This Chicken and Broccoli Alfredo Bake is a creamy, comforting dish perfect for busy weeknights.
Packed with tender chicken, fiber-rich broccoli, and protein-filled pasta, it offers a balanced, satisfying meal in one dish.
The luscious Alfredo sauce adds indulgent flavor without excessive effort, making it a quick, easy, and family-friendly dinner option that doubles as a great meal-prep choice.
Quick & Healthy Chicken Broccoli Alfredo Bake
Equipment
- 12-inch oven-safe skillet (or 9×13 baking dish)
- Pot for boiling pasta
- Saucepan for steaming broccoli
- Whisk
- Knife and cutting board
Ingredients
- 12 ounces rotini pasta about 3 ½ cups dried
- 3 cups broccoli florets cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 6 ounces cream cheese cut into 1-inch cubes
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups cooked rotisserie chicken diced
- 2 cups shredded mozzarella cheese divided
Instructions
- Prepare the Pasta: Start by bringing a large pot of water to a rolling boil over high heat. Once boiling, carefully add the rotini pasta. Cook the pasta for just one minute shy of al dente—it should still have a firm bite as it will continue cooking in the oven. Drain the pasta thoroughly in a colander and set it aside. Rinsing is not necessary, as the slight starch left on the pasta will help the sauce cling better.
- Steam the Broccoli: While the pasta is cooking, fill a medium saucepan with about 2 inches of water and bring it to a boil. Add the broccoli florets to a steamer basket or directly into the saucepan. Cover with a lid and steam the broccoli for 3 to 5 minutes, or until the florets are tender but still vibrant and slightly crisp. Avoid overcooking to prevent mushy broccoli in the final bake. Remove from heat and set aside.
- Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the sauce and combine ingredients. Preheating ensures that the bake will cook evenly and the cheese melts perfectly.
- Make the Alfredo Sauce: In a 12-inch oven-safe skillet over medium-high heat, melt the butter completely. Once melted, add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly to avoid burning. Sprinkle in the all-purpose flour, and whisk continuously for 1–2 minutes to create a smooth roux. Gradually pour in the half-and-half while whisking vigorously to avoid lumps. Add the cubed cream cheese and Parmesan cheese, stirring until the mixture is smooth and creamy. Season with garlic powder, salt, and black pepper. Reduce heat to low and simmer gently until the sauce thickens enough to coat the back of a spoon.
- Combine Pasta, Broccoli, and Chicken: Remove the skillet from heat. Add the cooked pasta, steamed broccoli, and diced rotisserie chicken into the sauce. Gently toss everything together using a spatula or wooden spoon until all ingredients are evenly coated with the creamy sauce. This ensures that each bite will have a balanced mix of chicken, broccoli, and pasta.
- Add Mozzarella Cheese: Stir in 1 cup of shredded mozzarella cheese directly into the mixture. Sprinkle the remaining 1 cup of mozzarella evenly on top. This layer of cheese will melt and form a golden, bubbly crust during baking, adding both texture and flavor.
- Bake Until Hot and Bubbling: Carefully place the skillet in the preheated oven. Bake uncovered for 18–20 minutes, or until the top is golden, bubbly, and the cheese has melted completely. If you are using a 9×13 baking dish instead of a skillet, transfer the mixture to the dish and follow the same baking time.
- Serve and Enjoy: Remove the skillet from the oven using oven mitts, as it will be very hot. Let the bake sit for 2–3 minutes to allow it to set slightly for easier serving. Scoop generous portions onto plates and serve immediately. The combination of creamy sauce, tender chicken, and crisp-tender broccoli makes this a comforting, satisfying dish perfect for weeknight dinners or meal prep.
Notes
- For perfectly cooked pasta, undercook it slightly before baking, as it will continue to soften in the oven.
- Steam broccoli just until tender-crisp to maintain vibrant color and a pleasant texture.
- Any type of pasta can be substituted—penne, ziti, or fusilli work beautifully.
- Rotisserie chicken saves time and adds great flavor, but cooked shredded chicken or leftover roasted chicken is a great alternative.
- Frozen broccoli can be used—just thaw and pat dry to avoid excess water in the bake.
- Adjust seasoning and cheese levels to taste, depending on your preference for a richer or lighter sauce.
Chef’s Secrets for Best Results
To elevate this bake, start with high-quality cheeses and fresh garlic, which create a more flavorful, creamy sauce.
Whisking continuously while adding the half-and-half prevents lumps and ensures a silky texture.
When stirring in pasta, broccoli, and chicken, fold gently to avoid breaking up the pasta or mashing the broccoli.
Using a mix of mozzarella and Parmesan delivers both gooey meltiness and a slightly nutty flavor.
Finally, letting the bake rest briefly after coming out of the oven allows the sauce to thicken and hold its shape beautifully.
Serving Suggestions for Maximum Enjoyment
This Chicken and Broccoli Alfredo Bake pairs wonderfully with a crisp green salad or roasted vegetables to balance the richness of the sauce.
Garlic bread or crusty baguettes are excellent for soaking up any leftover sauce on the plate.
For a lighter twist, serve with a squeeze of lemon over the broccoli before baking, which adds freshness and brightens the creamy flavors.
It’s also perfect as a hearty meal-prep option, reheating well without losing texture or flavor.
Storage Tips for Later Meals
Store leftover Alfredo bake in an airtight container in the refrigerator for up to 3-4 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes, covering with foil to prevent the top from drying out.
For a quicker option, microwave individual portions, stirring halfway through.
The dish also freezes well: place cooled portions in freezer-safe containers for up to 2 months.
Thaw overnight in the fridge before reheating to retain the creamy texture of the sauce.
Frequently Asked Questions
1. Can I use different pasta shapes?
Absolutely! Penne, ziti, or fusilli all work well.
Just follow the same undercooking step so pasta finishes cooking in the oven.
2. Can I make this dish vegetarian?
Yes! Omit the chicken and consider adding protein-rich alternatives like chickpeas, tofu, or a plant-based chicken substitute.
3. Can I use frozen broccoli?
Yes, but be sure to thaw and pat it dry to prevent excess water from making the bake watery.
Steaming is optional if broccoli is fully thawed.
4. How can I make this dish extra cheesy?
Mix in additional shredded mozzarella or a handful of Parmesan before baking.
Adding a little sharp cheddar on top can also create a golden, flavorful crust.
5. Can this recipe be made ahead of time?
Yes! Assemble the bake, cover tightly, and refrigerate for up to 24 hours before baking.
This makes it ideal for meal prep or planning ahead for a busy weeknight.
