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Creamy Chicken and Broccoli Alfredo Bake with golden mozzarella and a bright lemon white wine infused sauce.

Creamy Chicken And Broccoli Alfredo Bake

Rebecca Blumer
A comforting and easy Chicken and Broccoli Alfredo Bake featuring a smooth, homemade sauce with a bright touch of lemon zest and nutmeg for a restaurant-quality finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian-American
Servings 6 servings
Calories 580 kcal

Equipment

  • 9x13-inch baking dish
  • Skillet
  • Small saucepan

Ingredients
 

For the casserole:

  • 2 pounds boneless chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons butter
  • 4 cups broccoli
  • 2 cups Alfredo sauce
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons minced parsley

For the Alfredo sauce:

  • 1/4 cup butter
  • 2 cloves minced garlic
  • 1 1/3 cup room temperature heavy cream
  • 3 cups finely grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg

Instructions
 

Prep the Chicken and Broccoli

  • Cut the chicken breast into 1/2-inch cubes to ensure even cooking, then toss the pieces with garlic powder, salt, and black pepper until well coated.
  • Trim the broccoli into florets, focusing on the tops and minimizing the stalks to maintain a snappy texture.

Sear and Steam

  • Heat 2 tablespoons of butter in a skillet over medium-high heat until shimmering. Add the chicken in a single layer and pan-fry for about 3 minutes on each side until golden-brown. Once cooked through, remove from heat and set aside.
  • Steam the broccoli florets for approximately 6 minutes until they are tender-crisp and vibrant green, then set aside.

Prepare the Signature Alfredo Sauce

  • In a small saucepan, melt 1/4 cup of butter and infuse it with a pinch of lemon zest and a splash of dry white wine. Simmer for 1 minute to cook off the alcohol.
  • Add the minced garlic and simmer for 2 minutes until fragrant but not browned. Pour in the room temperature heavy cream and stir until the mixture is smooth.
  • Slowly whisk in the finely grated Parmesan over gentle heat until it forms a thick, uniform emulsion. Stir in the nutmeg, then remove from heat and keep warm.

Assemble, Broil, and Rest

  • Spread 1/2 cup of Alfredo sauce in the bottom of a 9x13-inch baking dish. Layer half of the chicken and half of the broccoli. Spoon 1 cup of sauce over the top and sprinkle with 1 cup of mozzarella cheese.
  • Repeat the layers with the remaining chicken, broccoli, sauce, and mozzarella. Garnish with minced parsley. Place under the broiler on high for 5 minutes until the cheese is bubbling and golden brown.
  • Remove from the oven and let the casserole sit for 5 to 10 minutes before serving to allow the sauce to thicken and settle.

Notes

Resting Time: Let the casserole sit for 5 to 10 minutes after broiling. This pause allows the Alfredo sauce to thicken and set, ensuring the first scoop is creamy rather than runny.
Parmesan Quality: Use freshly grated Parmesan from a block for the smoothest sauce. Pre-shredded varieties often contain anti-caking powders that can cause the Alfredo to become gritty.
Temperature Control: When making the sauce, keep the heat low when adding the cheese. Adding cold cream to hot butter or using excessive heat can cause the dairy to separate.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 15gProtein: 42gFat: 38gSaturated Fat: 22gCholesterol: 165mgSodium: 1150mgPotassium: 820mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 80mgCalcium: 45mgIron: 15mg
Keyword Casserole, Chicken and Broccoli Alfredo Bake, keto-friendly, Weeknight Dinner
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