Broccoli Chicken Alfredo Bake

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!

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 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

• 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.

• 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

• 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.

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

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!

Broccoli Chicken Alfredo Bake

Kathy

A delicious pasta bake with chunks of chicken and broccoli covered in an Alfredo sauce.

5 from 58 votes

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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
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  9 x 13" Baking Dish

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 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

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