Creamy, cheesy, and incredibly satisfying, this Chicken Broccoli Alfredo Bake with a Crispy Topping is one of my favorite comfort food dinners. I combine tender chicken, perfectly cooked broccoli, and hearty penne pasta with a rich homemade Alfredo sauce, then finish everything with a layer of melted mozzarella that turns beautifully golden in the oven. It’s an easy family-friendly meal that works just as well for busy weeknights as it does for cozy weekend dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts, diced
2 cups broccoli florets (fresh or frozen)
1 lb penne pasta
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 tsp red pepper flakes
Salt and pepper, to taste
1 tbsp fresh parsley, chopped
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
I cook the penne pasta according to the package directions, drain it well, and set it aside.
I heat the olive oil in a large skillet over medium heat and cook the diced chicken for about 5 to 7 minutes until fully cooked and lightly browned. I remove the chicken from the pan and set it aside.
Using the same skillet, I sauté the minced garlic for about 1 minute until fragrant. I stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, then let the sauce simmer for 3 to 4 minutes until slightly thickened.
I steam or microwave the broccoli florets for 2 to 3 minutes until they are tender while still bright green.
I combine the cooked pasta, chicken, broccoli, and Alfredo sauce in the prepared baking dish, stirring everything together until evenly coated.
I sprinkle the shredded mozzarella evenly over the top to create a delicious cheesy crust.
I bake the casserole for 20 to 25 minutes, until the cheese is melted, bubbly, and lightly golden.
I finish the dish with freshly chopped parsley before serving it hot.
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: Approximately 650 kcal per serving
Variations
I like to customize this pasta bake depending on what I have available. Sometimes I use rotisserie chicken instead of cooking fresh chicken to save time. I also enjoy adding mushrooms, spinach, or sautéed onions for extra flavor and texture. When I want an even crispier topping, I mix a handful of seasoned breadcrumbs with a little melted butter and sprinkle them over the mozzarella before baking. For a lighter version, I substitute half-and-half for some of the heavy cream or use whole wheat pasta.
Storage/Reheating
I store leftover Chicken Broccoli Alfredo Bake in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 2 months. When I’m ready to enjoy it again, I thaw frozen portions overnight in the refrigerator if needed. I reheat leftovers in a 350°F (175°C) oven until warmed through, or I use the microwave in short intervals, stirring occasionally to help the sauce heat evenly.
FAQs
Can I make this casserole ahead of time?
I often assemble the entire casserole several hours in advance, cover it tightly, and refrigerate it until I’m ready to bake. I simply add a few extra minutes to the baking time if it’s going into the oven cold.
Can I use frozen broccoli?
Yes. I use frozen broccoli frequently. I thaw it slightly and drain any excess moisture before adding it to the casserole to prevent the sauce from becoming watery.
What pasta works best besides penne?
I like using rigatoni, rotini, ziti, or fusilli because they all hold the creamy Alfredo sauce very well.
How can I make the topping crispier?
I mix seasoned breadcrumbs with a little melted butter and Parmesan cheese, then sprinkle the mixture over the mozzarella before baking for a crunchy golden finish.
Can I add other cheeses?
Absolutely. I sometimes mix in provolone, fontina, Monterey Jack, or extra Parmesan to create an even richer and more flavorful cheese topping.
Conclusion
I always come back to this Chicken Broccoli Alfredo Bake with a Crispy Topping whenever I want a comforting, satisfying dinner that everyone enjoys. The combination of creamy Alfredo sauce, tender chicken, wholesome broccoli, and melted cheese creates a hearty meal that’s simple to prepare and perfect for sharing. Whether I serve it for a weeknight dinner or make it ahead for a busy schedule, this pasta bake never disappoints.
📖 Recipe:
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Chicken Broccoli Alfredo Bake with a Crispy Topping
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Halal
Description
Creamy Chicken Broccoli Alfredo Bake is a comforting casserole made with tender chicken, broccoli, penne pasta, and a rich homemade Alfredo sauce, finished with a golden, cheesy topping. It’s a hearty family-friendly dinner that’s perfect for weeknights or make-ahead meals.
Ingredients
2 boneless, skinless chicken breasts, diced
2 cups broccoli florets (fresh or frozen)
1 lb penne pasta
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1/4 tsp red pepper flakes
Salt and pepper, to taste
1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the penne pasta according to the package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Cook the diced chicken for 5 to 7 minutes until fully cooked and lightly browned. Remove and set aside.
- In the same skillet, sauté the minced garlic for about 1 minute. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes until slightly thickened.
- Steam or microwave the broccoli for 2 to 3 minutes until tender-crisp.
- Combine the cooked pasta, chicken, broccoli, and Alfredo sauce in the prepared baking dish, stirring until evenly coated.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden.
- Garnish with chopped fresh parsley and serve hot.
Notes
Use rotisserie chicken for a quicker preparation.
Add mushrooms, spinach, or sautéed onions for extra flavor.
For a crispier topping, mix seasoned breadcrumbs with melted butter and sprinkle over the mozzarella before baking.
Substitute part of the heavy cream with half-and-half for a lighter version.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat in a 350°F (175°C) oven or microwave until heated through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 37 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 145 mg
