This Alfredo Chicken Broccoli Bake brings together cooked chicken, fresh broccoli, and rigatoni pasta in a rich, homemade cream sauce for a comforting, oven-baked dinner.
Homemade Alfredo Chicken and Broccoli Bake
A bubbling pasta casserole straight from the oven is one of those meals that instantly feels like home. This Alfredo Chicken Broccoli Bake takes the classic elements of chicken Alfredo—creamy sauce, tender chicken, and bright broccoli—and turns them into a hearty, make-ahead bake that’s perfect for weeknights or casual get-togethers.
The recipe is easy to assemble, adaptable to what you have on hand, and reheats well, making it a practical choice for busy families. A buttery Panko topping adds a crunchy contrast to the creamy pasta beneath, creating a pleasing mix of textures in every bite.
If you enjoy creamy baked pasta dishes, this recipe fits right alongside other rich favorites. It’s satisfying, crowd-pleasing, and simple to scale.
Ingredients, Helpful Tips & Swaps
Start with cooked chicken to keep the dish quick and flexible. Rotisserie chicken is ideal, but leftover grilled or baked chicken works just as well. You can substitute shredded turkey if desired.
- Fresh broccoli florets add a pop of color and a nutrient boost; frozen broccoli can be used—thaw and pat dry to avoid excess moisture.
- Rigatoni is great for trapping sauce in its ridges and hollow center; penne or ziti are suitable alternatives.
- Mozzarella provides a smooth, stretchy layer; mix in provolone for more bite.
- Parmesan is key to authentic Alfredo flavor—freshly grated melts best and yields a smoother sauce.
- A simple spice mix—garlic powder, black pepper, salt, Italian seasoning, and red pepper flakes—builds balanced flavor; omit the red pepper flakes if you prefer no heat.
- Panko breadcrumbs make a light, crunchy topping; regular breadcrumbs work in a pinch but are denser.
- Salted butter adds richness to both the sauce and topping and helps the casserole brown.
- For the sauce, start with butter and fresh garlic for the best, most fragrant base.
- Heavy cream creates the classic, silky Alfredo texture; use half-and-half for a lighter version, though the sauce will be thinner.
- Finish the sauce by stirring in Parmesan off the heat so it melts evenly into a smooth finish.
- A pinch of paprika and extra black pepper adds depth and subtle warmth.
How to Make Alfredo Chicken Bake
- Prep: Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray and set aside.
- Boil Pasta: Cook the rigatoni according to package directions until just al dente. Drain thoroughly.
- Make Sauce: In a medium saucepan over medium heat, melt ½ cup salted butter. Add 2 teaspoons minced garlic and cook 1–2 minutes until fragrant. Pour in 2 cups heavy cream and cook 2–3 minutes, stirring occasionally.
- Finish Sauce: Remove from heat and stir in 1½ cups grated Parmesan, ¼ teaspoon paprika, and 1 teaspoon black pepper until smooth. Set aside.
- Mix Filling: In a large bowl combine the cooked pasta, 2 cups chopped cooked chicken, 2 cups fresh broccoli florets, 1 cup shredded mozzarella, the remaining ½ cup Parmesan, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon Italian seasoning, and ½ teaspoon red pepper flakes.
- 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 4 tablespoons salted butter in a small bowl and stir in 1 cup Panko breadcrumbs until coated. Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake: Bake 20–25 minutes, until heated through and the topping is golden and crisp. Let rest a few minutes before serving.
Top Recipe Tips
- Use freshly grated Parmesan for a smoother, creamier sauce.
- Don’t overcook the pasta; slightly firm noodles hold up better in the oven.
- Let the casserole rest about 5 minutes after baking so the sauce thickens and sets.
High Altitude Adjustments
- At higher elevations, watch topping color and reduce baking time slightly to avoid over-browning.
- Add 2–3 tablespoons extra cream to the sauce to prevent it from becoming too thick during baking.
- You may need to boil the pasta a little longer before assembling.
If you try this Alfredo Chicken Broccoli Bake, save the recipe and leave a comment with your results. It’s a reliable, comforting dinner that’s great for busy nights and leftovers.
Alfredo Chicken Broccoli Bake
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Print Recipe
Equipment
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medium saucepan
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mixing bowls
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whisk
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wooden spoon or spatula
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measuring cups & spoons
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colander
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large pot for pasta
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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 1–2 minutes until fragrant.
- Pour in the heavy cream and cook 2–3 minutes, stirring occasionally.
- Remove from heat and stir in the Parmesan, paprika, and pepper until smooth. Set aside.
Assemble the Bake
- Cook the rigatoni according to package directions and 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 evenly coated.
- Transfer the mixture to the prepared baking dish.
Add the Topping
- Melt the butter in a small bowl and stir in the breadcrumbs until coated.
- Sprinkle the breadcrumb mixture evenly over the casserole.
Bake
- Bake 20–25 minutes, until heated through and the topping is golden.
Serve
- Garnish with fresh parsley if desired and 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, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator before baking.
You can assemble the dish up to one day in advance and keep it covered in the refrigerator until ready to bake.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Recipe FAQs
Yes. Homemade sauce is richer, but a high-quality jarred sauce will work—consider adding fresh garlic or extra Parmesan for more depth.
Yes. Replace the pasta with cooked cauliflower florets for a lower-carb version.
Yes. Assemble up to a day ahead, keep covered in the refrigerator, and bake when ready.
Store in an airtight container in the refrigerator for up to four days.
Yes. Assemble but don’t bake, then wrap tightly and freeze for up to two months. Thaw overnight before baking.
Avoid overheating after adding cheese and stir gently until the sauce is smooth.