Chicken Alfredo Bake The Best Chicken Broccoli Alfredo Casserole
This baked chicken Alfredo pasta is a creamy, cheesy, crowd-pleasing casserole that’s perfect for weeknight dinners or special gatherings. Tender pasta is tossed in a homemade Alfredo sauce, combined with juicy chicken and broccoli, then topped with mozzarella and Parmesan before being baked to golden perfection.
Ingredients
Scale
For the pasta bake:
- 12 oz (340g) penne pasta
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Alfredo sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C)
- Cook penne pasta according to package directions until al dente, then drain and set aside
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and continue stirring until the sauce thickens. Season with salt and pepper
- Add the cooked chicken and pasta to the sauce, stirring until everything is well coated
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top
- Bake uncovered for about 20–25 minutes, or until the cheese is bubbly and golden on top
- Garnish with fresh chopped parsley before serving
Notes
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Use rotisserie chicken for a quicker prep.
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Don’t overcook the pasta—it should be al dente so it holds its shape.
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Make it ahead: Assemble and refrigerate or freeze until ready to bake.
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Add-ins: Broccoli, mushrooms, or spinach work great for added nutrition.
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Storage: Keeps in the fridge for 4 days or freeze for up to 3 months.