Quick & Healthy Chicken Broccoli Alfredo Bake
A creamy, cheesy, and protein-packed pasta bake featuring tender chicken and vibrant broccoli. This one-dish meal comes together quickly, making it perfect for weeknight dinners or meal prep.
Equipment
- 12-inch oven-safe skillet (or 9x13 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 9x13 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.