Add the chicken: Arrange the seasoned chicken strips over the broccoli in a fairly even layer. It’s fine if they overlap a bit; just avoid stacking them too thickly in one spot.
Add the Alfredo sauce: Pour the jarred Alfredo sauce evenly over the chicken and broccoli. Use a spatula or the back of a spoon to gently nudge the sauce into the nooks and crannies so everything is lightly coated.
Top with cheese: Sprinkle the shredded mozzarella evenly over the top. This will melt into a gooey, golden layer as it bakes.
Bake: Cover the baking dish tightly with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the sauce is bubbling around the edges.
Optional browning: For a more golden, slightly crisp top, switch the oven to broil for 2–3 minutes at the end of baking. Watch closely so the cheese doesn’t burn.
Rest and serve: Let the bake rest for about 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to scoop out neat portions. Taste and adjust seasoning with a pinch more salt or pepper if needed, then serve hot.
Because this recipe leans on jarred Alfredo and just a handful of ingredients, it’s easy to customize. For extra flavor, you can whisk a minced garlic clove and a pinch of dried Italian seasoning into the Alfredo sauce before pouring it over the chicken. If you’d like a bit more texture, sprinkle 1/4 cup of grated Parmesan and a handful of seasoned breadcrumbs over the mozzarella before baking for a lightly crisp, gratin-style top. To make it more substantial, add 2 cups of cooked short pasta (penne, rotini, or shells) to the dish, tossing it with the broccoli and sauce before layering in the chicken—just be sure everything is well coated so the pasta doesn’t dry out. You can also swap in boneless, skinless chicken thighs for a slightly richer, more forgiving cut that stays very tender in the oven. For a lighter version, use a lighter Alfredo-style sauce from the jar and increase the broccoli to 4 cups, or add in other quick-cooking vegetables such as sliced mushrooms or baby spinach (tuck the spinach under the chicken so it doesn’t dry out). Finally, if you enjoy a bit of heat, a pinch of red pepper flakes over the top before baking adds a gentle warmth that plays nicely with the creamy sauce.
