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Chicken Alfredo Bake

By Amy Flanigan

Updated May 26, 2026

Read 6 Reviews

Prep 15 minutes mins

Cook 30 minutes mins

Servings 8

By Amy Flanigan

Updated May 26, 2026

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I prepare this Chicken Alfredo Bake with a from-scratch Alfredo sauce, cooked chicken, and frozen broccoli. Layered with mozzarella and Parmigiano, I then bake it to bubbling perfection for a cozy and hearty weeknight meal that comes together in under an hour. And, if I’m lucky I’ll have enough leftovers for lunch the next day.

Easy Chicken Alfredo Bake Recipe

I transformed my popular chicken Alfredo recipe into an extra cheesy, creamy chicken bake casserole by combining homemade Alfredo sauce with cooked chicken (leftovers are fine), broccoli, fusilli, and cheese. It’s an easy meal my family absolutely loves and one I can pull together on a busy weeknight.

To prepare this casserole, I cook the pasta with the Alfredo sauce, chicken, chicken broth, and half and half, so it’s got loads of flavor. I then assemble the casserole with 2 layers of cheese and bake it until it’s hot and bubbling. It’s a hearty and comforting meal, ideal on a cold fall or winter day when I’m craving something rich and nourishing come dinner time.

Helpful Tips and Variations

• The type of pasta matters. Because I am cooking the pasta in the liquid, the type of noodle matters. Fusilli, rotini, or penne all work. Avoid using long, thin noodles, as they cook faster and require less liquid. Some people cook the pasta separately and then mix it in before baking. I like cooking it in the broth and half-and-half, so it soaks up the flavor and eliminates the need to dirty more dishes. If you choose to cook it separately, you will need about half the broth and cream, and it might need to bake for an additional 5-10 minutes to avoid being runny.
• Use freshly grated cheese. For both the Parmigiano and the mozzarella, use freshly grated cheese. Pre-packaged shredded or grated cheeses don’t melt properly or have as much flavor.
• Watch it under the broiler. Depending on your oven, this casserole may need less than 5 minutes under the broiler. Keep an eye on it to ensure the cheese doesn’t burn.
• Use shrimp instead of chicken. Fresh or frozen, thawed, shrimp is a good alternative to chicken.

5 from 6

Chicken Alfredo Bake

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 8

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Creamy and cheesy, this Chicken Alfredo Bake is easy to make with a homemade alfredo sauce, cooked chicken, and frozen broccoli. A cozy casserole for dinner any night!

Ingredients 

1x2x3x

• ▢ 2 tbsp butter, unsalted is best
• ▢ 4 cloves garlic, minced
• ▢ 3 cups low-sodium chicken broth
• ▢ 2½ cups half-and-half*
• ▢ 1 tsp garlic powder
• ▢ 1 tsp Italian seasoning
• ▢ ½ tsp kosher salt, not table salt
• ▢ ¼ tsp black pepper
• ▢ pinch of crushed red pepper flakes
• ▢ 4 cups uncooked fusilli pasta
• ▢ 2½ cups cooked chopped chicken, baked or rotisserie
• ▢ 2 cups frozen broccoli florets**, thawed
• ▢ 2 cups Parmigiano-Reggiano cheese, freshly grated, divided
• ▢ 2 cups mozzarella cheese, freshly grated, divided
• ▢ 1 handful fresh chopped parsley

Instructions 

• Preheat oven to 375℉. Coat a 9×13 baking dish with nonstick cooking spray.
• Add the butter to a large nonstick saucepan over medium-low heat; whisk until melted. Add garlic and cook until fragrant, about 30 seconds.
• Slowly whisk in the chicken broth and half-and-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
• Add the pasta and bring to a boil. It will look like a ton of liquid with little pasta, but don't worry, the pasta will absorb a lot of it as it simmers.
• Reduce heat to a gentle bubbly simmer and cook for about 12-15 minutes until pasta is al dente, stirring every 5 minutes or so to prevent sticking and bubbling over.
• Turn off the heat and stir in the chicken, broccoli, and 1 cup Parmesan cheese until combined and well coated.
• Pour half of the pasta mixture into the prepared baking dish.
• Sprinkle evenly with 1 cup mozzarella cheese.
• Layer the remaining half of the pasta evenly on top.
• Sprinkle evenly with the remaining 1 cup mozzarella and 1 cup Parmesan.
• Cover with foil and transfer to the oven for 10-15 minutes until the cheese is melted and bubbly.
• Remove foil and place under the broiler for 5 minutes until golden (watch it carefully, to make sure it doesn't burn.)
• Sprinkle with fresh chopped parsley, serve, and enjoy!

Video

Notes

*This is equal parts whole milk and heavy cream and is required for Alfredo sauce. You can substitute all heavy cream for an extra luscious sauce, or go the other route and use whole milk; the sauce will just be less thick and creamy.

**Thawed, frozen broccoli works perfectly here. If using fresh, steam until fork-tender before mixing it in.

Nutrition

Serving: 1serving | Calories: 613kcal | Carbohydrates: 50g | Protein: 38g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 748mg | Potassium: 532mg | Fiber: 3g | Sugar: 3g | Vitamin A: 904IU | Vitamin C: 21mg | Calcium: 556mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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Serving Suggestions

This casserole is rich, creamy, and super hearty, so I like to balance it out with something fresh on the side. A simple side salad with a light vinaigrette or a classic Caesar salad pairs perfectly and helps cut through the richness of the Alfredo sauce. My family also insists on garlic bread anytime pasta is involved, so I’ll usually make a batch to soak up every bit of the cheesy sauce. One of my favorite things about this recipe is how well it stretches into leftovers. I can usually get about 8 servings from one casserole, which means an easy dinner the first night and enough for lunches or a second meal the next day.

How to Store

• Fridge. Cover any leftovers with foil and refrigerate for 2-3 days.
• Freezer. It’s best to freeze before baking. Let everything cool, cover tightly in plastic wrap and again in foil to prevent freezer burn, and pop it in the freezer. You can also freeze this after it’s been baked, but it’s not preferred since once thawed and cooked again, the pasta can get mushy. Thaw overnight in the refrigerator. It will keep in the freezer for up to 2 months.
• Reheat. If reheating larger portions from the fridge, reheat them in the oven, but for single portions, the microwave is fine. To reheat from frozen, remove the plastic wrap and re-cover with the foil to prevent drying out, and bake for around 45 minutes until warmed through.

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