Chicken Broccoli Alfredo Casserole Recipe

This creamy, bubbly Chicken Broccoli Alfredo Casserole is made with tender penne, savory chicken, and fresh broccoli, ready in just 45 minutes. The rich white sauce binds everything together under a golden layer of melted mozzarella. I rely on this recipe whenever I need a hearty meal that pleases everyone.

Restaurant-Quality At Home

I used to think making Alfredo sauce from scratch was complicated, but I quickly realized it takes less time than boiling the pasta. Using real heavy cream and parmesan creates a velvety texture that jarred sauces just cannot replicate. It coats the ingredients perfectly without that artificial aftertaste you often find in store-bought versions.

The biggest lesson I learned was to slightly undercook the broccoli before baking. If you boil it too long initially, it turns to mush in the oven, so I now only blanch it for two minutes to keep a nice bite.

Chicken Broccoli Alfredo Casserole Ingredients

• 12 oz penne pasta (or rotini)
• 2 cups broccoli florets, chopped into bite-sized pieces
• 3 cups cooked chicken, cubed or shredded (rotisserie works best)
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup parmesan cheese, freshly grated
• 1.5 cups mozzarella cheese, shredded
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1 tbsp fresh parsley, chopped (optional garnish)

How To Make Chicken Broccoli Alfredo Casserole

1. Cook Pasta: Boil the pasta in salted water according to package directions; add the broccoli florets during the last 2 minutes of cooking, then drain everything well.
2. Start Sauce: Melt the butter in a large skillet or saucepan over medium heat and sauté the minced garlic for 30 seconds until fragrant.
3. Finish Sauce: Whisk in the heavy cream and simmer for 5 minutes to thicken slightly, then stir in the parmesan, salt, pepper, and Italian seasoning until smooth.
4. Combine: Toss the cooked pasta, broccoli, and chicken into the sauce until every piece is thoroughly coated.
5. Assemble: Transfer the creamy mixture to a 9×13 inch baking dish and sprinkle the top evenly with the shredded mozzarella cheese.
6. Bake: Bake at 375°F (190°C) for 15-20 minutes until the cheese is bubbly and beginning to brown spots.

Recipe Tips

• Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly. Grating your own parmesan and mozzarella makes a huge difference in texture.
• Don’t Overcook Pasta: Since the pasta bakes in the oven, drain it when it is still slightly firm (al dente) so it doesn’t become mushy later.
• Rotisserie Shortcut: Using a store-bought rotisserie chicken saves about 20 minutes of prep time and adds more flavor than plain boiled chicken breast.

What To Serve With Chicken Broccoli Alfredo Casserole

This rich dish pairs perfectly with a crisp green salad tossed in a sharp vinaigrette to cut through the creamy sauce. Garlic bread or breadsticks are also excellent for scooping up any extra cheese left on your plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven; you may need to add a splash of milk or water to loosen the sauce as it thickens when cold.

FAQs

Can I use frozen broccoli?
Yes, you can use frozen broccoli. Thaw and drain it well before adding it to the mix, or simply toss it in frozen and bake for an extra 5 minutes.

Can I freeze this casserole?
You can freeze it, but be aware that cream-based sauces may separate slightly upon reheating. It is best consumed within 2 months if frozen.

Can I use jarred sauce?
If you are short on time, you can substitute two 15-ounce jars of Alfredo sauce, though homemade will have a richer flavor.

Nutrition

• Calories: 650
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 45g
• Protein: 32g

Chicken Broccoli Alfredo Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Creamy, cheesy Chicken Broccoli Alfredo Casserole combines tender penne, rotisserie chicken, and fresh broccoli in a rich homemade sauce. Ready in 45 minutes, this comforting bake creates the perfect golden crust for a cozy weeknight dinner.

Ingredients

• 12 oz penne pasta (or rotini)

• 2 cups broccoli florets, chopped into bite-sized pieces

• 3 cups cooked chicken, cubed or shredded (rotisserie works best)

• 4 tbsp unsalted butter

• 3 cloves garlic, minced

• 2 cups heavy cream

• 1 cup parmesan cheese, freshly grated

• 1.5 cups mozzarella cheese, shredded

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tsp Italian seasoning

• 1 tbsp fresh parsley, chopped (optional garnish)

Directions

• Boil the pasta in salted water according to package directions; add the broccoli florets during the last 2 minutes of cooking, then drain everything well.
• Melt the butter in a large skillet or saucepan over medium heat and sauté the minced garlic for 30 seconds until fragrant.
• Whisk in the heavy cream and simmer for 5 minutes to thicken slightly, then stir in the parmesan, salt, pepper, and Italian seasoning until smooth.
• Toss the cooked pasta, broccoli, and chicken into the sauce until every piece is thoroughly coated.
• Transfer the creamy mixture to a 9×13 inch baking dish and sprinkle the top evenly with the shredded mozzarella cheese.
• Bake at 375°F (190°C) for 15-20 minutes until the cheese is bubbly and beginning to brown spots.