Creamy Chicken and Broccoli Alfredo Bake Recipe

The aroma of a bubbling Chicken and Broccoli Alfredo Bake wafts through the air like a warm hug on a cold day. Imagine creamy sauce enveloping tender chicken pieces and vibrant broccoli florets—comfort food that feels like a cozy blanket for your taste buds.

Every time I whip up this dish, it reminds me of family game nights where laughter echoed through the kitchen. With each bite of my Chicken and Broccoli Alfredo Bake, I’m transported back to moments filled with love and cheer. Whether it’s a weeknight dinner or a weekend gathering, this dish promises smiles all around.

I once served this Chicken and Broccoli Alfredo Bake at a potluck, and my friends practically fought over the last slice—now that’s a success!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work wonders here; adjust based on how many you’re feeding.
• Fresh Broccoli Florets: Choose bright green florets; they add color and crunch to your bake.
• Pasta (Fettuccine or Penne): Use your favorite pasta shape; it holds onto the sauce beautifully.
• Heavy Cream: The secret to that creamy texture; don’t skimp on quality here!
• Parmesan Cheese: Grate fresh cheese for the best flavor; it melts wonderfully in the oven.
• Garlic Powder: A dash enhances overall taste without overwhelming other flavors.
• Seasoned Bread Crumbs: For that crunchy topping that contrasts beautifully with the creamy filling.

For the Sauce:

• Butter: Use unsalted butter; it allows you to control the saltiness in your dish.
• Flour: Helps thicken your sauce into a luscious coating for all ingredients.
• Chicken Broth: Adds depth to your sauce without overpowering its creaminess.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat your oven to 375°F (190°C). Grab a baking dish—about 9×13 inches works best—and grease it lightly with cooking spray.

Cook Your Pasta: Boil water in a large pot. Add salt generously before tossing in your pasta. Cook until just al dente since it’ll finish baking later.

Sauté Your Chicken: In a skillet over medium heat, melt some butter. Add diced chicken seasoned with salt and pepper; cook until golden brown on all sides.

Add Broccoli Florets**: Toss fresh broccoli florets into the skillet with chicken during the last few minutes of cooking. They’ll brighten up while still retaining their crunch.

Create Your Sauce**: In another saucepan, melt butter over medium heat. Whisk in flour until smooth; slowly pour in heavy cream followed by chicken broth while stirring continuously until thickened.

Mix Everything Together**: In your greased baking dish, combine cooked pasta, sautéed chicken and broccoli with cream sauce. Stir gently until every piece is coated in creamy goodness.

Add Toppings**: Sprinkle grated Parmesan cheese over the top followed by seasoned bread crumbs for that perfect crunch when baked.

Bake It Up**: Slide the baking dish into your preheated oven for about 25 minutes or until golden brown on top—watch that cheese bubble!

And just like that, you’ve created an irresistible Chicken and Broccoli Alfredo Bake that’s sure to impress everyone at dinner! Enjoy every gooey bite!

Perfecting the Cooking Process

Start by cooking the chicken until golden, then boil the pasta while preparing the sauce. Combining these steps saves time and ensures everything is perfectly cooked together.

Add Your Touch

Feel free to swap out the broccoli for spinach or add mushrooms for extra flavor. You can also sprinkle some red pepper flakes for a spicy kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until heated through, keeping it creamy.

Sharing this recipe brings back memories of family dinners where everyone would fight over seconds, and laughter filled the air as we savored every bite together.

FAQ

How can I make this Chicken and Broccoli Alfredo Bake healthier?

Use whole grain pasta and low-fat cheese without sacrificing flavor.

Can I freeze Chicken and Broccoli Alfredo Bake?

Yes, it freezes well; just ensure it’s stored in an airtight container.

What if I don’t have broccoli on hand?

Feel free to substitute with any favorite vegetable like cauliflower or zucchini.

Print

Chicken and Broccoli Alfredo Bake

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves approximately 6 people 1x

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Description

Indulge in a creamy Chicken and Broccoli Alfredo Bake, where tender chicken and fresh broccoli meet a luscious cheese sauce. Perfect for family dinners or gatherings!

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 2 cups fresh broccoli florets
• 8 oz fettuccine or penne pasta
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Cook pasta in boiling salted water until al dente; drain and set aside.
3. In a skillet, melt butter over medium heat, add diced chicken seasoned with salt and pepper, cooking until golden brown. Add broccoli during the last few minutes of cooking.
4. In a separate saucepan, melt butter and whisk in flour. Gradually add heavy cream and chicken broth, stirring until thickened.
5. In the greased baking dish, combine cooked pasta, sautéed chicken, broccoli, and sauce. Mix well.
6. Top with grated Parmesan cheese and seasoned bread crumbs.
7. Bake for about 25 minutes or until golden brown on top.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1/6 of the bake (approximately 280g)
• Calories: 465
• Sugar: 3g
• Sodium: 750mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 90mg

Keywords: For added flavor, consider using garlic powder or swapping broccoli for spinach or mushrooms. Store leftovers in an airtight container for up to three days; reheat gently to maintain creaminess.