Creamy Chicken Broccoli Alfredo

This creamy chicken broccoli alfredo bake combines tender chicken pieces, vibrant broccoli florets, and al dente pasta smothered in a rich homemade alfredo sauce. After just minutes in the oven, this comforting casserole emerges bubbly and golden, ready to satisfy even the pickiest eaters at your table.

I first created this recipe when my sister-in-law brought over her three picky eaters unexpectedly. The kids devoured it without a single complaint about the broccoli, and now it's become our go-to dinner for both family gatherings and busy weeknights.

Ingredients

• Boneless skinless chicken breasts: create the protein foundation for this dish their mild flavor absorbs the creamy sauce beautifully
• Fresh broccoli florets: provide vibrant color and nutrition look for tight green clusters with no yellowing
• Farfalle or penne pasta: works perfectly to catch the sauce in all its nooks choose a quality brand for best texture
• Heavy cream: forms the luxurious base of our alfredo sauce use full-fat for the richest results
• Freshly grated Parmesan cheese: adds authentic flavor always grate your own instead of using pre-packaged
• Minced garlic: infuses the entire dish with aromatic flavor choose firm bulbs with no sprouting
• Italian seasoning: ties all flavors together with classic herbs look for a blend with basil, oregano, and thyme
• Olive oil: creates a beautiful sear on the chicken select extra virgin for best flavor
• Salt and pepper: balance and enhance all other flavors

Step-by-Step Instructions

Prepare the Baking Dish:

Preheat your oven to a moderate 375°F and thoroughly coat a 9×13 inch baking dish with olive oil, ensuring the corners are well-greased to prevent sticking during the baking process.

Cook the Chicken:

Cut chicken breasts into 1-inch cubes and season generously with salt and pepper. Heat a large skillet over medium heat, add a tablespoon of olive oil, and arrange chicken pieces in a single layer. Cook for 6-8 minutes, turning occasionally until each piece develops a golden-brown crust while remaining juicy inside.

Add Aromatics and Vegetables:

Add minced garlic to the skillet with the chicken and stir continuously for 30 seconds until fragrant but not browned. Immediately add broccoli florets and sauté for 3-4 minutes until they become bright green but still maintain their crunch. The partial cooking ensures they'll finish perfectly in the oven.

Prepare the Pasta:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Cook pasta according to package directions until just al dente typically 1-2 minutes less than recommended time. Before draining, reserve about half a cup of starchy pasta water to adjust sauce consistency later.

Create the Alfredo Sauce:

In a separate saucepan, warm heavy cream over medium-low heat until it begins to simmer gently around the edges. Gradually whisk in the freshly grated Parmesan cheese, stirring constantly until completely melted and smooth. Add Italian seasoning and adjust salt and pepper to taste. If sauce seems too thick, add reserved pasta water a tablespoon at a time.

Assemble the Casserole:

In your prepared baking dish, combine the drained pasta, sautéed chicken and broccoli mixture, and the creamy alfredo sauce. Gently fold everything together until all ingredients are evenly coated with sauce, ensuring the pasta and vegetables are distributed throughout.

Bake to Perfection:

Place the assembled casserole in the preheated oven and bake uncovered for 20-25 minutes. Look for bubbling edges and a slightly golden surface. Let the dish rest for 5 minutes before serving to allow the sauce to set slightly and flavors to meld.

Pin

The secret star of this recipe is the freshly grated Parmesan cheese. I once tried to take a shortcut with the pre-grated variety from the store, and my sauce ended up grainy instead of silky smooth. My grandmother always taught me that good Parmesan should have a fruity, nutty aroma and almost melt at room temperature – that's how you know it will create the perfect alfredo sauce.

Make-Ahead Options

This casserole works beautifully as a prepare-ahead meal. You can assemble the entire dish up to the point of baking, cover it tightly with plastic wrap and refrigerate for up to 24 hours. When ready to serve, simply remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding about 5-10 minutes to the cooking time. The flavors actually develop and meld together beautifully during this rest period.

Simple Substitutions

This recipe welcomes customization based on what you have available. Rotisserie chicken works wonderfully as a time-saving alternative to cooking chicken breasts. Frozen broccoli can replace fresh just thaw and pat dry before adding. For a lighter version, substitute half and half for heavy cream though the sauce will be slightly less rich. Gluten-free pasta varieties perform equally well for those with dietary restrictions.

Perfect Pairings

This hearty casserole shines when served with simple accompaniments. A crisp green salad dressed with lemon vinaigrette provides a refreshing contrast to the creamy pasta. Garlic bread or crusty Italian bread makes an excellent vehicle for sopping up extra sauce. For wine lovers, a light Pinot Grigio or unoaked Chardonnay complements the creamy flavors without overwhelming them.

Pin

Recipe FAQs

→ Can I use frozen broccoli instead of fresh?

Yes, you can substitute frozen broccoli, but thaw and drain it thoroughly first to prevent excess water from diluting the sauce. You may also want to reduce the sautéing time since frozen broccoli is partially cooked.

→ How can I make this dish ahead of time?

You can prepare everything up to the baking step, cover with foil, and refrigerate for up to 24 hours. When ready to serve, bake for an additional 5-10 minutes since it will be cold from the refrigerator.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half or a mixture of milk and cream cheese. The sauce won't be as rich but will still be creamy. For a dairy-free option, full-fat coconut milk can work, though it will add a slight coconut flavor.

→ Can I add other vegetables to this dish?

Absolutely! Bell peppers, mushrooms, spinach, or asparagus would all complement this dish nicely. Add firmer vegetables when sautéing the broccoli, and more delicate ones like spinach just before combining everything.

→ What's the best way to reheat leftovers?

Cover with foil and reheat in the oven at 350°F for about 15 minutes, or microwave individual portions with a splash of milk or cream to maintain moisture and prevent the sauce from separating.

→ Can I use pre-cooked rotisserie chicken?

Yes, using rotisserie chicken is a great time-saver. Simply shred or cube about 2-3 cups of cooked chicken and add it when combining the ingredients before baking. Skip the chicken sautéing step but still cook the garlic and broccoli.