Chicken and Broccoli Baked Alfredo

Name: Chicken and Broccoli Baked Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Rigatoni pasta (Cooked slightly under al dente); 1 each Rotisserie chicken (Shredded, about 3 cups); 2 cups Creamy Alfredo sauce (Homemade or store-bought, room temperature); 1.5 cups Fresh broccoli florets (Trimmed into bite-sized pieces); 1 cup Shredded mozzarella (Loosely packed); 0.5 cup Grated Parmesan (Freshly grated if possible); 0.5 teaspoon Salt (To taste, adjust as needed); to taste Black pepper (Freshly ground preferred); 1 tablespoon Garlic powder (For extra flavor)

Delicious Chicken and Broccoli Baked Alfredo casserole with creamy sauce.

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Creamy, comforting, and impossibly satisfying, Chicken and Broccoli Baked Alfredo is the kind of weeknight dinner that feels like a warm hug on a plate. Juicy shredded chicken, tender broccoli, and rigatoni tossed in a silky Alfredo sauce then baked until bubbly make this dish a family favorite in minutes. Fun fact: Alfredo sauce was originally a simple butter-and-Parmesan mix, not the heavy cream version most of us know today — which means this dish has deliciously evolved over time.

This recipe is special because it’s both simple and impressive: minimal prep, quick assembly, and a baked finish that gives a lightly golden top. It’s a quicker, fuss-free alternative to from-scratch lasagna, and if you like decadent bakes you might also enjoy my twist on Baked Brie — it pairs fantastically with weeknight garlic bread when hosting guests baked brie with honey and nuts. Give it a try — your family will thank you.

What is Chicken and Broccoli Baked Alfredo?

What’s in a name? Chicken and Broccoli Baked Alfredo sounds like a mouthful because, well, it is — in the best possible way. Is it a pasta casserole, a saucy bake, or comfort food disguised as dinner? Yes. Why call it “baked”? Because after everything is tossed together it goes into the oven to meld flavors and get that irresistible golden top. Ever wonder why people say “the way to a man’s heart is through his stomach”? This is exactly the kind of dish they had in mind: warm, cheesy, and comforting.

Here’s a little anecdote: my neighbor once insisted this was a “Sunday supper” despite being made on a Tuesday — proof that once you taste it, any night becomes special. Try it and see for yourself.

Why You’ll Love This

Creamy, cozy comfort: The Alfredo sauce clings to each rigatoni, making every bite rich and satisfying. The mozzarella melts into gooey pockets and the Parmesan adds a nutty finish.
Budget-friendly and practical: Using a rotisserie chicken saves time and money while delivering great flavor. Making this at home is far cheaper than ordering a similar casserole from a restaurant.
Bright, balanced toppings: Fresh broccoli adds color, texture, and nutrients, while simple seasoning and garlic powder give the dish warmth without overwhelming the flavors.

If you enjoy hearty pasta bakes, this is a must-try — it’s lighter than a heavy lasagna but more substantial than a saucy pasta, and it’s a great follow-up to lighter chicken recipes like my lemony roasted chicken chicken and fresh lemon juices.

Make it tonight — your weeknight routine will be deliciously upgraded.

How to Make:

Quick Overview

This recipe is straightforward, quick to assemble, and very forgiving. The prep is mostly chopping and shredding; the cooking balances creamy sauce and tender pasta with a baked finish. Expect a silky, rich sauce with tender pasta and a slightly golden, cheesy top. Prep time: about 15 minutes. Cook time: about 30 minutes. Total: roughly 45 minutes.

Ingredients

1 lb rigatoni pasta (or penne or farfalle), cooked slightly under al dente
1 rotisserie chicken, shredded (about 3 cups), bones removed and skin discarded
2 cups creamy Alfredo sauce (homemade or store-bought), room temperature for easy mixing
1½ cups fresh broccoli florets, trimmed into bite-sized pieces
1 cup shredded mozzarella (for melty goodness), loosely packed
½ cup grated Parmesan (for nutty depth), freshly grated if possible
Salt to taste, start with ½ teaspoon and adjust
Black pepper to taste, freshly ground preferred
1 tbsp garlic powder (for extra flavor)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with oil or cooking spray.
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3 to 4 minutes less than the package directions so the pasta is slightly underdone; it will finish cooking in the oven.
With about 3 minutes left on the pasta timer, add the broccoli florets to the same pot to blanch them briefly. This keeps them bright and tender-crisp.
Drain pasta and broccoli well and transfer them to the prepared 9×13-inch baking dish. Shake off excess water so the sauce won’t be diluted.
Add the shredded rotisserie chicken, 2 cups of Alfredo sauce, 1 tablespoon garlic powder, salt, and black pepper. Gently mix everything together with a large spoon until evenly coated. Taste and adjust seasoning if needed.
Sprinkle 1 cup shredded mozzarella and ½ cup grated Parmesan evenly over the top for a golden, cheesy crust.
Bake uncovered for 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden on top. If you like a crispier top, switch to broil for the last 1 to 2 minutes — watch closely.
Remove from oven and let rest for 5 minutes before serving to allow the sauce to thicken slightly and make serving easier.

Chicken and Broccoli Baked Alfredo

What to Serve With

A crisp green salad with lemon vinaigrette to cut through the richness.
Garlic bread or crusty baguette for scooping up sauce.
Roasted cherry tomatoes or a simple caprese salad for a fresh, acidic contrast.
A light white wine like Pinot Grigio or a sparkling water with lemon for a refreshing sip.

Top Tips for Perfecting

Use a rotisserie chicken to save time and add extra flavor — dark meat tends to be juicier.
If your Alfredo sauce is very thick, stir in 2 to 3 tablespoons of milk to loosen it for even coating.
Don’t overcook the pasta in the pot; undercook by a few minutes so it finishes in the oven without becoming mushy.
For extra texture, sprinkle ¼ cup of panko mixed with a tablespoon of melted butter on top before baking.
Avoid adding too much salt up front; Parmesan and store-bought Alfredo can be salty. Taste before adjusting.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3 to 4 days. Reheat gently to preserve texture.
Freezing: This bake freezes well. Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat single portions in the microwave covered with a damp paper towel for 1 to 2 minutes, stirring halfway. For larger portions, reheat in a 350°F oven covered with foil for 15–20 minutes, removing foil for the last 5 minutes to refresh the top.

FAQs

Can I use a different pasta shape?
Yes. Rigatoni, penne, or farfalle work great. Choose a shape that holds sauce well.

Can I make this vegetarian?
Absolutely. Omit the chicken and add sautéed mushrooms or extra roasted vegetables for heartiness.

Is store-bought Alfredo sauce okay to use?
Yes — good-quality store-bought Alfredo saves time and tastes great. You can also use homemade for a fresher flavor.

How do I keep the broccoli from getting mushy?
Blanch broccoli in the pasta water for only about 3 minutes and drain immediately. That keeps it bright and slightly crisp.

Can I prep this ahead of time?
Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if it’s chilled.

Conclusion

Chicken and Broccoli Baked Alfredo is an easy, crowd-pleasing dish that brings creamy comfort to any weeknight. With minimal prep, budget-friendly ingredients, and satisfying flavors, it’s a go-to recipe when you want something both tasty and simple to make. If you love casseroles with a creamy sauce and golden top, this one is sure to become a repeat favorite — don’t forget to share it with family or friends. For another version and inspiration, check out this excellent Chicken and Broccoli Alfredo Bake from Salt & Lavender.