and creates a smooth roux.

Gradually whisk in the milk, a splash at a time at first, scraping up any browned bits from the bottom of the pan. Once the mixture loosens and smooths out, slowly add the remaining milk and the heavy cream, whisking constantly to avoid lumps.

Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Reduce the heat to low, then stir in 1 cup Parmesan cheese until melted and smooth. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and a pinch of nutmeg, tasting and adjusting as needed. The sauce should be well seasoned and pleasantly rich.

Step 5: Combine Pasta, Broccoli, Chicken, and Sauce

Turn off the heat under the skillet. Add the cooked chicken back into the pan with the Alfredo sauce and stir to coat each piece.

Add the drained pasta and broccoli to the skillet (or transfer everything to a large mixing bowl if your skillet is not big enough). Gently fold until the pasta and broccoli are thoroughly coated in the creamy sauce and the chicken is evenly distributed. Every bite should have a mix of pasta, broccoli, and chicken.

Step 6: Assemble the Bake and Add the Cheese Crust

Transfer the sauced pasta mixture to your prepared 9×13 inch baking dish, spreading it into an even layer and nudging some of the broccoli and chicken to the top so they are visible.

Sprinkle the shredded mozzarella evenly over the surface, followed by the remaining 1/2 cup Parmesan cheese.

In a small bowl, toss the seasoned breadcrumbs with the remaining 1 tbsp olive oil or melted butter until the crumbs are lightly coated. Scatter the buttery crumbs evenly over the cheese layer. This creates a crisp, browned topping that contrasts beautifully with the creamy pasta beneath.

If you like, cover the dish loosely with lightly greased foil for the first part of baking to keep the top from over-browning too soon.

Step 7: Bake Until Bubbly and Golden, Then Serve

Bake in the preheated 375°F (190°C) oven for 25–30 minutes, until the casserole is hot and bubbling around the edges.

For the last 8–10 minutes, remove the foil (if using) so the cheese and breadcrumbs can brown deeply. If you want an extra toasty crust, you can switch to the broiler for 1–3 minutes at the end—watch closely to prevent burning.

Remove the dish from the oven and let it rest for 5–10 minutes. This short rest helps the sauce thicken slightly and makes cleaner slices.

Sprinkle with chopped fresh parsley just before serving for a pop of color and freshness. Spoon into warm bowls or onto plates and enjoy.

Pro Tips

• Undercook the pasta slightly. Pull it 2 minutes before al dente. Overcooked pasta will turn mushy once baked in the sauce.
• Grate your own cheese. Freshly grated Parmesan and mozzarella melt more smoothly and brown better than pre-shredded cheese, which often has anti-caking agents.
• Adjust sauce thickness to your liking. If it seems too thick before baking, whisk in a splash of milk. If too thin, simmer another minute or two. It should be pourable but cling nicely to the pasta.
• Use a hot oven for a browned crust. Make sure your oven is fully preheated to 375°F (190°C) and finish with a brief broil if you love a deeply golden, slightly crisp top.
• Shortcut: rotisserie chicken. Swap the seared chicken for about 3 cups shredded cooked chicken. Skip Step 3 and stir it directly into the sauce in Step 5.

Variations

• Bacon and Chicken Alfredo Bake: Cook 4–6 slices of bacon until crisp, crumble, and mix into the pasta before baking. Use some of the bacon drippings in place of part of the butter for a smoky twist.
• Extra Veggie Version: Add 1 cup sliced mushrooms and 1 small diced onion when you cook the chicken, or stir in a handful of baby spinach along with the pasta and broccoli.
• Spicy Alfredo Bake: Add 1/4–1/2 tsp crushed red pepper flakes to the sauce and use a sharp or smoked cheese in place of some of the mozzarella for a bolder flavor.

Storage & Make-Ahead

Let the casserole cool to room temperature, then cover tightly.

Refrigerate: Store leftovers in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave with a splash of milk or cream to loosen the sauce, or reheat the whole dish covered at 350°F (175°C) for 20–25 minutes, until hot in the center.

Freeze (unbaked): Assemble the casserole in a freezer-safe dish, wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then bake at 375°F (190°C), adding 10–15 minutes to the baking time if still slightly chilled.

Freeze (baked): Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw and reheat gently, adding a little milk if needed to refresh the sauce.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 750 calories, 45 g protein, 60 g carbohydrates, 34 g fat, 18 g saturated fat, 3–4 g fiber, 1,000–1,200 mg sodium. These numbers are estimates and will vary based on exact ingredients and brands used.