This chicken alfredo bake is made with chicken, broccoli, penne pasta and a homemade alfredo sauce that doesn’t require heavy cream. Toss all that together in a 13 by 9 inch and top it with mozzarella cheese for a creamy comfort food that is perfect for feeding the family on a busy day! I love that this recipe doesn’t require any dicing or chopping other than mincing the garlic for the homemade sauce, but even that can be bypassed if you have a jar of minced garlic to use or wish to add garlic powder instead. This Alfredo bake with broccoli and chicken is practically a meal in one, but we like to add some apple sauce and pickled beets for sides. It is also delicious when served with a freshly tossed salad and some crusty garlic bread or sourdough bread!
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes (and more) and feel free to leave a rating and comment in the comment section below!
Easy Chicken Broccoli Alfredo Bake
Equipment
- 9 by 13 inch baking dish (linked below)
- Saucepans (linked below)
- Spatula (linked below)
Ingredients
- 8 oz. penne pasta *see note
- 2 cups shredded or cubed chicken precooked
- 6 oz. frozen broccoli florets
Homemade alfredo sauce:
- 3 tablespoons butter
- 3 1/2 tablespoons all-purpose flour
- 2-3 cloves minced garlic can use jarred garlic or add garlic powder to the sauce to taste
- 3 1/2 cups milk can do half chicken broth and half milk
- 1/2 cup freshly shredded or grated parmesan *see note
- 1 teaspoon salt can add to taste
- 1/4 teaspoon ground black pepper
Topping:
- shredded mozzarella cheese
Instructions
Preheat oven to 350:
- Cook the pasta according to package instructions and add broccoli florets during the last 2-3 minutes of cooking. Strain the pasta and broccoli, then place into a 13 by 9 inch baking dish.
- Melt butter in a 2-3 quart sauce pan, then whisk in the flour and minced garlic. Add milk and bring to a simmer while whisking constantly to eliminate lumps of flour. Add parmesan, salt and pepper, then cook for several minutes longer until the flour taste has been cooked out and the sauce is thickened. Allow to cool and continue to thicken for 5-10 minutes.
- Add cooked chicken to the pasta and broccoli in the baking dish, then add alfredo sauce and stir all together until well combined. Top with mozzarella cheese, then bake in the preheated oven for around 30 minutes, or until bubbly and the mozzarella is beginning to brown. Cool slightly, then serve and enjoy! Storage notes and more below.
Notes
Equipment needed for this Easy Chicken Broccoli Alfredo Bake:
- 9 by 13 inch baking dish You will need a 13 by 9 inch baking dish for the amount of chicken alfredo bake this recipe makes. I prefer to use my glass baking dish to bake the chicken and broccoli alfredo.
- Saucepans You will need to have a saucepan to cook the pasta and broccoli, and also a saucepan for the alfredo sauce. If you wish to save on dishes, you can cook the pasta and broccoli, transfer it to the baking dish and then cook the alfredo sauce in the same saucepan.
- Spatula A spatula is nice to have for scraping out the dishes and for combining the chicken, broccoli, pasta and alfredo sauce in the 13 by 9 inch baking dish.
Subscribe today and get free meal inspirations delivered to your doorstep!
Ingredients needed for this chicken broccoli alfredo bake: Milk, shredded mozzarella cheese, parmesan cheese, flour, butter, garlic cloves, salt and pepper, broccoli, pasta and shredded chicken.
Can peas be added instead of broccoli?
Yes, frozen peas can be added to this chicken alfredo bake instead of the broccoli. I recommend steaming the peas with the pasta during the last several minutes of cooking, similar to the frozen broccoli. If you prefer, you can leave the alfredo bake plain without adding any veggies.
Step 1: Cook the pasta according to package instructions and add broccoli florets during the last 2-3 minutes of cooking. Strain the pasta and broccoli, then place into a 13 by 9 inch baking dish.
Step 2: Melt butter in a 2-3 quart sauce pan, then whisk in the flour and minced garlic. Add milk and bring to a simmer while whisking constantly to eliminate lumps of flour. Add parmesan, salt and pepper, then cook for several minutes longer until the flour taste has been cooked out and the sauce is thickened. Allow to cool and continue to thicken for 5-10 minutes.
What can be done for alfredo sauce that is too thick or too thin?
For alfredo sauce that is too thick, you can add a little more milk, water or broth to thin it out to your preferred consistency. If the alfredo sauce is too thin, you can add a little sour cream or make a slurry of additional flour and water. Bring the alfredo sauce back to a boil, then whisk rapidly while adding the additional slurry of flour and water. Cook until thickened then remove from heat and allow to cool for 5-10 minutes.
Step 3: Add cooked chicken to the pasta and broccoli in the baking dish, then add alfredo sauce and stir all together until well combined. Top with shredded mozzarella cheese.
Step 3 continued: Bake in the preheated oven for around 30 minutes, or until bubbly and the mozzarella is beginning to brown. Cool slightly, then serve and enjoy!
Storage for this Chicken Broccoli Alfredo Bake:
This chicken alfredo bake would make a great freezer meal. Simply combine the pasta, chicken, broccoli and alfredo sauce, then top with shredded mozzarella. Cover tightly and freeze to thaw and bake on a busy day. You can freeze the leftovers for up to 3 months if cooled and then stored in an airtight container before freezing. Leftovers can also be kept tightly wrapped or in an airtight container in the refrigerator for up to 5 days.
Feel free to pin this recipe for later and be sure to tag me on Instagram to show off a photo of your own creation of this recipe. Thank you for your support!
