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!
Love the combination of creamy pasta, chicken, and vegetables? We do, too! Don’t miss our Chicken Tetrazzini – easy, delicious and loved by everyone!
Easy Chicken Alfredo Casserole
We turned our popular chicken alfredo recipe into an extra cheesy, creamy chicken bake casserole, by combining homemade alfredo sauce, cooked chicken, broccoli, and cheese. It’s an easy meal your family will love!
This is a great recipe for using up leftover rotisserie chicken or you can make baked chicken breast and cut it up into small pieces. Pasta and broccoli are baked into the casserole too, so this alfredo bake works as a complete meal. No need for extra side dishes, although a simple salad is a great starter!
Baked Chicken Alfredo Recipe
This chicken bake is made with our homemade alfredo sauce, plus chicken, pasta, and lots of cheese. Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Chicken: Cooked chopped chicken. (Cooked shrimp is a delicious substitute if you like seafood.)
- Pasta: Pasta gets cooked in cream and broth so it soaks up all that great flavor and eliminates the need to dirty up an extra pot. We used fusilli, but rotini or penne can be substituted, if desired.
- Broccoli: Thawed frozen broccoli works perfectly here. If using fresh, you’ll need to steam it first until fork tender before mixing it in.
- Garlic: For flavor and aromatics. Use fresh.
- Low-sodium chicken broth: Instead of cooking the pasta in water, it’s boiled in chicken broth so it soaks up extra flavor.
- Half-n-half: This is simply equal parts whole milk and heavy cream and needed 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.)
- Seasonings: Garlic powder, Italian seasoning, kosher salt, black pepper, and crushed red pepper flakes.
- Butter: We prefer unsalted butter since both cheeses carry plenty of salt, but salted butter is fine if that’s what you have.
- Parmigiano-Reggiano cheese: Freshly grated is a must here, not the kind in the plastic tub.
- Mozzarella cheese: Again, freshly grated for optimal results.
- Parsley: For garnish which adds flavor and a pop of color.
How to Make Chicken Alfredo Bake
This creamy chicken casserole is very easy to make. The pasta is cooked right in the alfredo sauce. Here’s a brief summary. (Don’t miss the video and printable recipe card below for details.)
- Make the alfredo sauce. Melt butter then add in the garlic until fragrant. Whisk in the broth, half-n-half and seasonings. Add in the pasta and bring it to a boil then reduce to a gentle simmer for 15 minutes until pasta is al dente, stirring occasionally.
- Assemble the casserole. Remove the pasta from heat and stir in the chicken, broccoli, and some parmesan. Pour half into a 9×13 prepared baking dish and sprinkle evenly with mozzarella. Add the remaining pasta on top, then add the remaining cheese.
- Bake. Cover with foil and bake for 10-15 minutes. Remove foil and place under the broiler for 5 minutes. Sprinkle with parsley and enjoy!
Tips for Success
For the perfectly baked chicken alfredo casserole, keep these things in mind:
- The type of pasta matters: Because we’re cooking the pasta in the liquids, the type of noodle matters for this recipe. Fusili, rotini, or penne all work. Avoid using long thin noodles, which will cook faster and require less liquid. While some prefer to cook the pasta separately and then mix it in before baking, we like cooking it in the broth and half-n-half so it soaks up all that great flavor and also eliminates the need to dirty up extra dishes. If you do choose to cook it on its own first, you will need about half the broth and cream called for in the written recipe and it might need to bake for an additional 5-10 minutes so it’s not runny.
- Don’t overcook the pasta. The pasta should cook to al dente on the stove as it will continue to cook in the oven. If you overcook it on the stove, it can end up mushy.
- Use freshly grated cheese. For both the parmesan and 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.
How to Store Leftovers
- Storing leftovers. Cover any leftovers with foil and refrigerate for 2-3 days.
- Can I freeze chicken alfredo bake? Yes, you can freeze baked chicken alfredo. It’s best to do so before baking – just let everything cool, cover tightly in plastic wrap and again in foil to prevent freezer burn, and pop 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.
- To reheat: If reheating larger portions from the fridge, reheat them in the oven but for single portions the microwave is just 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.
More Easy Chicken Dinners:
- Chicken Alfredo
- Baked Buffalo Chicken
- Chicken Tetrazzini
- From Scratch Easy Chicken Noodle Soup
- Chicken Stir Fry
Chicken Alfredo Bake
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 3 cups low-sodium chicken broth
- 2 1/2 cups half-n-half
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Kosher salt (not table salt)
- 1/4 teaspoon black pepper
- pinch of crushed red pepper flakes
- 4 cups uncooked fusilli pasta
- 2 1/2 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
- Preheat oven to 375 degrees F. Coat a 9×13 baking dish with nonstick cooking spray.
- Add the butter to a large nonstick saucepan, over medium-low heat; whisk until butter has melted. Add in garlic and cook until fragrant, about 30 seconds.
- Slowly whisk in the chicken broth and half-n-half. Stir in the garlic powder, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes.
- Add in 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 of 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!
- NOTE: Avoid pre-grated packaged Parmesan since it won't melt properly and the dish will be overly salty.
- NOTE: for questions about pasta variations, cooking it separately, and tips for success, please refer to the full article.