Alfredo Chicken Broccoli Bake With Pasta stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Weeknight Alfredo Bake with Crispy Tofu and Broccoli
Velvety Alfredo clings to al dente penne while browned extra‑firm tofu and a buttered panko top add savory bites and satisfying crunch.
There’s something irresistible about a saucy, cheesy pasta bake on a busy evening — but you don’t have to sacrifice vegetables or texture to get that comfort-food hit. This version uses extra‑firm tofu and bright broccoli florets folded into a classic roux‑based Alfredo made with butter, a splash of half‑and‑half and whole milk, and vegetarian Parmesan. The result is rich and silky without feeling heavy, and the penne holds the sauce so every forkful is evenly sauced.
Small techniques make a big difference here: press and cube the tofu, then brown it on all sides so it stays juicy inside and develops a savory crust; cook the pasta 1–2 minutes short of package directions and reserve a cup of the cooking water so the sauce can loosen and cling just right; and don’t skimp on the garlic and butter in the roux — they give the sauce its deep, savory backbone. Toss in tender‑crisp broccoli so it keeps a little snap after baking.
A buttered panko breadcrumb topping gives the whole dish the contrast it needs — a golden, crunchy finish over creamy pasta. Assemble the bake, top with panko and a few extra grinds of pepper, and bake until bubbling and lightly browned at 375°F. If you need to stretch dinner into leftovers, the bake reheats nicely with a splash of reserved pasta water or milk to revive the sauce.
Serve with a simple lemony green salad or roasted vegetables to cut the richness, or make it the centerpiece of a casual family meal. It’s an easy, vegetable‑forward weeknight solution when you want both comfort and something bright on the plate.
Ingredients
How to Make Alfredo Chicken Broccoli Bake With Pasta
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta.
- Cook the penne 1–2 minutes less than package directions for al dente (about 8–9 minutes); reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
- While the pasta cooks, press the tofu for at least 10 minutes to remove excess liquid, then cut into 1-inch cubes and season lightly with 1/4 tsp salt and a few grinds of black pepper.
- Heat the olive oil in a large nonstick skillet over medium-high heat and brown the tofu cubes on all sides (about 8 minutes); transfer the tofu to a plate.
- Steam or blanch the broccoli florets in the same pot or a steamer for 2–3 minutes until bright green and just tender; plunge into cold water to stop cooking, then drain well.
- Make the Alfredo sauce: melt 2 tbsp of the butter in a medium saucepan over medium heat, add minced garlic and cook 30 seconds until fragrant, then whisk in the flour and cook 1 minute to remove the raw taste.
- Slowly whisk in the half-and-half and milk, bring to a gentle simmer and cook until slightly thickened (3–4 minutes). Remove from heat and whisk in 1/2 cup of the grated Parmesan, lemon zest (if using), 3/4 tsp salt, a pinch of nutmeg (optional), and 1/4 tsp black pepper; thin with reserved pasta water 1–2 tbsp at a time if the sauce seems too thick.
- In a large mixing bowl or the empty pot, combine the drained pasta, blanched broccoli, seared tofu and the Alfredo sauce; taste and adjust seasoning with more salt and pepper if needed.
- Transfer the mixture to a 9x13-inch (or similar) baking dish. Mix the remaining 1 tbsp melted butter with the panko and the remaining 1/4 cup Parmesan and sprinkle evenly over the top.
- Bake for 15–18 minutes until bubbly and the topping is golden; if you want extra color, broil for 1–2 minutes while watching closely.
- Let the bake rest 5 minutes, then scatter chopped fresh parsley over the top and serve warm.
Recipe Card
Alfredo Chicken Broccoli Bake With Pasta
Alfredo Chicken Broccoli Bake With Pasta stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta.
- Cook the penne 1–2 minutes less than package directions for al dente (about 8–9 minutes); reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
- While the pasta cooks, press the tofu for at least 10 minutes to remove excess liquid, then cut into 1-inch cubes and season lightly with 1/4 tsp salt and a few grinds of black pepper.
- Heat the olive oil in a large nonstick skillet over medium-high heat and brown the tofu cubes on all sides (about 8 minutes); transfer the tofu to a plate.
- Steam or blanch the broccoli florets in the same pot or a steamer for 2–3 minutes until bright green and just tender; plunge into cold water to stop cooking, then drain well.
- Make the Alfredo sauce: melt 2 tbsp of the butter in a medium saucepan over medium heat, add minced garlic and cook 30 seconds until fragrant, then whisk in the flour and cook 1 minute to remove the raw taste.
- Slowly whisk in the half-and-half and milk, bring to a gentle simmer and cook until slightly thickened (3–4 minutes). Remove from heat and whisk in 1/2 cup of the grated Parmesan, lemon zest (if using), 3/4 tsp salt, a pinch of nutmeg (optional), and 1/4 tsp black pepper; thin with reserved pasta water 1–2 tbsp at a time if the sauce seems too thick.
- In a large mixing bowl or the empty pot, combine the drained pasta, blanched broccoli, seared tofu and the Alfredo sauce; taste and adjust seasoning with more salt and pepper if needed.
- Transfer the mixture to a 9x13-inch (or similar) baking dish. Mix the remaining 1 tbsp melted butter with the panko and the remaining 1/4 cup Parmesan and sprinkle evenly over the top.
- Bake for 15–18 minutes until bubbly and the topping is golden; if you want extra color, broil for 1–2 minutes while watching closely.
- Let the bake rest 5 minutes, then scatter chopped fresh parsley over the top and serve warm.
Nutrition
- Carbohydrates
- 78
- Saturated Fat
- 16
- Sodium
- 820
- Fiber
- 4.5
- Unsaturated Fat
- 22
- Protein
- 32
- Fat
- 34
- Cholesterol
- 95
- Trans Fat
- 0.5
- Calories
- 760
- Sugar
- 6