Chicken Broccoli Alfredo Bake with a Crispy Topping

Why You’ll Love This Recipe

I love how this bake combines rich, creamy alfredo sauce with wholesome chicken and broccoli, all topped with flavorful, crisp breadcrumbs. It’s hearty yet approachable, customizable, and comes together in under an hour. The crispy topping adds just the right amount of texture to every cheesy bite

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta + Veggies

  • 12 oz cooked pasta (penne, rigatoni, or rotini)

  • 3 cups broccoli florets, steamed or blanched

• Protein

  • ~3 cups cooked chicken, shredded or cubed

• Sauce & Cheese

  • 2 cups alfredo sauce (homemade or jarred)

  • 1 cup shredded mozzarella

  • ½ cup grated Parmesan

• Crispy Topping

  • 1 cup panko breadcrumbs

  • 2 Tbsp melted butter

  • Optional: 2 cloves garlic, minced; pinch Italian seasoning

• Seasonings

  • Salt, pepper, garlic powder to taste

directions

1. I preheat my oven to 375 °F (190 °C), and grease a 9 × 13-inch baking dish.

2. In a large bowl, I combine cooked pasta, broccoli, chicken, and alfredo sauce. I stir in mozzarella and Parmesan, seasoning with salt, pepper, and garlic powder.

3. I transfer the mixture to the prepared dish, smoothing the top.

4. For the topping, I mix panko, melted butter, garlic, and seasoning. I sprinkle it evenly over the casserole.

5. I bake uncovered for 25–30 minutes until bubbly and hot. For extra crunch, I broil for 1–2 minutes until the topping is golden—watching closely to avoid burning

6. I let it rest for 5 minutes, then serve warm for the best texture.

Servings and timing

• Servings: Makes about 6 generous portions

• Prep time: ~15 minutes

• Cook time: 25–30 minutes (plus optional broil)

• Total time: ~45 minutes including rest

Variations

• Low-carb: Skip the pasta and add extra broccoli or cauliflower rice.

• Cheese mix-up: Add cheddar or Gouda for different flavors.

• Sauce-from-scratch: Make a homemade alfredo sauce with butter, garlic, cream, flour, and Parmesan.

• Protein swap: Use rotisserie chicken or thigh meat for juicier bites .

storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I bake at 350 °F for about 15 minutes until warmed through—or re-crisp the topping under the broiler briefly . This dish also freezes well before baking—freeze assembled, then thaw overnight and bake as usual.

FAQs

Can I use jarred Alfredo sauce?

Yes! It speeds things up—just use 2 cups and maybe add ⅓ cup milk if it seems thick .

How do I avoid soggy topping?

Make sure the pasta isn’t overcooked and broil at the end to crisp the breadcrumbs.

Can I prep ahead?

Absolutely. Assemble everything in the dish, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to bake time .

Is this freezer-friendly?

Yes! Freeze uncooked in a foil-wrapped dish for up to 2 months. Thaw in fridge before baking .

What goes well with this dish?

A crisp green salad, garlic bread, or steamed veggies make great accompaniments.

Conclusion

This Chicken Broccoli Alfredo Bake with a Crispy Topping delivers creamy, cheesy comfort with fresh broccoli and golden crunch. It’s easy to customize, freezer-friendly, and a true crowd-pleaser for weeknights or company. Once I tried it, it quickly became a staple in my dinner rotation.