Chicken Broccoli Alfredo

Name: Chicken Broccoli Alfredo
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 12 ounces penne pasta; 3 cups chicken breasts cooked, shredded or diced; 4 cups broccoli florets cut into bite-sized pieces; 2 cups mozzarella cheese shredded, divided; ½ cup parmesan cheese freshly grated; 6 tablespoons unsalted butter; 4 cloves garlic minced; 6 tablespoons all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ¼ teaspoon onion powder; Pinch of nutmeg; 1 cup parmesan cheese freshly grated; Remaining 1 cup mozzarella cheese; ¼ cup parmesan cheese; ½ cup panko breadcrumbs; 1 tablespoon melted butter

By:

Sarah

Published:

September 5, 2026

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Chicken Broccoli Alfredo is a creamy, cheesy dish that brings together tender pieces of chicken, vibrant broccoli florets, and perfectly cooked penne pasta, all swimming in a rich Alfredo sauce. This comforting meal not only satisfies your cravings but also provides a complete, balanced dinner option. The combination of flavors gives you that classic Italian feel right in your kitchen while being easy enough for any night of the week.

I first stumbled upon Chicken Broccoli Alfredo during a family gathering, while searching for an easy crowd-pleaser that everyone would enjoy, especially my picky eaters. It quickly became a staple in our home due to its creamy texture and delightful flavors. A homemade version far exceeds any store-bought or restaurant alternative, offering the chance to tailor it to your personal taste. It’s budget-friendly, and can be made in under 1.5 hours, making it a perfect addition to your recipe collection. Dive in and relish the cheesy goodness!

Why You’ll Love This Recipe

Simple & Quick: Ready in under 1.5 hours, making it perfect for weeknight dinners.
Irresistible Flavor: Creamy Alfredo sauce, seasoned perfectly so it’s both comforting and satisfying.
Eye-Catching Appeal: Gorgeous layers of vibrant broccoli and golden cheese create a feast for the eyes.
Flexible Serving: Great for family dinners, potlucks, or even meal prep for the week.
Diet-Friendly Options: Easily customizable for those needing gluten-free or dairy-free alternatives.

Ingredients You’ll Need

12 ounces penne pasta: This shape holds the sauce beautifully; you could substitute with any pasta of your choice, such as rotini or rigatoni.
3 cups chicken breasts cooked, shredded or diced: Pre-cooked chicken saves time; rotisserie chicken is a great shortcut!
4 cups broccoli florets cut into bite-sized pieces: Fresh or frozen works well here, but fresh produces better texture.
2 cups mozzarella cheese shredded, divided: Use whole milk mozzarella for creaminess; you can swap it for provolone for a different flavor.
½ cup parmesan cheese freshly grated: Freshly grated melts better, but pre-grated can be used in a pinch.
6 tablespoons unsalted butter: Unsalted butter lets you control the salt level; don’t swap with margarine, as it changes the flavor.
4 cloves garlic minced: Fresh garlic adds a pungent kick; garlic powder can substitute, using about 1 teaspoon.
6 tablespoons all-purpose flour: This thicken the sauce; for a gluten-free option, use a gluten-free flour blend.
3 cups whole milk: Whole milk gives a creamy texture; you can use 2% milk, but it may be less rich.
1 cup heavy cream: This adds luxury to the sauce; half-and-half can be a lighter option but will alter the creaminess.
1 teaspoon kosher salt: Essential for flavor; adjust according to your taste.
½ teaspoon black pepper: Freshly ground black pepper enhances the taste; you may skip this for a milder dish.
½ teaspoon garlic powder: Use if fresh garlic isn’t available; this complements the fresh garlic nicely.
¼ teaspoon onion powder: This adds subtle depth; leave it out if you prefer a simpler flavor.
Pinch of nutmeg: A unique touch, nutmeg balances the creaminess; it can be omitted if you’re not a fan.
1 cup parmesan cheese freshly grated: Helps make the sauce even cheesier; can substitute with Grana Padano.
Remaining 1 cup mozzarella cheese: Ensures gooey topping; feel free to add more if you love cheese.
¼ cup parmesan cheese: For topping; a fresh sprinkle enhances flavor.
½ cup panko breadcrumbs: Adds delightful crunch; keep crumbs dry to avoid sogginess.
1 tablespoon melted butter: Helps crisp the breadcrumbs; olive oil can be a substitute for a lighter option.

How to Make Chicken Broccoli Alfredo

Preheat the oven: Set your oven to 375°F. This ensures it’s hot enough to properly bake the casserole.
Cook the pasta: In a large pot, bring salted water to a boil. Cook 12 ounces of penne pasta according to package instructions, but stop 1 minute shy of al dente.
Add broccoli: For the last 2 minutes of cooking, add 4 cups of broccoli florets to the boiling water. Drain both the pasta and broccoli well.
Make the Alfredo sauce: While the pasta cooks, melt 6 tablespoons of unsalted butter over medium heat in a large saucepan. Add 4 cloves of minced garlic and cook until fragrant, about 30 seconds.
Thicken the sauce: Whisk in 6 tablespoons of all-purpose flour and cook for 1 minute until it turns golden. Gradually whisk in 3 cups whole milk and 1 cup heavy cream, stirring constantly. Let it simmer for 3 to 5 minutes until the sauce thickens.
Flavor the sauce: Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and a pinch of nutmeg. Remove from heat and stir in 1 cup freshly grated parmesan cheese until melted and smooth.
Combine everything: In a large bowl, mix the cooked penne and broccoli, 3 cups of cooked shredded chicken, 1 cup of shredded mozzarella cheese, and the prepared Alfredo sauce. Toss gently until everything is evenly coated.
Fill the baking dish: Transfer this creamy mixture into a greased 9×13-inch baking dish. Top with the remaining 1 cup of mozzarella cheese and ¼ cup of parmesan cheese.
Prepare for crunch: In a small bowl, mix ½ cup panko breadcrumbs with 1 tablespoon melted butter. Sprinkle this mixture over the top of the cheese for that delightful crunch.
Bake it up: Bake uncovered for about 25 to 30 minutes, until hot and bubbly with golden brown cheese. If you want extra browning, broil for 1 to 2 minutes before serving.

Storing & Reheating

Leftover Chicken Broccoli Alfredo can be stored at room temperature for about 2 hours after serving. For best results, transfer it to an airtight container and refrigerate for up to 3 days. If you want to store it long-term, you can freeze it for up to 3 months. To reheat, simply warm it in the microwave or oven at 350°F until heated through; consider adding a splash of milk or cream to refresh the sauce’s texture, preventing it from drying out.

Chef’s Helpful Tips

To prevent pasta from becoming mushy, it’s crucial not to overcook it; remember, it will bake in the oven too.
Using room temperature ingredients—like milk and cream—helps the sauce to blend better and avoids lumps.
If you want a deeper flavor, add sautéed onions or spinach to the mixture before baking.
Always taste and adjust seasonings after making the sauce to ensure it’s just right for your preferences.
Feel free to make this ahead of time. Assemble it, cover it tightly, and bake later on the day you want to serve.

Creamy, cheesy, and loaded with delicious flavors, Chicken Broccoli Alfredo is a surefire way to bring everyone together at the dinner table. It’s not just a recipe, but an invitation to enjoy hearty food made from scratch. Try adding your own favorite ingredients or spices to make it uniquely yours. I can’t wait for you to experience the joy this dish brings!

Recipe FAQs

Can I use frozen broccoli for this recipe?

Absolutely! Frozen broccoli is a convenient option. Just add it to the boiling pasta during the last two minutes, as you would with fresh broccoli. It will soften up nicely and still provide great texture.

Can I make this dish ahead of time?

Yes! You can assemble the Chicken Broccoli Alfredo in advance, cover it tightly with foil or plastic wrap, and refrigerate it. Just be sure to add extra baking time (about 10 to 15 minutes) when you’re ready to bake it if it’s straight from the fridge.

How can I customize the protein in this dish?

If you’re not a fan of chicken, feel free to substitute it with turkey, shrimp, or keep it vegetarian by adding more vegetables like bell peppers or mushrooms. Each option will still taste fantastic with the creamy Alfredo sauce.

How do I prevent the sauce from becoming too thick?

If your Alfredo sauce thickens too much while cooking, you can thin it out by slowly whisking in more whole milk or even a bit of chicken broth until it reaches your desired consistency.