Introduction

This Chicken and Broccoli Alfredo Bake is a comforting, creamy casserole perfect for weeknight dinners. Combining tender rotisserie chicken, fresh broccoli, and a rich homemade Alfredo sauce, it’s an easy dish that whole families will love.

Ingredients

6 ounces whole grain penne pasta (substitute: gluten-free penne)
2 cups broccoli florets, chopped into small, bite-sized pieces
2 cups rotisserie chicken, diced
1 batch Homemade Alfredo Sauce (or one 15-ounce jar plain Alfredo sauce + 1/3 cup milk)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning (or dried oregano)
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 tablespoons salted butter
2 tablespoons all-purpose flour (or whole wheat/gluten-free flour)
1 cup low-sodium chicken broth
1 cup whole milk
1 cup grated Parmesan cheese
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the broccoli florets during the last 2 minutes of cooking to achieve crisp-tender texture. Drain both together and set aside.
Step 2: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
Step 3: To make the Alfredo sauce, melt the butter in the same pot over medium heat until bubbling gently. Whisk in the flour and cook for about 1 minute. Gradually add chicken broth and milk, whisking until smooth. Bring to a low simmer and cook 1–2 minutes until thickened. Remove from heat and whisk in 1 cup grated Parmesan, salt, and pepper.
Step 4: Stir garlic powder and Italian seasoning into the sauce. Add the cooked pasta, broccoli, diced chicken, and half of the mozzarella cheese; gently combine.
Step 5: Pour the mixture into the prepared baking dish. Sprinkle with the remaining 1/4 cup Parmesan and 1/2 cup mozzarella cheese evenly on top.
Step 6: Bake on the middle oven rack for 20–25 minutes until cheese is melted and bubbly. Optional: Broil for 1–2 minutes until golden, watching carefully. Garnish with fresh parsley if desired and serve warm.

Tips & Variations

For a lighter version, use half-and-half instead of whole milk in the sauce.
Add sliced mushrooms or sun-dried tomatoes for extra flavor.
Substitute rotisserie chicken with cooked turkey or leftover grilled chicken.
Use gluten-free pasta and flour to make this dish gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven (around 325°F) until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A clear glass baking dish contains a creamy pasta bake with visible layers of penne pasta, green broccoli florets, and chunks of white chicken meat all mixed in a rich white cheese sauce with browned melted cheese on top. The edges of the cheese layer are golden and slightly crispy, while the sauce looks thick and creamy. A spoon held by a woman's hand is lifting a serving, showing gooey cheese stretching from the dish. The scene is set on a white marbled surface with a soft gray cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, just thaw and drain excess water before adding it with the pasta to avoid sogginess.

Is there a shortcut for the Alfredo sauce?

Absolutely! You can use a store-bought Alfredo sauce mixed with a bit of milk for a quick alternative to homemade sauce.