Chicken Alfredo Bake with Broccoli (Printable Version)

Creamy chicken and broccoli casserole baked in rich Alfredo sauce with melted mozzarella and parmesan.

# What You Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups broccoli florets, steamed or blanched

→ Pasta

03 - 12 ounces penne or rotini pasta

→ Sauce

04 - 2 cups Alfredo sauce

→ Cheese

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese

→ Seasonings

07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon salt, adjust to taste

→ Optional Toppings

10 - 2 tablespoons chopped fresh parsley

# How-To:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil pasta in salted water, cooking 2 minutes less than package instructions. Drain and set aside.
03 - In a large bowl, mix cooked pasta, chicken, broccoli, Alfredo sauce, garlic powder, black pepper, and salt until evenly incorporated.
04 - Pour half of the mixture into the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan cheeses.
05 - Add remaining pasta mixture to the dish and top with the remaining mozzarella and Parmesan cheeses.
06 - Cover with foil and bake for 20 minutes.
07 - Remove foil and continue baking for 10 to 15 minutes, until cheese is golden and bubbling.
08 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It comes together faster than takeout, with most of the work done before it even meets the oven.
  • One dish means less cleanup, which honestly might be the best part of weeknight cooking.
  • The creamy, cheesy layers taste indulgent but actually feel pretty balanced with all that broccoli hidden inside.
02 -
  • Undercooking the pasta by just 2 minutes is not optional—it's the difference between creamy and mushy, and I learned this the hard way at a dinner party.
  • Don't skip tasting your mixture before it goes in the oven; Alfredo sauces vary wildly in salt, and you want the chance to adjust.
03 -
  • Buy pre-shredded cheese if it saves you time, but if you're shredding yourself, use the box grater's large holes for mozzarella and the small holes for Parmesan.
  • If your oven runs hot, check the casserole at the 20-minute mark—every oven is different, and you want that cheese melted but not scorched.

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