A creamy, cheesy pasta casserole that brings together tender chicken, fresh broccoli, and a luxurious Alfredo sauce—baked to bubbly perfection. I love how comforting and satisfying this dish is, yet it comes together with simple, wholesome ingredients.

Irresistible Chicken and Broccoli Alfredo Bake

Why You’ll Love This Recipe

I adore this recipe because it delivers big flavor without a ton of fuss. It’s all cooked in one dish, making cleanup easy. The combo of chicken, broccoli, and gooey cheese never fails to please—especially on chilly weeknights. Plus, it’s picky-eater friendly and makes great leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces uncooked pasta (penne, rigatoni, farfalle, etc.)
4 cups broccoli florets (about 1 lb fresh broccoli)
2 cups cooked chicken (rotisserie or cooked breasts), shredded or chopped
15 oz jar Alfredo sauce (or homemade equivalent)
½ teaspoon Italian seasoning
½ cup freshly grated Parmesan cheese
2 cups shredded mozzarella cheese
Salt & pepper, to taste

Directions

Preheat the oven to 375 °F (190 °C).
Bring a large pot of salted water to a boil. Add pasta and cook for 1 minute less than package directions. Two minutes before it’s done, drop in the broccoli. Drain and transfer both to a 9×13‑inch casserole dish.
Stir in the chicken, Alfredo sauce, Parmesan, Italian seasoning, salt, and pepper until everything is evenly coated.
Smooth the mixture into an even layer, then sprinkle mozzarella evenly over the top.
Bake, uncovered, for 15–20 minutes until hot and bubbly. For a golden top, broil for 1–2 minutes, watching carefully.
Serve immediately.

Servings and Timing

This recipe makes about 6 generous servings.

Prep time: ~10 minutes
Cook time: ~20–30 minutes
Total time: ~30–40 minutes

Variations

Pasta Shape: Use rigatoni, farfalle, or ziti for variety.
Broccoli Type: Frozen works too—add it straight into boiling pasta for a minute.
Chicken Options: Swap rotisserie for diced and seasoned baked chicken.
Sauce Style: Use homemade Alfredo (cream, butter, Parmesan) for richer flavor.
Extra Flavor: Stir in garlic powder or crushed red pepper flakes before baking.

Storage/Reheating

Fridge: Keep leftovers in an airtight container for up to 3–4 days.
Reheat: Warm gently on the stovetop over low heat or microwave in short intervals; add a splash of sauce or milk if it seems dry.
Freezing: Not recommended—dairy may separate after thawing.

FAQs

### Can I use homemade Alfredo sauce?

Absolutely—I often whip up my own with butter, cream, garlic, and Parmesan; it adds even more flavor than jarred.

### What type of chicken works best?

I often use rotisserie chicken for convenience, but baked or grilled chicken breasts chopped into pieces work beautifully too.

### Can I make this ahead?

Yes! I sometimes assemble it, cover and refrigerate for up to a day, then bake when ready—just add a few extra minutes to the bake time if it’s cold.

### Is this freezer-friendly?

You can freeze the unbaked casserole. Assemble it, wrap it tightly, freeze, then thaw overnight and bake as directed—bake time may need to be slightly extended.

### What else pairs well with this bake?

I like serving it with garlic bread or a crisp green salad. Roasted or steamed veggies also make great sides.

Conclusion

I hope this Chicken and Broccoli Alfredo Bake becomes a go‑to in your kitchen—it’s creamy, comforting, and crowd-pleasing. I love that it’s easy enough for busy weekdays, yet special enough for dinner with friends. Enjoy every cheesy, saucy bite!