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Chicken Broccoli Alfredo Bake

This Chicken Broccoli Alfredo Bake is a favorite in my family. It is simple and straightforward to make, as most comfort food is, and is a great way to get kid eating more protein and veggies. The creamy, cheesiness of this dish makes it a hit! 
Course Dinner
Cuisine American
Keyword casserole
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 429kcal


  • 1 lb penne pasta
  • 2 tbs olive oil
  • 2 boneless, skinless chicken breasts, cubed
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 large head of broccoli cut into florets
  • 2 16 oz jars of Alfredo sauce
  • ¼ cup Parmesan cheese
  • cooking spray
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 375 degrees. 
  • Set a stock pot to boil for the pasta. While the penne pasta is cooking, cut up your boneless, skinless chicken breasts and season them with salt and pepper. 
  • Add the chicken to a pan coated with olive oil. Cook over medium heat until the chicken is no longer pink.
  • Drain the pasta when done and return to the stock pot. Add in the broccoli florets, chicken, Alfredo sauce and salt and pepper to taste. Mix well.
  • Spray a 9x13 baking dish with cooking spray. Pour mixture from stock pot into the casserole dish and top with the Parmesan cheese.
  • Add the shredded mozzarella to the top of the dish.
  • Bake at 375 degrees for 25-30 minutes.



Calories: 429kcal | Carbohydrates: 48g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 322mg | Potassium: 604mg | Fiber: 4g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 68mg | Calcium: 229mg | Iron: 2mg