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My Warm and comforting Chicken Alfredo Bake is perfectly creamy and cheesy, and a dish that the whole family will love! Packed with two types of cheese, chicken, and pasta, this entree is quick, easy, and great for busy weeknights.
Any meal that includes Alfredo sauce is usually amazing, and this Chicken Alfredo Bake with broccoli is no different! We’re obsessed with this dish and what’s so great about it is that it’s a whole meal in one. It includes plenty of protein, carbs, and veggie goodness. This casserole takes just over 30 minutes from start to finish, so you can have a delicious meal without too much time or effort!
Recipe summary
- Family-friendly: This is a crowd-pleasing meal that even the kids love. You’ll want to add it to the regular menu rotation and make it on repeat.
- Easy to make: This one-pan meal is easy to make and in addition, there are 34 grams of protein in each serving and green veggies.
- Incredibly delicious: You can’t go wrong with a saucy pasta bake that includes cheese! It tastes SO good!
Ingredients needed
If you plan to make this baked chicken alfredo, these are the ingredients you will need. The full measurements are listed further down below.
- Pasta: Feel free to use any short pasta such as ziti, penne, fusilli, etc. I like ditalini, which is small with a tube-like shape.
- Cream cheese: Combined with chicken stock and spices to create the creamy Alfredo sauce.
- Chicken stock: Mixed with cream cheese to make the Alfredo perfectly saucy.
- Seasonings: Garlic powder and smoked paprika infuse the dish with a slightly smoky, garlic flavor.
- Chicken: To save time, I used diced rotisserie chicken for extra flavor. But any leftover chicken works great.
- Broccoli: I love to sneak in extra vegetables where we can, and small broccoli florets pair nicely with the chicken and pasta.
- Mozzarella: Sprinkle over the top for extra cheesy goodness!
- Garnish: If you’d like to add a garnish, sprinkle chopped fresh parsley over the finished dish. You can also sprinkle some freshly grated parmesan cheese over the top for extra flavor.
How to make this recipe
- Cook the pasta: Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook the pasta just until al-dente. It’s better to be a bit undercooked as it will continue to cook while baking in the sauce.
- Make the Alfredo sauce: Meanwhile, carefully take 2/3 cup of the pasta water and place it into a bowl together with the cream cheese. Whisk until smooth. Add the chicken stock, garlic powder, and paprika, and whisk until well combined.
- Add all ingredients to the pan: Transfer the drained pasta to a large baking dish. Add the cooked chicken, and broccoli florets and pour over the Alfredo sauce. Stir to combine, then sprinkle with the cheese.
- Bake: Place in the oven and bake for 15-20 minutes, or until the broccoli is just tender and the cheese begins to brown over the top.
My Pro Tip
Recipe Tip
- Be sure to follow package instructions for cooking the pasta al dente. You don’t want to cook it too long because it will continue cooking with everything else in the oven.
- For best results, use freshly grated mozzarella cheese. The pre-shredded bagged cheese contains preservatives and fillers. Freshly grated cheese is much more flavorful and melts much better.
- It’s really easy to make this dish gluten-free! Simply choose a gluten-free pasta, like chickpea pasta or another gluten-free variety.
Frequently asked questions
Because this recipe contains plenty of protein, carbs, and a vegetable, I keep the sides really light. This meal pairs wonderfully with a fresh green salad topped with juicy cherry tomatoes, sliced cucumber, and croutons. Try a drizzle of homemade ranch dressing over the top! Sometimes we even bake some garlic bread or fluffy dinner rolls to serve alongside this meal.
Yes, for convenience, make and assemble this a day in advance and refrigerate (without baking). Let sit at room temperature for 30 minutes before baking. Then, bake according to directions. You could also just make the sauce and/or pasta ahead of time.
I do not recommend freezing this casserole because pasta tends to get mushy when thawed. The sauce may also become grainy.
Storage recommendations
- Storing leftovers: Once the chicken Alfredo bake has cooled, transfer it to an airtight container in your fridge. It will be kept for 3 to 4 days.
- Reheat: To reheat leftovers, you can heat them up in the microwave for 30 seconds to a minute at a time until they are warmed through.
More pasta recipes
- Creamy Pumpkin Pasta
- Crab Pasta Salad
- Simple Pesto Pasta
- Creamy Lemon Pasta
- Garlic Shrimp Pasta
- Spinach and Mushroom Pasta
- Lemon Chicken Pasta
- Chicken Carbonara Pasta
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Baked Chicken Alfredo Recipe
Equipment
- baking dish
- Pot
- cutting board
- Sharp Chef's knife
Ingredients
- 12 ounces short pasta of choice
- 8 ounces cream cheese
- 1 cup chicken stock
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 cups diced rotisserie or leftover chicken
- 1 medium head broccoli, cut into small florets
- 1 1/2 cup shredded mozzarella
- chopped fresh parsley, Optional, to garnish
Instructions
- Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook the 12 ounces short pasta of choice just until al-dente. It's better to be a bit undercooked as it will continue to cook while baking in the sauce.
- Meanwhile, carefully take 2/3 cup of the pasta water and place it into a bowl together with the 8 ounces cream cheese. Whisk until smooth. Add the 1 cup chicken stock, 1 teaspoon garlic powder, and 2 teaspoons smoked paprika, and whisk until well combined.
- Transfer the drained pasta to a large baking dish. Add the 2 cups diced rotisserie or leftover chicken, and the 1 medium head broccoli florets and pour over the Alfredo sauce.
- Stir to combine, then sprinkle with the 1 1/2 cup shredded mozzarella.
- Bake for 15-20 minutes, or until the broccoli is just tender and the cheese begins to brown over the top. Garnish with chopped fresh parsley and enjoy.
Video
Notes
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- Storing leftovers: Once the chicken Alfredo bake has cooled, transfer it to an airtight container in your fridge. It will be kept for 3 to 4 days.
-
- Reheat: To reheat leftovers, you can heat them up in the microwave for 30 seconds to a minute at a time until they are warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy
Thanks
Do you ever make this ahead and store it in the fridge until the evening? Take it out and let it get to room temperature then pop it in the oven?
Yes! you can do that.
Amazing dish! So flavoursome!!
Thank you!
Love this! Tasted sooo good!
awesome!
was amazing
Is the broccoli cooked or raw? Thanks!
It’s raw, If cut small it will cook in the oven along with everything else.
Do you think it would be possible to use frozen broccoli cuts instead of raw broccoli?
Hi. There. Yes you can. Allow it to thaw and drain first.