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A close-up spoonful of creamy chicken and broccoli pasta bake, showing the texture of the homemade alfredo sauce.

Chicken and Broccoli Alfredo Bake (The Ultimate Comfort Meal)

This Chicken and Broccoli Alfredo Bake is the ultimate comfort food! Tender chicken, vibrant broccoli, and penne pasta are tossed in a rich, creamy homemade Alfredo sauce and baked to golden, bubbly perfection. An easy, crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb penne pasta
  • 3 cups cooked chicken shredded or cubed
  • 4 cups broccoli florets fresh
  • 1/2 cup butter unsalted
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups Parmesan cheese freshly grated
  • 1 tsp salt
  • 1/2 tsp black pepper ground
  • 1/4 tsp nutmeg ground
  • 2 cups mozzarella cheese shredded

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Pot
  • 1 Large Saucepan

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook penne according to package directions for al dente. In the final 3 minutes of cooking, add the broccoli florets to the pot. Drain well and set aside.
  3. In a large saucepan, melt butter over medium heat. Sauté the minced garlic for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  4. Slowly pour in the heavy cream and milk, whisking constantly to ensure a smooth sauce. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened.
  5. Remove the saucepan from the heat. Stir in the grated Parmesan cheese, salt, pepper, and nutmeg until the cheese is fully melted.
  6. Add the cooked pasta, broccoli, and shredded chicken to the sauce. Stir gently to combine everything thoroughly.
  7. Pour the mixture into the prepared baking dish and spread evenly. Top with the shredded mozzarella cheese.
  8. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is golden brown. You can broil for the last 1-2 minutes for extra color if desired.
  9. Let the bake rest for 5-10 minutes before serving. Garnish with fresh parsley if you like.

Notes

Tip 1: Use freshly grated cheese for the best results. Pre-shredded cheese can make the sauce grainy.
Tip 2: Undercook your pasta by about 1 minute, as it will continue to cook in the oven.
Tip 3: A store-bought rotisserie chicken is a great time-saver for this recipe.