Chicken Broccoli Alfredo Casserole
Recipe by:Chicken Broccoli Alfredo Casserole is a true dump-and-bake, one-pan dinner for busy nights. Tender pasta, juicy chicken, and broccoli bake together in a creamy Alfredo sauce, with no precooking needed. Just five minutes of prep, then let the oven do the rest for a comforting, family-friendly casserole with a golden, bubbly top.
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
Flavor Adjustments: Taste the Alfredo sauce before mixing it into the dish. If it's already well-seasoned, follow the recipe as written. If it tastes a little bland, stir in an extra ¼ teaspoon each of salt and pepper, then taste and adjust the spices as needed.
Cold Ingredients: If your chicken, Alfredo sauce, and chicken broth are cold from the fridge, add 10–15 minutes to the baking time.
Storing Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole casserole in a 350°F (175°C) oven until hot and bubbly.
Freezer Note: This recipe is best baked fresh. Freezing before baking may affect pasta texture.
Nutrition
Calories: 554kcal | Carbohydrates: 41g | Protein: 30g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 129mg | Sodium: 1445mg | Potassium: 340mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 24mg | Calcium: 248mg | Iron: 2mg
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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