This Chicken and Broccoli Alfredo Bake is a creamy, comforting one-dish meal perfect for busy weeknights.
Packed with protein from chicken, fiber from broccoli, and a luscious, cheesy sauce made with wholesome ingredients, it’s a satisfying and nutritious choice.
Quick to prepare, family-friendly, and easy to customize, it makes a reliable go-to for meal prep or casual dinners.
Chicken and Broccoli Alfredo Bake
Equipment
- 12-inch oven-safe skillet
- Saucepan
- Pot for boiling pasta
- Baking dish (9×13, optional)
- 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
- Boil the Pasta to Al Dente: Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to enhance flavor. Carefully add the rotini pasta and cook for about 7-8 minutes, just until al dente. It should still have a slight firmness in the center, as it will continue cooking in the oven. Once done, drain thoroughly and set aside in a colander, giving it a gentle toss to prevent sticking.
- Steam the Broccoli Florets: While the pasta is cooking, prepare your broccoli. Fill a saucepan with about 2 inches of water and bring it to a gentle boil. Place the broccoli florets in a steamer basket over the water. Cover with a tight-fitting lid and allow the broccoli to steam for 3-5 minutes until bright green and just tender. Avoid overcooking, as you want the broccoli to retain a slight crunch. Remove from heat and set aside.
- Preheat the Oven: Preheat your oven to 375°F (190°C). This ensures the casserole will bake evenly and develop a golden, bubbly top layer when finished.
- Make the Garlic Butter Base: In a 12-inch oven-safe skillet over medium-high heat, melt the butter until fully liquid. Add the minced garlic and cook, stirring frequently, for 1-2 minutes until fragrant. Be careful not to let the garlic burn, as it can turn bitter. This step infuses the base of your sauce with rich, aromatic flavor.
- Create the Thickened Roux: Sprinkle the flour evenly over the melted butter and garlic, whisking constantly. Cook the mixture for 1-2 minutes, allowing the flour to lightly toast and remove any raw taste. This forms the roux, which is the thickening base for your Alfredo sauce.
- Whisk in the Half-and-Half: Slowly pour in the half-and-half, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer over medium heat, stirring often. The sauce will gradually thicken as it heats.
- Incorporate the Cheeses and Seasonings: Add the cream cheese cubes, grated Parmesan cheese, garlic powder, salt, and black pepper to the sauce. Stir continuously over low heat until the cream cheese melts completely and the sauce becomes silky, smooth, and creamy. Taste the sauce and adjust seasoning as needed, keeping in mind the cheeses already contribute saltiness.
- Combine Pasta, Broccoli, and Chicken: Remove the skillet from heat. Add the cooked rotini pasta, steamed broccoli, and diced rotisserie chicken to the sauce. Gently fold everything together until each piece is evenly coated with the creamy Alfredo sauce.
- Add Mozzarella Cheese: Stir in 1 cup of shredded mozzarella cheese into the mixture for extra creaminess. Then, sprinkle the remaining 1 cup of mozzarella evenly on top to create a cheesy crust during baking.
- Bake Until Hot and Bubbly: Transfer the skillet (or pour the mixture into a 9×13-inch baking dish if your skillet isn’t oven-safe) into the preheated oven. Bake for 18-20 minutes, or until the top is golden, the cheese is bubbling, and the casserole is heated through.
- Serve and Enjoy: Carefully remove the skillet from the oven using oven mitts. Allow the bake to rest for 2-3 minutes to slightly set the sauce before serving. Scoop generous portions onto plates and enjoy a warm, cheesy, protein-packed, and vegetable-rich meal perfect for weeknight dinners.
Notes
- Using fresh broccoli enhances both flavor and texture, but frozen broccoli can be used if thawed and drained well to prevent excess water in the bake.
- The pasta is cooked slightly under al dente because it will continue cooking in the oven, absorbing the sauce and becoming tender without turning mushy.
- An oven-safe skillet allows you to sauté the sauce and bake in one pan, but a 9×13 baking dish works equally well if you don’t have one.
- Feel free to swap rotini for other pasta types like penne, ziti, or fusilli for variation.
- Additional vegetables such as mushrooms, peas, bell peppers, or spinach can be added to boost nutrition and flavor.
Chef’s Secrets: Tips For Perfect Results
The key to a silky Alfredo sauce lies in careful temperature control.
Always whisk the flour and butter mixture for at least a minute to cook out the raw flour taste before adding the half-and-half.
When melting the cream cheese, keep the heat low to avoid curdling.
For a more flavorful dish, use freshly grated Parmesan rather than pre-shredded, as it melts more smoothly.
Finally, do not overbake—the cheese should be golden and bubbly, but the sauce underneath should remain creamy rather than drying out.
Serving Suggestions: Pairings And Presentation Ideas
This Chicken and Broccoli Alfredo Bake pairs beautifully with a crisp green salad, garlic bread, or roasted cherry tomatoes for a complete meal.
Garnishing with fresh parsley or a light sprinkle of red pepper flakes adds both color and subtle flavor enhancement.
For a lighter touch, serve smaller portions alongside steamed or roasted vegetables.
It also works well as a meal-prep option; simply portion into individual containers for easy weekday lunches or dinners.
Storage Tips: Keep It Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently in the microwave or oven to maintain the creamy texture—adding a splash of milk or half-and-half helps restore the sauce’s richness.
This dish can also be frozen for up to 2 months.
To freeze, cool completely, cover tightly with foil or freezer-safe wrap, and reheat in a 350°F oven until warmed through.
Avoid freezing with a large layer of cheese on top, as it may become grainy when reheated.
Frequently Asked Questions
1. Can I use frozen chicken instead of rotisserie?
Yes, cooked or leftover chicken can be used. If using frozen chicken, ensure it’s fully thawed and warmed before adding to the sauce to maintain even cooking.
2. Is there a dairy-free version of this recipe?
Absolutely! Substitute the half-and-half with unsweetened plant-based milk, use dairy-free cream cheese and shredded cheese alternatives, and reduce the butter slightly. The sauce will still be creamy but lighter.
3. Can I make this recipe ahead of time?
Yes, you can assemble the casserole a few hours before baking. Keep it covered in the fridge and bake just before serving. This is ideal for busy weeknights or entertaining.
4. How can I prevent the sauce from being too runny?
Ensure you cook the roux properly and allow the sauce to thicken on the stovetop before combining with pasta and chicken.
Using full-fat cream cheese and carefully measuring flour also helps achieve the perfect consistency.
5. Can I add other vegetables to the bake?
Definitely! Mushrooms, peas, spinach, zucchini, or bell peppers all work well. Lightly sauté firmer vegetables beforehand to prevent excess moisture and maintain a perfect creamy texture.
