I just made a Chicken Alfredo Bake that’s ridiculously creamy, surprisingly wholesome, and the kind of dinner you won’t stop thinking about, keep scrolling.

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I’m obsessed with this Chicken Alfredo Bake because it hits that creamy, cheesy part of my brain every single time. I love that the sauce actually clings to the pasta and the bites with shredded cooked chicken feel satisfying, not sad.

And the melted mozzarella on top? Yes.

It’s sloppy in the best way. I don’t want frills, just big flavors and leftovers that disappear fast.

Perfect for nights when I need relief without fuss. This is why I keep it on repeat.

Easy Dinner Recipes that make me look like I tried hard. Worth every calorie.

No regrets. Seriously.

Ingredients

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Penne or rotini: Nice twisty pasta that holds the cheesy sauce well.
Shredded cooked chicken: Protein and comfort, makes it hearty and filling.
Broccoli florets: Bright green bite and a little healthy crunch.
Unsalted butter: Richness and a silky start to the sauce.
Garlic, minced: Warm, garlicky pop that keeps it from tasting bland.
All purpose flour: Thickens the sauce so it clings to pasta.
Milk or cream mix: Creamy base, makes the sauce smooth and lush.
Parmesan cheese: Nutty, salty backbone that really flavors the sauce.
Mozzarella cheese: Gooey, melty top that strings when you scoop.
Salt: Brings out all the other flavors, don’t skip it.
Black pepper: Mild heat and a little edge on the finish.
Italian seasoning: Herby, familiar comfort—think oregano and basil notes.
Olive oil: Basically for cooking chicken without drying it out.
Panko breadcrumbs: Crunchy, golden topping if you want texture.
Fresh parsley: Bright, fresh garnish that lightens each bite.
Chicken broth: Thin the sauce if it’s too thick, no fuss.

Ingredient Quantities

12 ounces pasta (penne or rotini)

about 2 cups shredded cooked chicken (roughly 2 large breasts)

2 cups broccoli florets, fresh or frozen

3 tablespoons unsalted butter

2 cloves garlic, minced

2 tablespoons all purpose flour

1 1/2 to 2 cups whole milk (or 1 cup heavy cream + 1 cup milk for richer sauce)

1 1/2 cups freshly grated Parmesan cheese

1 cup shredded mozzarella cheese

1 teaspoon salt, more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon Italian seasoning or dried oregano

1 tablespoon olive oil (for cooking chicken, optional)

1/2 cup panko breadcrumbs (optional topping)

2 tablespoons chopped fresh parsley for garnish (optional)

1/4 cup low sodium chicken broth (optional, to thin sauce if needed)

How to Make this

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 ounces penne or rotini until just al dente (about 1 minute less than package); drain and set aside.

2. If your chicken is not cooked, heat 1 tablespoon olive oil in a skillet over medium heat, season two large breasts with a little salt, pepper and 1 teaspoon Italian seasoning, then cook 5 to 7 minutes per side until done; let rest, shred to get about 2 cups. If using pre-cooked chicken, just shred or cube it.

3. Steam or blanch 2 cups broccoli florets until bright green and slightly tender, about 3 minutes for fresh (frozen can be microwaved or steamed); drain and pat dry so it does not water down the sauce.

4. In the same skillet melt 3 tablespoons unsalted butter over medium heat, add 2 cloves minced garlic and cook 30 seconds until fragrant. Sprinkle in 2 tablespoons all purpose flour and stir constantly for 1 minute to make a roux.

5. Slowly whisk in 1 1/2 to 2 cups whole milk (or 1 cup heavy cream + 1 cup milk for a richer sauce) and 1/4 cup low sodium chicken broth if you want to thin the sauce. Keep whisking until smooth and slightly thickened, about 3 to 5 minutes.

6. Remove from heat and stir in 1 1/2 cups freshly grated Parmesan cheese, 1 cup shredded mozzarella, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and add more salt or pepper if needed.

7. In a large bowl combine the cooked pasta, shredded chicken, broccoli and the Alfredo sauce; mix gently until everything is evenly coated.

8. Transfer mixture to a greased 9×13 inch baking dish, top with a little extra mozzarella and sprinkle 1/2 cup panko breadcrumbs on top if using for crunch. Dot with a few small pieces of butter if you like extra browning.

9. Bake uncovered for 15 to 20 minutes until bubbly and the top is golden. If you want a crispier top, broil for 1 to 2 minutes watching closely so it does not burn.

10. Let rest 5 minutes, garnish with 2 tablespoons chopped fresh parsley if desired, then serve. Leftovers keep well in the fridge for 3 to 4 days and reheat with a splash of milk to loosen the sauce.

Equipment Needed

1. Large pot for boiling pasta
2. Colander to drain pasta and broccoli
3. Large skillet or sauté pan for chicken and sauce
4. Whisk (for the roux and sauce) and a wooden spoon or spatula for stirring
5. 9×13 inch baking dish (greased)
6. Mixing bowl to combine pasta, chicken and sauce
7. Chef knife and cutting board for chopping broccoli, parsley and shredding chicken if needed
8. Cheese grater for the Parmesan and a measuring cup for cheeses/liquids
9. Small steamer basket or microwave-safe bowl to steam/blanch broccoli

FAQ

Q: Can I use rotini instead of penne? A: Yes, rotini works great, it holds the sauce even better than penne so your bake will be extra saucy and satisfying.

Q: Do I have to use fresh broccoli or is frozen okay? A: Frozen is totally fine, just thaw and pat dry first so it doesn’t water down the sauce. If you use fresh, steam or blanch for a few minutes so it cooks evenly in the oven.

Q: How do I make the sauce richer without changing the recipe much? A: Swap one cup of milk for heavy cream or use the richer option listed, that makes it silkier and more decadent. You can also add a little extra Parmesan if you like it cheesier.

Q: My sauce is too thick or too thin, what do I do? A: If it’s too thick, stir in up to 1/4 cup chicken broth or milk a little at a time until you like the consistency. If it’s too thin, simmer it on the stove a few minutes to reduce, or toss with hot pasta so it firms up when baked.

Q: Can I use rotisserie chicken or should I cook my own? A: Rotisserie chicken is perfect and saves time, but if you prefer, cook and shred two large breasts. Either way make sure chicken is roughly 2 cups shredded for best balance.

Q: How do I get a crunchy topping without panko? A: You can use crushed crispy crackers or even toasted breadcrumbs from regular bread, toss them with a little melted butter and sprinkle on top. Bake until golden so you get that nice crunch.

Quick Chicken Alfredo Bake Recipe Substitutions and Variations

Pasta: penne or rotini work great, but you can swap in ziti, fusilli, or even shells. For a healthier twist use whole wheat or chickpea pasta, or go gluten free with brown rice pasta if needed.
Cooked chicken: rotisserie chicken is a lazy lifesaver, use shredded turkey, canned chicken, or for a veg option try firm tofu or tempeh (pan-fry first so it holds up).
Milk/cream: 1 cup heavy cream plus 1 cup milk can be swapped for 1 1/2 to 2 cups half and half, or use 1 1/2 to 2 cups evaporated milk for richness. For dairy free try unsweetened oat or almond milk, just add a splash of olive oil or vegan butter for body.
Parmesan: Pecorino Romano or Asiago give a sharper bite, pregrated Parmesan from a jar works in a pinch, and for a vegan version use nutritional yeast to get that cheesy flavor.

Pro Tips

1) Don’t overcook the pasta. Stop it about a minute before it’s done, rinse briefly under hot water if it’s sticky, then toss with a tiny drizzle of olive oil so it doesnt clump while you finish the sauce. It keeps the bake from turning mushy.

2) Dry the broccoli well after steaming or microwaving. If it’s wet the sauce will get watered down and floppy. Pat with paper towels or spread on a tray to cool for a minute before adding.

3) Grate the Parmesan yourself, dont use pre-grated stuff. Freshly grated melts smoother and gives a much better flavor. Also taste the sauce before baking, you might need a pinch more salt or pepper since cheese flavors change when baked.

4) If you want a richer sauce, use half heavy cream and half milk, but if it seems too thick after mixing with pasta, thin with a little warm chicken broth or milk, not cold stuff. And if you like a crunchy top, toast the panko in a little butter before sprinkling so it browns evenly.

Quick Chicken Alfredo Bake Recipe

Recipe by Bob Jones

0.0 from 0 votes

I just made a Chicken Alfredo Bake that's ridiculously creamy, surprisingly wholesome, and the kind of dinner you won't stop thinking about, keep scrolling.

Servings

servings

Calories

571

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander to drain pasta and broccoli
3. Large skillet or sauté pan for chicken and sauce
4. Whisk (for the roux and sauce) and a wooden spoon or spatula for stirring
5. 9×13 inch baking dish (greased)
6. Mixing bowl to combine pasta, chicken and sauce
7. Chef knife and cutting board for chopping broccoli, parsley and shredding chicken if needed
8. Cheese grater for the Parmesan and a measuring cup for cheeses/liquids
9. Small steamer basket or microwave-safe bowl to steam/blanch broccoli

Ingredients

12 ounces pasta (penne or rotini)
about 2 cups shredded cooked chicken (roughly 2 large breasts)
2 cups broccoli florets, fresh or frozen
3 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons all purpose flour
1 1/2 to 2 cups whole milk (or 1 cup heavy cream + 1 cup milk for richer sauce)
1 1/2 cups freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon salt, more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning or dried oregano
1 tablespoon olive oil (for cooking chicken, optional)
1/2 cup panko breadcrumbs (optional topping)
2 tablespoons chopped fresh parsley for garnish (optional)
1/4 cup low sodium chicken broth (optional, to thin sauce if needed)

Directions

Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 ounces penne or rotini until just al dente (about 1 minute less than package); drain and set aside.
If your chicken is not cooked, heat 1 tablespoon olive oil in a skillet over medium heat, season two large breasts with a little salt, pepper and 1 teaspoon Italian seasoning, then cook 5 to 7 minutes per side until done; let rest, shred to get about 2 cups. If using pre-cooked chicken, just shred or cube it.
Steam or blanch 2 cups broccoli florets until bright green and slightly tender, about 3 minutes for fresh (frozen can be microwaved or steamed); drain and pat dry so it does not water down the sauce.
In the same skillet melt 3 tablespoons unsalted butter over medium heat, add 2 cloves minced garlic and cook 30 seconds until fragrant. Sprinkle in 2 tablespoons all purpose flour and stir constantly for 1 minute to make a roux.
Slowly whisk in 1 1/2 to 2 cups whole milk (or 1 cup heavy cream + 1 cup milk for a richer sauce) and 1/4 cup low sodium chicken broth if you want to thin the sauce. Keep whisking until smooth and slightly thickened, about 3 to 5 minutes.
Remove from heat and stir in 1 1/2 cups freshly grated Parmesan cheese, 1 cup shredded mozzarella, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and add more salt or pepper if needed.
In a large bowl combine the cooked pasta, shredded chicken, broccoli and the Alfredo sauce; mix gently until everything is evenly coated.
Transfer mixture to a greased 9×13 inch baking dish, top with a little extra mozzarella and sprinkle 1/2 cup panko breadcrumbs on top if using for crunch. Dot with a few small pieces of butter if you like extra browning.
Bake uncovered for 15 to 20 minutes until bubbly and the top is golden. If you want a crispier top, broil for 1 to 2 minutes watching closely so it does not burn.
Let rest 5 minutes, garnish with 2 tablespoons chopped fresh parsley if desired, then serve. Leftovers keep well in the fridge for 3 to 4 days and reheat with a splash of milk to loosen the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.