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This Alfredo Chicken Broccoli Bake combines cooked chicken, fresh broccoli, and rigatoni pasta in a homemade cream sauce.
Homemade Alfredo Chicken and Broccoli Bake
There is something deeply comforting about a bubbling pasta bake coming out of the oven, especially one layered with creamy Alfredo sauce, tender chicken, and bright green broccoli tucked into every bite. This Alfredo Chicken Broccoli Bake takes everything people love about classic Alfredo pasta and turns it into a hearty, oven-baked dinner that feels both cozy and practical for busy nights.
This is the kind of meal that fits right into weeknight routines or casual gatherings. It is simple to assemble, easy to adapt, and reheats beautifully, making it just as good the next day. The golden breadcrumb topping adds a crisp contrast to the creamy pasta underneath, creating a texture that keeps every bite interesting.
If creamy, baked pasta dinners are your style, this recipe fits right in with other cozy favorites like cream cheese lasagna. It’s a rich and layered dish.
Ingredients, Helpful Tips & Swaps
For the pasta bake, start with cooked chicken to keep this recipe quick and flexible. Rotisserie chicken works beautifully here, though any leftover grilled or baked chicken will do. You can even swap in shredded turkey.
- Fresh broccoli florets add color and balance to the richness of the Alfredo sauce. If needed, frozen broccoli works well, just thaw and pat dry so it does not add extra moisture.
- Rigatoni pasta is ideal for holding onto the creamy sauce inside its ridges and hollow center. Penne or ziti can be used if that is what you have available.
- Mozzarella cheese melts into a smooth, stretchy layer that helps bind everything together. For a sharper flavor, you can mix in a bit of provolone.
- Parmesan cheese brings that signature Alfredo flavor. Freshly grated Parmesan melts more evenly and creates a smoother sauce than pre-shredded options.
- A blend of garlic powder, black pepper, salt, Italian seasoning, and red pepper flakes builds flavor throughout the bake. The red pepper flakes add a subtle warmth that balances the creaminess, though they can be reduced or skipped.
- Panko breadcrumbs create a crisp topping that contrasts with the creamy pasta. Regular breadcrumbs can be used, though Panko gives a lighter crunch.
- Salted butter is used for the topping and the sauce, adding richness and helping everything brown beautifully.
- For the Alfredo sauce, butter and minced garlic form the base, creating a fragrant start to the sauce. Fresh garlic is preferred for the best flavor.
- Heavy cream is what gives Alfredo its luxurious texture. Half-and-half can be used for a lighter version, though the sauce will be less thick.
- Parmesan cheese is stirred in at the end to create a smooth and creamy finish.
- A touch of paprika and black pepper rounds out the sauce with a bit of depth and gentle warmth.
How to Make Alfredo Chicken Bake
- Prep: Preheat the oven to 375 degrees Fahrenheit. Lightly coat a 9×13-inch baking dish with nonstick spray and set it aside.
- Boil Pasta: Cook the rigatoni according to the package directions. Drain it well.
- Make Sauce: Melt the ½ cup of salted butter in a medium saucepan over medium heat. Add the 2 teaspoons of minced garlic and cook for 1 to 2 minutes until fragrant. Pour in the 2 cups of heavy cream and cook for 2 to 3 minutes. Stir the mixture occasionally.
- Finish Sauce: Remove the pan from the heat. Stir in 1 ½ cups of the Parmesan cheese, ¼ teaspoon of paprika, and 1 teaspoon of black pepper until completely smooth. Set the sauce aside.
- Mix Filling: Combine the cooked pasta, chopped chicken, fresh broccoli, 1 cup of mozzarella, the remaining ½ cup of Parmesan, 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of Italian seasoning, and ½ teaspoon of red pepper flakes in a large bowl.
- Combine: Pour the Alfredo sauce over the pasta mixture and stir until everything is evenly coated. Transfer the mixture to the prepared baking dish.
- Add Topping: Melt the 4 Tablespoons of salted butter in a small bowl. Stir in the 1 cup of Panko breadcrumbs until coated. Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake: Bake for 20 to 25 minutes. The casserole is done when it is heated through, and the topping turns golden. Serve warm.
Top Recipe Tips
- Use freshly grated Parmesan for a smoother Alfredo sauce that melts evenly.
- Do not overcook the pasta before baking. Slightly firm pasta holds its shape better in the oven.
- Let the bake rest for about 5 minutes before serving so the sauce can settle and thicken.
Cooking at High Altitude Adjustments
- At higher elevations, reduce the baking time slightly and keep a close eye on the topping so it does not brown too quickly.
- Add an extra 2 to 3 tablespoons of cream to the Alfredo sauce to prevent it from thickening too much during baking.
- Pasta may need a slightly longer boil time before assembling.
If you make this Alfredo Chicken Broccoli Bake, share your results and leave a comment. Save this recipe for later so it is ready whenever you need a comforting and reliable dinner.
Alfredo Chicken Broccoli Bake
Equipment
- medium saucepan
- mixing bowls
- whisk
- Wooden spoon or spatula
- Measuring cups & spoons
- Colander
- Large pot for pasta
- Cheese grater
Ingredients
Pasta Bake
- 2 cups cooked chicken, chopped
- 2 cups fresh broccoli florets
- 16 oz rigatoni pasta
- 1 cup mozzarella cheese, grated
- ½ cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 cup Panko breadcrumbs
- 4 Tablespoons salted butter
Alfredo Sauce
- ½ cup salted butter
- 2 teaspoons garlic, minced
- 2 cups heavy cream
- 1½ cups Parmesan cheese, grated
- ¼ teaspoon paprika
- 1 teaspoon black pepper
Instructions
Prep
- Preheat the oven to 375°F.
- Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.
Make the Alfredo Sauce
- In a medium saucepan over medium heat, melt the butter.
- Add the garlic and cook for 1 to 2 minutes until fragrant.
- Pour in the heavy cream and cook for 2 to 3 minutes, stirring occasionally.
- Remove from the heat and stir in the Parmesan cheese, paprika, and pepper until smooth. Set aside.
Assemble the Bake
- Cook the rigatoni according to the package directions. Drain well.
- In a large bowl, combine the cooked pasta, chicken, broccoli, mozzarella, Parmesan, garlic powder, salt, black pepper, Italian seasoning, and red pepper flakes.
- Pour the Alfredo sauce over the mixture and stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish.
Add the Topping
- In a small bowl, melt the butter and stir in the breadcrumbs until coated.
- Sprinkle the breadcrumb mixture evenly over the casserole.
Bake
- Bake for 20 to 25 minutes, until heated through, and the topping turns golden.
Serve
- Garnish with fresh parsley if desired. Serve warm.
Notes
Storage and Make Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F until warmed through, or microwave individual portions with a splash of cream or milk to loosen the sauce. To freeze, assemble the casserole without baking and wrap it tightly. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking. This dish can be assembled up to 1 day in advance and stored, covered, in the refrigerator before baking.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes, though homemade sauce provides a richer flavor. If using jarred, choose a high-quality option and consider adding fresh garlic or Parmesan.
Yes, swap the pasta for cooked cauliflower florets for a lower-carb version.
Yes, this is a great make-ahead dish that can be made a day ahead, covered tightly, and stored in the fridge until ready to bake.
Store in an airtight container in the fridge for up to four days.
Yes, prepare the casserole. Before baking the dish, cover it tightly and place it in the freezer for up to 2 months.
Avoid overheating the sauce after adding cheese and stir gently until smooth.
Made this for dinner everyone loved it!