Chicken Broccoli Alfredo Casserole makes busy weeknights easier with a true dump-and-bake, one-pan method. Unlike many casseroles, you don't have to boil pasta or cook broccoli ahead. Everything bakes up together for creamy, foolproof comfort food.


Note from Erin
On the nights when I can’t deal with extra steps, this no-boil Chicken Alfredo pasta bake is a welcome solution. Five minutes of mixing in one pan, and it’s ready to bake while I move on to other things.
It's a true one-pan dinner, with tender pasta, juicy chicken, and kid-friendly bites of broccoli all baked together in a creamy Alfredo sauce.
If you want to make it stretch or serve a crowd, add a green salad or some garlic bread on the side. This family-friendly casserole brings comfort to busy weeknights and always fits right in at a potluck.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

- Pasta: Short pasta shapes like penne, rotini, ziti, or rigatoni work best for this dump-and-bake casserole.
- Chicken: Make homemade shredded chicken, toss in leftover chicken, or pick up a rotisserie chicken or pre-shredded chicken from the store. Any of these will work and bring great flavor to the casserole.
- Alfredo Sauce: I like the flavor of the refrigerated Buitoni Alfredo sauce. You can use your favorite brand. Taste your sauce before adding it to the pan. If it's bland, stir in a pinch of garlic powder, salt, or black pepper. A teaspoon of Dijon mustard is a quick way to add depth without extra steps.
- Broccoli: Be sure to cut the broccoli into bite-sized florets so it cooks evenly. You can also use frozen broccoli. Just microwave it for a minute or two to thaw, then drain off any extra liquid before adding it to the dish.
- Mozzarella Cheese: In most baked recipes, I recommend freshly shredded cheese because it melts the best, but I tested this recipe with pre-shredded whole milk mozzarella, and it worked great!
Keep It Simple 🍃
For the easiest version, use an Italian cheese blend instead of two types of cheese, and skip the crushed red pepper and onion powder. You'll still get plenty of flavor with fewer ingredients to measure.
Tips to Make the Best Chicken Alfredo Casserole
Add and Stir Everything in the Pan

- Use a deep 9x13-inch casserole dish so you have plenty of room to stir. This helps prevent spills and makes mixing easier.
- If your Alfredo sauce, broth, or cooked chicken is refrigerator-cold, expect a slightly longer bake time. For faster, more even cooking, let cold ingredients sit out for a few minutes or use warmed broth.
- Add the Alfredo sauce and chicken broth first to coat the bottom of the pan to keep the pasta from sticking.
- When cover-baking, seal the foil tightly around the edges of the pan. Trapping the steam is key for no-boil pasta to cook evenly.
- Don't worry if everything looks a bit soupy before baking. The pasta will absorb a lot of liquid in the oven.
Add Cheese and Finish Baking

- Before adding the cheese on top, check that the pasta is just tender by poking a piece with a fork. Don’t just rely on the timer, as ovens and pans can bake differently. If the pasta still feels firm, cover the dish again and bake for another 5–10 minutes. If the casserole looks a bit dry, add a splash of broth before finishing in the oven.
- If you want a crispier top, move the casserole up to the top rack of the oven for the last few minutes.
- If you notice any dry pasta edges after removing the foil, gently press them down into the sauce with a spoon before adding the cheese.
- For more browning on top, pop the casserole under the broiler for 1–2 minutes. Keep a close eye so it doesn't burn.

Make Ahead ⏳
Prep all the ingredients and store them separately in the fridge. Measure the spices into one small bowl. When you're ready to bake, dump everything in the pan and stir. This avoids the mushy pasta that can happen if you assemble the dish too far in advance.

Make it Special✨
A little freshness goes a long way with a cozy casserole like this. Try adding a sprinkle of chopped parsley or basil before serving. The color and flavor make it feel a little extra special. Set out a few lemon wedges at the table, too. Even kids might enjoy squeezing a bit over their own serving for a bright, zippy finish.
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Recipe

Chicken Broccoli Alfredo Casserole
Recipe by:Ingredients
- 4 cups alfredo sauce 2 - 15 ounce jars
- 3 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt more if needed, depending on salt level in alfredo
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper optional
- 16 ounces penne pasta uncooked
- 3 cups cooked shredded chicken
- 3 cups chopped fresh broccoli cut into bite-sized pieces
- 3 cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a deep 9x13-inch baking dish with nonstick spray.
- Add the Alfredo sauce, chicken broth, and spices directly to the baking dish. Stir to combine.4 cups alfredo sauce, 3 cups chicken broth, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ¾ teaspoon kosher salt, ½ teaspoon onion powder, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper
- Add the uncooked penne, shredded chicken, chopped broccoli, 2 cups of the mozzarella, and all of the Parmesan. Stir well until everything is evenly coated and distributed. Cover the dish tightly with foil and bake for 40 minutes, stirring halfway through.16 ounces penne pasta, 3 cups cooked shredded chicken, 3 cups chopped fresh broccoli, 3 cups shredded mozzarella cheese, ½ cup shredded Parmesan cheese
- Remove the foil and give the casserole a gentle stir, making sure to smooth the top again. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the top and continue baking uncovered for 10–15 minutes, until the cheese is golden and bubbly and the pasta is fully cooked.
- Allow the casserole to rest for 10 minutes before serving so the sauce can thicken.
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.






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