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Chicken Broccoli Baked Alfredo
When comfort food calls, this Chicken Broccoli Baked Alfredo answers with creamy, cheesy perfection. This hearty casserole combines tender chicken, nutritious broccoli, and a rich homemade Alfredo sauce for a meal that feels both indulgent and wholesome.
Perfect for busy weeknights or weekend family dinners, this baked pasta dish strikes that magical balance between impressive and achievable. The golden, bubbly cheese topping and aromatic garlic-infused sauce will have everyone gathering around the table before you can even call them to dinner!
Why You’ll Love This
- One-dish wonder that combines protein, vegetables, and carbs for a complete meal
- Make-ahead friendly – assemble earlier in the day and bake when ready
- Creamy, cheesy comfort food that even picky eaters will devour
- Versatile recipe that works with leftover chicken or rotisserie chicken for extra convenience
- Reheats beautifully for delicious leftovers the next day
Ingredients
- 1 pound rigatoni pasta
- 1 rotisserie chicken, meat shredded
- 2 cups Alfredo sauce
- 1½ cups fresh broccoli florets
- 1 cup mozzarella cheese, freshly shredded
- ½ cup Parmesan cheese, grated
- 1 tablespoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish with cooking spray or butter.
- Bring a large pot of salted water to boil. Cook rigatoni for 3-4 minutes less than the package directions for al dente. The pasta should be slightly underdone since it will finish cooking in the oven.
- During the last few minutes of pasta cooking time, add the broccoli florets to the same pot. Cook together until the pasta reaches al dente and broccoli is tender-crisp.
- Drain the pasta and broccoli in a colander, then transfer the mixture to your prepared baking dish.
- Add the shredded rotisserie chicken and Alfredo sauce to the pasta and broccoli. Season with garlic powder, salt, and pepper.
- Stir everything together until evenly combined and the sauce coats all the ingredients. Spread the mixture evenly in the baking dish.
- Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
- Bake uncovered for 25 minutes, or until the cheese is melted and golden, and the edges are hot and bubbly.
- Let the casserole cool for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion.
Tips & Variations
- For a time-saving shortcut, use rotisserie chicken or leftover roasted chicken.
- Add a pinch of red pepper flakes for a subtle heat that balances the creamy sauce.
- Swap broccoli for spinach, asparagus, or peas based on what’s in season or what your family prefers.
- For a lighter version, substitute half-and-half for the heavy cream.
- Make it gluten-free by using your favorite gluten-free pasta variety.
- Add mushrooms for an earthy flavor that pairs beautifully with the creamy sauce.
Serving Suggestions
This hearty baked pasta dish is practically a meal on its own, but a simple side salad with a light vinaigrette makes for a perfect accompaniment. For extra indulgence, serve with garlic bread or warm crusty rolls to soak up every last bit of the creamy sauce.
A glass of chilled Pinot Grigio or Chardonnay pairs wonderfully with the rich flavors for an adult dinner, while kids will be happy with a tall glass of milk.
Notes
- The pasta will continue to absorb sauce as it bakes, so keep it slightly underdone when boiling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to revive the sauce’s creaminess.
- For meal prep, assemble completely, cover tightly, and refrigerate for up to 24 hours before baking.
FAQs
Can I freeze this Chicken Broccoli Baked Alfredo?
Yes, you can freeze it before baking. Assemble completely, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Can I use jarred Alfredo sauce instead of making it from scratch?
Absolutely! For a quicker version, substitute 2 cups of your favorite jarred Alfredo sauce for the homemade sauce ingredients.
My sauce seems too thin. What should I do?
Let it simmer a bit longer to reduce and thicken. Remember that it will also thicken slightly as it bakes with the pasta.
Can I prepare this dish without chicken for a vegetarian option?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables or even white beans for protein.
Servings8
Prep20 min
Cook35 min
Calories465 kcal
Ingredients
- 1 pound rigatoni pasta
- 1 rotisserie chicken, meat shredded
- 2 cups Alfredo sauce
- 1½ cups fresh broccoli florets
- 1 cup mozzarella cheese, freshly shredded
- ½ cup Parmesan cheese, grated
- 1 tablespoon garlic powder
- Salt and black pepper to taste
Steps
- Preheat your oven to 350°F and grease a 9x13 inch baking dish with cooking spray or butter.
- Bring a large pot of salted water to boil. Cook rigatoni for 3-4 minutes less than the package directions for al dente. The pasta should be slightly underdone since it will finish cooking in the oven.
- During the last few minutes of pasta cooking time, add the broccoli florets to the same pot. Cook together until the pasta reaches al dente and broccoli is tender-crisp.
- Drain the pasta and broccoli in a colander, then transfer the mixture to your prepared baking dish.
- Add the shredded rotisserie chicken and Alfredo sauce to the pasta and broccoli. Season with garlic powder, salt, and pepper.
- Stir everything together until evenly combined and the sauce coats all the ingredients. Spread the mixture evenly in the baking dish.
- Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
- Bake uncovered for 25 minutes, or until the cheese is melted and golden, and the edges are hot and bubbly.
- Let the casserole cool for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion.
Nutrition (per serving)
- Calories: 465 kcal
