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Chicken and Broccoli Alfredo Bake

Creamy chicken broccoli alfredo bake with golden cheese topping in ceramic dish
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This comforting one-pan bake combines tender chicken, vibrant broccoli, and pasta in a creamy, protein-rich Alfredo sauce made with Greek yogurt and cheese. It’s a wholesome, family-friendly meal that comes together quickly for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 12 ounces pasta (penne, rotini, or fusilli)
  • 4 cups broccoli florets (about 1 large head)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup chicken broth
  • 1 cup plain Greek yogurt (full-fat recommended)
  • 1 ½ cups shredded Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided

Instructions

  1. Preheat oven to 375°F (190°C). In a large bowl, toss cubed chicken and broccoli florets with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until chicken is cooked through.
  2. While chicken roasts, cook pasta according to package directions but stop 1-2 minutes shy of al dente. Drain and set aside.
  3. In a large saucepan or Dutch oven, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute to form a roux.
  4. Gradually whisk in milk and chicken broth. Bring to a gentle simmer, whisking constantly, and cook for 3-4 minutes until thickened. Remove from heat.
  5. Whisk Greek yogurt, 1 cup Parmesan, and ½ cup mozzarella into the sauce until smooth and creamy.
  6. To the sauce pot, add the roasted chicken, broccoli, and par-cooked pasta. Gently fold everything together until evenly coated.
  7. Transfer the mixture to a greased 9×13 inch baking dish. Top with remaining ½ cup Parmesan and ½ cup mozzarella.
  8. Bake for 15-20 minutes, until cheese is melted, bubbly, and golden brown. Let rest for 5 minutes before serving.

Notes

Undercook the pasta by 1-2 minutes to prevent mushiness. Always remove the sauce from heat before adding Greek yogurt to prevent curdling. Let the bake rest for 5 minutes after baking for the sauce to set. For gluten-free, use GF pasta and flour. For dairy-light, use plant-based milk and cheese alternatives.

Nutrition

Find it online: https://www.homestyletable.com/chicken-broccoli-alfredo-bake/