Chicken Broccoli Alfredo Bake with a Crispy Topping

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Description

This Chicken Broccoli Alfredo Bake with a Crispy Topping is the ultimate comfort food dish. Creamy Alfredo sauce coats tender chicken, al dente pasta, and fresh broccoli, all baked together until bubbly and golden. The final touch—a buttery breadcrumb and cheese topping—adds the perfect crispy crunch. This hearty, family-friendly casserole is quick to prepare, satisfying, and ideal for weeknight dinners or gatherings.

Ingredients For Chicken Broccoli Alfredo Bake with a Crispy Topping

  • 12 oz (340g) pasta (penne, rigatoni, or rotini work best)

  • 2 cups cooked chicken, shredded or cubed

  • 2 cups broccoli florets, lightly steamed or blanched

  • 2 cups Alfredo sauce (homemade or store-bought)

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • ½ cup heavy cream or milk (optional, to thin sauce)

  • Salt & black pepper, to taste

  • 1 tsp garlic powder (optional)

For the Crispy Topping:

  • 1 cup breadcrumbs (panko preferred)

  • 3 tbsp butter, melted

  • ¼ cup Parmesan cheese, grated

  • 1 tsp Italian seasoning

 Instructions

  1. Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.

  2. Preheat oven: Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  3. Prepare broccoli: Steam or blanch broccoli for 2–3 minutes until bright green but still firm.

  4. Mix casserole: In a large bowl, combine pasta, chicken, broccoli, Alfredo sauce, mozzarella, Parmesan, and garlic powder. Stir until well coated.

  5. Transfer to dish: Spread the mixture evenly in the prepared baking dish.

  6. Make topping: In a small bowl, mix breadcrumbs, melted butter, Parmesan, and Italian seasoning. Sprinkle evenly over the casserole.

  7. Bake: Bake for 25–30 minutes, until bubbly and golden brown on top.

  8. Serve: Let rest for 5 minutes before serving for best texture.

 Servings

  • Makes 6 servings

 Nutritional Info (per serving, approx.)

  • Calories: 480

  • Protein: 28g

  • Carbohydrates: 42g

  • Fat: 22g

  • Fiber: 3g

  • Sodium: 750mg

(Values may vary based on ingredient brands and portion sizes.)

Benefits

  • High in protein from chicken and cheese.

  • Vegetable boost with broccoli adds fiber, vitamins C & K.

  • Balanced meal with protein, carbs, and fats in one dish.

  • Family-friendly and easily customizable with other veggies or proteins.

  • Meal prep friendly – can be made ahead and baked later.

Notes

  • Use rotisserie chicken for a quick shortcut.

  • Fresh broccoli keeps its crunch better than frozen, but frozen works in a pinch.

  • Add a pinch of red pepper flakes to the Alfredo for extra flavor.

  • For a lighter version, use whole wheat pasta and a light Alfredo sauce.

 Tips

  • Don’t overcook pasta before baking—it will soften more in the oven.

  • If using store-bought Alfredo, add extra garlic, herbs, or Parmesan to enhance flavor.

  • Make the topping extra crunchy by using panko breadcrumbs.

  • For extra indulgence, mix some crispy bacon or ham into the bake.

Q&A

Q: Can I make this ahead of time?
A: Yes! Assemble the casserole up to 24 hours ahead, cover, refrigerate, and bake when ready (add 10 extra minutes if cold).

Q: Can I freeze it?
A: Yes, assemble without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Q: Can I use other veggies?
A: Absolutely! Try spinach, mushrooms, peas, or zucchini for variation.

Q: What pasta works best?
A: Short, sturdy pasta (penne, rigatoni, rotini) works best as it holds sauce well.

Q: How can I make it healthier?
A: Use whole wheat pasta, light Alfredo sauce, and reduce the cheese slightly.

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