Name: Chicken and Broccoli Baked Alfredo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb rigatoni pasta (or penne or farfalle, dried); 1 each rotisserie chicken (shredded (about 3 cups)); 2 cups creamy Alfredo sauce (homemade or store-bought, room temperature or warmed slightly); 1.5 cups fresh broccoli florets (cut into small bite-sized pieces); 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)

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Creamy, comforting, and impossibly satisfying — this Chicken and Broccoli Baked Alfredo checks all the boxes for a weeknight winner. With tender shredded chicken, bright broccoli, and a luxuriously creamy Alfredo sauce baked under a blanket of gooey mozzarella and nutty Parmesan, it’s the kind of dish that disappears fast at the dinner table. Fun fact: baked pasta dishes like this were created to make dinner easier for busy families without sacrificing flavor. Whether you’re feeding picky kids or hungry adults, this casserole-style pasta delivers warmth and comfort in every bite.

If you love easy pasta bakes, you might also enjoy this version on the blog that inspired today’s comfort food vibe — take a peek at a similar chicken and broccoli baked Alfredo for another take and ideas to mix things up. Read on — this recipe is simple, fast, and very forgiving, so let’s get cooking.

What is Chicken and Broccoli Baked Alfredo?

What exactly is Chicken and Broccoli Baked Alfredo? Imagine your favorite creamy Alfredo pasta bumped up with shredded chicken and florets of broccoli, tossed together and finished in the oven for a golden, bubbly top. Curious where the name came from — did someone literally bake Alfredo himself? Probably not, but doesn’t that sound delightfully dramatic? Maybe the name stuck because of the rich Alfredo sauce that binds everything together. And yes, if you need a reminder of culinary lore: “the way to a man’s heart is through his stomach.” Ready to try it and win over anyone who sits at your table? Give it a whirl!

Why You’ll Love This

Creamy comfort: The star of this dish is the silky Alfredo sauce that coats every piece of rigatoni and chicken, delivering indulgent, smooth flavor in each bite.
Budget-friendly: Using leftover or store-bought rotisserie chicken and a jar of Alfredo sauce keeps costs down and time up — homemade taste without breaking the bank.
Flavor and texture contrast: Fresh broccoli adds a pop of green and a satisfying bite, while the mozzarella melting on top creates that irresistible, pull-apart texture. Sprinkle on Parmesan for a salty, nutty finish.

For a lighter twist, compare this to our baked sweet and sour chicken ideas that trade richness for tang — see another easy family favorite here: baked sweet and sour chicken. Try this Alfredo bake when you want pure comfort.

How to Make:

Quick Overview

This recipe is straightforward and ideal for busy weeknights: cook the pasta just shy of al dente, toss with shredded chicken, blanched broccoli, and Alfredo sauce, then bake until bubbly and golden. The standout elements are the creamy sauce and the cheesy, slightly crisp top. Total time is about 35 to 40 minutes: 10 minutes prep and 25 minutes baking.

Ingredients

1 lb rigatoni pasta (or penne or farfalle), dried
1 rotisserie chicken, shredded (about 3 cups)
2 cups creamy Alfredo sauce (homemade or store-bought), room temperature or warmed slightly for easy mixing
1½ cups fresh broccoli florets, cut into small bite-sized pieces
1 cup shredded mozzarella, for melty goodness
½ cup grated Parmesan, for nutty depth
Salt to taste
Black pepper to taste
1 tbsp garlic powder (for extra flavor)

Directions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3 to 4 minutes less than the package directions to keep it slightly undercooked.
In the last 3 minutes of the pasta cooking time, add the broccoli florets to the pot to blanch them briefly. This keeps the broccoli bright and tender-crisp.
Drain the pasta and broccoli well and transfer them to the prepared 9×13-inch baking dish. Shake the colander lightly to remove excess water so your bake doesn’t get watery.
Add the shredded rotisserie chicken, Alfredo sauce, garlic powder, and a pinch or two of salt and black pepper to the baking dish. Mix everything gently but thoroughly so the sauce coats the pasta, chicken, and broccoli evenly.
Evenly sprinkle the shredded mozzarella and grated Parmesan over the top of the pasta mixture. Spread gently if needed to cover the surface.
Bake uncovered for 25 minutes, until the sauce is bubbly and the cheese on top is golden and slightly crisp at the edges. If you like a more browned top, broil for 1–2 minutes at the end, watching closely.
Remove from oven and let the bake sit for 5 minutes before serving. This short rest helps the sauce set slightly and improves texture and portioning.

Chicken and Broccoli Baked Alfredo

What to Serve With

Crisp green salad with lemon vinaigrette to cut through the richness.
Garlic bread or warm dinner rolls for mopping up extra sauce.
Roasted cherry tomatoes or a simple cucumber salad for a fresh contrast.
For drinks, a chilled white wine like Pinot Grigio or a citrusy iced tea pairs beautifully.

Top Tips for Perfecting

Pasta timing: Undercook pasta by a few minutes because it will finish cooking in the oven. This prevents a mushy bake.
Cheese choices: Use part-milk mozzarella for better melting and add a tablespoon of cream cheese to the sauce for extra silkiness if desired.
Sauce control: If your Alfredo sauce is very thick, stir in a few tablespoons of milk to loosen it so it coats the pasta well. If it’s very thin, mix in an extra ¼ cup of Parmesan to thicken.
Broccoli prep: Cut florets small so they cook evenly and blend well with the pasta. Frozen broccoli (thawed and patted dry) can be used in a pinch.
Avoid watery casserole: Be sure to drain pasta and broccoli thoroughly; excess water dilutes the sauce.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This bake freezes well for up to 2 months. Cool completely, cover tightly with foil or place in a freezer-safe container, and thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway. For the oven, cover with foil and bake at 350°F (175°C) for 15–20 minutes until warmed through. Remove foil for the last 5 minutes to refresh the cheesy top.

FAQs

Can I use a different pasta shape?
Yes — penne, farfalle, or ziti all work well. Choose shapes that hold sauce and mix nicely with chicken and broccoli.

Can I make this vegetarian?
Absolutely. Omit the chicken and add more broccoli, mushrooms, or cooked cauliflower, and consider adding white beans or chickpeas for protein.

Is it better to use homemade or store-bought Alfredo sauce?
Both work. Store-bought saves time and still tastes great; homemade gives more control over seasoning and richness.

How do I prevent the bake from becoming watery?
Drain pasta and broccoli very well, and use rotisserie chicken that’s not too saucy. If your sauce is thin, reduce it slightly on the stove or stir in extra Parmesan.

Can I prepare this ahead of time?
Yes. Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if starting cold from the fridge.

Conclusion

This Chicken and Broccoli Baked Alfredo is a fuss-free crowd-pleaser that brings creamy comfort and family-friendly appeal to the table with minimal effort. It’s forgiving, adaptable, and ideal for busy nights when you want a satisfying, homemade meal without long prep. If you enjoyed this recipe and want a slightly different twist on chicken bakes, check out this tasty inspiration from another kitchen: Chicken and Broccoli Alfredo Bake from Salt & Lavender. Give this a try tonight, share it with loved ones, and enjoy every cheesy, comforting bite.