Creamy Chicken Broccoli Alfredo Bake

Creamy, cheesy, and packed with tender chicken and broccoli, this Chicken Alfredo Bake is the ultimate comfort food dinner. Perfect for busy weeknights or cozy family meals, this baked pasta recipe combines rich homemade Alfredo sauce with perfectly cooked fettuccine and melted mozzarella in every bite. Easy to make, incredibly satisfying, and guaranteed to become a family favorite!

Ingredients

For the Pasta

• 12 oz fettuccine pasta
• Salted water for boiling

For the Chicken

• 2 grilled chicken breasts, sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning

For the Broccoli

• 3 cups broccoli florets
• Pinch of salt

For the Alfredo Sauce

• 4 tbsp butter
• 3 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ tsp black pepper
• 1 tsp parsley
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
2. Bring a large pot of salted water to a boil and cook the fettuccine until al dente, about 1 minute less than package instructions. Reserve ½ cup of pasta water, then drain the pasta.
3. Blanch the broccoli florets in boiling water for 2 minutes, then immediately transfer them to cold water to keep their bright green color and crisp texture.
4. Season the chicken breasts with salt, black pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden brown and fully cooked. Slice into strips.
5. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
6. Pour in the heavy cream and let it simmer gently for 3–4 minutes. Stir in the Parmesan cheese, mozzarella cheese, parsley, black pepper, and salt. Continue stirring until the sauce becomes smooth, rich, and creamy.
7. Add the cooked pasta and broccoli to the Alfredo sauce and toss until fully coated. If the sauce feels too thick, add a splash of the reserved pasta water for a silkier consistency.
8. Transfer everything into the prepared baking dish. Arrange the sliced chicken on top and sprinkle with extra mozzarella cheese.
9. Bake uncovered for 12–15 minutes, or until hot, bubbly, and lightly golden on top.
10. Garnish with extra Parmesan cheese and fresh parsley before serving warm.

Helpful Tips

• Freshly grated Parmesan melts much smoother than pre-shredded cheese.
• Slightly undercook the pasta before baking so it stays perfectly tender.
• Rotisserie chicken makes this recipe even faster and easier.
• Add crispy bacon or sautéed mushrooms for extra flavor.

lPrep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Calories: Approximately 640 kcal per serving