Name: Cheesy Baked Chicken and Broccoli Alfredo Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American / Italian-Inspired
Ingredients: 12 oz pasta (penne, rotini, or rigatoni); 2 cups cooked chicken breast, chopped or shredded; 3 cups fresh or frozen broccoli florets; 2 cups Alfredo sauce (homemade or store-bought); 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced (or 1/2 tsp garlic powder); 1 tsp Italian seasoning; 1 tbsp olive oil or butter; Salt and black pepper, to taste

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Cheesy Baked Chicken and Broccoli Alfredo Pasta is the ultimate comfort food dish—creamy, cheesy, and loaded with tender chicken and perfectly cooked broccoli. It brings together everything I love in a cozy casserole: rich Alfredo sauce, a generous layer of melted cheese, and golden baked pasta that’s perfect for feeding a hungry crowd or enjoying leftovers all week long.

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal in one dish—protein, veggies, pasta, and all the cheese. It’s simple to throw together, especially if I have leftover chicken or rotisserie chicken on hand. The creamy Alfredo sauce hugs every bite, while the baked cheesy top adds a satisfying, golden finish. It’s a family favorite and one of my go-to meals when I want something hearty and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (penne, rotini, or rigatoni work great)
Cooked chicken breast, chopped or shredded
Fresh or frozen broccoli florets
Alfredo sauce (homemade or store-bought)
Mozzarella cheese, shredded
Parmesan cheese, grated
Garlic (minced or powder)
Italian seasoning
Olive oil or butter (for sautéing)
Salt and black pepper

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I cook the pasta in salted boiling water until just al dente, then drain and set aside.
While the pasta cooks, I steam or blanch the broccoli until just tender, then drain and set aside.
In a skillet, I warm olive oil and sauté garlic for a minute until fragrant. Then I stir in the cooked chicken and season with salt, pepper, and Italian seasoning.
In a large bowl, I combine the pasta, broccoli, chicken mixture, and Alfredo sauce. I stir until everything is evenly coated.
I fold in half of the shredded mozzarella and Parmesan cheese.
I transfer everything to the prepared baking dish and sprinkle the remaining cheeses on top.
I bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
I let it rest for 5–10 minutes before serving to allow the sauce to thicken slightly.

Servings and timing

This recipe serves 6 to 8 people. Prep takes about 20 minutes, and baking adds another 25 minutes. I usually have it ready to eat in under an hour from start to finish.

Variations

I sometimes switch things up by using whole wheat pasta or gluten-free noodles. For a little spice, I add red pepper flakes or a touch of Cajun seasoning. If I want extra veggies, I throw in spinach, mushrooms, or bell peppers. And when I’m craving a crispy topping, I mix breadcrumbs with a bit of melted butter and Parmesan to sprinkle over the cheese before baking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and bake at 350°F until warmed through, or I microwave individual portions. If the pasta seems dry, I stir in a splash of milk or extra Alfredo sauce before reheating to bring back the creaminess.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I often use my favorite jarred Alfredo sauce for convenience. If I have time, I make a simple homemade version with butter, garlic, cream, and Parmesan.

What type of chicken works best?

I usually use cooked, shredded chicken breast, but rotisserie chicken is a great time-saver. Leftover grilled or baked chicken works well too.

Can I make this ahead of time?

Yes, I assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. I add 5–10 extra minutes to the baking time if it’s going straight from the fridge to the oven.

Is this dish freezer-friendly?

Absolutely. I freeze the unbaked casserole (wrapped well) for up to 2 months. When ready to eat, I bake it from frozen at 350°F, covered, for about 45–50 minutes, then uncover to brown the top.

Can I use other vegetables besides broccoli?

Definitely. I’ve used spinach, peas, zucchini, or a mix of whatever veggies I have in the fridge. It’s easy to adapt to what I have on hand.

Conclusion

Cheesy Baked Chicken and Broccoli Alfredo Pasta is a comforting, family-friendly dish that always hits the spot. I love how easy it is to make and how well it reheats for leftovers. With creamy sauce, tender chicken, and plenty of gooey cheese, it’s a meal that never disappoints—perfect for busy weeknights, gatherings, or just when I’m craving a cozy, cheesy bake.