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Home » Main Dish » Broccoli Chicken Alfredo Bake

Published: Oct 27, 2022 by Kathy · This post may contain affiliate links

Broccoli Chicken Alfredo Bake

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A casserole filled with a pasta bake with chicken.

A delicious pasta casserole perfect for family dinners. This Broccoli Chicken Alfredo Bake has everything you need for dinner; protein, starch, and vegetables!

Made from scratch without taking forever!

Broccoli Chicken Alfredo Bake in a glass casserole dish.
Table of Contents
A delicious creamy pasta
Key ingredients
Making broccoli chicken alfredo
Recipe tips
Variations
To make ahead of time
Frequently asked questions
More casserole dishes
Broccoli Chicken Alfredo Bake

A delicious creamy pasta

This baked pasta is a meal all-in-one. You've got the pasta, the chicken and the broccoli. All that is wrapped up in a creamy alfredo sauce.

You could add a salad or some garlic bread, but this is a hearty meal all by itself and it really doesn't need anything more.

Take full advantage of leftover chicken or rotisserie chicken or you could even cook up a couple of chicken breasts just for this casserole.

This baked pasta dish is easy enough for a weeknight meal, but I also like to prepare this dish ahead of time and then just pop it into the oven at dinner time.

Key ingredients

Ingredients for making Chicken Alfredo Bake

Ingredients

This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.

  • Chicken - Use leftover cooked chicken. You can use any cut of chicken. You could use a BBQ chicken or oven roasted chicken thighs. Remove any skin and bones and cut them into small cubes.
  • Broccoli - Fresh broccoli cut into small pieces. You can also use frozen broccoli if you prefer. Just cook it according to the package directions, drain any liquid and then add to the casserole.
  • Pasta - Use a heavy pasta like rigatoni or penne pasta. You want something that will stand up to the chunks of chicken and broccoli.
  • Milk - I use a combination of milk and half and half. The half-and-half cream just helps make everything a bit thicker and creamier. You can use all milk if you'd prefer.

Making broccoli chicken alfredo

How to make it

In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.

  • Cook pasta till al dente or until it's how you like your pasta
  • Steam or blanch broccoli until soft
  • In a pan, melt butter and mix in flour. Cook for 1-2 minutes over medium heat.
  • Add garlic and stir for about 30 seconds
  • Slowly whisk in milk and cream. Heat the mixture until it begins to thicken. Stir often to avoid burning. Remove from heat.
A roux in a saucepan with chopped garlic.
Pepper added to an alfredo sauce.
  • Mix in salt and pepper and then slowly whisk in mozzarella and parmesan cheese
  • Combine cooked pasta, broccoli, chicken and sauce together.
  • Place in a greased 9x13-inch casserole dish. Sprinkle additional parmesan over the top of the casserole
Chicken, broccoli, pasta and a creamy white sauce in a pot.
An unbaked chicken casserole in a glass dish.
  • Bake uncovered in a preheated 350°F oven for 20-25 minutes until heated through and the top is slightly browned
  • Serve warm with freshly topped parsley for a garnish

Recipe tips

  • Taste the sauce and add a bit of additional salt and pepper if needed
  • Feel free to double the alfredo sauce if you want a really creamy and cheesy baked pasta!
  • Bake uncovered in a preheated 350°F oven
  • If you want the top browned even more, put the baked casserole dish under the broiler for just a few minutes. Keep a close eye on it so it doesn't burn!

Variations

  • Add frozen peas instead of broccoli. Just mix them in still frozen.
  • Use leftover turkey or try leftover ham
  • Add cheddar cheese instead of mozzarella. Sprinkle a bit of cheddar over the top along with the parmesan
  • For a bit of a kick, add ¼ teaspoon of red pepper flakes to the alfredo sauce

To make ahead of time

  • To make ahead of time, make the alfredo sauce with an additional ¾ cup of milk. The extra milk will help prevent the casserole from drying out while baking for a longer duration.
  • Prepare the casserole, cover and refrigerate.
  • Bake covered with foil in a 350°F oven for 20 minutes. Remove cover and continue baking for 15-20 minutes until fully heated through.

Frequently asked questions

How far ahead of time can I make this casserole before baking?

Once the casserole is assembled, you want to bake it within 2 days.

What's the best way to reheat leftover chicken alfredo?

Portion out a single serving in a microwave-safe dish. Cover with a paper towel. Microwave for one minute. Stir and return to microwave for an additional 30-60 seconds.

More casserole dishes

  • Baked chicken and rice
  • Chicken fajita casserole
  • Cheesy baked pasta
  • Beef enchilada casserole
  • Green chile chicken and rice
  • Chicken broccoli and rice
  • Ham and scalloped potatoes
A casserole dish filled with chicken alfredo and broccoli.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my main dish recipes!

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A casserole dish filled with pasta and chicken.

Broccoli Chicken Alfredo Bake

Kathy
A delicious pasta bake with chunks of chicken and broccoli covered in an Alfredo sauce.
5 from 58 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Main Dish
Cuisine American
Servings 6 people
Calories 534 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • 9 x 13" Baking Dish
Prevent your screen from going dark

Ingredients
  

  • 1 pound rigatoni pasta
  • 2 cups broccoli (cut into bite sized pieces)
  • 3 tablespoon salted butter
  • 3 tablespoons flour
  • 1 clove garlic (minced)
  • 2 ½ cups milk
  • 1 cup half and half cream
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup mozzarella cheese (shredded)
  • ½ cup parmesan cheese (shredded)
  • 2 cups cooked chicken (cubed)
  • ¼ cup parmesan cheese (shredded, for topping)

Instructions
 

  • Cook pasta till al dente or until it's how you like your pasta
    1 pound rigatoni pasta
  • Steam broccoli until soft
    2 cups broccoli
  • In a pan, melt butter and mix in flour. Cook for 1-2 minutes over medium heat.
    3 tablespoon salted butter, 3 tablespoons flour
  • Add garlic and stir for about 30 seconds
    1 clove garlic
  • Slowly whisk in milk and cream. Heat mixture until it begins to thicken. Stir often to avoid burning. Remove from heat.
    2 ½ cups milk, 1 cup half and half cream
  • Mix in salt and pepper and then slowly whisk in mozzarella and parmesan cheese
    ½ teaspoon salt, ¼ teaspoon pepper, ½ cup mozzarella cheese, ½ cup parmesan cheese
  • Combine cooked pasta, broccoli, chicken and sauce together.
    2 cups cooked chicken
  • Place in a greased 9x13 inch casserole dish. Sprinkle additional parmesan over the top of casserole
    ¼ cup parmesan cheese
  • Bake uncovered in a preheated 350°F oven for 20-25 minutes until heated through and the top is slightly browned
  • Serve warm with freshly topped parsley for a garnish

Notes

  • Taste sauce and add a bit of additional salt and pepper if needed
  • Feel free to double the alfredo sauce if you want a really creamy and cheesy baked pasta!
  • Bake uncovered in a preheated 350°F oven
  • If you want the top browned even more, put the baked casserole dish under the broiler for just a few minutes. Keep a close eye on it so it doesn't burn!
Variations
  • Add frozen peas instead of broccoli. Just mix them in still frozen.
  • Use leftover turkey or try leftover ham
  • Add cheddar cheese instead of mozzarella. Sprinkle a bit of cheddar over the top along with the parmesan
  • For a bit of a kick, add ¼ teaspoon of red pepper flakes to the alfredo sauce

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 534kcalCarbohydrates: 68gProtein: 22gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 55mgSodium: 568mgPotassium: 467mgFiber: 3gSugar: 8gVitamin A: 800IUVitamin C: 28mgCalcium: 372mgIron: 2mg
Keyword chicken pasta bake, pasta bake
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Comments

  1. Suzanne says

    October 20, 2023 at 6:12 am

    Question - is there a way to make this less "creamy" and a bit more of the olive oil sauce? I am making it for a party...thanks

    Reply
    • Kathy says

      October 20, 2023 at 8:14 am

      Hi Suzanne,
      You might try making an olive oil alfredo sauce to try. Since I have never made one before, I don't have a recipe (I did a quick Google search and there's plenty out there) and am not certain if that's what you're looking for.
      Hope that helps,
      Kathy

      Reply
  2. Sue says

    August 18, 2023 at 12:41 pm

    Cann this be done in a slow cooker? We want to do it before fall but it's too hot here to bake. Lol

    Reply
    • Kathy says

      August 18, 2023 at 8:18 pm

      Hi Sue,
      I'm afraid I haven't made this in a slow cooker before so I don't know how it would turn out. I know what you mean about it being too hot to turn on the oven. No extra heat needed in the house right now!
      Kathy 🙂

      Reply
      • Sue says

        August 20, 2023 at 1:15 pm

        Breaking up with I just might have to try that in the Crock-Pot just to see where I come up with if it turns out well I'll let you know and thanks for replying

  3. Stephanie Turgeon says

    August 17, 2023 at 6:31 am

    Does this reheat well? I know with Alfredo it could separate.

    Reply
    • Kathy says

      August 17, 2023 at 2:33 pm

      Hi Stephanie,
      It heats okay. I usually only reheat for leftovers and it has been fine for me.
      Kathy

      Reply
  4. Brooke says

    August 15, 2023 at 7:11 pm

    I made this and before putting it in the oven, I stuck it in the freezer. Any recommendation for how long to cook from frozen?

    Reply
    • Kathy says

      August 15, 2023 at 8:47 pm

      Hi Brooke,
      You could pull out the night before and let partially thaw in the refrigerator overnight. You'll need to increase baking time by about 20-30 minutes. Check the temperature of the center of the casserole to determine if it's cooked through.
      Kathy

      Reply
  5. Robyn says

    May 11, 2023 at 7:58 am

    This was SO good. Made a double batch for a high school girls' sports team pasta party and it was devoured. Yum! Adding it to the weeknight meal rotation. Made it the day before the party and heated in the oven before serving.

    Reply
    • Kathy says

      May 11, 2023 at 9:12 am

      Yay!!! So glad everyone loved it! 🙂 Thank you so much!!!

      Reply
  6. David @ Spiced says

    October 28, 2022 at 4:44 am

    5 stars
    Oh this is a winning recipe for sure, Kathy! I love (love, love!) creamy pastas, so the idea of turning one into a pasta bake is absolutely calling my name. This sounds like an easy recipe that is perfect for chilly evenings, too! Do you deliver to the NC mountains? 🙂

    Reply
    • Kathy says

      October 28, 2022 at 5:42 am

      Thanks! It's so delicious and cozy. Now about that delivery...

      Reply

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A casserole filled with a pasta bake with chicken.
The author holding a chicken.

I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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