Chicken and Broccoli Alfredo Bake

Chicken and Broccoli Alfredo Bake

This Chicken and Broccoli Alfredo Bake is a quick and easy weeknight dinner.

It requires just a few minutes on the stovetop, then baking for 30 minutes and it’s ready to serve.

If you’re like me and have a houseful of hungry teenage boys, it can easily be doubled or even tripled.

For the chicken, you can grab a rotisserie to make it easier, or if you have an Instant Pot, try my recipe for Instant Pot Poached Chicken – it’s delicious and ready in 12 minutes!

Chicken and Broccoli Alfredo Bake Ingredients:

CHICKEN: I use either leftover shredded Rotisserie Chicken, or make Instant Pot Poached Chicken to shred.

BROCCOLI: Fresh is best, but frozen will work also. It will need to be thawed or a few minutes added to cooking time!

PASTA: We prefer this with Penne Pasta, but any shape or variety would work. (Ex. Linguine, Ziti, Fettuccine, or even tortellini! etc)

HEAVY CREAM, BUTTER, and EGGS: You can substitute jar Alfredo sauce, if desired, but this recipe takes just 5 minutes to whip up. It is full of delicious flavor!

CHEESE: Parmesan works best, but you could also add in some Mozzarella, if desired. You can use part-skim or full-fat.

What variations and substitutes can be made to Chicken and Broccoli Alfredo Bake:

We love to adapt and adjust recipes to meet our family’s taste preferences. Never be afraid to experiment!

PROTEIN: We prefer this dish with Chicken, but Beef, Ham, Sausage, Shrimp, etc. could be substituted.

VEGETABLES: Like broccoli, fresh is best, but frozen can be used. Depending on what veggie you use, a few minutes may need to be added to the bake time or the veggie cooked before mixing in. Here are some suggestions you could add:

• Mushrooms
• Cauliflower
• Asparagus
• Zucchini
• Bell Peppers
• Spinach

SEASONINGS: You can always add extra salt and pepper to taste. Additionally, Italian Seasoning, Basil, Cilantro, Oregano, Crushed Red Pepper, or Cajun Seasoning can be added.

In a saucepan over medium heat, melt butter and whisk in heavy cream. 

Whisk in egg yolk and 1 cup cheese. 

Simmer for 5 minutes, then remove from heat and set aside.

Preheat oven to 350 degrees.

In a large pot, prepare pasta al dente as directed on the package.

Drain and put back in pot. 

Pour ½ of sauce over pasta and toss to coat.

Gently mix in chicken and broccoli.

Dump into a 9×13 pan and top with remaining Parmesan.

Bake for 30 minutes.

How to store leftover Chicken and Broccoli Alfredo Bake:

Store in an airtight container in the refrigerator for up to 3 days.

How to freeze leftover Chicken and Broccoli Alfredo Bake:

Allow leftovers to cool. Store in an airtight container in the refrigerator for up to 3 months. Be sure to clearly label the contents and date on the container before storing in the freezer.

How to freeze uncooked Chicken and Broccoli Alfredo Bake:

Prepare recipe as instructed, up to the point of baking in the oven. Allow contents to cool. Store in an airtight container in the refrigerator for up to 3 months. Be sure to clearly label the contents and date on the container before storing in the freezer.

How to Cook Chicken and Broccoli Alfredo Bake from frozen:

This one works best if baked from frozen, not thawed. Simply heat the oven to 350 degrees. Place in an oven safe baking dish and bake for one hour, covered with aluminum foil. At the one hour mark, remove the aluminum foil and heat for an additional 10-15 minutes until it’s warmed through and hot in the center. You can also add additional shredded cheese to melt over the top, if desired.

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Yield: 6

Chicken and Broccoli Alfredo Bake

Print

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 pound chicken breast cooked and cubed
• 1 cup broccoli steamed and cubes
• 1 pound penne pasta
• 8 tablespoons butter
• 16 ounces heavy whipping cream
• 1 cup + ½ cup Parmesan cheese shredded, divided
• 2 egg yolks

Instructions

In a saucepan over medium heat, melt butter and whisk in heavy cream.

Whisk in egg yolk and 1 cup cheese.

Simmer for 5 minutes, then remove from heat and set aside.

Preheat oven to 350 degrees.

In a large pot, prepare pasta al dente as directed on the package.

Drain and put back in pot.

Pour ½ of sauce over pasta and toss to coat.

Gently mix in chicken and broccoli.

Dump into a 9x13 pan and top with remaining Parmesan.

Bake for 30 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 705Total Fat: 51gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 261mgSodium: 326mgCarbohydrates: 28gFiber: 2gSugar: 3gProtein: 34g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

These are a few items I find helpful when preparing Chicken and Broccoli Alfredo Bake in my own kitchen:

Instant Pot LUX60V3 V3 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and WarmerCalphalon 1943876 Classic Nonstick Sauce Pan with Cover, 2.5 quart, GreyOXO Good Grips 11-Inch Better Balloon WhiskT-fal B36262 Specialty Total Nonstick Dishwasher Safe Oven Safe Stockpot Cookware, 12-Quart, BlackPyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid -13.2 INCH x 8.9inch x 2 inchMikasa French Country Dinner Plate, 10.75

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• Tuscan Chicken with Penne Pasta
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• Chicken Fajita Pasta