Name: Chicken & Broccoli Alfredo Bake — Comfort in a Casserole Dish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups chicken breast, cooked and shredded or diced; 2 cups broccoli florets, lightly steamed or blanched; 12 oz pasta (penne, rotini, or fettuccine), cooked and drained; 2 cups Alfredo sauce (homemade or store-bought); 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; Salt and pepper to taste; Optional: 1/2 tsp crushed red pepper flakes

This Chicken & Broccoli Alfredo Bake is the ultimate comfort food wrapped in creamy Alfredo sauce, tender chicken, perfectly cooked pasta, and crisp broccoli, all baked together into one bubbling, cheesy masterpiece. It brings the flavors of a beloved pasta dish into a family-friendly casserole form that’s ideal for weeknight dinners or hearty leftovers. Chicken & Broccoli Alfredo Bake — Comfort in a Casserole Dish

Why You’ll Love This Recipe

I love how this recipe brings all the richness of Alfredo pasta into a bake that feels homier and easier to manage when feeding a crowd. It’s a one-dish wonder that combines protein, vegetables, and carbs, saving me time on sides. Plus, the leftovers are just as satisfying the next day.

Ingredients

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

chicken breast, cooked and shredded or diced
broccoli florets, lightly steamed or blanched
pasta (penne, rotini, or fettuccine work well), cooked and drained
homemade or store-bought Alfredo sauce
shredded mozzarella cheese
grated Parmesan cheese
garlic powder
salt and pepper to taste
optional: crushed red pepper flakes for a bit of heat

Directions

I start by preheating my oven to 375°F (190°C).
In a large bowl, I mix the cooked chicken, steamed broccoli, and pasta.
I pour in the Alfredo sauce and sprinkle in garlic powder, salt, and pepper. Then I stir everything until well combined.
I transfer the mixture to a greased baking dish and top it evenly with mozzarella and Parmesan cheese.
I bake uncovered for about 20-25 minutes until the top is golden and bubbly.
I let it sit for a few minutes before serving to let the sauce thicken slightly.

Servings and timing

This recipe serves about 6 people. It takes roughly 15 minutes to prep and 25 minutes to bake, so I usually have it on the table in around 40 minutes total.

Variations

Sometimes I switch out the broccoli for spinach or peas, depending on what I have on hand. For extra flavor, I like to use a garlic Alfredo or add a dash of Italian seasoning. If I want it even creamier, I mix in some ricotta or cream cheese before baking.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover it with foil and warm it in a 350°F oven for about 15 minutes, or microwave individual portions for 2-3 minutes until heated through.

FAQs

Can I use frozen broccoli?

Yes, I often use frozen broccoli when I’m short on time. I just make sure to thaw and drain it well before adding it to the mix.

What kind of chicken works best?

I usually use cooked shredded rotisserie chicken for convenience, but grilled or baked chicken breast works great too.

Can I make this ahead of time?

Absolutely. I assemble it earlier in the day, cover it, and refrigerate. When it’s time to cook, I add an extra 5-10 minutes to the baking time.

Can I freeze the leftovers?

Yes, I freeze portions in individual containers. When I’m ready to eat, I thaw overnight in the fridge and reheat in the oven or microwave.

What pasta works best?

I prefer sturdy shapes like penne, ziti, or rotini that hold up well in baking and catch the creamy sauce in every bite.

Conclusion

This Chicken & Broccoli Alfredo Bake is my go-to comfort dish when I want something creamy, cheesy, and satisfying. It checks all the boxes for a cozy meal with easy prep and plenty of flavor. Whether I’m feeding the family or meal prepping for the week, it always hits the spot.