Go Back
To make Chicken and Broccoli Alfredo Bake, gather these key ingredients: - 2 cups cooked rotini pasta - 1 pound boneless, skinless chicken breasts, diced - 2 cups fresh broccoli florets - 2 tablespoons extra virgin olive oil - 3 cloves garlic, minced - 2 cups Alfredo sauce - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Salt and black pepper to taste - 1 teaspoon Italian seasoning - 1/4 cup breadcrumbs (optional) You can add some extra flavor with these toppings: - Fresh chopped parsley or basil for garnish - Crushed red pepper flakes for heat - More grated cheese for a cheesier topping If you have specific dietary needs, try these swaps: - Use gluten-free pasta for a gluten-free option. - Swap chicken for diced tofu or shrimp for protein changes. - Make your own Alfredo sauce with dairy-free ingredients for a vegan dish. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This will help the dish cook evenly. Next, bring a large pot of salted water to a boil. Add 2 cups of fresh broccoli florets. Blanch them for 2-3 minutes until bright green. Drain and run them under cold water to stop the cooking. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken breasts. Cook for 6-8 minutes until the chicken is golden and cooked through. Stir in 3 cloves of minced garlic and cook for another minute. Season with salt, black pepper, and 1 teaspoon of Italian seasoning. This adds great flavor to the chicken. Now, stir in 2 cups of cooked rotini pasta and the blanched broccoli. Pour in 2 cups of Alfredo sauce and mix everything well. Grease a 9x13 inch baking dish and pour the mixture into it. Top with 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. If you want a crunchy topping, sprinkle 1/4 cup of breadcrumbs on top. Bake for 25-30 minutes until the cheese is bubbly and golden. Let it cool for a few minutes before serving. Enjoy your delicious Chicken and Broccoli Alfredo Bake! To make your Chicken and Broccoli Alfredo Bake creamy, focus on using a rich Alfredo sauce. You can use store-bought sauce, but homemade sauce adds a special touch. When mixing the sauce with pasta, ensure every piece gets coated well. This helps the sauce cling to the pasta and chicken. For added creaminess, stir in a splash of heavy cream or some cream cheese. Adding these ingredients brings a smooth, velvety texture that everyone will love. One common mistake is overcooking the broccoli. You want it to be tender-crisp, so blanch it for just 2-3 minutes. If you cook it too long, it turns mushy. Another mistake is not seasoning the chicken enough. Use salt, pepper, and Italian seasoning to bring out the flavors. Lastly, avoid overbaking. Keep an eye on the dish in the oven. Bake just until the cheese is bubbly and lightly golden. This keeps everything fresh and appealing. Choose fresh ingredients for the best taste. Use fresh broccoli florets instead of frozen ones. Fresh chicken breast should be boneless and skinless for easy cooking. For cheese, opt for high-quality mozzarella and Parmesan. These cheeses melt beautifully and enhance the flavor. If you want extra crunch, use fresh breadcrumbs instead of store-bought. They add texture and flavor to the top of the bake. Always taste as you go to ensure a balanced dish. Pro Tips Perfectly Cooked Chicken: Ensure that the chicken is cooked through but still juicy by using a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Homemade Alfredo Sauce: For a richer flavor, consider making your own Alfredo sauce using butter, cream, and Parmesan cheese. This will elevate your bake to a gourmet level! Broccoli Texture: Blanch the broccoli just until bright green and tender-crisp. This will help maintain its vibrant color and crispness in the final bake. Cheese Variations: Experiment with different types of cheese such as gouda or cheddar for a unique twist on the flavor profile of your cheesy bake. {{image_4}} You can change the protein in this dish. Shrimp adds a nice twist. Just cook it until pink and tender. Tofu is a great option for a plant-based meal. Use firm tofu and sauté it until golden. Both choices work well with the creamy sauce. Feel free to swap out broccoli for other veggies. Spinach cooks down nicely and adds color. Bell peppers bring a sweet crunch. You can even mix in peas or carrots for added texture. The key is to keep the veggies fresh and vibrant. You can make your own Alfredo sauce for more flavor. Just blend cream, butter, and cheese. Add garlic for depth and a pinch of nutmeg for warmth. This will give your dish a unique touch. You can also try a lighter version with Greek yogurt. It’s a tasty way to cut calories without losing creaminess. To keep your Chicken and Broccoli Alfredo Bake fresh, store it in an airtight container. You can keep it in the fridge for up to three days. Make sure to let it cool down before sealing it. This way, it stays tasty and safe to eat later. When it’s time to enjoy leftovers, preheat your oven to 350°F (175°C). Place the pasta bake in a baking dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until it’s warmed through. You can also use the microwave for a quicker option. Just heat it in short bursts, stirring in between. If you want to freeze your Chicken and Broccoli Alfredo Bake, do so before baking for the best texture. Wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to three months. To thaw, move it to the fridge overnight. Bake it straight from the fridge, adding a few extra minutes to the cooking time. Yes, you can prepare this dish ahead. Cook the chicken, broccoli, and pasta. Mix these with the Alfredo sauce. Then, store everything in a baking dish. Cover it well and keep it in the fridge. When you're ready to eat, bake it straight from the fridge. Just add a few extra minutes to the baking time. Absolutely! This dish works great for meal prep. You can divide the Chicken and Broccoli Alfredo Bake into portions. Store each portion in a separate container. This makes it easy to grab and go during the week. Just reheat in the microwave or oven when you’re ready to enjoy it. To make this dish gluten-free, use gluten-free rotini pasta. Many brands offer great options now. Check the Alfredo sauce too, as some have gluten. You can also make your own sauce using gluten-free ingredients. Enjoy your tasty bake without worries! You now know the key ingredients and steps to make a delicious Chicken and Broccoli Alfredo Bake. We covered tips for perfect creaminess and common mistakes to avoid. You can also explore variations with different proteins and vegetables to suit your taste. Remember to store leftovers properly and reheat for the best flavor. With these insights, you can confidently create a meal that fits various dietary needs and occasions. Enjoy every bite of your culinary adventure!

Cheesy Chicken & Broccoli Alfredo Bake

A creamy and cheesy pasta bake with chicken and broccoli, perfect for a comforting meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked rotini pasta
  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 2 cups fresh broccoli florets, rinsed and trimmed
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced finely
  • 2 cups Alfredo sauce (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • to taste salt and black pepper
  • 1 teaspoon Italian seasoning (dried or fresh)
  • 0.25 cup breadcrumbs (optional, for an added crunchy topping)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Bring a large pot of salted water to a vigorous boil. Add the fresh broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain and run under cold water to stop cooking. Set aside.
  • In the same pot, add olive oil and heat over medium. Add the diced chicken breast and cook for 6-8 minutes until golden and cooked through. Add minced garlic and sauté for an additional minute. Season with salt, black pepper, and Italian seasoning.
  • Stir in the cooked rotini pasta and blanched broccoli. Pour the Alfredo sauce over and mix well to combine.
  • Grease a 9x13 inch baking dish with cooking spray or olive oil. Pour the pasta mixture into the dish and spread evenly.
  • Sprinkle shredded mozzarella and grated Parmesan cheese over the top. Optionally, add breadcrumbs for extra crunch.
  • Bake in the preheated oven for 25-30 minutes until the cheese is bubbly, melted, and lightly golden.
  • Remove from the oven and let cool slightly before serving.

Notes

Serve hot, garnished with fresh chopped parsley or basil for added flavor.
Keyword bake, broccoli, cheesy, chicken, pasta