Name: Chicken and Broccoli Alfredo Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz penne pasta (gluten-free if desired); 2 cups cooked, shredded chicken; 2 cups broccoli florets; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup raw cashews (soaked in hot water for 20 minutes, then drained); 1 1/2 cups unsweetened plant-based milk; 1/4 cup nutritional yeast; 1 tablespoon lemon juice; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 cup plant-based mozzarella-style shreds (optional for topping); Fresh parsley, chopped (for garnish)

Creamy, comforting, and packed with protein and vegetables, this Chicken and Broccoli Alfredo Bake is my go-to when I’m craving something hearty yet wholesome. It brings together tender chicken, crisp broccoli, and perfectly cooked pasta in a rich, dairy-free Alfredo sauce made with cashews and plant-based milk. It’s a healthier take on a classic comfort dish—and it never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz penne pasta (gluten-free if desired)

2 cups cooked, shredded chicken

2 cups broccoli florets

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup raw cashews (soaked in hot water for 20 minutes, then drained)

1 1/2 cups unsweetened plant-based milk

1/4 cup nutritional yeast

1 tablespoon lemon juice

1 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 cup plant-based mozzarella-style shreds (optional for topping)

Fresh parsley, chopped (for garnish)

Directions

I start by preheating the oven to 375°F (190°C).

While the oven heats, I cook the pasta until al dente, then drain and set it aside.

I steam or blanch the broccoli for about 3-4 minutes until just tender.

In a skillet, I heat the olive oil over medium heat, sauté the chopped onion for about 5 minutes until soft, then add the garlic for one more minute.

To make the sauce, I blend the soaked cashews, sautéed onions and garlic, plant-based milk, nutritional yeast, lemon juice, and all the seasonings until smooth and creamy.

In a large mixing bowl, I combine the pasta, chicken, broccoli, and Alfredo sauce. I mix everything until well coated.

I transfer the mixture to a greased 9×13-inch baking dish and top it with plant-based mozzarella, if I’m using it.

Then, I bake it for 20-25 minutes until it’s bubbly and slightly golden.

I finish it off with fresh parsley before serving.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Calories per serving: Approx. 410 kcal

Variations

I sometimes swap the chicken for chickpeas to make it vegetarian.

When I want a stronger cheesy flavor, I add more nutritional yeast to the sauce.

For an extra green boost, I mix in spinach or kale with the broccoli.

Instead of penne, I’ve also used fusilli or rigatoni with great results.

I’ve tried it with roasted mushrooms instead of chicken for a hearty meat-free version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the oven or microwave. If the bake seems a little dry, I add a splash of plant-based milk before reheating to bring back the creaminess. It also freezes well—just let it cool, portion it out, and freeze for up to 2 months.

FAQs

How can I make this recipe vegan?

I make it vegan by omitting the chicken or replacing it with a plant-based protein like tofu, tempeh, or chickpeas. Everything else in the recipe is already dairy-free and plant-based.

What plant-based milk works best in the Alfredo sauce?

I usually go for unsweetened almond or oat milk. The key is using one that’s neutral in flavor and doesn’t overpower the sauce.

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli when I’m in a pinch. I just make sure to thaw and drain it well before adding it to avoid extra moisture in the bake.

How do I make it gluten-free?

I simply use gluten-free pasta. Everything else in the recipe is naturally gluten-free, but I always double-check my plant-based mozzarella to be sure.

Can I prep this dish ahead of time?

Absolutely. I often prepare the entire bake up to the point of baking, cover it, and refrigerate for up to a day. Then I just pop it in the oven when I’m ready to serve.

Conclusion

This Chicken and Broccoli Alfredo Bake has become a staple in my kitchen. It’s rich without being heavy, nourishing without feeling restrictive, and perfect for feeding a family or storing away for easy meals. The creamy, dairy-free Alfredo sauce makes it feel indulgent, but the wholesome ingredients make it a recipe I feel great about making again and again.

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