Alfredo Chicken Broccoli Bake With Pasta

Name: Alfredo Chicken Broccoli Bake With Pasta
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 12 ounces Pasta of Choice; 12 ounces Broccoli Florets; 5 Tablespoons Butter, divided; 2 clove Garlic, minced; 2 Cups Half and Half; 2 Cups Parmesan, grated and packed; ½ teaspoon Italian Seasoning; ¾ teaspoon Kosher Salt; ¼ teaspoon Black Pepper; 3 Cups Cooked Chicken, about 2 medium chicken breasts; ½ Cup Mozzarella, shredded; 6 Tablespoons Bread Crumbs; ¼ Cup Reserved Pasta Water, optional

by Kayla Berman on February 16, 2026 0 comments

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My creamy-dreamy Alfredo Chicken Broccoli Bake recipe combines classic comfort food with a hefty dose of lean protein and colorful cruciferous goodness for a deliciously balanced plate. Better yet, this hearty from-scratch meal requires just 10 simple ingredients and about 20 minutes of active prep!

Pasta is easily one of my favorite foods, and this chicken broccoli alfredo bake is my newest obsession. I mean, who can resist the creamy, carb-y charm of noodles and alfredo sauce, particularly when melty mozzarella, juicy chunks of chicken and sweet, nutty broccoli florets are in the mix? Certainly not this gal.

Truly, this baked chicken broccoli alfredo is one of those crowd-pleasing favorites that’ll have your kids licking the plate and adults begging for seconds. And, while it’s fancy enough for a dinner party, this simple recipe is a real weeknight winner. It takes just 20 minutes of active prep and a quick 20 minute spin in the oven!

So, next time you’re craving cozy carbs but want to keep your macros balanced, give this chicken and pasta alfredo bake a shot. It’s perfect served alongside my easy air fryer garlic bread or cheesy crescent roll garlic knots for swiping up every last bit of the dreamy sauce. Oh, and don’t forget a Mediterranean chopped salad on the side for a bit of brightness. YUM!

Love creamy chicken pasta recipes as much as I do? Check out my creamy lemon chicken pasta, marry me chicken pasta, and creamy garlic parmesan chicken pasta next!

Why You’ll Love This Chicken Broccoli Alfredo Recipe

Macro Balanced – This yummy chicken alfredo pasta bake may not be low-carb, but it does boast over 40 grams of lean protein and a decent dose of fiber per serving. That means you get to get to scratch your carb-y comfort food itch, but in a way that’ll give you real staying power.
Quick & Simple – 10 ingredients and 20 minutes of active prep are all it takes to make this chicken and pasta alfredo bake, making it easy enough for busy weeknights.
All-Natural – While you’re more than welcome to use store-bought alfredo sauce as a shortcut, you can make it from scratch with no artificial additives—all without a ton of effort.

Nutritional Deep Dive

Overall, this baked chicken and broccoli alfredo pasta strikes a great balance between classic comfort food and a protein-forward, satisfying dinner. Thanks to the generous amount of chicken and parmesan, each serving provides 44.3 grams of protein, making it a satisfying option that helps support fullness and muscle maintenance.

With 32.7 grams of fat per serving thanks to butter, half-and-half, and cheese, this baked alfredo is naturally rich and indulgent. But, remember: fat is not the enemy! Not only does it contribute to the creamy-dreamy texture, it also gives this pasta real staying power and helps with nutrient absorption. If you can swing it, opt for grass-fed dairy for a healthier nutrient profile.

And, at 665 calories per serving, it works well as a complete, all-in-one meal. The combination of pasta and broccoli supplies carbohydrates for energy, while the broccoli adds fiber, vitamins, and a pop of color to balance the richness of the sauce. That said, there’s always room to tweak things to your nutritional goals:

For more protein, use a high-protein or chickpea-based pasta and increase the chicken slightly if desired. You can also swap in my high protein greek yogurt alfredo sauce or cottage cheese alfredo sauce for a bigger boost.
For more fiber, choose whole wheat, lentil, or chickpea pasta, and don’t be shy about adding extra broccoli or even tossing in cauliflower, spinach, or peas. Using whole-grain breadcrumbs on top adds a little extra fiber and crunch, too.
To lighten things up, use reduced-fat mozzarella, slightly cut back on the Parmesan, and replace some of the butter with olive oil spray when sautéing the garlic. My alternative alfredo sauces (listed under “more protein”) are also less calorically dense than this classic alfredo sauce.

Ingredients & Substitutions

Pasta of Choice – I personally find shorter shapes with ridges (e.g. penne, rotini) are ideal—the ridges help hold the sauce, while the shorter shapes make it easy to get broccoli, chicken and pasta all in one bite. That said, if you’d prefer to get your twirl on, go for it!
Broccoli Florets – You can purchase them pre-cut (or frozen) to cut back on prep time. If you’re butchering a whole head of broccoli, remember that the tender part of the stem is edible—just use a veggie peeler to remove any woody exterior.
Butter – Because butter makes everything better!
Garlic – Fresh is best, but in a pinch you can swap in ¼ teaspoon of garlic powder per clove of fresh.
Half & Half – As the name indicates, this creamy dairy product is made with equal parts whole milk and heavy cream. Feel free to make your own at home! (And don’t fret if you’re using lower-fat milk—the heavy cream will make up for it.)
Parmesan & Mozzarella – Make sure to grate your own cheese for the best texture and flavor. Also, just to clarify, you’re looking for low-moisture block-style mozzarella, not the fresh kind packed in water or oil.
Italian Seasoning – For multiple herby boosts all in one bottle. If needed, you can easily make your own.
Cooked Chicken – Any cooked chicken will do—rotisserie makes life super easy, but a couple of breasts worth of air fryer chicken bites is almost as convenient.
Bread Crumbs – For a bit of crunch. You’re welcome to use regular, gluten-free, or panko-style breadcrumbs.
Reserved Pasta Water, Kosher Salt & Black Pepper – Okay, these technically bring the ingredient count to 13, but it’s just water, salt, and pepper!

How To Make Alfredo Chicken Broccoli Bake

Step 1: Prep. Preheat your oven to 375°F and set aside a 9×13-inch baking dish. Cook the pasta according to package directions until al dente. Drain (reserving a few cups of the pasta cooking water) and set aside.

Step 2: Steam the broccoli florets for 3-4 minutes, until just tender but still bright green. Set aside.

Step 3: Sauté Aromatics. Melt 3 tablespoons of butter in a saucepan over medium heat. Once melted, add the garlic and cook, stirring constantly, for about 1 minute until fragrant.

Step 4: Simmer. Pour in the half-and-half and bring to a gentle simmer. Let it bubble for 2-3 minutes to slightly thicken.

Step 5: Finish the Sauce. Stir in the Parmesan cheese, Italian seasoning, salt, and black pepper. Continue cooking, stirring often, until the cheese is fully melted and the sauce is smooth and creamy.

Step 6: Assemble. Add the cooked pasta, broccoli, and chicken to the prepared baking dish. Pour the Alfredo sauce over the top and stir well to evenly coat. Add up to ¼ cup of reserved pasta water if you’d like a creamier texture. Sprinkle the mozzarella evenly over the top of the casserole.

Step 7: Make Breadcrumb Topping. Melt the remaining 2 tablespoons of butter and stir in the breadcrumbs. Sprinkle the mixture evenly over the cheese.

Step 8: Bake for about 20 minutes, until the breadcrumbs are golden and the casserole is bubbling around the edges.

butter and garlic cooking together in a small silver saucepan.

action shot of half and half being poured into the saucepan with the garlic and butter mixture.

Optional Variations

This chicken broccoli alfredo casserole is easy to adapt if needed. Here are a few ideas to get you started:

Gluten-Free – The Alfredo sauce itself is naturally gluten-free, so this is an easy one to adapt. Use your favorite gluten-free pasta and swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
Dairy-Free – Use plant-based butter, plant-based half-n-half, and dairy-free Parmesan and mozzarella alternatives.
Extra Veggies – Add extra vegetables like cauliflower, spinach, peas, or mushrooms to the bake for more volume, fiber, and nutrients. Heartier veggies like cauliflower and mushrooms should be par-cooked first, while more delicate veggies like spinach or peas don’t require that. (P.S. This is a great way to stretch the recipe if you’re on a tight budget!)
Protein Swap – Cooked turkey works too, making this a great post-Thanksgiving meal.

Expert Tips

Cook the pasta just to al dente. It will continue cooking in the oven, so slightly undercooked pasta prevents a mushy mess.
Don’t overcook the broccoli. Steaming it until just tender keeps it bright green and prevents it from turning soft in the bake.
Grate your own cheese. Freshly grated cheese melts more smoothly into the sauce and gives better flavor than pre-shredded varieties.
Simmer, don’t boil, the cream. Keeping the heat gentle helps prevent the sauce from separating and keeps it silky.
Use pasta water strategically. Adding a splash of reserved pasta water helps loosen the sauce and creates a creamier texture without extra cream.
Let the sauce thicken before assembling. The Alfredo should lightly coat the back of a spoon. (This ensures the casserole isn’t watery once baked.)
Cover loosely if browning too fast. If the breadcrumb topping starts to darken before the casserole is bubbly, tent with foil for the last few minutes.
Rest before serving. Let the pasta bake sit for 5-10 minutes after coming out of the oven so it sets up and is easy to dish out.

Serving Suggestions

This chicken broccoli alfredo bake is rich and hearty enough to serve as a complete meal on its own, especially on busy weeknights. If you’re serving a crowd or leaning into comfort food, add a hunk of crusty bread or garlic bread baguette on the side for scooping up any extra sauce.

For a little extra color and texture, pair it with roasted vegetables like green beans, asparagus, or carrots. A crisp green salad with a light vinaigrette (like my Italian grinder salad or copycat La Scala chopped salad) is also an easy way to balance the richness and add freshness to the plate.

Storage and Reheating Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the casserole cool completely before storing to help maintain the creamy texture.
Freezer: This dish can also be frozen for longer storage. Transfer cooled portions to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.
For reheating, warm individual portions in the microwave, covered, in 30-45 second intervals until heated through. To reheat larger portions, place the casserole in a 350°F oven, covered with foil, until warmed through. If the sauce has thickened, stir in a splash of reserved pasta water or milk to loosen it up.

FAQs

Can you cook alfredo in the oven?

Absolutely! Baking alfredo helps the sauce thicken as it heats and coats the pasta evenly while everything bubbles together.

Do you cook broccoli before putting it in alfredo?

Yes, it’s best to cook broccoli briefly before adding it to Alfredo. Lightly steaming or blanching it helps soften the florets so they cook evenly in the sauce and stay tender, not crunchy.

Do you cook broccoli before putting it in a pasta bake?

Yes, it’s usually best to cook broccoli briefly before adding it to a pasta bake. Lightly steaming or blanching it helps ensure the broccoli becomes tender and cooks evenly in the oven, instead of staying crunchy or releasing excess moisture.

Does broccoli go well with chicken alfredo?

I sure think so! Its mild, slightly earthy flavor balances the rich, creamy sauce, and the texture adds freshness so the dish doesn’t feel too heavy.

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