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This Baked chicken and broccoli Alfredo is creamy, comforting, and perfect for those nights when you just want something simple but satisfying. There’s nothing better than a creamy, cheesy pasta bake that’s easy to throw together and guaranteed to please the whole family. Pair with a fresh salad and garlic bread for the ultimate dinner.
For more chicken alfredo recipes, make my chicken alfredo lasagna and blackened chicken alfredo!
You’ve got juicy chicken, tender broccoli, and pasta all wrapped up in the creamiest, cheesiest homemade Alfredo sauce.
It’s the kind of dinner that makes everyone at the table happy and keeps you from stressing in the kitchen. The best part is it feels super cozy and homemade, but it’s still easy enough to pull together on a busy night.
Plus, the leftovers? Even better the next day. This one’s going to be on repeat in your kitchen.
Table of contents
Why You’ll Love This Recipe
- Ideal for busy weeknights! You can make this on a Sunday evening, meal prep it to have throughout the week, and then just pop it in the microwave. Dinner’s on the table in minutes!
- Family favorite! Creamy Alfredo, juicy chicken, and tender broccoli all baked together, it’s the kind of comfort food everyone goes back for seconds on.
- Simple ingredients! Nothing fancy here, just everyday staples you probably already have in your kitchen, all working together to make this incredibly delicious comfort food.
- Great for leftovers! This reheats beautifully the next day. The flavors deepen, and it’s just as comforting for lunch as it is for dinner.
- You’ve got a little bit of everything here – veggies, protein, carbs, it’s a complete meal (great for meal prep too).
Key Ingredients
(full list of ingredients and instructions can be found in the recipe card)
- Chicken tenderloins are my preference, but boneless skinless chicken thighs or boneless skinless chicken chicken breast work here too. Use leftovers to make my creamy mushroom chicken and rice!
- Your favorite pasta – I used trumpet pasta but you can use penne pasta, rotini pasta, shells, etc.
- Frozen Broccoli or Fresh Broccoli Florets both work here. I prefer frozen broccoli because it keeps longer and I don’t have to worry about using it up quickly, but go with what you have!
- All Purpose Flour thickens the sauce. For a gluten-free alternative, use cornstarch.
- For Seasonings, herbs de provence, garlic powder, onion powder, and cajun seasoning are used throughout the recipe to create tons of flavor in every bite!
- Heavy cream and whole milk create a velvety, creamy sauce that binds the ingredients together.
- Grated parmesan cheese and mozzarella cheese provide a rich, savory flavor and a gooey, melted texture that makes the lasagna irresistible.
- Lemon juice cuts through the richness of the alfredo sauce and enhances the overall flavor of the dish.
- Fresh parsley is added at the end to give this chicken alfredo casserole a pop of color and flavor.
Substitutions and Variations
- Use rotisserie chicken instead – it’s a huge time saver. Just cut it up into bite-sized pieces and add it into the sauce.
- If you have leftover shredded chicken, this is a great way to use it up, too!
- If you prefer skinless chicken breasts, you can use those instead.
How To Make Baked Chicken and Broccoli Alfredo
Step 1: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook until al dente, according to the package instructions. Drain and layer the noodles flat on a piece of parchment paper or a kitchen towel to prevent the noodles from sticking together. Set aside.
Step 2: Add chicken to a large bowl. Season with herbs de provence (or Italian seasoning), cajun seasoning, garlic powder, onion powder, kosher salt and black pepper. Toss together to ensure all of the chicken is coated. Drizzle olive oil into a large skillet over medium heat. Add chicken and cook on both sides for about 5-6 minutes per side, until cooked all the way through. Set aside while making the sauce.
Step 3: Now let’s make the creamy alfredo sauce. Melt butter in a large skillet over medium heat, then add onion. Cook for 3-4 minutes, until fragrant and onions are slightly softened. Add garlic, chicken bouillon paste, red pepper flakes, cajun seasoning, herbs de provence, and oregano. Continue to cook for an additional 2-3 minutes, until fragrant. Add all purpose flour and whisk together until a thick paste begin to form. Reduce to medium low heat, add frozen broccoli, heavy cream and whole milk and whisk together until the sauce begins to thicken, about 5 minutes. Then add grated parmesan cheese, parsley, black pepper, and lemon juice. Taste for salt and add as needed.
Step 4: Chop up the chicken into bite sized pieces.
Step 5: Add the cooked pasta into the sauce along with the cooked chicken. Add half of the mixture into the baking dish and sprinkle mozzarella cheese. Then add the remaining chicken alfredo mixture on top. Chicken with more mozzarella cheese. Cover with aluminum foil and poke with a toothpick. This prevents the lasagna from steaming and the aluminum foil from sticking to the cheese.
Step 6: Bake for 25-30 minutes, until the pasta sauce is bubbling and the cheese is fully melted.Then remove the foil and continue to cook for 10 minutes. Set to broil and broil for 2-3 minutes, until the cheese becomes golden brown. Allow the chicken broccoli alfredo casserole to cool for 10-15 minutes before going in!
Tips for The Best Chicken Broccoli Alfredo Bake
- Cook pasta until al dente: It will continue cooking while baking, and this prevents mushy noodles.
- Rest Before Serving: Like lasagna, let it rest for 5–10 minutes before digging in. This allows the sauce to set slightly and keeps it neat instead of soupy.
- Whisk constantly when adding milk/cream so it doesn’t scorch on the bottom and prevents the sauce from becoming clumpy.
- Cook the chicken until it’s just shy of done. It’ll finish cooking all the way through in the oven and just slightly undercooking it will prevent it from drying out and becoming rubbery while baking.
What to Serve with Chicken Broccoli Alfredo
When I serve baked chicken and broccoli Alfredo, I like to keep the sides fresh and light to balance out all that creamy, cheesy goodness.
A crisp green salad or wedge salad to add some freshness to the dish. And of course, you can’t go wrong with bread on the side garlic bread or breadsticks.
Recipe FAQs
Absolutely! Rotisserie chicken is a great shortcut, just shred it and fold it into the pasta before baking.
Definitely. Assemble the dish, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
Yes! Wrap it tightly before baking and freeze for up to 2 months. Bake from frozen, covered with foil, until heated through, then uncover to brown on top.
Short pasta like penne, rigatoni, or rotini works best, it holds the sauce really well.
Make sure your pasta is undercooked before baking, mix it with the sauce so it’s well coated, and bake covered first to keep the moisture in.
More Chicken Recipes
Main Course
Baked Chicken Leg Quarters
Main Course
Chicken Alfredo Spaghetti Squash
Main Course
Baked BBQ Chicken Thighs
Main Course
Garlic Parmesan Pasta with Chicken
Baked Chicken and Broccoli Alfredo
Equipment
- Large Pot
- 9×13 Baking Dish OR Casserole Dish
Ingredients
- 16 oz Pasta
- 2 lbs Chicken Tenderloin
- 1 tbsp Herbs de Provence , (or Italian Seasoning)
- 1 1/2 tsp Cajun Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Alfredo Sauce
- 1 Yellow Onion, (diced)
- 4 cloves Garlic
- 2 tsp Chicken Bouillon Paste
- 1/2 tsp Red Pepper Flakes
- 1 tsp Cajun Seasoning
- 1 tsp Herbs de Provence, (or Italian Seasoning)
- 1/2 tsp Oregano
- 4 tbsp Salted Butter
- 3 tbsp All Purpose Flour
- 3 cups Frozen Broccoli
- 2 cups Heavy Cream
- 2 cups Whole Milk
- 1 cup Parmesan Cheese
- 3 tbsp Fresh Parsley, (diced)
- 1 tbsp Lemon Juice
- Kosher Salt, (as needed)
- 1 tsp Black Pepper
For Assembling
- 2 cups Mozzarella
Instructions
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook until al dente, according to the package instructions. Drain and layer the noodles flat on a piece of parchment paper or a kitchen towel to prevent the noodles from sticking together. Set aside.
- Add chicken to a large bowl. Season with herbs de provence (or Italian seasoning), cajun seasoning, garlic powder, onion powder, kosher salt and black pepper. Toss together to ensure all of the chicken is coated. Drizzle olive oil into a large skillet over medium heat. Add chicken and cook on both sides for about 5-6 minutes per side, until cooked all the way through. Set aside while making the sauce.
- Now let's make the creamy alfredo sauce. Melt butter in a large skillet over medium heat, then add onion. Cook for 3-4 minutes, until fragrant and onions are slightly softened. Add garlic, chicken bouillon paste, red pepper flakes, cajun seasoning, herbs de provence, and oregano. Continue to cook for an additional 2-3 minutes, until fragrant.
- Add all purpose flour and whisk together until a thick paste begin to form. Reduce to medium low heat, add frozen broccoli, heavy cream and whole milk and whisk together until the sauce begins to thicken, about 5 minutes. Then add grated parmesan cheese, parsley, black pepper, and lemon juice. Taste for salt and add as needed.
- Chop up the chicken into bite sized pieces.
- Add the cooked pasta into the sauce along with the cooked chicken. Add half of the mixture into the baking dish and sprinkle half of the mozzarella cheese. Then add the remaining chicken alfredo mixture on top. Sprinkle with more mozzarella cheese. Cover with aluminum foil and poke with a toothpick. This prevents the lasagna from steaming and the aluminum foil from sticking to the cheese.
- Bake for 25 minutes, until the pasta sauce is bubbling and the cheese is fully melted. Then remove the foil and continue to cook for 10 minutes. Set to broil and broil for 2-3 minutes, until the cheese becomes golden brown.
- Allow the chicken broccoli alfredo casserole to cool for 10-15 minutes before going in!
Notes
- Cook pasta until al dente: It will continue cooking while baking, and this prevents mushy noodles.
- Rest Before Serving: Like lasagna, let it rest for 5–10 minutes before digging in. This allows the sauce to set slightly and keeps it neat instead of soupy.
- Whisk constantly when adding milk/cream so it doesn’t scorch on the bottom and prevents the sauce from becoming clumpy.
- Cook the chicken until it’s just shy of done. It’ll finish cooking all the way through in the oven and just slightly undercooking it will prevent it from drying out and becoming rubbery while baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi..the recipe for the sauce reads:
chicken bouillon pasta
I believe it should be:
chicken bouillon paste
Recipe was a winner at our table.
Thank you so much, I just fixed it!
Look at you, Britney, potentially getting me to eat veggies, as long as I practically pulverize that broccoli 1st!😉
My family love this. They said the best thing i made all year. Lol