Chicken Alfredo with Broccoli is the perfect 30-minute dinner recipe the whole family will enjoy. It's made with juicy chicken breast, tender broccoli florets, creamy alfredo sauce, and your favorite pasta. Unlike traditional stovetop alfredo, this baked version gives you hands-off cooking time and a gorgeous golden cheese topping that takes it from good to restaurant-quality.
Updated January 2026: This recipe was tested and updated with new expert tips for perfect texture, flavor, and the secret to getting that golden, bubbly cheese topping! Originally posted August 1, 2024.
Watch this quick video tutorial!
As a Southern food blogger who's been perfecting comfort food classics since 2013, I've made this easy chicken broccoli alfredo casserole hundreds of times. It's become my go-to recipe when I need something quick, satisfying, and family-friendly. The secret? Baking it creates a bubbly, cheesy top while keeping the pasta perfectly creamy underneath. Read more about my story here.
This chicken alfredo casserole delivers protein, vegetables, and pasta all in one dish. If you're craving more broccoli recipes, be sure to try my Chicken Broccoli Casserole, One Pot Broccoli Mac and Cheese, or Oven Roasted Broccoli.
Jump to:
- Watch this quick video tutorial!
- Why You'll Love This Chicken Broccoli Alfredo
- Before You Cook: What You'll Need
- Ingredients You'll Need
- How to Make Chicken Broccoli Alfredo Casserole
- Expert Tips for Perfect Chicken Broccoli Alfredo
- Ingredient Substitutions
- Storage & Reheating Tips
- Frequently Asked Questions
- More Easy Casserole Recipes You'll Love
- 📖 Recipe
Why You'll Love This Chicken Broccoli Alfredo
- Comfort Food at Its Best - This baked alfredo pasta casserole is heavily inspired by your favorite comfort foods: tender chicken breast and cheesy pasta, all baked together for maximum coziness.
- Easy Recipe - A quick dinner recipe that cooks up in just 30 minutes with simple ingredients. Perfect for busy weeknights when you need something delicious without the fuss.
- Family Friendly - Sure to be a family favorite dinner option that even the pickiest eater will love. It's kid-approved and always gets rave reviews.
- Better Than Stovetop - The baking method means hands-off cooking time, a golden bubbly cheese top, and perfect texture. Plus it's ideal for meal prep and reheats beautifully!
Before You Cook: What You'll Need
Prep Time: 10 minutes
Cook Time: 30 minutes (20 minutes pasta + 10 minutes baking)
Total Time: 40 minutes
Servings: 9
Difficulty Level: Easy
Essential Tools
- Large stock pot for boiling pasta
- 9x13-inch rectangle baking dish
- Large mixing bowl
- Wooden spoon or spatula
- Colander for draining
Pro Tip: Use rotisserie chicken to cut your prep time in half! You can also prep the chicken and chop the broccoli up to 24 hours in advance.
Ingredients You'll Need
Main Ingredients
- 8 ounces uncooked pasta (about 16 ounces cooked) - I love using penne pasta for this chicken broccoli alfredo bake, but rigatoni, ziti, bow tie, or fusilli all work beautifully. Cook the pasta in a large pot of salted water according to package instructions, keeping it al dente. Gluten-free pasta or whole wheat pasta can be substituted.
- 12 ounces frozen broccoli florets - Frozen broccoli is preserved at peak freshness and tastes just as good as fresh. It's usually more affordable too! Select florets instead of chopped broccoli for better texture.
- 2 cups cooked chicken, cut or shredded - I'm using boneless skinless chicken breasts, but chicken thighs or rotisserie chicken work great as a time-saving shortcut. If using bone-in chicken, you'll need to shred it into bite-sized pieces.
- 15 ounces alfredo sauce - Grab your favorite jar of classic alfredo sauce or use my homemade 3-Ingredient Alfredo Sauce (double the recipe).
Seasonings & Cheese
- ½ cup parmesan cheese, grated or shredded - Use the kind from the deli section for best results. Freshly grated parmesan provides a savory, slightly salty, cheesy bite.
- ½ teaspoon Italian seasoning - This spice blend seasons the alfredo mixture and provides that classic Italian flavor profile.
- ¼ teaspoon garlic powder - Adds intense, aromatic flavor to the sauce. Add more if you're a garlic lover!
- ½ teaspoon salt - Rounds out the flavors and prevents the dish from tasting flat.
- ½ teaspoon ground black pepper - Provides a peppery balance and subtle warmth. Freshly ground is best!
- 2 cups mozzarella cheese, shredded - Tops the casserole for a beautiful cheesy finish. Shred it yourself using a box grater because it melts better and doesn't have preservatives.
👉🏾 See the recipe card below for exact quantities and full instructions.
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How to Make Chicken Broccoli Alfredo Casserole
Step 1: Cook the Pasta and Broccoli
Cook the pasta in generously salted boiling water until just a minute under al dente (it should be slightly firm). Add the frozen broccoli florets to the pasta water for the last two minutes and allow them to cook with the pasta. Carefully drain both together and set aside.
Why this works: Cooking the broccoli with the pasta saves time and a dirty pot. The pasta will continue cooking in the oven, so keeping it slightly underdone prevents mushiness.
Step 2: Prepare the Baking Dish
Preheat the oven to 350°F. Grab a 9x13-inch rectangle casserole dish and add the cooked pasta and broccoli. Spread them out in an even layer in the baking dish.
Step 3: Make the Alfredo Mixture
In a large mixing bowl, stir together the cooked chicken, alfredo sauce, parmesan cheese, Italian seasoning, garlic powder, salt, and ground black pepper until fully combined.
Step 4: Combine Everything
Add the alfredo mixture to the casserole dish on top of the pasta and broccoli. Stir everything together until well combined, then spread it out into an even layer.
Step 5: Add Cheese and Bake
Evenly top with a layer of shredded mozzarella cheese. Place into the oven and bake for 15 to 20 minutes until the cheese is melted and bubbly.
Step 6: Broil for Golden Perfection
To get that gorgeous golden brown top, place the casserole under the broiler on high for 2 to 3 minutes. Watch it closely so it doesn't burn!
Carefully remove the chicken alfredo casserole from the oven and serve warm. Enjoy!
Expert Tips for Perfect Chicken Broccoli Alfredo
- Don't skip the broiler step! Those 2-3 minutes under the broiler create a beautiful golden, bubbly cheese top that takes this from good to restaurant-quality. It's what makes this baked version so special.
- Salt your pasta water generously. It should taste salty, this is your only chance to properly season the pasta itself. Don't be shy with the salt!
- Cook pasta 1-2 minutes under al dente. The cooking time may vary depending on the pasta type, but it should be firm when you drain it. It will continue cooking in the oven and finish perfectly.
- Let the chicken rest before cutting. If cooking chicken from scratch, allow it to rest for 5-10 minutes after cooking. This keeps it juicy and prevents dry, rubbery pieces.
- Use freshly shredded mozzarella. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shredding your own takes 2 minutes and makes a huge difference!
- Use rotisserie chicken for speed. Cook the chicken breast in a large skillet over medium-high heat if you prefer, but a rotisserie is the ultimate time-saver.
- Try my homemade alfredo sauce. You can use my Easy 3-Ingredient Alfredo Sauce if you prefer homemade. Just double the recipe to ensure you have enough sauce for this pasta bake.
- Taste and adjust seasoning. Different brands of alfredo sauce and cheese have varying salt levels. Always taste before adding extra salt.
Ingredient Substitutions
- Make it Dairy-Free: Use dairy-free alfredo sauce and dairy-free mozzarella cheese. The texture will be slightly different but still delicious!
- Gluten-Free Option: Substitute your favorite gluten-free pasta. Cook according to package directions, keeping it al dente.
- Protein Swaps: Try cooked shrimp, Italian sausage, or make it vegetarian with just broccoli and mushrooms. Ground turkey also works well.
- Different Pasta Shapes: Any short pasta works. Rigatoni, fusilli, cavatappi, shells, or bow ties are all excellent choices.
- Veggie Additions: Add sautéed mushrooms, fresh spinach, sun-dried tomatoes, diced bell peppers, or roasted red peppers for extra nutrition.
- Fresh vs. Frozen Broccoli: Fresh broccoli florets work great too. Steam or blanch them for 3-4 minutes before adding to the casserole.
- Cheese Variations: Try adding some sharp cheddar, gruyere, or fontina cheese along with the mozzarella for extra depth of flavor.
Storage & Reheating Tips
How to Store
Cover the casserole dish tightly with aluminum foil or transfer leftovers into an airtight container. Store in the refrigerator for up to 4 days.
How to Reheat
Oven method (best): Reheat at 350°F for 15-20 minutes until warmed through. Cover with foil to prevent the cheese from burning.
Microwave method (quick): Reheat individual portions in the microwave for 1-2 minutes until hot. Add a splash of milk or cream if the sauce seems dry.
Freezing Instructions
The baked chicken alfredo casserole can be stored in the freezer for up to 1 month.
To freeze: Let the casserole cool completely, then cover tightly with plastic wrap and aluminum foil. Label with the date.
To reheat from frozen: Remove from the freezer the night before you're ready to serve and allow it to thaw overnight in the refrigerator. Reheat in the oven at 350°F for 25-30 minutes until warmed through.
Make-ahead tip: You can also assemble the entire casserole (through step 4), cover tightly, and refrigerate for up to 24 hours before baking. When ready, add the mozzarella cheese and bake as directed, adding 5 extra minutes since it's cold.
Frequently Asked Questions
Yes! This recipe actually calls for frozen broccoli florets. They're preserved at peak freshness, more affordable, and work perfectly. Just add them to the pasta water for the last 2 minutes as directed. If you prefer fresh, use about 3-4 cups of fresh broccoli florets and blanch them the same way.
Penne works beautifully in this chicken broccoli alfredo casserole, but you can also use rigatoni, ziti, bow tie pasta, fusilli, shells, or cavatappi. Any short pasta shape that can hold the creamy sauce will work well. I don't recommend long pasta like spaghetti or fettuccine for this baked version.
Absolutely! Assemble the entire casserole (steps 1-4), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add the mozzarella cheese and bake as directed, adding 5 extra minutes to the baking time since it's starting from cold.
This is so important! Cook your pasta 1-2 minutes UNDER al dente. It should be slightly firm when you drain it. The pasta will continue cooking in the oven with the sauce, so slightly undercooked pasta ensures the perfect final texture.
Yes! Use my Easy 3-Ingredient Alfredo Sauce recipe. You'll need to double the recipe to have enough sauce for this casserole (about 15 ounces total). Homemade alfredo sauce is richer and more flavorful than jarred!
Rotisserie chicken is the ultimate time-saver, just shred about 2 cups. You can also use leftover cooked chicken breast or thighs. If cooking from scratch, pan-sear or bake chicken breasts seasoned with salt and pepper, let rest 10 minutes, then cut into bite-sized pieces.
Definitely! This is a flexible recipe. Add sautéed mushrooms, fresh spinach, diced bell peppers, sun-dried tomatoes, or roasted red peppers. Just make sure to cook watery vegetables (like mushrooms or spinach) first to remove excess moisture.
The mozzarella cheese creates that signature golden, bubbly top that makes this baked version so special. The broiler step at the end gets it beautifully browned. It adds both flavor and that irresistible visual appeal!
The 9x13-inch pan is ideal for 9 servings. For a smaller batch, halve the recipe and use an 8x8 or 9x9-inch pan. For a larger crowd, you can 1.5x the recipe in a deep 9x13-inch pan, but you may need to add 5 minutes to the baking time.
Yes! Simply substitute gluten-free pasta and ensure your alfredo sauce is gluten-free (most are). Cook the gluten-free pasta according to package directions, keeping it slightly firm.
More Easy Casserole Recipes You'll Love
- Chicken and Broccoli Casserole
- Easy Hamburger Casserole
- Meatball Casserole
- Sloppy Joe Cornbread Casserole
- Sausage and Cream Cheese Casserole
- Old Fashioned Sweet Potato Casserole
- Easy Green Bean Casserole
- Creamy Chicken Casserole Recipe
Have any comments, questions, or other delicious ways to enjoy this Chicken and Broccoli Alfredo? Please share them in the comments below!
📖 Recipe
Chicken Alfredo with Broccoli Recipe
Video
Equipment
- 1 Large Stock Pot
- 1 9x13-inch rectangle baking dish
- 1 large mixing bowl
- 1 wooden spoon or spatula
Ingredients
- 8 ounces uncooked pasta (about 16 ounces cooked)
- 12 ounces frozen broccoli florets
- 2 cups cooked chicken, cut or shredded
- 15 ounces alfredo sauce
- ½ cup parmesan cheese, grated or shredded
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups mozzarella cheese, shredded
Instructions
- Cook the pasta and broccoli: Cook the pasta in generously salted boiling water until just a minute under al dente. Add the frozen broccoli into the pasta water for the last two minutes. Drain and set aside.
- Preheat oven: Preheat your oven to 350°F. Add the cooked pasta and broccoli to a 9x13-inch casserole dish and spread into an even layer.
- Make the alfredo mixture: In a large mixing bowl, stir together the cooked chicken, alfredo sauce, parmesan cheese, Italian seasoning, garlic powder, salt, and ground black pepper until fully combined.
- Combine: Add the alfredo mixture to the casserole dish on top of the pasta and broccoli. Stir everything together until combined and spread into an even layer.
- Add cheese and bake: Evenly top with shredded mozzarella cheese. Bake for 15 to 20 minutes until the cheese is melted and bubbly.
- Broil: Place under the broiler on high for 2 to 3 minutes for a golden brown top. Watch closely to prevent burning.
- Serve: Carefully remove from the oven and serve warm. Enjoy!
Notes
- Use rotisserie chicken or cook chicken breast in a large skillet over medium-high heat. Let rest and cool before cutting into bite-sized pieces.
- Don't overcook the pasta! Cook it 1-2 minutes under al dente. It should be firm to the bite. It will finish cooking in the oven.
- You can use my Easy 3-Ingredient Alfredo Sauce if you prefer homemade. Double the recipe for enough sauce.
- Taste and adjust the salt and pepper according to your preference and the saltiness of your alfredo sauce.
- Shred your own mozzarella for the best melting results.
Missy Webber says
Confused with 8 0z cooked 16 uncooked? And step 1 says 8 cups pasta? It looks really good just trying to figure out pasta amount!! Thanks!
LaKita says
Hi Missy! It should have been 8 ounces of uncooked pasta, not cups. It has been corrected, thank you for letting us know 🙂
Gammy says
This casserole is very good!!
LaKita says
Thank you so much!!
Neva says
Can this be prepared and baked later!
LaKita says
Yes it sure can! You can make/assemble the casserole and store it in the refrigerator for up to 24 hours and bake as the instructions state 🙂