There’s something magical about the combination of tender chicken, vibrant broccoli, and creamy alfredo sauce that makes this Chicken Broccoli Baked Alfredo an instant family favorite. It’s the ultimate comfort food that somehow manages to incorporate vegetables in a way that even the pickiest eaters won’t mind!
This casserole-style dish brings together classic Italian-American flavors in a bubbling, golden-brown package that’s perfect for weeknight dinners or weekend gatherings. The contrast between the crispy top layer and the creamy, saucy interior creates a textural symphony that will have everyone asking for seconds.
Why You’ll Love This
- One-pan wonder that minimizes cleanup while maximizing flavor
- Perfect balance of protein, vegetables, and creamy goodness
- Make-ahead friendly – prepare earlier in the day and bake when ready
- Versatile recipe that works with whatever vegetables you have on hand
- Leftovers taste even better the next day as flavors continue to meld
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 instead of cooking raw chicken.
- Add mushrooms, bell peppers, or spinach for extra vegetables and nutrition.
- Make it spicy by adding red pepper flakes or a dash of hot sauce to the alfredo sauce.
- For a lighter version, use half alfredo sauce and half chicken broth, or try a light alfredo sauce.
- Swap fettuccine for penne, rotini, or any pasta shape that holds sauce well.
- For extra richness, stir in 2 tablespoons of cream cheese to the alfredo sauce before mixing with other ingredients.
Serving Suggestions
This hearty Chicken Broccoli Baked Alfredo pairs beautifully with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. For a complete meal, serve alongside some garlic bread or breadsticks to soak up every last bit of that delicious sauce.
If you’re serving this for a special occasion, consider starting with a light appetizer like bruschetta or a small cup of tomato soup to complement the creamy main course.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 350°F oven for about 15-20 minutes, or microwave individual portions.
- This dish can be assembled up to 24 hours in advance and refrigerated before baking. Add 5-10 minutes to the baking time if cooking from cold.
- For best results, don’t overcook the pasta initially as it will continue to cook in the oven.
FAQs
Can I freeze this casserole?
Yes! Assemble the casserole but don’t bake it. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding about 10-15 minutes to the baking time.
Can I use frozen broccoli instead of fresh?
Absolutely. Thaw and drain frozen broccoli well before adding to avoid excess moisture in your casserole. No need to pre-cook it.
What if I don’t have alfredo sauce?
You can make a quick homemade version by melting 4 tablespoons of butter, adding 1 cup of heavy cream, 1 cup of grated parmesan, and seasoning with salt, pepper, and a pinch of nutmeg.
Can I make this vegetarian?
Yes! Simply omit the chicken and add extra vegetables like mushrooms, bell peppers, or zucchini for a delicious vegetarian version.
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