Nothing says cozy like a bubbling, cheesy pasta bake straight out of the oven. And this Chicken and Broccoli Baked Alfredo is the ultimate comfort food! It’s got everything you need for a delicious, hearty meal—tender rotisserie chicken, al dente rigatoni pasta, fresh broccoli, and a creamy Alfredo sauce all baked together with a layer of gooey mozzarella and Parmesan on top. Seriously, can you think of anything better?
If you’re looking for a quick and easy weeknight dinner, a meal that’ll impress guests, or something perfect for meal prep, this baked Alfredo casserole is the answer. The best part? It’s incredibly simple to throw together—no complicated steps, no fancy ingredients, just wholesome, delicious flavors in every bite.
Let’s dive in!
Why You’ll Love This Recipe
- Super Simple to Make – Uses rotisserie chicken and store-bought Alfredo sauce to cut down on prep time.
- One Dish Wonder – Everything bakes together in one casserole dish—less cleanup!
- Perfect for Leftovers – The flavors just get better overnight.
- Customizable – Swap out ingredients, add more veggies, or spice it up!
Ingredients You’ll Need
Here’s what you’ll need to make this cheesy baked Alfredo casserole:
- 1 pound rigatoni – Holds the sauce beautifully.
- 1 rotisserie chicken, shredded – Makes it quick and easy.
- 2 cups Alfredo sauce – Store-bought or homemade.
- 1 ½ cups broccoli florets – Adds a pop of freshness.
- 1 cup mozzarella cheese, shredded – Melty, gooey goodness.
- ½ cup Parmesan cheese – For that classic Alfredo flavor.
- 1 tablespoon garlic powder – Adds depth and warmth.
- Salt and pepper to taste – Brings everything together.
Step 1: Prep the Oven and Boil the Pasta
First things first, preheat your oven to 350°F (175°C). While it’s warming up, bring a large pot of salted water to a rolling boil.
Cook the rigatoni pasta, but here’s a pro tip: boil it 3-4 minutes under al dente. Since the pasta will continue to cook in the oven, this keeps it from getting mushy. Trust me, this makes all the difference!
Step 2: Add the Broccoli to the Pot
Two minutes before the pasta is done, add the broccoli florets to the boiling water. This will slightly soften them while keeping their vibrant green color.
Once the pasta and broccoli are ready, drain everything together in a colander and set aside.
Step 3: Assemble the Casserole
Now comes the fun part—assembling everything in a 9×13-inch baking dish.
- Combine the pasta, broccoli, and shredded chicken in the dish.
- Pour in the Alfredo sauce and sprinkle in the garlic powder, salt, and pepper.
- Mix everything together so the sauce coats all the ingredients evenly.
Step 4: Add the Cheese (The Best Part!)
Now for the star of the show—the cheese! Sprinkle the Parmesan and mozzarella evenly over the top.
Want an extra cheesy bite? Mix a little cheese into the pasta before adding the final layer on top. This ensures every bite is loaded with melty, gooey deliciousness.
Baking to Perfection: Chicken and Broccoli Baked Alfredo
Now that our creamy, cheesy Alfredo pasta bake is assembled, it’s time to pop it in the oven and let the magic happen! This is where all the flavors meld together, the cheese turns golden and bubbly, and that irresistible aroma fills your kitchen. Let’s get right to it!
Step 5: Bake Until Golden and Bubbly
With your oven preheated to 350°F (175°C), place the casserole dish uncovered on the middle rack. Bake for about 25 minutes or until the cheese is melted, bubbly, and lightly golden.
🔥 Pro Tip: If you love that crispy, golden cheese crust, switch the oven to broil for the last 2-3 minutes of baking. Just keep an eye on it to prevent burning!
Once done, carefully remove the dish from the oven and let it sit for about 5 minutes. This short resting time helps the sauce thicken slightly, making each serving creamy and cohesive rather than runny.
Step 6: Serve and Enjoy!
Time to dig in! Scoop out a generous portion of this creamy, cheesy pasta goodness onto plates and watch everyone’s face light up.
🌿 Garnish Ideas: Want to add a little extra flair? Sprinkle with:
- Fresh chopped parsley for a pop of color
- A dash of red pepper flakes for heat
- Extra Parmesan cheese because… why not?
Pair this Chicken and Broccoli Baked Alfredo with a simple side salad or garlic bread for a well-rounded meal.
Tips & Variations to Make It Even Better!
This recipe is already super easy and delicious, but here are some ways to make it your own:
1. Try a Different Pasta
While rigatoni works beautifully, you can swap it for:
✔ Penne – Holds sauce just as well
✔ Fettuccine – Classic Alfredo vibes
✔ Rotini – Great for catching cheesy goodness
2. Swap the Protein
Not a fan of chicken? No problem! Try:
🐖 Crispy bacon or pancetta – Adds a smoky, salty crunch
🍤 Shrimp – A seafood twist on Alfredo
🥩 Ground turkey or sausage – For a heartier, more flavorful bite
3. Use Homemade Alfredo Sauce
Want to go all out? Make your own homemade Alfredo sauce using:
- 2 tbsp butter
- 2 cups heavy cream
- 1 cup Parmesan cheese
- 1 tsp garlic powder
- Salt & pepper to taste
Melt the butter, add the cream, stir in the cheese and seasoning, and let it simmer until thickened. Super easy!
4. Make It Extra Cheesy
If you’re a true cheese lover, mix in some extra shredded cheese (like Gouda or Fontina) for even more melty goodness.
Can You Make This Ahead of Time?
Yes! This dish is a meal-prep superstar. Here’s how:
1️⃣ Assemble it completely but don’t bake. Cover tightly with plastic wrap and store it in the fridge for up to 24 hours.
2️⃣ When ready to bake, remove from the fridge 30 minutes before to come to room temp. Then bake as directed!
Freezing Instructions:
- Freeze the unbaked casserole for up to 3 months.
- When ready to cook, thaw overnight in the fridge and bake as usual.
Chicken and Broccoli Baked Alfredo – FAQs & Final Thoughts
We’ve walked through every delicious step of this creamy, cheesy Chicken and Broccoli Baked Alfredo, and now it’s time to answer some of the most common questions about making this dish. Whether you’re wondering about substitutions, storage tips, or how to make it even more amazing, I’ve got you covered!
Frequently Asked Questions (FAQs)
1. Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and drain the frozen broccoli before adding it to the pasta. No need to boil it—frozen broccoli is already partially cooked, so it will finish cooking in the oven.
2. What’s the best way to store and reheat leftovers?
Leftovers store beautifully! Keep them in an airtight container in the fridge for up to 3-4 days. To reheat:
- Microwave: Add a splash of milk and reheat in 30-second intervals, stirring in between.
- Oven: Cover with foil and bake at 350°F (175°C) for 15-20 minutes until warmed through.
3. Can I make this dish ahead of time?
Yes! Assemble everything, cover tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5 extra minutes of baking time if it’s straight from the fridge.
4. How do I prevent the pasta from getting mushy?
The trick is cooking the pasta under al dente (3-4 minutes less than package instructions). Since it continues cooking in the oven, this keeps it from turning mushy.
5. Can I make this dish gluten-free?
Definitely! Just swap out the pasta for your favorite gluten-free variety and make sure your Alfredo sauce is also gluten-free.
6. What can I use instead of Alfredo sauce?
If you’re looking for a lighter option, try:
- Greek yogurt & Parmesan mix – Adds creaminess with more protein.
- Cashew cream Alfredo – For a dairy-free alternative.
- Marinara sauce – Turns this into a creamy, cheesy pasta bake with a tomato twist!
7. Can I add extra veggies?
Of course! Some great additions:
🥕 Diced carrots – Adds sweetness and crunch.
🌿 Spinach – Wilts beautifully in the hot pasta.
🍄 Sautéed mushrooms – Boosts umami flavor.
Final Thoughts: Why You’ll Love This Dish!
This Chicken and Broccoli Baked Alfredo is more than just a quick and easy meal—it’s a family favorite that never fails to impress. Whether you’re making it for a busy weeknight, meal prep, or a cozy dinner, this dish delivers big, bold flavors with minimal effort.
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Chicken and Broccoli Baked Alfredo
- Total Time: 40 minutes
Description
This creamy, cheesy, and hearty baked Alfredo dish combines tender rotisserie chicken, rigatoni pasta, and fresh broccoli, all smothered in a rich Alfredo sauce and baked to golden perfection. Perfect for a cozy family dinner or a meal-prep favorite!
Ingredients
- 1 pound rigatoni
- 1 rotisserie chicken, shredded
- 2 cups Alfredo sauce
- 1 ½ cups broccoli florets
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
1️⃣ Preheat the oven to 350°F (175°C).
2️⃣ Boil the pasta in salted water, cooking it 3-4 minutes under al dente (since it will continue cooking in the oven).
3️⃣ Add the broccoli to the boiling pasta water for the last 2-3 minutes of cooking. Drain everything together.
4️⃣ Assemble the dish: In a 9×13-inch baking dish, combine the cooked pasta, broccoli, shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Mix well.
5️⃣ Add the cheese: Sprinkle Parmesan and mozzarella evenly over the top.
6️⃣ Bake uncovered for 25 minutes, until the cheese is melted, bubbly, and lightly golden.
7️⃣ Cool & serve: Let it rest for a few minutes before serving. Enjoy your creamy, cheesy baked Alfredo!
Notes
- Make it extra creamy by adding ½ cup of heavy cream or extra Alfredo sauce before baking.
- Want a crispy topping? Sprinkle some buttered breadcrumbs or extra Parmesan on top before baking.
- Substitutions: Use penne, fusilli, or ziti if you don’t have rigatoni.
- Add protein: Swap rotisserie chicken for grilled chicken, turkey, or even shrimp.
- Make it spicy: Add red pepper flakes or a dash of hot sauce for extra heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6
