When I need an easy, comforting one-pan dinner that clears out the pantry and pleases the whole family, my Chicken and Broccoli Alfredo Bake is always my go-to. This hearty, creamy dish serves a crowd — at least six — with minimal effort and maximum flavor. I use chicken breasts, fresh broccoli, a short pasta like fusilli that catches the sauce, a rich cream base, simple pantry seasonings, and plenty of cheese to finish. If you’re saving room for dessert, my Ultimate Strawberry Cake or Easy Peach Cobbler are great follow-ups. Leftovers keep well, though they rarely last long!
I love cooking this recipe in a Lodge cast iron deep skillet because it distributes heat evenly and retains warmth well, which helps develop a nice golden bake on top.
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🗒 More Delicious Pasta Recipes
Easy Cheesy Sausage Fusilli 🍝
Easy Cheesy Rotini Bake 🍝
Turkey Pasta Bake 🦃
Chicken Creamy Fettuccine 🧄
👝 How to Store Leftovers
Keep leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently on the stovetop or in the oven to preserve creaminess.
🤔 Common Questions
Yes. Fusilli clings to the sauce beautifully, but penne, rotini, rigatoni, or other short pastas work well too.
No. White wine adds acidity and depth, but you can substitute chicken broth with a splash of lemon juice if you prefer no alcohol.
Yes. Thaw and pat it dry to avoid excess water thinning the sauce. Lightly steaming before adding helps keep it tender.
🎥 Items Featured in the Video
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Chicken and Broccoli Alfredo Bake
Pin Recipe
Equipment
- Tongs
- Measuring spoons
- Wooden spatula or spoon
- Measuring cup
- Dry measuring cups
Ingredients
- 1.25 lbs chicken breasts, cut into 1-inch pieces
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried parsley
- 1 tsp black pepper
- 1 tbsp chicken bouillon seasoning
- 1 lb fusilli (or other short pasta)
- 7 tbsp butter, divided
- ½ a medium sweet onion, chopped
- 5 garlic cloves, chopped
- Salt & pepper, to taste
- ¼ cup flour
- ½ cup white wine (or substitute with broth + lemon)
- 4 cups heavy cream
- 1 lb broccoli florets, cut into 1-inch pieces
- 2 cups shredded whole milk mozzarella
- ½ cup grated pecorino romano
Instructions
- Season the chicken with onion powder, garlic powder, smoked paprika, dried parsley, black pepper, and chicken bouillon seasoning. Toss to coat and set aside.
- Cook fusilli in salted boiling water according to package directions until al dente. Drain and reserve a splash of pasta water.
- Heat a cast iron or heavy skillet and melt 4 tbsp of butter. Add the seasoned chicken and sauté about 5 minutes per side until browned. Remove the chicken and set aside.
- In the same skillet, add 3 tbsp butter, then sauté the chopped onion and garlic with a pinch of salt and pepper for 2–3 minutes over medium heat. Sprinkle in the flour and whisk for about 3 minutes until thickened.
- Add the white wine and cook for 1–2 minutes over medium-high heat to reduce. Pour in the heavy cream, season to taste, and bring the mixture to a gentle boil.
- Add the uncooked broccoli and the cooked chicken with any collected juices. Reduce heat to medium, stir in 1 cup mozzarella and ¼ cup pecorino romano until melted, and taste for seasoning.
- Fold in the cooked pasta, allowing a little reserved pasta water to help loosen the sauce if needed. Sprinkle 1 cup mozzarella and ¼ cup pecorino romano on top. Transfer the skillet to a 350°F oven and bake for 25 minutes until bubbly and golden.
Video
Notes
- After adding the chicken and broccoli to the sauce, taste and adjust salt and pepper as needed.
Nutrition
Let us know how it was!