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Creamy, cheesy, and comforting this Chicken Alfredo Pasta Bake combines tender chicken, perfectly cooked pasta, and fresh broccoli tossed in a rich homemade Alfredo sauce. Topped with golden, bubbly mozzarella, it’s a family favorite that’s both hearty and satisfying.

Ingredients

1 lb pasta (mezzi rigatoni, penne, rotini, or your favorite shape)
3 cups broccoli florets, chopped into small pieces (about 2 small heads)
2 boneless, skinless chicken breasts, cooked and diced into bite-sized pieces
¼ cup butter
¼ cup all-purpose flour
4 cups whole milk
¾ cup freshly grated Parmesan cheese
1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1 ½ cups freshly shredded mozzarella cheese

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a large baking or casserole dish and set aside.
Cook the Chicken
If not already cooked, cook the chicken breasts in a skillet or oven until fully cooked. Dice into small pieces and place in a large mixing bowl.
Cook Pasta and Broccoli
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. During the last 3 minutes of cooking, add the broccoli florets. Drain and rinse with cold water to stop cooking. Add to the bowl with the chicken.
Make the Alfredo Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, whisking constantly to form a roux.
Slowly pour in the milk a little at a time, whisking between additions to avoid lumps. Once all the milk is incorporated, add Parmesan cheese, garlic, salt, pepper, and Italian seasoning. Simmer for 2–3 minutes until slightly thickened. (It will thicken more as it bakes.)
Combine Everything
Pour the Alfredo sauce over the chicken, pasta, and broccoli. Toss until everything is evenly coated. Transfer the mixture into the prepared baking dish.
Top and Bake
Sprinkle the shredded mozzarella evenly over the top. Bake for 20–25 minutes, or until the cheese is melted and lightly golden around the edges.
Serve
Remove from the oven and let rest for a few minutes before serving. Garnish with chopped parsley or red pepper flakes, if desired.

Why You’ll Love This Recipe

Rich and creamy homemade Alfredo sauce made from scratch.
Family-friendly and perfect for weeknight dinners or gatherings.
Balanced and hearty, with protein, veggies, and carbs in one dish.
Make-ahead friendly — prepare in advance and bake when ready to serve.

Tips

Use freshly grated cheese — pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
Don’t overcook the pasta — keep it slightly al dente since it will cook more in the oven.
Add a touch of nutmeg to the sauce for a subtle depth of flavor.
To make cleanup easier, use a nonstick baking dish or line it with parchment.

Variations and Substitutions

Add-ins: Mushrooms, spinach, or sun-dried tomatoes for extra flavor.
Protein swaps: Try rotisserie chicken, shrimp, or cooked turkey.
Cheese options: Use Gruyère, provolone, or white cheddar instead of mozzarella.
Lighter version: Substitute half the milk with low-fat milk or unsweetened almond milk.
Gluten-free option: Use gluten-free pasta and a 1:1 gluten-free flour blend.

FAQs

Q: Can I make this dish ahead of time?
Yes! Assemble the dish (without baking), cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

Q: Can I freeze this pasta bake?
Absolutely. Let it cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge, then bake at 350°F until heated through.

Q: My sauce seems thin—what should I do?
If the sauce is thin, simmer it for a few more minutes or add a bit more Parmesan to thicken.

Serving and Suggestions

Serve your Chicken Alfredo Pasta Bake with garlic bread, a crisp Caesar salad, or roasted vegetables for a complete meal. It’s perfect for family dinners, potlucks, or meal prep—and leftovers taste even better the next day!