Alfredo Chicken Broccoli Bake

5 from 1 vote

Alfredo Chicken Broccoli Bake

This Chicken Alfredo Bake turns classic chicken alfredo into a creamy pasta casserole topped with buttery breadcrumbs and baked until golden.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: alfredo, casserole, pasta

Servings: people

Author: Jenna Harrison

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

US Customary - Metric

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.

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