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This post is sponsored by Cache Valley Creamery. All thoughts and opinions are my own.
Baked Chicken Broccoli Alfredo is one of my go-to easy dinners. With tender pasta, fresh broccoli, rotisserie chicken, and creamy Alfredo sauce, it comes together fast and bakes until hot and bubbly. Cozy enough for weeknights, crowd-pleasing enough for guests.
One of my favorite dinner-time shortcuts is grabbing a rotisserie chicken from the grocery store. It's great to use in pasta dishes like this one or in chicken noodle soup, chicken pot pie, or buffalo chicken dip.
This easy baked pasta recipe can be made with a handful of ingredients for a delicious homemade dinner the whole family will love!
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Ingredients for this Recipe
- Chicken - Store-bought rotisserie chicken is my go-to for a quick shortcut, but you can also use leftover roast chicken or cook your own. Breast meat stays lean and tender, while thighs bring a richer flavor-choose what your family prefers!
- Broccoli - Fresh florets work best for texture and taste, holding up well during baking without becoming mushy. If using frozen, just add them in the last 30-60 seconds of pasta cooking to avoid overcooking.
- Alfredo Sauce - I love using my homemade thick and creamy Alfredo sauce, but jarred sauce works in a pinch. If you're making your own, it's easy to whisk together while the pasta cooks.
- Pasta - Short, sturdy shapes like penne, rotini, or rigatoni are best for catching the sauce and cheese. Avoid delicate shapes-they tend to break down during baking.
- Cheese - For the best flavor and melt, shred your mozzarella fresh from the block. I use Cache Valley® mozzarella, plus a little parmesan for that salty bite on top. Pre-shredded is fine if you're short on time-just check for added starches that can affect melting.
Variations to Try
- Meat - Substitute the chicken for meatballs, sausage, shrimp, or grilled steak.
- Gluten-Free - Use your favorite gluten-free pasta and alfredo sauce.
- Dairy Free - Use a dairy-free or plant-based alfredo sauce and cheese substitute.
- Vegetarian - Omit the chicken in the recipe to make it vegetarian.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Baked Chicken Alfredo with Broccoli
Cook Pasta and Broccoli - Bring a large pot of water to boil over medium-high heat on the stovetop. Add salt to the boiling water, reduce to medium heat, and then stir in the pasta.
Cook for 7 minutes and then add the broccoli florets. Cook an additional 3-5 minutes until you have crisp-tender broccoli and al dente pasta.
Mix in the Sauce - Drain the pasta and broccoli completely from the pasta water and then put them into a buttered baking dish with the alfredo sauce.
Combine and Bake - Add the chicken pieces, mozzarella cheese, and parmesan cheese, and then stir to combine.
Bake at 350˚F for 10-15 minutes until cheese is melted and lightly golden brown.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips
- Always cook pasta in boiling salted water to add flavor to the dish.
- Cook the pasta al dente so it is cooked through but still has a bite to it.
- Don't rinse the broccoli or pasta after cooking and draining it.
As Seen on TV
I had the chance to share this Baked Chicken Alfredo on Good Things Utah on ABC. It was such a fun segment, and I shared my best tips for making it extra delicious.
Watch the segment here →
Stovetop Instructions
Instead of baking this in the oven, return the pasta and broccoli to the pot or a large skillet. Stir in the chicken, alfredo, and cheese over medium-low heat until the cheese is melted into a creamy sauce.
How to Make this Recipe Ahead
Put together up until baking time, and then wrap in plastic wrap and store in the refrigerator. At serving time, remove the plastic wrap and bake in a 350˚ oven for 20-25 minutes until the cheese is melted and the pasta is heated through.
Easy Pasta Dinner Recipes
If you loved this baked chicken broccoli alfredo pasta recipe, then check out these other tasty pasta recipes that I know you will love too!
Recipe
Chicken Broccoli Alfredo Bake
Ingredients
- 1 pound penne pasta
- 1 Tablespoon kosher salt
- 3 cups fresh broccoli florets
- 4 cups rotisserie chicken, shredded
- 3 cups alfredo sauce
- 4 ounces Cache Valley® Mozzarella cheese, shredded, approximately 1 cup
- ½ cup grated parmesan cheese
Instructions
- Preheat the oven to 350˚F and grease a 9x13 baking dish with butter or cooking spray.
- Bring a large pot with 4 quarts of water to a boil over medium-high heat.
- Add salt to the boiling water, stir in the pasta, and cook for 7 minutes.
- Add broccoli florets and cook for an additional 3-5 minutes until the pasta is al dente and the broccoli is bright green.
- Drain the water completely from the pasta and broccoli and place it in the prepared baking dish. Do not rinse.
- Add the rotisserie chicken, alfredo sauce, shredded mozzarella, and grated parmesan and stir to combine.
- Bake the pasta in the preheated oven for 10-15 minutes until the cheese is melted and the top is lightly golden brown.
Notes
- Meat - Substitute the chicken for meatballs, sausage, shrimp, or grilled steak.
- Gluten-Free - Use a gluten-free pasta and alfredo sauce.
- Dairy-Free - Use a dairy-free substitute for the sauce and cheese.
- Vegetarian - Omit the chicken in the recipe.
- Stovetop - Combine the cooked pasta and broccoli with the chicken, alfredo, and cheese in a pot over low heat and stir until the cheese is melted and creamy.
- Make Ahead - Assemble the dish up until baking time. Cool and cover in plastic wrap. Store in the refrigerator for up to 2 days. Remove to sit at room temperature while the oven is preheating. Cooking times may be a bit longer.
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