Chicken Alfredo Bake Broccoli Cheese

One Tuesday evening, my kitchen filled with the smell of garlic and cream as I stirred together what would become my favorite weeknight dinner. A friend had mentioned wanting something warm and filling, and I found myself reaching for pasta, chicken, and cheese almost without thinking. The first time I pulled this golden, bubbling casserole from the oven, I knew I'd stumbled onto something special—something that would become the dish people always asked me to bring.

I made this for my sister's book club one winter, and she called me three days later asking for the recipe—her family had already requested it twice more. There's something about a warm casserole that brings people together, especially when the cheese bubbles and browns on top like it did that night. Watching everyone go back for seconds told me everything I needed to know.

Ingredients

• Penne or Rigatoni (340 g / 12 oz): The tubular shapes catch and hold the creamy sauce better than thin pasta would, creating pockets of richness in every forkful.
• Boneless, Skinless Chicken Breast (450 g / 1 lb), diced: Cutting it into bite-sized pieces means it cooks quickly and distributes evenly throughout the dish.
• Broccoli Florets (250 g / 9 oz), fresh or frozen: I add these during the last moments of pasta cooking so they stay tender-crisp and don't turn mushy in the oven.
• Unsalted Butter (2 tablespoons): This is your foundation for the roux—unsalted lets you control the seasoning.
• Garlic (2 cloves), minced: Fragrant garlic softens into the butter and adds a quiet depth that makes people ask what your secret is.
• All-Purpose Flour (2 tablespoons): The roux thickens everything without any lumps if you whisk constantly.
• Whole Milk (480 ml / 2 cups): Use cold milk straight from the fridge—it helps the roux incorporate smoothly without seizing.
• Heavy Cream (120 ml / ½ cup): This is what makes the sauce silky and luxurious, worth every calorie.
• Grated Parmesan Cheese (60 g / ½ cup): Real Parmesan, not the kind from a shaker, makes a noticeable difference in flavor.
• Shredded Mozzarella Cheese (115 g / 1 cup for sauce, plus 60 g / ½ cup for topping): Mozzarella melts smoothly and creates that golden, bubbly top we all crave.
• Salt (½ teaspoon), Black Pepper (¼ teaspoon), and Dried Italian Herbs (¼ teaspoon, optional): Season boldly—the cream mutes flavors, so don't be timid.
• Parmesan Cheese for Topping (30 g / ¼ cup): This extra bit browns beautifully and adds a crispy texture contrast.

Instructions

Prepare Your Oven and Dish:

Preheat to 200°C (400°F) and grease your baking dish—this prevents any sticking when you transfer the hot, cheesy mixture.

Cook Pasta and Broccoli Together:

Boil the pasta in salted water until just al dente, then toss in the broccoli for the last 2 minutes so it softens slightly without losing its brightness. Drain and set aside.

Sear the Chicken:

In a large skillet over medium heat, cook your diced chicken with salt and pepper until golden and cooked through, about 6 to 7 minutes. You're looking for no pink inside and a light golden exterior.

Build Your Roux:

In the same skillet, melt butter and add minced garlic, cooking until it becomes fragrant—this takes about a minute and fills your kitchen with the most inviting smell. Sprinkle in flour and whisk constantly for a full minute to cook out any raw flour taste.

Create the Creamy Sauce:

Slowly pour in cold milk and cream while whisking without stopping, which keeps lumps from forming. Keep stirring over medium heat for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.

Melt In the Cheese:

Remove from heat and stir in both cheeses, salt, pepper, and herbs if using, stirring until everything disappears into a smooth, glossy sauce. Taste and adjust seasoning—this is your moment to make it perfect.

Combine Everything:

In a large bowl, gently fold together the cooked pasta, broccoli, chicken, and Alfredo sauce, making sure everything gets coated and nothing is left dry at the bottom.

Transfer to Baking Dish:

Pour the entire mixture into your greased baking dish and spread it evenly, then scatter the remaining mozzarella and Parmesan across the top.

Bake Until Golden:

Place in the oven for 20 to 25 minutes, watching for the cheese to turn golden and begin bubbling at the edges—this is the signal that everything underneath is hot and ready.

Rest Before Serving:

Let it sit for 5 minutes after coming out of the oven so the sauce sets slightly and everything stays on your fork instead of running across your plate.

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My neighbor brought a bowl of this to us when my daughter was born, and somehow a hot casserole meant more than a hundred other kind gestures that week. It was something that nourished us when we were too tired to think, too overwhelmed to cook, and it tasted like someone cared.

Why This Becomes a Kitchen Favorite

This dish has a rhythm to it that makes cooking feel meditative instead of chaotic. You're not juggling ten pans at once—you sear, you make a sauce, you combine everything in one beautiful bowl. The house smells incredible the entire time, and by the time your family sits down, the anticipation makes everything taste even better.

Ways to Make It Your Own

Once you master the basics, this casserole becomes a canvas for what you have on hand. I've stirred in sautéed mushrooms that add an earthy richness, slipped in sun-dried tomatoes for brightness, even added roasted red peppers on nights when I wanted something different. Using rotisserie chicken cuts your active time in half, and nobody will ever know you didn't shred it yourself.

The Perfect Pairing

Serve this alongside something crisp and fresh—a green salad dressed simply with lemon and oil cuts through the richness perfectly and refreshes your palate between bites. A glass of Chardonnay alongside keeps the meal elegant without being fussy, the wine's oak echoing the cheese and cream on your tongue. If you want to keep things casual, crusty bread for soaking up any extra sauce is never wrong, and neither is a simple tomato salad with fresh basil.

• Make the casserole up to a day ahead, cover it, and bake it straight from the cold fridge, adding just 10 extra minutes to the baking time.
• Freeze unbaked portions in smaller dishes for quick meals on nights when cooking feels impossible.
• Leftovers taste just as good reheated gently in the oven at a low temperature, stirring in a splash of milk to refresh the sauce.

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This is the kind of recipe that becomes shorthand in your home—the one people request by name, the one you make without consulting the instructions. It's honest, generous, and exactly what a good meal should be.

Recipe FAQs

→ Can I use a different pasta type?

Yes, penne or rigatoni work best due to their shape, but other short pasta like fusilli or farfalle would also hold the sauce well.

→ How do I ensure the chicken stays tender?

Sauté diced chicken over medium heat until just cooked through, about 6-7 minutes, to keep it juicy and tender.

→ Can frozen broccoli be used?

Yes, frozen broccoli florets can be added during the last two minutes of pasta cooking for convenience without compromising texture.

→ What if I want a gluten-free version?

Use gluten-free pasta and substitute all-purpose flour with a gluten-free alternative like rice flour in the sauce preparation.

→ How to make the sauce thicker?

Ensure the roux is well cooked before gradually whisking in milk and cream. Cook longer until the sauce thickens and coats the back of a spoon.