Chicken Alfredo Bake with Broccoli

Chicken Alfredo Bake

Chicken Alfredo Bake layers creamy short pasta, cooked chicken, and broccoli beneath a generous mozzarella topping. The casserole should be hot and saucy in the center, with browned spots across the cheese—not dry around the edges.

Rotisserie or leftover chicken and jarred Alfredo sauce keep assembly simple. Cook the pasta slightly firm before it goes into the oven, then bake the casserole covered before uncovering it to brown the top. A casserole assembled cold will need longer in the oven than one assembled with warm pasta.

Prep time: 15 minutes | Cook time: about 30 minutes, including boiling and baking | Serves: 6–8

Ingredients

• 12 ounces short pasta, such as penne (340g)
• 2 cups small broccoli florets (180g)
• 3 cups cooked chicken, shredded or chopped (420g)
• Two 15-ounce jars Alfredo sauce (about 850g)
• 1/2 cup milk (120g)
• 2 cups shredded mozzarella, divided (225g)
• 1/2 cup grated Parmesan (50g)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper, or to taste
• Salt, for the pasta water

Optional: Add 1/2 cup finely diced red bell pepper to the filling, or scatter 1–2 tablespoons chopped fresh parsley over the baked casserole.

How to Make Chicken Alfredo Bake

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Lightly grease a deep 9-by-13-inch baking dish, including the corners.
2. Boil the pasta and broccoli: Bring a large pot of salted water to a boil. Cook the pasta for 1–2 minutes less than the package directions for al dente. Add the broccoli for the final 2 minutes, then drain promptly and well. The pasta should still be firm to the bite; the broccoli should be bright green and just beginning to soften.
3. Mix the filling: In a large bowl, stir together the Alfredo sauce, milk, Parmesan, garlic powder, Italian seasoning, and black pepper. Fold in the pasta, broccoli, cooked chicken, and 1 cup of the mozzarella until evenly coated. Add the red bell pepper here if using.
4. Fill the dish: Spread the mixture evenly in the prepared dish, keeping it below the rim. Sprinkle the remaining mozzarella over the top.
5. Bake covered, then uncovered: Cover with foil and bake for about 15 minutes. Remove the foil and bake for another 5–10 minutes, checking the center and cheese as soon as the dish is uncovered. The center should be hot, the sauce should bubble at the edges, and the mozzarella should be melted with browned spots. A cold or deeper casserole will need more time; if reheating one assembled ahead, check that its center reaches 165°F (75°C). If the filling is hot but the top is pale, broil briefly, watching closely.
6. Rest: Let the casserole stand for 5–10 minutes before serving. Add parsley if using.

How to Keep the Pasta Creamy, Not Mushy

The pasta continues to soften as it bakes in the sauce, so stop boiling it just shy of al dente and drain it promptly. Cut the broccoli into small florets so its brief time in the pasta water is enough to start tenderizing it without making it fall apart.

Alfredo sauces vary in thickness and saltiness. The 1/2 cup of milk helps the sauce coat the filling; taste the mixture before adding any extra salt. Keep the dish covered for the first part of baking to limit moisture loss, and avoid extending the bake solely to brown the cheese.

Make-Ahead, Storage, and Freezing

To make ahead, assemble the casserole, cover it, and refrigerate it. Bake until hot throughout rather than relying on the warm-assembly timing; a cold dish takes longer to heat in the center.

Cool leftovers and refrigerate them in an airtight container for 3–4 days. Reheat individual portions in the microwave in short intervals until hot, checking the center. For a larger portion, cover and warm it in a 350°F oven until hot throughout. A small splash of milk can loosen sauce that has thickened.

Freezing is possible but less reliable for texture: the pasta may soften, and the creamy sauce may separate or turn grainy. If frozen, thaw the casserole in the refrigerator before reheating it thoroughly.

What to Serve with Chicken Alfredo Bake

Serve with garlic bread or a Caesar or simple green salad. For another creamy chicken pasta casserole, try Chicken Bacon Ranch Casserole with Creamy Penne.

Nutrition

Approximate nutrition per 1/8 of the casserole: 550 calories, 35g protein, 28g fat, and 39g carbohydrates. Approximate nutrition per 100g: 170 calories, 11g protein, 9g fat, and 12g carbohydrates. Values vary with the Alfredo sauce, chicken, and cheese used.