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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.
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.
- 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.
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.
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.
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).
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.
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.
Chicken and Broccoli Alfredo Bake
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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