Go Back
–+ servings
Overhead view of finished casserole in rectangle white baking dish on black tile surface.
Print Recipe
5 from 1 vote

Chicken Alfredo with Broccoli Recipe

Chicken Alfredo with Broccoli is the perfect 30-minute dinner. Made with juicy chicken breast, tender broccoli florets, creamy alfredo sauce, and your favorite pasta. This easy baked casserole is cheesy, comforting, and family-friendly!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken broccoli alfredo
Servings: 9
Calories: 341kcal
Author: LaKita Anderson

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.
    Baking dish with cooked pasta and broccoli in it.
  • 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.
    Alfredo sauce ingredients in glass mixing bowl with wooden spoon.
  • 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.
    Overhead view of sauce added to pasta and broccoli in baking dish.
  • Add cheese and bake: Evenly top with shredded mozzarella cheese. Bake for 15 to 20 minutes until the cheese is melted and bubbly.
    Casserole assembled in baking dish before baking.
  • Broil: Place under the broiler on high for 2 to 3 minutes for a golden brown top. Watch closely to prevent burning.
    Close up overhead view of baked alfredo pasta in white casserole dish.
  • Serve: Carefully remove from the oven and serve warm. Enjoy!

Video

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.

Nutrition

Calories: 341kcal | Carbohydrates: 24g | Protein: 21g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 78mg | Sodium: 729mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 34mg | Calcium: 221mg | Iron: 1mg
QR Code linking back to recipe