Picture this: tender rotisserie chicken, crisp-tender broccoli, and rigatoni pasta smothered in velvety Alfredo sauce, all baked under a golden blanket of melted mozzarella and Parmesan. This Chicken and Broccoli Baked Alfredo is the definition of comfort food—creamy, satisfying, and packed with flavor. Did you know that Alfredo sauce was originally just butter and Parmesan? Our version keeps it rich and indulgent while making it a complete meal in one dish. If you loved our One-Pot Garlic Parmesan Pasta, you’ll adore this baked twist that takes cheesy pasta to the next level. Ready to dig in? Let’s get cooking!
What Makes This Baked Alfredo Special?
Why settle for regular pasta when you can have a bubbly, cheesy, baked masterpiece? The name says it all—this isn’t just Alfredo; it’s Alfredo taken to new heights with roasted flavors and that irresistible baked cheese crust. Some say the best comfort foods are the ones that bake in the oven, filling your kitchen with mouthwatering aromas (and this dish proves it!). As the old saying goes, “Life is a combination of magic and pasta”—and this recipe has plenty of both. Why not make tonight’s dinner extra special?
Why You’ll Love This Recipe
- Creamy, Cheesy Perfection – The Alfredo sauce coats every bite, while the melted mozzarella and Parmesan add a crispy, golden top.
- Easy Shortcuts – Using rotisserie chicken means no extra cooking, making this a true 30-minute meal.
- Nutritious & Delicious – Broccoli adds freshness and nutrients, balancing the rich sauce.
If you enjoyed our Creamy Tuscan Chicken Pasta, you’ll love how this version brings that same luxurious texture with the added comfort of baked cheese. It’s weeknight easy but company-worthy!
How to Make Chicken and Broccoli Baked Alfredo
Quick Overview
This dish comes together in just 30 minutes, with most of that time being hands-off baking. The key? Slightly undercooking the pasta so it stays perfectly al dente after baking.
Ingredients You’ll Need
- 1 lb rigatoni pasta (or penne/farfalle)
- 1 rotisserie chicken, shredded (about 3 cups)
- 2 cups creamy Alfredo sauce (homemade or store-bought)
- 1½ cups fresh broccoli florets
- 1 cup shredded mozzarella (for melty goodness)
- ½ cup grated Parmesan (for nutty depth)
- Salt & black pepper (to taste)
- 1 tbsp garlic powder (for extra flavor)
Step-by-Step Instructions
- Prep the Oven – Preheat to 350°F (175°C).
- Cook Pasta & Broccoli –
- Boil rigatoni in salted water for 3-4 minutes less than package directions.
- Add broccoli florets in the last 3 minutes to blanch.
- Drain well and transfer to a 9×13-inch baking dish.
- Combine Everything –
- Add shredded chicken, Alfredo sauce, garlic powder, salt, and pepper.
- Mix well so the sauce coats everything evenly.
- Top with Cheese & Bake –
- Sprinkle mozzarella and Parmesan on top.
- Bake uncovered for 25 minutes until bubbly and golden.
- Rest & Serve – Let it sit 5 minutes before serving for the best texture.
What to Serve With Baked Alfredo
- Garlic Bread – Perfect for soaking up extra sauce.
- Simple Side Salad – A light, fresh contrast.
- Roasted Cherry Tomatoes – Adds a sweet, juicy pop.
- Crispy White Wine – A chilled Pinot Grigio cuts through the richness.
Top Tips for the Best Results
- Undercook the Pasta – It will soften more while baking.
- Use Freshly Shredded Cheese – Pre-shredded doesn’t melt as smoothly.
- Broil at the End – For extra browning, broil 1-2 minutes (watch closely!).
- Make It Ahead – Assemble (unbaked) and refrigerate for up to 24 hours—just add 5-10 extra baking minutes.
Storing and Reheating Tips
- Fridge: Keep leftovers in an airtight container for 3-4 days.
- Reheat: Microwave single portions or warm in a 350°F (175°C) oven covered with foil for 15-20 minutes.
- Freeze: Freeze before baking (without cheese topping) for up to 2 months. Thaw overnight before baking as directed.
FAQs
Can I use frozen broccoli?
Yes! Thaw and pat dry first to avoid excess moisture.
What’s a lighter Alfredo option?
Try a Greek yogurt-based Alfredo or mix in 1 cup spinach for extra greens.
Can I use chicken breasts instead?
Absolutely! Cook 2 diced chicken breasts in olive oil before adding.
Final Thoughts
This Chicken and Broccoli Baked Alfredo is the ultimate comfort food upgrade—easy enough for busy nights but decadent enough to impress. Creamy, cheesy, and packed with flavor, it’s a dish that’ll have everyone asking for seconds. Dig in and enjoy!
Chicken and Broccoli Baked Alfredo
Equipment
- 9x13 inch Baking Dish
- Pot for Boiling Pasta
Ingredients
Ingredients
- 1 lb rigatoni pasta (or penne/farfalle)
- 1 each rotisserie chicken (shredded, about 3 cups)
- 2 cups creamy Alfredo sauce (homemade or store-bought)
- 1.5 cups fresh broccoli florets
- 1 cup shredded mozzarella (for melty goodness)
- 0.5 cup grated Parmesan (for nutty depth)
- to taste Salt
- to taste black pepper
- 1 tbsp garlic powder (for extra flavor)
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta in salted water for 3-4 minutes less than package instructions. Add broccoli in the last 3 minutes. Drain well.
- Transfer pasta and broccoli to a 9x13-inch baking dish. Add shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Mix well to combine.
- Top with mozzarella and Parmesan cheese.
- Bake uncovered for 25 minutes, until bubbly and golden.
- Let rest for 5 minutes before serving.