Chicken and Broccoli Alfredo Bake

Print Recipe
5 from 1 vote

Chicken and Broccoli Alfredo Bake

Prep Time20 mins
Cook Time30 mins
Course: Main Course
Keyword: pasta, precooked
Main Protein: Chicken
Cooking Method: Oven
Servings: 6


  • 2-3 chicken breasts boneless, skinless, cooked, and cubed
  • 1 cup broccoli florets steamed then coarsely chopped
  • 1 lb. penne pasta
  • 8 Tbsp. butter
  • 16 oz. heavy cream
  • 1 1/2 cups Parmesan cheese shredded, divided
  • 2 egg yolks
  • 1 9x13 foil tray or freezer safe casserole dish or large freezer bag


Assembly instructions:

  • In a saucepan over medium heat, melt the butter and whisk in the heavy cream.
  • Whisk in egg yolk and 1 cup Parmesan cheese.
  • Simmer for 5 minutes, then remove from heat and set aside.
  • In a large pot, prepare pasta al dente as directed on the package.*
  • Drain and put back in the pot.
  • Pour ½ of sauce over pasta and toss to coat.
  • Gently mix in cooked, cubed chicken, broccoli, and the remaining sauce.
  • Dump into a 9x13 pan and top with the remaining Parmesan.
  • Cover with two layers of tin foil.
  • Freeze.

Cooking instructions:

  • Thaw.
  • Preheat oven to 350°.
  • Bake for 30 minutes.


*Pro tip: Cook the pasta slightly underdone so that it doesn't get mushy when reheating.