Chicken and Broccoli Alfredo Bake

why make this recipe

This Chicken and Broccoli Alfredo Bake is warm, creamy, and easy. It uses simple ingredients and cooks in one dish. It feeds a family and works well for a weeknight meal or for guests.

introduction

This bake mixes cooked chicken, broccoli, fettuccine, and Alfredo sauce for a filling dish. It uses common pantry items and takes little time to put together. If you like this kind of comfort food, try a skillet version like the cheesy ranch chicken and broccoli pasta skillet for a faster option.

how to make Chicken and Broccoli Alfredo Bake

Preheat the oven and cook the pasta first. Mix the cooked chicken, broccoli, pasta, and Alfredo sauce in a big bowl. Season with garlic powder, salt, and pepper. Put the mix in a greased baking dish. Add the cheeses on top and a little olive oil. Bake until the cheese melts and the dish is hot and bubbly. For another one-pot idea, see the one-pot cheesy chicken and broccoli orzo to compare methods and flavors.

Ingredients :

• 2 cups cooked chicken, shredded
• 2 cups broccoli florets
• 12 oz fettuccine pasta
• 2 cups Alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Directions :

1. Preheat the oven to 350°F (175°C).
2. Cook the fettuccine according to package instructions; drain and set aside.
3. In a large bowl, combine the cooked chicken, broccoli, fettuccine, Alfredo sauce, garlic powder, salt, and pepper.
4. Transfer the mixture to a greased 9×13 inch baking dish.
5. Top with mozzarella and Parmesan cheese.
6. Drizzle with olive oil.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Let it cool for a few minutes before serving.

how to serve Chicken and Broccoli Alfredo Bake

Cut into squares and serve warm. Add a green salad or garlic bread on the side. You can also add a squeeze of lemon or a sprinkle of fresh parsley for brightness.

how to store Chicken and Broccoli Alfredo Bake

Cool the bake to room temperature. Cover and store in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) until hot, or warm individual servings in the microwave. For longer storage, freeze in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.

tips to make Chicken and Broccoli Alfredo Bake

• Use rotisserie chicken to save time.
• Slightly undercook the pasta so it does not get too soft after baking.
• Steam or blanch the broccoli first so it stays bright and tender.
• Use a mix of cheeses for more flavor.
• Taste the mix before baking and adjust salt and pepper as needed.

variation (if any)

• Add cooked bacon or ham for more protein.
• Swap fettuccine for penne or rigatoni.
• Use a light Alfredo sauce for fewer calories.
• Stir in spinach or sun-dried tomatoes for color and flavor.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Thaw or steam it first and drain any extra water before mixing.

Q: Can I make this without chicken?
A: Yes. Use extra vegetables, tofu, or more cheese for a vegetarian bake.

Q: How can I make it gluten-free?
A: Use gluten-free pasta and check that the Alfredo sauce is gluten-free.

Q: Can I prepare it ahead of time?
A: Yes. Assemble and cover; keep in the fridge and bake when ready. Add a few extra minutes to the bake time if it is cold from the fridge.

Conclusion

This Chicken and Broccoli Alfredo Bake is a simple comfort meal that many people enjoy, and you can find another clear version of the recipe on Salt & Lavender’s Chicken and Broccoli Alfredo Bake for extra ideas.

Chicken and Broccoli Alfredo Bake

A warm, creamy bake that combines cooked chicken, broccoli, fettuccine, and Alfredo sauce, perfect for a weeknight meal or guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 490

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
• 2 cups broccoli florets Steam or blanch first to keep them bright and tender.
• 12 oz fettuccine pasta Slightly undercook the pasta to prevent it from getting too soft after baking.
• 2 cups Alfredo sauce Use a light Alfredo sauce for fewer calories if desired.
• 1 cup shredded mozzarella cheese Feel free to mix cheeses for more flavor.
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• to taste Salt and pepper Taste the mixture before baking to adjust seasonings.
• 1 tablespoon olive oil Drizzle on top before baking.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. Cook the fettuccine according to package instructions; drain and set aside.
3. In a large bowl, combine the cooked chicken, broccoli, fettuccine, Alfredo sauce, garlic powder, salt, and pepper.
4. Transfer the mixture to a greased 9x13 inch baking dish.
5. Top with mozzarella and Parmesan cheese.
6. Drizzle with olive oil.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Let it cool for a few minutes before serving.

Notes

For serving, cut into squares and serve warm. Great alongside a green salad or garlic bread. Add a squeeze of lemon or fresh parsley for brightness. The dish can be stored in the fridge for 3-4 days or frozen for up to 2 months.