A delicious pasta casserole perfect for family dinners. This Broccoli Chicken Alfredo Bake has everything you need for dinner; a protein, a starch and a vegetable!
Made from scratch without taking forever!
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
- 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 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 a rigatoni or a 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.
Step by step directions
- 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 mixture until it begins to thicken. Stir often to avoid burning. Remove from heat.
- 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 casserole
- 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 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 cups 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
Once the casserole is assembled, you want to bake within 2 days.
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
Be certain to check out all my main dish recipes!
Broccoli, Chicken Alfredo Bake
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 pasta1 pound rigatoni pasta
- Steam broccoli until soft2 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 seconds1 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 cheese½ 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 casserole¼ 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!
- 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.
David @ Spiced says
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? 🙂
Kathy says
Thanks! It's so delicious and cozy. Now about that delivery...