Chicken and Broccoli Alfredo Bake
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Chicken and Broccoli Alfredo Bake is a decadent-tasting, wholesome, comfort food casserole that’s so easy to make. It’s high in protein and a little lighter than most Alfredo pastas. Plus it’s freezer-friendly, so double and freeze one for later while you’re at it.
Things to Know About This Recipe
- Lighter Comfort Food: This casserole is cheesy, creamy, flavor-packed and so comforting! Yet, you’ll use broth and whole milk in the Alfredo sauce instead of half and half or heavy whipping cream, making it a bit lighter than most.
- Clean Ingredients: Our recipe has you make an easy Alfredo sauce from scratch, ensuring maximum freshness and flavor. At the same time, you’ll avoid the preservatives and additives in the store-bought kind. However, you can use a jarred sauce if you are short on time.
- Well-Tested: Friends, I tested this casserole seven times! I tried out various pans to get the timing correct, cooking your own chicken vs. using rotisserie chicken, testing it with homemade Alfredo sauce vs. jarred sauce, and testing it after freezing. I made all the mistakes so you don’t have to!
- High Protein: With over 30 grams of a protein per serving, this casserole is high in protein while also delivering some fiber from the broccoli and whole grain pasta. Here’s more high protein meal prep ideas.
- Freezer-friendly: Double and freeze one for later!
Ingredients
Here are the simple, real food ingredients you’ll need for this casserole…
Ingredient Notes
- Whole grain penne pasta – I used Barilla Whole Grain Penne. You can make this casserole gluten-free (and higher in protein) by using chickpea penne pasta like Banza brand instead.
- Broccoli florets – Cut these into bite-sized, uniform pieces. You can add up to another 1 cup if you want to “veg out”. I personally like the extra broccoli.
- Rotisserie chicken – You’ll need about 1/2 pound of shredded meat or about 1/2 rotisserie chicken. I tested this recipe using raw chicken breasts that I diced, sautéed, and seasoned. It worked ok, but it took longer, was messier, and frankly didn’t have as much flavor as a rotisserie chicken.
- Homemade Alfredo Sauce – I’ll share with you my lighter but still very flavorful homemade alfredo sauce in the recipe. However, if you’re short on time, you can substitute in one 15-ounce jar store-bought plain Alfredo Sauce + ⅓ cup milk. I tested the casserole with Raos Alfredo Sauce and it works just fine (although my homemade version tastes better!).
How to Make Chicken and Broccoli Alfredo Bake
Here’s a brief visual overview of how to make this casserole. Find the full, printable recipe at the bottom of this post.
Cook the pasta and broccoli
Cook the pasta according to package instructions. Add the broccoli to the boiling water during the last 2 minutes. Drain and set aside.
Prepare the Alfredo Sauce
(Skip this step if using a jar from the store.) In a medium saucepan over medium heat, melt the butter until it begins to bubble gently. Using a whisk, stir in the flour and whisk for about 1 minute.
Whisk in the chicken broth and the milk until smooth. Bring to a low simmer and cook for 1-2 minutes, until slightly thickened, whisking continually.
Remove from the heat. Whisk in the grated Parmesan, salt, and pepper until well combined.
Combine Ingredients
In the pot you cooked the pasta in, combine the cooked pasta and broccoli, rotisserie chicken, Alfredo Sauce, garlic powder, Italian seasoning, and 1/2 cup shredded mozzarella (reserve the rest). Gently stir until evenly combined.
Assemble the Casserole
Pour the mixture into the prepared 9×9-inch pan. Sprinkle remaining Parmesan cheese and mozzarella cheese evenly over the top.
Bake & Serve
Bake until the cheese is melted and bubbly. Optional: Turn on the broiler for 1 to 2 minutes, just until it starts to get a little golden on top (watch closely!). Top with fresh chopped parsley, if desired. Serve warm.
Make It A Freezer Meal
This is a brilliant recipe to double and freeze. Here’s how:
To Freeze: Assemble the casserole (through Step 5), but do not bake. Cover tightly with several layers of plastic wrap and/or foil, label, and freeze.
To Prepare: Thaw about 24 hours in the refrigerator. Bake according to directions in Step 6.
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Chicken and Broccoli Alfredo Bake
Chicken and Broccoli Alfredo Bake is a decadent-tasting, wholesome, comfort food casserole that’s easy to make. It’s high in protein and a little lighter than most Alfredo pastas. Plus it’s freezer-friendly, so double and freeze one for later while you’re at it.
Ingredients
- 6 ounces (2 cups) whole grain penne pasta (I used Barilla brand; sub: Banza gluten free penne)
- 2 cups chopped broccoli florets (into bite-sized, uniform pieces)
- 2 cups diced rotisserie chicken (about 1/2 pound or 1/2 rotisserie chicken)
- 1 batch Homemade Alfredo Sauce, see recipe below (sub: one 15-ounce jar plain Alfredo Sauce + 1/3 cup milk*)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning, crushed in hand (sub: dried oregano)
- 1 cup shredded mozzarella, divided
- 1/4 cup grated Parmesan cheese
Homemade Alfredo Sauce: (Yield: 2 1/4 cups)
- 2 tablespoons salted butter
- 2 tablespoons all purpose flour (sub: whole wheat or 1:1 gluten-free flour)
- 1 cup reduced-sodium chicken broth
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
*If using jarred sauce, you’ll end up with more sodium in the recipe. So I’d suggest NOT salting the pasta water in Step 1.
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Instructions
- Cook the pasta and broccoli: Bring a large pot of water to a boil and add a generous pinch of salt (skip the salt if using jarred alfredo sauce). Cook the pasta according to package instructions. Add the broccoli to the boiling water during the last 2 minutes of cooking, just until crisp tender. Drain the pasta and broccoli together and set aside. While pasta cooks, move on to Steps 2 and 3.
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Prepare the Alfredo Sauce: (skip this step if using a jar from the store) In a medium saucepan over medium heat, melt the butter until it begins to bubble gently. Using a whisk, stir in the flour and whisk for about 1 minute. Whisk in the chicken broth and the milk until smooth. Bring to a low simmer and cook for 1-2 minutes, until slightly thickened, whisking continually. Remove from the heat. Whisk in the grated Parmesan, salt, and pepper until well combined.
- Combine: In the pot you cooked the pasta in, combine the cooked pasta and broccoli, rotisserie chicken, Alfredo Sauce, garlic powder, Italian seasoning, and 1/2 cup shredded mozzarella (reserve the rest). Gently stir until evenly combined.
- Assemble the casserole: Pour the mixture into the prepared 9×9-inch pan. Sprinkle 1/4 cup Parmesan cheese and the remaining 1/2 cup mozzarella cheese evenly over the top.
- Bake: Bake on the middle rack for 20-25 minutes, or until the cheese is melted and bubbly. Optional: Turn on the broiler for 1 to 2 minutes, just until it starts to get a little golden on top (watch closely!). Top with fresh chopped parsley, if desired. Serve warm.
Freezer Meal Instructions:
To Freeze: Assemble the casserole (through Step 5), but do not bake. Cover tightly with several layers of plastic wrap and/or foil, label, and freeze.
To Prepare: Thaw about 24 hours in the refrigerator. Bake according to directions in Step 6.
Notes/Tips
- You can use half and half in the Alfredo sauce for a creamier result.
- If you’re replacing the homemade Alfredo sauce with jarred, I’d recommend Raos Alfredo Sauce for the cleanest ingredients.
Photos and video by Whitney Reist of Sweet Cayenne.
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