Our Ultimate Cheesy Chicken Broccoli Alfredo Bake Recipe

Are you on the hunt for a truly special meal? Something that feels like a comforting embrace in a bowl and gathers the entire family around the table with anticipation? A dish that perfectly marries satisfying richness with wholesome goodness, all baked under a glorious crust of molten cheese? We understand that quest, and we have just the solution.

We invite you to try our definitive Cheesy Chicken Broccoli Alfredo Bake. This is far more than just another pasta bake; it’s the pinnacle of comfort cooking. We have carefully refined this recipe to guarantee that every bite is bursting with luscious sauce, tender chicken, fresh broccoli, and pasta cooked to perfection. It is the type of meal that elevates a simple weeknight dinner and makes a weekend get-together feel exceptionally warm. Let’s begin creating a dish destined to become a staple in your recipe book.

Why You’ll Love This Recipe

• Simple yet Impressive: This dish has the look and flavour of something from a cosy Italian eatery, yet it’s remarkably straightforward to prepare in your own kitchen.
• An All-in-One Meal: By combining protein, carbohydrates, and vegetables in a single dish, you get a well-rounded and hearty meal without the fuss of multiple side dishes. This makes washing up much quicker!
• Ideal for Meal Prep: We know life can be hectic, and this casserole is a fantastic help. You can prepare it in advance and simply bake it when you’re ready for a wonderfully hot and delicious dinner.
• Wonderfully Creamy & Cheesy: We combine Parmesan, mozzarella, and cheddar to forge a deeply flavourful sauce and a truly irresistible, gooey, golden-brown topping.
• A Winner with All Ages: The classic trio of chicken, broccoli, and a creamy cheese sauce is adored by grown-ups and children alike, making it a brilliant way to encourage everyone to enjoy their greens!

Ingredients

• 400g penne or fusilli pasta
• 500g boneless, skinless chicken breasts, cut into 2.5cm (1-inch) cubes
• 1 large head of broccoli, cut into bite-sized florets (about 400g)
• 60g unsalted butter
• 3 cloves garlic, minced
• 60g plain flour
• 700ml whole milk
• 150ml double cream
• 100g freshly grated Parmesan cheese, plus extra for topping
• 150g grated mozzarella cheese
• 100g grated mature cheddar cheese
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp grated nutmeg
• 1 tbsp olive oil

How to Make the Perfect Cheesy Chicken Broccoli Alfredo Bake

Putting together this spectacular dish is simpler than it appears. We have broken down the process into a few clear stages to take you from a collection of ingredients to a bubbling, golden casserole, ready to serve.

Step 1: Prepare the Pasta and Broccoli

1. Set a large pot of salted water to boil. Add your pasta and cook following the packet’s instructions, but for 2 minutes less than the recommended time to ensure it is very ‘al dente’. It will cook further in the oven.
2. For the last 3 minutes of the pasta’s cooking time, add the broccoli florets directly into the same pot. This is a great time-saving method that blanches the broccoli perfectly without needing a separate pan.
3. When the time is up, drain the pasta and broccoli thoroughly and put them to one side.

Step 2: Cook the Chicken

1. As the pasta cooks, warm the olive oil in a large frying pan or skillet over a medium-high heat.
2. Use a paper towel to pat the chicken cubes dry, then season them well with salt and pepper.
3. Place the seasoned chicken in the hot pan, ensuring it forms a single layer. Cook for about 5–7 minutes, turning the pieces from time to time, until they are golden brown on all sides and cooked all the way through. Take the chicken out of the pan and set it aside.

Step 3: Craft the Creamy Alfredo Sauce

This is where the real deliciousness begins! A homemade Alfredo sauce is incomparably better than anything from a jar, and it’s surprisingly simple to create. The secret lies in making a smooth foundation, which is called a roux.

1. Using the same large pot from the pasta (or another large saucepan), melt the butter over a medium heat. Add the minced garlic and sauté for approximately 1 minute until it becomes fragrant, taking care that it doesn’t brown.
2. Whisk in the plain flour to form a paste (this is the roux). Let it cook for 1–2 minutes, stirring continuously, to eliminate the raw flour taste. For a deeper dive into this classic culinary technique, BBC Good Food has an excellent guide.
3. Bit by bit, pour in the whole milk while whisking constantly to avoid any lumps from forming. We suggest adding the milk slowly at the start, making sure the mixture is completely smooth before adding more.
4. Raise the heat to bring the sauce to a gentle simmer. Allow it to cook for 3–5 minutes, stirring frequently, until it has thickened to the point where it can coat the back of a spoon.
5. Take the pot off the heat. Stir in the double cream, the 100g of Parmesan, half the mozzarella, and half the cheddar. Keep stirring until all the cheese has melted and the sauce has a beautiful, velvety consistency. Season to taste with salt, pepper, and the grated nutmeg.

Step 4: Assemble and Bake Your Masterpiece

It’s finally time to unite all the wonderful elements to create the ultimate baked chicken alfredo.

1. Begin by preheating your oven to 190°C (170°C Fan / Gas Mark 5). Grease a large 23x33cm (9×13 inch) baking dish.
2. In the pot containing your cheese sauce, add the cooked pasta, broccoli, and chicken. Gently fold everything together until each component is lavishly coated in the creamy sauce.
3. Carefully pour this mixture into your prepared baking dish, spreading it out into an even layer.
4. Sprinkle the rest of the mozzarella and cheddar cheese evenly across the top. For a final flourish, you can also add a little more grated Parmesan.
5. Place in the oven and bake, uncovered, for 20–25 minutes. You’ll know it’s ready when the sauce is bubbling merrily and the cheese on top has melted into a gorgeous golden-brown crust.
6. Allow the bake to stand for 5–10 minutes before serving. This brief rest helps the sauce to settle, making it much easier to portion out.

Top Tips for the Best Broccoli Pasta Bake

To guarantee your broccoli pasta bake turns out perfectly every time, we suggest keeping these handy tips in mind.

• Grate Your Own Cheese: Packaged pre-grated cheese is often coated with preservatives that can hinder smooth melting. Grating cheese from a block yourself will give you a significantly creamier and gooier sauce.
• Avoid Rinsing the Pasta: The starchy film left on unrinsed pasta is your friend! It helps that delicious Alfredo sauce adhere to every single piece. Just be sure to drain it well.
• Check and Adjust the Seasoning: Make sure you taste the sauce before you mix everything together. Cheeses can vary in saltiness, so you might need less salt than you anticipate. Season according to your own taste.
• Opt for Fresh Broccoli: While frozen broccoli can be used if you’re in a pinch, fresh broccoli offers a far superior texture and a more vibrant green hue in the finished dish.

Customise Your Creamy Chicken and Broccoli Bake

One of the wonderful aspects of this recipe is its versatility. You can think of it as a fantastic starting point for your own culinary experiments. If you’re seeking more comforting casserole recipes, our Low Carb Chicken Casserole provides another brilliant option for a wholesome and satisfying meal.

Protein Swaps and Additions

If you don’t fancy chicken, you could try adding cooked, crispy bacon pieces, sliced Italian sausage, or even some leftover shredded ham. For a seafood variation, consider stirring in some cooked prawns right before you bake it.

Vegetable Variations

This creamy chicken and broccoli bake is an excellent vehicle for using up other vegetables. Sautéed mushrooms, wilted spinach (just make sure to squeeze out all the water), frozen peas, or roasted red peppers would all be delicious additions.

Cheese Combinations

Don’t hesitate to play around with the cheeses! A touch of Gruyère can introduce a lovely nutty flavour, while a little smoked Gouda can add a wonderful, subtle smokiness. For those who enjoy a bit of heat in their pasta bakes, a spicy Monterey Jack would be an excellent choice. If you are a fan of cheesy pasta dishes, you are sure to love our Garlic Parmesan Chicken Pasta Recipe too.

FAQ

The Ultimate Comfort Dish Awaits

So there you have it—a recipe that truly delivers on its promise of comfort, flavour, and ease. This Cheesy Chicken Broccoli Alfredo Bake is much more than a simple meal; it is a whole experience. It’s the delightful aroma that fills your kitchen as it bakes, the beautiful sight of that golden, bubbling cheese, and the contented silence that falls as everyone enjoys their first bite. It is the ideal dish for hectic weeknights, relaxed Sundays, and all the moments in between.

We are truly excited for you to try this recipe in your own home. We feel certain that once you’ve tasted this easy dinner casserole, it will secure a permanent place on your family’s list of favourites. When you’ve made it, we would love for you to come back and share your thoughts by leaving a comment and a rating below. We always enjoy hearing about your cooking experiences! Happy cooking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 400g penne or fusilli pasta
• 500g boneless, skinless chicken breasts, cut into 2.5cm (1-inch) cubes
• 1 large head of broccoli, cut into bite-sized florets (about 400g)
• 60g unsalted butter
• 3 cloves garlic, minced
• 60g plain flour
• 700ml whole milk
• 150ml double cream
• 100g freshly grated Parmesan cheese, plus extra for topping
• 150g grated mozzarella cheese
• 100g grated mature cheddar cheese
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp grated nutmeg
• 1 tbsp olive oil

Instructions

1. Preheat oven to 190°C (170°C Fan / Gas Mark 5). Cook pasta for 2 minutes less than package directions, adding the broccoli florets for the final 3 minutes. Drain well.
2. While the pasta cooks, heat olive oil in a skillet and cook the seasoned chicken cubes for 5-7 minutes until golden brown and cooked through.
3. To make the Alfredo sauce, melt butter in a large pot, sauté the garlic for 1 minute, then whisk in flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in the milk until smooth. Bring to a simmer and cook for 3-5 minutes until thickened.
5. Remove from the heat and stir in the double cream, 100g Parmesan, half the mozzarella, and half the cheddar until the cheese is melted and the sauce is velvety. Season with salt, pepper, and nutmeg.
6. Combine the sauce with the cooked pasta, broccoli, and chicken. Pour into a greased 23x33cm (9×13 inch) baking dish.
7. Top with the remaining mozzarella and cheddar cheese. Bake for 20-25 minutes until the sauce is bubbling and the top is golden brown. Let rest for 5-10 minutes before serving.