Dinner

Chicken Broccoli Alfredo Bake Recipe

ByEthan Lark February 23, 2026February 23, 2026

Introduction

This Chicken Broccoli Alfredo Bake is a comforting and creamy casserole that’s perfect for weeknight dinners. Combining tender pasta, fresh broccoli, and savory chicken all smothered in rich Alfredo sauce, it’s a crowd-pleaser that’s both simple and satisfying.

A close-up view of a creamy pasta bake in a white rectangular baking dish, showing three main layers mixed together: light golden curly pasta, bright green broccoli florets, and shredded chicken pieces with a light beige color, all covered by a melted layer of pale yellow cheese with a slightly crispy texture on top. The broccoli pieces are scattered evenly, some with a bit of browning, and the cheese creates a soft, gooey coating over the pasta and chicken, giving the dish a rich and hearty look. The white marbled surface underneath complements the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces pasta
16 ounces broccoli florets (fresh or frozen)
30 ounces Alfredo sauce (2 jars)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
3 cups diced chicken (rotisserie recommended)
6 ounces shredded mozzarella cheese
2 ounces grated parmesan cheese

Instructions

Step 1: Preheat your oven to 350˚F.
Step 2: Chop the broccoli florets into bite-sized pieces if needed.
Step 3: Cook the pasta in a large pot according to the package directions. Two minutes before draining, add the broccoli florets to the boiling water to cook together. Drain both pasta and broccoli.
Step 4: In a large bowl, combine the drained pasta and broccoli with Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir in the diced chicken until evenly mixed.
Step 5: Transfer the mixture to a casserole dish, then sprinkle the shredded mozzarella and grated parmesan evenly on top.
Step 6: Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and bubbly. Serve warm.

Tips & Variations

Use rotisserie chicken for a quick shortcut, or cook and shred your own chicken breast for a fresher option.
Swap out broccoli for other vegetables like spinach or peas if preferred.
Add red pepper flakes or a dash of nutmeg to the sauce for extra flavor complexity.
For a gluten-free dish, substitute the pasta with gluten-free pasta.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350˚F until heated through, or microwave individual portions until hot.

How to Serve

The dish is a baked casserole in a white rectangular dish filled with three main layers: a base of curly pasta in a light yellow color, scattered chunky pieces of cooked broccoli in green, and shredded chicken that is white with some light brown edges, all mixed and topped with melted cheese that is slightly browned and stringy. The surface of the casserole shows a creamy texture with small bits of herbs sprinkled across, and the broccoli florets are visible on top, adding a green contrast. The edges of the dish have some lightly browned spots where the cheese and pasta meet. The photo is taken closely from above on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just add it to the boiling pasta water a few minutes before draining so it cooks through evenly.

Is it possible to make this recipe ahead of time?

Absolutely. Prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours before baking. Add extra baking time if cooking straight from the fridge.