Cheesy Baked Chicken and Broccoli Alfredo Pasta

Okay, picture this: a bubbling casserole straight out of Grandma’s kitchen, where cheesy, creamy delights meant everyone gathered around the table with those happy, “just-right” sighs. That’s exactly the kind of heartwarming dinner I’m bringing you today — a cozy, cheesy, baked chicken and broccoli Alfredo pasta that tastes just like those comforting Sunday nights. There’s something magical about tender chicken, crisp broccoli, and perfectly cooked pasta all wrapped in a velvety Alfredo sauce, then topped with golden, melty cheese. Trust me, once you bake it to bubbly perfection, your whole kitchen will smell like the ultimate comfort food hug. Plus, this recipe is a lifesaver on busy nights when you want something fuss-free but with all the creamy goodness of a restaurant dish.

Quick Facts

Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

12 ounces penne pasta
2 cups cooked chicken breast, shredded or diced
2 cups fresh broccoli florets
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

For the Alfredo Sauce:

3 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups whole milk (warmed)
1 cup heavy cream (warmed)
1 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1/4 teaspoon nutmeg (optional, but it adds a lovely warmth)

How I Make It

Step 1:

Preheat your oven to 375°F. Cook the penne pasta in salted boiling water until just al dente (usually about 1-2 minutes less than package instructions) because it’ll cook more in the oven. Drain and toss with a little olive oil to keep it from sticking.

Step 2:

While the pasta cooks, steam or blanch the broccoli florets until they’re bright green and just tender—about 3-4 minutes. Set aside.

Step 3:

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.

Step 4:

Whisk in the flour to form a roux and cook for about 1-2 minutes, stirring constantly. Slowly pour in the warmed milk and cream while whisking to avoid lumps. Keep whisking until the sauce thickens and coats the back of a spoon, about 4-5 minutes.

Step 5:

Take the sauce off the heat and stir in the Parmesan cheese, salt, pepper, and nutmeg. Taste and adjust seasoning.

Step 6:

In a large mixing bowl, combine the pasta, cooked chicken, broccoli, and Alfredo sauce. Mix well, then pour everything into a greased 9×13-inch baking dish. Sprinkle the top generously with both mozzarella and Parmesan cheeses. Bake uncovered for 20-25 minutes, until bubbly and golden on top. Let it rest for 5 minutes before serving for the sauce to thicken slightly.

Variations & Tips

Swap chicken for cooked shrimp or Italian sausage for a different protein twist.
Add mushrooms or sun-dried tomatoes for extra flavor and texture.
Use gluten-free flour and pasta to make this dish gluten-friendly.
For a lower-fat version, swap half-and-half for cream and use reduced-fat cheese.
Don’t skip the nutmeg in the Alfredo sauce—it adds a subtle warmth and depth.
If your sauce feels too thick before baking, stir in a splash of milk to loosen it up.

How I Like to Serve It

This cheesy baked chicken and broccoli Alfredo pasta shines on chilly weeknights, paired with a simple side salad and crusty garlic bread to soak up every creamy bite. It’s also perfect for potlucks or casual gatherings because it’s easy to make ahead and reheat without losing any magic. When spring rolls around, I love swapping broccoli for asparagus or fresh peas to keep things bright and seasonal.

Notes

Store leftovers covered in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if needed.
Make sure your chicken is cooked through to 165°F for safety and best flavor.

Closing: This baked Alfredo pasta brings together creamy, cheesy comfort and wholesome veggies in a way that always feels like a warm hug from the inside out.