Chicken Alfredo Bake With Broccoli
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Through years of simplifying recipes without sacrificing flavor, I’ve created this Chicken Broccoli Alfredo Bake to fit right into your busy weeknight rhythm. Every ingredient is your choice to either make from scratch or take a few smart shortcuts. It’s like a “choose your own adventure” recipe based on the ingredients (and energy level) you have on hand. It’s a quick, customizable recipe that takes the thinking out of dinner.
This post may contain affiliate links. See my disclosure policy for details.
On busy weeknights, I don’t want to be fussing around the kitchen when everyone’s starving. This pasta bake is perfect because I can use a ton of what I already have on hand, and I can even pick up a couple shortcuts along the way.
It’s full of creamy Alfredo sauce, tender chunks of boneless skinless chicken breast, and lots of fresh green broccoli. It makes a delicious weeknight dinner that’s a complete meal and a total crowd-pleaser.
This was inspired by my homemade Alfredo sauce on this site, and pairs well with a Caesar salad and warm homemade garlic bread or my simple garlic crostini.
Why You’ll Love This Chicken Broccoli Alfredo Casserole
- Easy Recipe. This recipe uses simple ingredients and doesn’t need to be completely from scratch.
- A great way to use leftovers. This ziti recipe is perfect for using up leftover chicken and veggies in the fridge!
- The whole family will love it. With tender pasta, a creamy sauce, fresh broccoli, and chunks of hearty chicken, there’s a little something for everyone! This is an easy solution for picky eaters!
If you love pasta bakes, check out my other favorite recipes like Sheet Pan Broccoli Tortellini, Chicken Parm Casserole, or my Meatless Baked Ziti.
Chicken Broccoli Ziti Alfredo Ingredients
- Dried Pasta– I use ziti rigati or traditional ziti pasta, but you can use your favorite pasta or whatever you have on hand. A medium sized pasta like rotini or cavatappi works well.
- Broccoli Florets – Fresh or frozen broccoli works in this recipe. I use about 16 oz of florets, which is roughly 2 large broccoli crowns. It doesn’t have to be exact.
- Alfredo Sauce– Use your favorite brand or homemade alfredo sauce. I love using my alfredo sauce without heavy cream for this pasta bake.
- Cooked Chicken – You can use whatever you have on hand. I use diced chicken breasts and chunks of rotisserie chicken. The tender chicken adds a nice contrast to the crisp broccoli and the creamy sauce. If you want more of a chicken parm pasta bake, use air fried or baked chicken nuggets.
- Shredded mozzarella cheese. You can use an Italian blend too if you prefer!
See the recipe card for exact quantities and step-by-step instructions.
Equipment
- 4-quart saucepan or pasta pot. You’ll need a pot large enough for boiling pasta water and adding fresh broccoli
- 13″ x 9″ baking dish
- Large Mixing Bowl
How to Make Chicken Alfredo Bake With Broccoli
Step 1: Preheat the oven to 400 degrees F and move the oven rack to the middle level.
Step 2: Boil a large pot of water and add 1 tablespoon of salt. Add the dried pasta. Cook to al dente per the package directions.
Add fresh broccoli florets to the pasta water during the last two minutes of cooking. The broccoli should be bright green and still have a little snap to it.
Note: If using frozen broccoli, skip the cooking step but instead thaw and drain off excess moisture.
Step 3: While the pasta is cooking, warm the alfredo sauce over low heat until heated through.
Hint: Heating the Alfredo sauce will make sure all the ingredients are warm when they go into the oven. This decreases baking time and ensures the cheese browns without overcooking the broccoli and ziti.
Step 4: Drain the cooked pasta and broccoli and add to a large bowl.
Step 5: Add the diced chicken and 1 cup of shredded mozzarella to the bowl.
Pour over the alfredo sauce.
Stir to combine.
Step 6: Spray a 13×9″ baking dish with cooking spray and pour the broccoli pasta mixture into the pan.
Top the ziti bake with the remaining 1 cup of shredded cheese.
Step 7: Bake at 400F for 30-35 minutes until the alfredo sauce is bubbling and the cheese is melty and golden brown.
For The Best Chicken Broccoli Alfredo Bake
Substitutions
- Chicken Breasts- swap the chicken for sausage, cooked shrimp, or even leftover turkey (this recipe is great for using Thanksgiving leftovers).
- Alfredo Sauce – Any creamy white sauce will work for this recipe. You can use a basic white sauce like a bechamel or you can use a cheddar cheese sauce in place of alfredo. See my baked cheddar broccoli recipe for the cheese sauce.
- Vegetarian – omit the chicken and use extra broccoli or cooked mushrooms in its place.
- Make it stovetop– Get dinner on the table even quicker! Just simmer the alfredo sauce and heat the chicken and broccoli right in it. Toss everything together and serve with cooked ziti, spaghetti, or fettuccine!
Variations
- Bump up the spice -Add red pepper flakes and extra black pepper to the alfredo sauce to make it spicy.
- Add Bacon – Stir crispy pieces of bacon into the chicken and broccoli mixture.
- Veg it up – Add diced tomatoes, spinach, artichoke hearts, asparagus, zucchini, or peas for extra veggies.
How to Store Chicken Broccoli Alfredo Casserole
Leftovers can be stored covered in plastic wrap or transferred to an airtight container and refrigerated for up to three days.
Reheat leftovers uncovered in a 350-degree F oven until heated through or in the microwave for a quick lunch.
FAQs
More Pasta Recipes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this broccoli chicken alfredo recipe:
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Chicken and Broccoli Alfredo Bake
Ingredients
- 8 ounces dry ziti pasta
- 1 tablespoon of coarse Kosher salt
- 16 ounces broccoli florets, about 2 medium broccoli crowns
- 3 1/2 cups (28 ounces) Alfredo sauce
- 3 cups (15-16 ounces) cooked chicken, shredded or diced
- 2 cups of shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 400 degrees F and move the oven rack to the middle level.
- Add 1 tablespoon of salt to a large pot of boiling water and add the dried pasta. Cook until “al dente” per the package directions.
- Add fresh broccoli florets to the pasta water during the last two minutes of cooking. The broccoli should be bright green but not cooked through. *See notes for using frozen broccoli.
- While the pasta is cooking, warm the alfredo sauce over low heat until heated through.
- Drain the cooked pasta and broccoli in a colander and transfer to a large bowl.
- Add the diced chicken, Alfredo sauce, and 1 cup of shredded mozzarella to the bowl. Stir to combine.
- Spray a 13″x9″ baking dish with cooking spray and pour the broccoli pasta mixture into the dish.
- Top the ziti mixture with the remaining 1 cup of shredded cheese. Bake at 400 degrees F for 30-35 minutes until the Alfredo sauce is bubbling and the cheese is melty and golden brown.
Notes
- Frozen broccoli can be used for this recipe. Just thaw and drain off the excess liquid before mixing with the hot pasta and alfredo.
- You'll need 2 (14-15 ounces each) jars of Alfredo sauce
