Chicken & Broccoli Alfredo Bake
Introduction
When you need a cozy, satisfying dinner that brings everyone to the table, this Chicken & Broccoli Alfredo Bake is the perfect choice. Tender pieces of chicken and vibrant broccoli are tossed with pasta in a rich, creamy Alfredo sauce, then baked under a blanket of melted cheese until bubbly and golden. It’s hearty, comforting, and packed with flavor in every forkful. Whether you’re feeding a hungry family or prepping meals for the week, this oven-baked classic delivers creamy goodness with minimal effort.
Ingredients
For the Pasta Bake
- 300 g (10 oz) pasta (penne, rotini, or rigatoni)
- 450 g (1 lb) boneless, skinless chicken breast, diced
- 300 g (3 cups / 10 oz) broccoli florets
- 2 tablespoons (30 ml / 1 fl oz) olive oil
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
For the Alfredo Sauce
- 60 g (4 tablespoons / 2 oz) unsalted butter
- 3 garlic cloves, minced
- 360 ml (1½ cups / 12 fl oz) heavy cream
- 100 g (1 cup / 3.5 oz) freshly grated Parmesan cheese
- 100 g (1 cup / 3.5 oz) shredded mozzarella cheese (plus extra for topping)
- Salt and black pepper, to taste
Directions
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