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This chicken and broccoli Alfredo bake recipe is a cheese lover’s delight! Rotisserie chicken and broccoli is a tried and true combo in this easy casserole.

If you enjoy these flavors, try my stovetop Cheesy Chicken, Broccoli, and Rice or One Pot Chicken and Broccoli Pasta next.

a serving spoon with chicken and broccoli alfredo bake

Why you’ll love it

I came up with this chicken broccoli casserole because I know busy parents definitely need shortcuts sometimes, but I wanted something more creative than just tossing Alfredo sauce on fettuccine. This pasta bake is a complete meal, and I can’t resist golden, melty mozzarella as a final touch!

You can throw together this simple chicken Alfredo bake on any chilly weeknight after work, and it’s sure to warm everyone right up. It also happens to be picky eater and kid-approved since chicken, broccoli, and cheese is a winning combination.

What you’ll need

  • Pasta – I chose penne since it’s sturdy and the sauce coats it nicely
  • Broccoli – I bought a pound of fresh broccoli, which makes about 4 cups once cut into florets
  • Chicken – rotisserie chicken is affordable and convenient, but you can always make my Easy Baked Chicken Breast recipe and shred it
  • Alfredo sauce – grab a jar of your favorite brand
  • Italian seasoning – it’s an all-purpose blend of delicious dried herbs that I use in many of my recipes. It comes all in a single jar.
  • Parmesan and mozzarella – to make it totally irresistible! I recommend always grating your own cheese for best results.
ingredients for chicken alfredo broccoli bake in prep bowls

Helpful tips

  • If you like extra sauce, I recommend using a 19 oz. jar or something in that ballpark vs. the regular size (15 oz.) jars.
  • I love to keep a wedge of parmesan in my fridge, and then I simply grate some when needed. It’s soo much better than the pre-grated stuff you can buy!

How to make this chicken Alfredo bake

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

draining pasta and broccoli in a sieve and adding to a baking dish with sauce

Preheat the oven to 375F. Boil the pasta in a large pot of salted water for 1 minute less than the package indicates. Two minutes before the pasta is done, add in the broccoli. Drain and transfer to a baking dish. Add the chicken, parmesan, Italian seasoning, and Alfredo.

topping chicken and broccoli casserole with mozzarella

Give everything a good toss, and spread in an even layer. Top with the mozzarella evenly. Bake, uncovered, until hot and melty. It’s optional, but you can broil it carefully for couple of minutes to get it golden. Season with salt & pepper, and serve.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • You can swap the penne for another shape, but I recommend using something similar size (e.g. bowties would work).
  • Use frozen broccoli if you prefer. Add it frozen to the boiling pasta water as per step 2 of the recipe, but only for up to a minute or so since frozen broccoli is already partially cooked and you don’t want it to end up mushy.
  • You can use my Quick and Easy Alfredo Sauce if you prefer a homemade version. I’d double the recipe to ensure you’ve got enough sauce for this pasta bake (my recipe makes approx. 1.5 cups, and a 15 ounce jar is about 2 cups).
closeup of a baking dish with chicken and broccoli pasta bake

What to serve with this chicken bake

Leftovers and storage

  • Leftovers will keep for 3-4 days in an airtight container in the fridge.
  • Warm over a low heat in a covered saucepan or in intervals in the microwave. If you warm it over too high of a heat, the sauce may separate and the chicken will dry out. Add a splash more Alfredo sauce if leftovers are looking a bit dry.
  • I don’t recommend freezing this one due to the dairy.
a bowl of chicken and broccoli alfredo bake

I hope you enjoy this family-friendly chicken pasta bake! If the post didn’t answer your questions, talk to me below. I’d love it if you left a review, or tag me #saltandlavender on Instagram.

a serving spoon with chicken and broccoli alfredo bake
4.78 from 9 votes

Chicken and Broccoli Alfredo Bake

This chicken and broccoli Alfredo bake recipe is a cheese lover's delight! Rotisserie chicken and broccoli is a tried and true combo in this easy casserole.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6


  • 8 ounces uncooked pasta I used penne
  • 4 cups broccoli florets see note
  • 2 cups cooked chicken (I used rotisserie) shredded or chopped
  • 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


  • Preheat your oven to 375F and move the rack to the top third of the oven.
  • Boil a large, salted pot of water for the pasta, and cook it for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done. Drain and transfer to a 9×13 casserole dish.
  • Add the chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish, and toss together.
  • Smooth it out in an even layer, and then top it with the mozzarella.
  • Bake, uncovered, for 15-20 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese (watch it closely so it doesn't burn). Season with salt & pepper as needed and serve immediately.


  • Wondering how much broccoli to buy? It’s not an exact science because broccoli comes in all sizes, sometimes has larger or smaller stems, and you also will cut it into different sized florets every time. As a rough guide, 1 pound of broccoli typically yields about 3-4 cups when cut into florets. At the end of the day, a little more or a little less than suggested won’t make or break this recipe!
  • For frozen broccoli: add it from frozen to the boiling water with the pasta, but only cook it for up to a minute since frozen broccoli is already par-cooked and you don’t want it getting mushy in the oven.
  • If you like tons of sauce, I recommend using a 19 oz. jar or something in that ballpark vs. the regular size (15 oz.) jars.


Calories: 519kcal, Carbohydrates: 38g, Protein: 32g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Cholesterol: 118mg, Sodium: 919mg, Potassium: 476mg, Fiber: 3g, Sugar: 4g, Vitamin A: 817IU, Vitamin C: 67mg, Calcium: 314mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Any recommendations for taking dish to a new mom? I’d love to bake it for her ahead of time. Any suggestions for her to reheat in the casserole dish?

    1. Hi Emily! I would say to reheat the casserole dish slowly over a fairly low heat in the oven until it’s hot & bubbly… maybe at 350F? I’d cover it with foil; at least to begin with. But I am a bit worried with these types of recipe as cream sauces don’t always reheat great and neither does cooked pasta. There’s instructions in the post on how to reheat individual portions – not sure if you saw those.

    1. Hi Gloria! I am sure some of my recipes are “naturally” gluten-free or could easily be tweaked, but that is not a focus of mine, no. I don’t feel comfortable labeling them as such since I don’t have expertise in that field. Sorry!

  2. This was delicious!! My 12 month old, 3 year old, husband, and myself all devoured it which is a win in itself. I used Rao’s Alfredo.

  3. 5 stars
    Simple, easy and just delicious! I can’t rave enough about this website and all the delicious meals I have tried! Thank you!

    1. Aww I’m thrilled to hear that!! 😀 Thank you so much for your 5-star review and for coming back to try more recipes. I really appreciate it.

      1. Is there anyway you can make this recipe ahead of time and just heat it when your ready to put it in the oven? What do you suggest for the temperature and time?

        1. Hi! You could. I would do the same recommended temp but give it a bit longer if it’s coming straight from the fridge. I’ve never made this ahead before so I am not sure on exact timing. I’d ensure the pasta is fairly al dente so it doesn’t soak up the sauce when it sits and then overcook in the oven.

  4. 5 stars
    I am a mom of two littles and just tried this recipe tonight. It was very good! I do recommend extra sauce for this recipe, I think it would make this dish even better!