Chicken & Broccoli Alfredo Bake

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Chicken & Broccoli Alfredo Bake is a creamy, comforting casserole that brings together tender chicken, crisp-tender broccoli, and pasta all wrapped in a rich Alfredo sauce. Finished with a layer of melted cheese, this dish is everything you want in an easy family dinner.

This baked chicken Alfredo recipe is perfect for busy weeknights, meal prep, or feeding a crowd. It uses simple ingredients, comes together quickly, and bakes into a golden, bubbly casserole that feels both cozy and satisfying.

If you love creamy pasta dishes and one-pan meals, this chicken and broccoli Alfredo bake is sure to become a regular in your dinner rotation.

Why You’ll Love This Recipe

• Easy, oven-baked comfort food
• Creamy Alfredo sauce with cheesy topping
• Great way to use leftover chicken
• Family-friendly and crowd-pleasing
• Perfect for make-ahead meals

About the Ingredients

Cooked Chicken

Cooked chicken adds hearty protein and makes this recipe quick to assemble. Shredded or diced chicken both work well.

Broccoli Florets

Broccoli adds freshness, texture, and color. Lightly steaming keeps it tender while preventing sogginess in the bake.

Pasta

Short pasta shapes like penne, rotini, or shells hold the sauce well and bake evenly without becoming mushy.

Alfredo Sauce

Alfredo sauce provides the creamy base of the casserole. Store-bought works perfectly, or you can use homemade for extra richness.

Mozzarella and Parmesan Cheese

Mozzarella melts smoothly for a gooey topping, while Parmesan adds salty, savory depth and a golden finish.

Tips & Tricks

• Cook pasta just to al dente so it doesn’t overcook in the oven
• Steam broccoli briefly to keep it bright and firm
• Mix sauce thoroughly to coat every bite
• Grease the baking dish to prevent sticking
• Let the bake rest before serving for cleaner slices

Pro Tips

• Add garlic directly to the sauce for extra flavor
• Use freshly grated Parmesan for best melting
• Cover loosely with foil if the cheese browns too quickly
• Make ahead and refrigerate before baking

Step-by-Step Instructions

Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish.

Cook the pasta according to package instructions until al dente. During the final few minutes of cooking, add the broccoli florets to the pot to blanch them lightly. Drain both and set aside.

In a large mixing bowl, combine the cooked chicken, broccoli, Alfredo sauce, minced garlic, Italian seasoning, salt, and pepper. Stir until everything is evenly coated.

Add the drained pasta to the mixture and gently toss until fully combined. Transfer the mixture to the prepared baking dish, spreading it evenly.

Sprinkle mozzarella and Parmesan cheese over the top. Bake uncovered for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.

Remove from the oven and let rest for about 5 minutes before serving.

Variations

• Add cooked bacon for smoky flavor
• Use rotisserie chicken for convenience
• Substitute cauliflower for broccoli
• Add red pepper flakes for heat
• Use whole wheat or gluten-free pasta

How to Store

• Refrigerate leftovers in an airtight container for up to 4 days
• Freeze fully cooled casserole for up to 2 months
• Reheat in the oven covered with foil for best texture
• Microwave individual portions as needed

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, assemble it ahead and refrigerate until ready to bake.

Can I use frozen broccoli?
Yes, thaw and drain well before adding.

What pasta works best?
Short, sturdy pasta shapes hold the sauce best.

Can I double the recipe?
Yes, use two baking dishes for larger gatherings.

How do I prevent dryness?
Use enough sauce and avoid overbaking.

Caroline

Chicken & Broccoli Alfredo Bake

This comforting Chicken & Broccoli Alfredo Bake combines tender pasta, creamy Alfredo sauce, juicy chicken, and broccoli, all baked together with a golden cheese topping.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian-American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups cooked chicken breast, shredded or diced
• 3 cups broccoli florets, steamed
• 12 oz pasta (penne, rotini, or shells)
• 3 cups Alfredo sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• salt, to taste
• black pepper, to taste
• red pepper flakes (optional)

Equipment

• large pot
• mixing bowl
• colander
• 9×13-inch baking dish
• spoon or spatula

Method

 

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Cook the pasta according to package instructions until al dente. Add the broccoli during the last few minutes of cooking, then drain well.
3. In a large mixing bowl, combine the cooked chicken, broccoli, Alfredo sauce, garlic, Italian seasoning, salt, and pepper.
4. Stir the cooked pasta into the sauce mixture until evenly coated.
5. Transfer the mixture to the prepared baking dish and spread evenly.
6. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
7. Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.
8. Remove from the oven and let rest for 5 minutes before serving. Add red pepper flakes if desired.

Notes

For extra creaminess, reserve a small amount of Alfredo sauce to drizzle on top before baking. Serve with garlic bread or a fresh green salad for a complete meal.

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