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How to Make the Best Cheesy Chicken Broccoli Alfredo Bake Every Time

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A cream-drizzled pasta casserole combining tender chicken, crisp broccoli, and a luxurious Alfredo sauce, all baked under melted mozzarella and Parmesan. This family-friendly dish features comfort-food appeal with hidden veggies and protein, perfect for weeknight dinners, leftovers, and potlucks.

Ingredients

Scale
  • 12 oz (340 g) penne pasta
  • 2 cups cooked chicken, shredded or diced
  • 3 cups broccoli florets, lightly steamed
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 ½ cups grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • Salt and freshly ground black pepper, to taste
  • ½ tsp dried Italian seasoning
  • ¼ tsp nutmeg (optional)
  • 2 tbsp chopped fresh parsley, for garnish

Instructions

  • Preheat the oven to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish.
  • Cook the penne in a large pot of salted boiling water until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
  • In a medium saucepan over medium heat, melt the butter and sauté the minced garlic until fragrant, about 30 seconds.
  • Add the flour and whisk continuously for about one minute to form a roux.
  • Gradually pour in the milk and cream while whisking constantly until the mixture is smooth. Bring to a gentle simmer, then reduce heat and cook until slightly thickened, about 3–4 minutes.
  • Stir in one cup of the Parmesan cheese, Italian seasoning, nutmeg (if using), and season with salt and pepper. Continue stirring until the sauce is silky and the cheese has melted.
  • In a large bowl, combine the cooked pasta, chicken, broccoli, and Alfredo sauce, folding gently to coat everything evenly.
  • Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the mozzarella and a quarter cup of Parmesan. Top with the remaining pasta mixture, then finish with the rest of the mozzarella and Parmesan.
  • Bake uncovered until the cheese is bubbly and golden, about 20–25 minutes.
  • Let the casserole rest for five minutes before garnishing with chopped parsley and serving.

 

Notes

  • For best results, use room-temperature dairy to ensure smooth sauce integration.

  • Adjust seasoning gradually; Parmesan adds salt, so taste before adding extra salt.

  • Experiment with cheese blends and toppings for variety.

  • To streamline prep, cook pasta and steam broccoli in advance and store separately until assembly.

  • Leftovers improve in flavor after a day, making this ideal for meal prep.

Find it online: https://claradelish.com/how-to-make-the-best-cheesy-chicken-broccoli-alfredo-bake-every-time/