Creamy Chicken Alfredo Bake with Broccoli
This Chicken Alfredo Bake is a cheesy, comforting casserole made with tender parmesan chicken, creamy homemade alfredo sauce, broccoli florets, and rotini pasta. Finished with toasted seasoned breadcrumbs and baked to golden perfection, it's a satisfying all-in-one dinner that’s easy to prepare, family-friendly, and full of flavor.
Equipment
- 1 Large Skillet – For cooking chicken and making the alfredo sauce
- 1 Medium Saucepan – For boiling pasta
- 1 Glass or Ceramic Casserole Dish (3 qt.) – For assembling and baking
- 1 Whisk – For stirring and thickening the alfredo sauce
- 1 Small Skillet – For toasting breadcrumbs
- 1 Mixing Bowl – To hold toasted breadcrumbs
- 1 Colander – To drain pasta and thaw broccoli
- 1 Cutting Board & Knife – For prepping chicken and broccoli
- 1 Garlic Press (optional) – For quickly mincing garlic
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts (approx. 1⅓ lbs)
- 2 tablespoons olive oil divided
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 3 tablespoons water
For the Toasted Breadcrumb Topping:
- 2 tablespoons unsalted butter
- ½ cup panko breadcrumbs
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Alfredo Sauce and Pasta:
- 4 tablespoons unsalted butter
- 4 garlic cloves finely minced
- 2 cups heavy cream
- 2 cups shredded Italian cheese blend divided
- ¼ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces rotini pasta uncooked
- 10 ounces frozen broccoli florets thawed and chopped into bite-size pieces
Instructions
- Season and Sear the Chicken: Cut chicken breasts into 1-inch chunks and place them in a bowl. Drizzle with 1 tablespoon of olive oil and toss to coat. Sprinkle with Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Mix until the chicken is evenly coated. Heat the remaining tablespoon of oil in a large skillet over medium heat.Once hot, add the chicken pieces and sear until golden brown on the bottom and partially cooked (about 5 minutes). Add 3 tablespoons of water to the skillet to deglaze, gently loosening any stuck-on bits. Flip the chicken and cook an additional 4–5 minutes until cooked through. Transfer the chicken to a bowl and set aside.
- Toast the Breadcrumb Topping: In a small skillet, melt the butter over medium heat. Once fully melted, add the panko breadcrumbs along with Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Stir frequently for about 5 minutes until the crumbs are golden and fragrant but not overly browned. Remove from heat and transfer to a bowl to cool.
- Prepare the Alfredo Sauce: In the same skillet used for the chicken (without cleaning it), melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 2 minutes. Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Allow the mixture to come to a gentle boil, stirring occasionally for 5 minutes. Reduce heat to low, then gradually add 1½ cups of shredded Italian cheese, a handful at a time, whisking until each addition is fully melted. Continue until sauce is creamy and smooth.
- Cook the Pasta and Broccoli: While the sauce simmers, bring a large pot of salted water to a boil. Add the rotini and cook until just al dente (about 7 minutes). Avoid overcooking, as it will bake further later. Drain and set aside. Meanwhile, thaw the frozen broccoli under running water and chop any large florets into bite-sized pieces.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). In a 3-quart casserole dish, combine the cooked pasta, seared chicken, broccoli, and Alfredo sauce. Gently toss to evenly coat all the ingredients. Sprinkle the remaining ½ cup of shredded cheese evenly across the top, followed by the toasted breadcrumb mixture.
- Bake Until Golden: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the cheese is melted and the breadcrumbs are crisp and golden brown. Remove from the oven and allow to cool slightly before serving.
Notes
- Chicken Substitutes: Boneless, skinless chicken thighs or 2 cups of shredded rotisserie chicken can be used instead of chicken breasts.
- Breadcrumb Options: Homemade toasted panko offers the best crunch and flavor, but store-bought seasoned Italian breadcrumbs or fresh breadcrumbs are suitable alternatives.
- Shortcut Alfredo Sauce: Pressed for time? Use 3 cups (about 24 oz) of your favorite store-bought Alfredo sauce instead of making it from scratch. Though homemade is richer and creamier!
- Pasta Choices: Rotini holds sauce well, but feel free to substitute with penne, fusilli, or rigatoni—any short pasta will work.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
