Chicken Alfredo Bake with Broccoli

One weeknight, I was standing in my kitchen with a half-empty container of store-bought Alfredo sauce and some leftover rotisserie chicken, wondering if I could turn them into something that felt homemade. I threw together pasta, broccoli, and cheese in a baking dish almost by accident, and when it came out of the oven with those golden, bubbling cheese edges, my family gathered around like I'd actually planned something special. That casserole taught me that comfort food doesn't need to be complicated—it just needs to arrive at the table warm and generous.

I remember bringing this to a potluck where someone else had already claimed the main dish slot, so I showed up with my casserole anyway—just in case. By the end of the night, people were asking for the recipe, and I realized it wasn't fancy or intimidating. It was just the kind of dish that makes people feel seen and fed at the same time.

Ingredients

• Cooked chicken breast, 2 cups: Shredded or diced, it becomes tender threads throughout the bake; rotisserie chicken saves you time and adds deeper flavor.
• Broccoli florets, 2 cups: Steaming them first prevents a watery casserole and keeps them bright green instead of dull.
• Penne or rotini pasta, 12 oz: The tubes and spirals catch the sauce better than smooth shapes, so every bite stays creamy.
• Alfredo sauce, 2 cups: Store-bought works beautifully here, though homemade gives you richer, butter-forward flavor.
• Mozzarella cheese, 1 cup shredded: It melts into silky strands; use freshly shredded if possible because pre-shredded sometimes contains anti-caking agents that make it clump.
• Parmesan cheese, 1/2 cup grated: This is your flavor backbone—don't skip it or use the green can version if you can help it.
• Garlic powder, salt, and black pepper: Small amounts that layer flavor without overwhelming the creamy sauce.
• Fresh parsley, 2 tbsp: A sprinkle at the end wakes everything up and makes it look like you cared.

Instructions

Heat your oven and prepare:

Set the temperature to 375°F and lightly grease your 9x13-inch baking dish so the edges don't stick. This is where everything will come together, so pick a dish you don't mind bringing to the table.

Undercook the pasta slightly:

Boil it for 2 minutes less than the package says—it will finish cooking in the oven, and this way it won't turn mushy. Drain it well and set it aside.

Build your mixture:

In a large bowl, combine the cooked pasta, chicken, broccoli, Alfredo sauce, garlic powder, pepper, and salt. Stir everything until the sauce coats each piece evenly and nothing is hiding in the corners.

Layer thoughtfully:

Spread half the mixture into your prepared dish, then scatter half the mozzarella and Parmesan over it. Add the remaining pasta mixture on top, then finish with the rest of the cheese for those golden, crispy bits on top.

Bake covered, then uncover:

Cover the dish with foil and bake for 20 minutes so everything heats through gently. Then remove the foil and bake 10–15 minutes more until the cheese bubbles at the edges and turns golden brown.

Rest and serve:

Let it sit for 5 minutes so the sauce sets slightly and the first scoop doesn't slide everywhere. Scatter parsley on top if you have it, and watch people come running.

Save

What struck me most about this dish was watching my neighbor take a bite and close her eyes—not because it was restaurant-quality, but because it was exactly what she needed that night. That's when I understood that a good casserole isn't about impressing anyone. It's about showing up with something warm and letting people feel cared for.

Why This Works So Well

The magic of a baked pasta dish is that all the components steam and meld together in the oven, becoming more cohesive than if you just stirred them in a pot. The cheese both binds everything and creates those golden pockets of richness on top. It's humble food that tastes intentional.

Flexibility and Swaps

This casserole welcomes changes without falling apart. Use half whole wheat pasta if you want, or add red pepper flakes for heat, or trade the broccoli for asparagus or spinach if that's what's in your crisper drawer. Rotisserie chicken from the grocery store is a practical choice when you're short on time. The formula stays the same: pasta, protein, vegetables, sauce, cheese, bake.

Timing and Make-Ahead Secrets

You can assemble this completely in the morning and refrigerate it until dinner—just add 5–10 minutes to the baking time since it's coming in cold. Some people even freeze it before baking, which makes it a lifesaver on nights when cooking feels impossible. This is the kind of dish that gets better when you're not stressed about putting it together at the last minute.

• Assemble ahead and refrigerate; bake when ready and add a few extra minutes to the time.
• Pair it with a simple green salad and crusty garlic bread to round out the meal.
• Leftovers reheat beautifully in the oven covered with foil, so this dish gives twice.

Save

This casserole has become the dish I reach for when I want to feed people without fussing, and it never disappoints. It's the kind of food that brings everyone to the table with genuine excitement.

Questions & Answers

→ Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Simply steam or blanch the florets for a few minutes before adding them to the pasta mixture to ensure they are tender-crisp.

→ What type of pasta is best for this bake?

Penne or rotini are excellent choices because their shapes hold the Alfredo sauce well. Other short pasta varieties like fusilli or macaroni can also be used.

→ Can I make this dish ahead of time?

Absolutely. You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it is cold from the fridge.

→ How can I add more flavor to the Alfredo sauce?

You can enhance the sauce by adding sautéed minced garlic, a pinch of nutmeg, or a splash of white wine. Red pepper flakes are also great for a bit of heat.

→ Is it possible to freeze the leftovers?

Yes, leftovers freeze well. Portion the cooled bake into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.