What goes well with Chicken Broccoli Alfredo Bake?

Chicken Broccoli Alfredo Bake pairs well with a crisp green salad, garlic bread, or steamed vegetables. For a heartier meal, consider serving it with roasted potatoes or a side of quinoa.

Can you freeze Chicken Broccoli Alfredo Bake?

Yes, Chicken Broccoli Alfredo Bake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

How do you keep Chicken Broccoli Alfredo Bake from being watery?

To prevent a watery Chicken Broccoli Alfredo Bake, ensure the broccoli is not overcooked before adding it to the bake. Drain any excess liquid from the cooked chicken and broccoli. Also, avoid using watery Alfredo sauce; a thicker sauce will help prevent a soggy bake.

What is the best pasta for Chicken Broccoli Alfredo Bake?

Penne, rotini, and farfalle (bow tie) pasta are all excellent choices for Chicken Broccoli Alfredo Bake. Their shapes hold the sauce and ingredients well.

How do you reheat Chicken Broccoli Alfredo Bake?

You can reheat Chicken Broccoli Alfredo Bake in the oven or microwave. For the oven, bake at 350°F (175°C) until heated through, about 20-30 minutes. For the microwave, heat in short intervals, stirring occasionally, until heated through. Add a splash of milk or cream if the sauce seems dry.

Can I use frozen broccoli in Chicken Broccoli Alfredo Bake?

Yes, you can use frozen broccoli in Chicken Broccoli Alfredo Bake. Be sure to thaw it completely and drain any excess water before adding it to the bake to avoid a watery result.

Chicken Broccoli Alfredo Bake: The Ultimate Comfort Food Casserole 2026

Chicken Broccoli Alfredo Bake

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This is the ultimate cozy, all-in-one dinner. A creamy homemade Alfredo sauce, made with a proper roux, coats pasta, chicken, and broccoli for a comforting bake that’s both simple and impressive.

Author: Harmony
Prep Time: 15min
Cook Time: 35min
Total Time: 50min
Yield: 8 servings 1x
Category: dinner
Method: baking
Cuisine: Italian-American

Ingredients

Scale

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
12 ounces pasta (penne, rotini, or cavatappi)
4 cups fresh broccoli florets
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk, warmed slightly
1 cup heavy cream or half-and-half
2 cups freshly grated Parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese, divided
3 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
Optional garnish: chopped fresh parsley or basil

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Instructions

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook pasta 2 minutes less than package directions. In the last 2 minutes, add broccoli florets to the pot. Drain pasta and broccoli together and set aside.
Season chicken with salt and pepper. In a large skillet, cook chicken in a little oil or butter over medium-high heat until golden and cooked through, 6-8 minutes. Remove and set aside.
In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1-2 minutes to make a roux.
Gradually whisk in the warm milk and cream until smooth. Bring to a gentle simmer, whisking often, until thickened, 5-7 minutes.
Remove sauce from heat. Stir in onion powder, nutmeg, 1 1/2 cups Parmesan, and 1 cup mozzarella until melted. Season sauce well with salt and pepper.
Add the drained pasta, broccoli, and cooked chicken to the sauce. Stir gently to coat. Transfer mixture to a 9×13 inch baking dish.
Top evenly with the remaining 1/2 cup Parmesan and 1/2 cup mozzarella cheese.
Bake for 20-25 minutes, until cheese is bubbly and golden. Let rest for 5-10 minutes before serving.

Notes

Undercook the pasta by 2 minutes to prevent mushiness. Warm the milk before adding to the roux for a smooth sauce. Freshly grated cheese melts better than pre-shredded. Letting the bake rest before serving allows the sauce to set for perfect slices.

Nutrition

Serving Size: 8
Calories: 520
Sugar: 6
Sodium: 650
Fat: 24
Saturated Fat: 14
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 42
Fiber: 3
Protein: 35
Cholesterol: 105

Find it online: https://harmonymeal.com/chicken-broccoli-alfredo-bake/