Chicken Broccoli Baked Alfredo

A cozy and creamy casserole that combines tender chicken, fresh broccoli, and rich Alfredo sauce, perfect for busy weeknights.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients

Main ingredients

3 cups cooked chicken, chopped or shredded Rotisserie chicken works well.
2 cups broccoli florets Fresh or frozen (thaw and drain well if frozen).
12 oz pasta Penne, rotini, or shells recommended.
1 jar Alfredo sauce Store-bought or homemade.
2 cups mozzarella cheese, shredded Plus extra for topping.
1/2 cup parmesan cheese, grated Plus extra for topping.
2 cloves garlic, minced Fresh or jarred.
1 tsp Italian seasoning
1/2 cup milk or cream Use as needed for sauce consistency.
2 tbsp butter Optional for added richness.

Seasonings

to taste salt
to taste pepper
optional pinch red pepper flakes For added spice.

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Instructions

Preparation

Preheat the oven to 375°F. Lightly grease a 9x13 baking dish.
Cook the pasta in salted water until slightly undercooked, about 1 minute less than package instructions. Drain and set aside.
Prepare the broccoli. If using fresh, cut into small florets and briefly blanch or microwave. If using frozen, thaw and drain well.

Mixing and Assembly

In a large bowl, combine cooked pasta, chicken, broccoli, Alfredo sauce, garlic, Italian seasoning, and most of the mozzarella and parmesan. If too thick, add a splash of milk and mix well.
Pour the mixture into the prepared baking dish, spreading it evenly. Top with remaining mozzarella and parmesan.

Baking

Bake uncovered for 20 to 25 minutes until hot and bubbly. For a more browned top, broil for 1-2 minutes, watching carefully.
Let the casserole rest for 5-10 minutes before serving.

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Notes

Letting it rest helps the sauce settle and makes it easier to scoop. This casserole is flexible; feel free to swap proteins or veggies based on what you have.