How can I make my Chicken Alfredo taste better?

The secret to better-tasting Alfredo lies in fresh ingredients. Use fresh garlic instead of garlic powder and grate your Parmesan cheese instead of using pre-grated varieties. A pinch of nutmeg in the sauce adds a subtle warmth that really elevates the flavor. If you like a little kick, sprinkle in some red pepper flakes!

How many calories are in Chicken Broccoli Alfredo Bake?

The calorie count will depend on portion size and ingredients, but typically, one serving ranges from 450 to 550 calories. Using light cream or reducing the amount of cheese can lower the calories without sacrificing flavor.

What’s the difference between Chicken Alfredo and Fettuccine Alfredo?

Chicken Alfredo includes chicken, while Fettuccine Alfredo is the classic pasta dish made with just fettuccine noodles and Alfredo sauce. Chicken Broccoli Alfredo Bake takes it a step further by adding broccoli and baking everything together for a casserole-style dish.

How long should I heat up Chicken Alfredo in the oven?

Reheat the bake at 350°F for about 15-20 minutes if it’s been refrigerated. If frozen, allow it to thaw overnight in the fridge before reheating for 25-30 minutes. Always cover the dish with foil to prevent it from drying out.

How do you keep Alfredo sauce from separating when reheating?

The key is gentle heat! If reheating on the stovetop, add a splash of milk or cream and stir constantly over low heat. In the oven, covering the dish with foil helps retain moisture.

How to reheat pasta with sauce in the oven?

Place the pasta in a covered dish and bake at 350°F until warm—usually around 15 minutes. Stir halfway through and add a little milk or cream if the sauce seems dry.

Chicken Broccoli Alfredo Bake – Creamy & Delicious Meal

Name: Chicken Broccoli Alfredo Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2 cups pasta (penne, rotini, or rigatoni); 2 cups broccoli florets (fresh or thawed frozen); 2 cups cooked chicken, diced or shredded; 1 ½ cups shredded mozzarella cheese; 4 tbsp butter; 3 cloves garlic, minced; 1 ½ cups heavy cream; 1 cup freshly grated Parmesan cheese; ½ tsp salt; ¼ tsp black pepper; 1 cup sautéed mushrooms; ½ cup diced bell peppers; 1 tbsp fresh parsley, chopped (for garnish)

Description

This Chicken Broccoli Alfredo Bake is the ultimate comfort food—creamy, cheesy, and packed with flavor. Tender chicken, fresh broccoli, and perfectly cooked pasta are smothered in a rich homemade Alfredo sauce, then baked to golden perfection. Perfect for a family dinner or meal prep, this dish is easy to make, sneaks in veggies, and is sure to become a favorite at your table!

Ingredients

Scale

For the Main Dish:

2 cups pasta (penne, rotini, or rigatoni)
2 cups broccoli florets (fresh or thawed frozen)
2 cups cooked chicken, diced or shredded
1 ½ cups shredded mozzarella cheese

For the Alfredo Sauce:

4 tbsp butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ tsp salt
¼ tsp black pepper

Optional Add-ins:

1 cup sautéed mushrooms
½ cup diced bell peppers
1 tbsp fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 1-2 minutes less than the package instructions. Drain and set aside.
Prepare the Broccoli:
- Steam or blanch the broccoli for 2-3 minutes until tender but still bright green. Drain and rinse with cold water to stop the cooking.
Cook the Chicken (if not pre-cooked):
- Heat a drizzle of olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook for 6-7 minutes until golden and cooked through. Dice or shred the chicken and set aside.
Make the Alfredo Sauce:
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Slowly pour in the heavy cream, stirring constantly. Let it simmer for 2-3 minutes. Gradually stir in the Parmesan cheese until melted and the sauce thickens. Add salt and pepper to taste.
Assemble the Bake:
- Preheat the oven to 375°F (190°C). In a large mixing bowl, combine cooked pasta, broccoli, chicken, and Alfredo sauce. Mix until everything is evenly coated.
Bake:
- Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly and top with shredded mozzarella cheese. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
Serve:
- Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley if desired. Serve warm and enjoy!

Notes

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Reheating: Cover with foil and reheat in a 350°F oven for 15-20 minutes. Add a splash of cream to keep the sauce creamy.
Variations: Try substituting zucchini noodles for pasta for a low-carb option or skip the chicken for a vegetarian version with extra veggies.

This creamy Chicken Broccoli Alfredo Bake is the perfect dish for a cozy family dinner or to impress guests at your next gathering!

Prep Time: 15 min
Cook Time: 30 min
Cuisine: Italian-American

Nutrition

Serving Size: 6 servings
Calories: ~480
Fat: 25g
Carbohydrates: 35g
Protein: 30g

Keywords: Chicken Broccoli Alfredo Bake