This Chicken and Broccoli Alfredo Bake is pure comfort for cheese lovers. Tender rotisserie chicken, bright broccoli florets, and a creamy Alfredo sauce combine in an easy pasta casserole that’s perfect for busy weeknights.
If you like these flavors, try similar stovetop or one-pot meals for more quick family dinners.
Why you’ll love it
I developed this chicken and broccoli casserole to be a shortcut-friendly, satisfying meal that feels a little more special than simply tossing Alfredo on pasta. It’s a complete, one-dish dinner finished with a blanket of golden, melty mozzarella—a detail that always wins everyone over.
It’s easy to assemble after work and warms the whole family. This bake is also widely kid- and picky-eater approved, since chicken, broccoli, and cheese are reliable crowd-pleasers.
What you’ll need
- Pasta – penne works particularly well because it holds the sauce between the tubes.
- Broccoli – one pound of fresh broccoli usually yields about 3–4 cups of florets once trimmed.
- Chicken – store-bought rotisserie chicken makes this quick, but leftover roasted or baked chicken will work too.
- Alfredo sauce – use your favorite jarred sauce or a homemade Alfredo if you prefer.
- Italian seasoning – a simple blend of dried herbs to round out the flavor.
- Parmesan and mozzarella – freshly grated cheeses give the best texture and flavor.
Helpful tips
- If you prefer a saucier bake, choose a larger jar of Alfredo (around 19 oz) rather than the standard 15 oz jar.
- Keep a wedge of Parmesan in the fridge and grate it as needed; it tastes far better than pre-grated varieties.
How to make this chicken Alfredo bake
This overview highlights the main steps; full ingredient amounts and instructions are in the recipe card below.
Preheat the oven to 375°F. Cook the pasta in a large pot of salted boiling water for one minute less than the package recommends. Add the broccoli to the pot two minutes before the pasta is done so it finishes cooking with the pasta. Drain both and transfer them to a 9×13-inch baking dish. Add shredded chicken, grated Parmesan, Italian seasoning, and Alfredo sauce.
Toss everything gently to combine, then spread in an even layer. Top with shredded mozzarella. Bake uncovered until heated through and the cheese is melted, about 15–20 minutes. For a golden top, broil for a couple of minutes while watching closely. Season with salt and pepper to taste and serve immediately.
Tools for this recipe
Common kitchen tools make this bake simple: a large pot for pasta, a colander, a 9×13 casserole dish, and a Microplane or box grater for fresh Parmesan.
- A large pot to boil pasta and cook the broccoli together.
- A 9×13-inch casserole dish for baking.
- A grater for fresh Parmesan and shredding mozzarella if needed.
Substitutions and variations
- Swap penne for a similar-sized pasta like farfalle or rigatoni.
- Frozen broccoli can be used—add it frozen to the boiling pasta water and cook for up to a minute to avoid overcooking.
- Use a homemade Alfredo if you prefer; double the batch if needed to equal the volume of a jarred sauce.
What to serve with this chicken bake
- Serve with extra cheesy garlic bread, a dinner roll, or a slice of crusty bread to mop up the sauce.
- A simple side salad brightens the meal—try mixed greens with a tangy vinaigrette for contrast.
Leftovers and storage
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat gently over low heat on the stove or in short microwave intervals to prevent the sauce from separating and the chicken from drying out. Stir in a splash of Alfredo sauce or milk if it seems dry.
- Because of the dairy, freezing is not recommended; texture and sauce consistency may suffer.
More easy pasta bakes
- Chicken Bacon Ranch Casserole
- Alfredo Tortellini Bake
- Chicken Alfredo Gnocchi Bake
- Chicken Alfredo Ravioli Bake
- Pizza Pasta Bake
I hope your family enjoys this easy, comforting chicken pasta bake. If you have questions about the recipe or tips to share, leave a comment below. Reviews and feedback are always appreciated.
Chicken and Broccoli Alfredo Bake
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Ingredients
- 8 ounces uncooked pasta penne recommended
- 4 cups broccoli florets see note
- 2 cups cooked chicken shredded or chopped (rotisserie works well)
- 1 (15 ounce) jar Alfredo sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated Parmesan cheese
- 2 cups mozzarella shredded
- Salt & pepper to taste
Instructions
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Preheat oven to 375°F and position the rack in the upper third.
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Bring a large pot of salted water to a boil. Cook the pasta for one minute less than package directions, adding the broccoli two minutes before the pasta finishes. Drain and transfer to a 9×13-inch casserole dish.
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Stir in the chicken, Alfredo sauce, Parmesan, and Italian seasoning until well combined.
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Spread evenly, top with mozzarella, and bake uncovered until hot and bubbly, about 15–20 minutes.
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Optionally broil briefly for a browned top—watch carefully. Season with salt and pepper and serve.
Notes
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Broccoli yields vary by head size. As a guide, 1 pound usually makes about 3–4 cups of florets. Slight differences in amount won’t break the recipe.
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For frozen broccoli: add it frozen to the boiling pasta water and cook for up to one minute so it doesn’t become mushy in the oven.
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If you prefer extra sauce, choose a larger jar (around 19 oz) instead of a 15 oz jar.
Nutrition
Nutrition information is an approximation and should be used as a guide.
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