Cozy & Creamy Easy Chicken Broccoli Baked Alfredo

This easy chicken broccoli baked Alfredo is creamy, cheesy, and family-approved! A comfort food classic that comes together fast with rotisserie chicken and pantry staples.

The Easiest Chicken Broccoli Baked Alfredo You’ll Ever Make

Let me paint you a scene I know all too well: It’s Wednesday night. Soccer practice ran late. Emma forgot her math book at school. Noah is starving (as usual), and Lily is asking if there’s anything besides cereal for dinner. My brain? Fried. But thankfully, my oven isn’t — and that’s when I reach for this easy chicken broccoli baked Alfredo.

Creamy, cheesy, warm-from-the-oven comfort. It’s the dinner version of a cozy sweater. And the best part? It comes together with things I usually already have on hand: rotisserie chicken, a jar of Alfredo, pasta, and a handful of broccoli.

It reminds me of my mom’s weeknight casseroles growing up — simple, satisfying, and always served with a story. Now it’s one of those meals my kids actually cheer for. It’s a little like this creamy cheesy chicken dish, but in baked pasta form. And trust me, it hits the spot after a long day.

Ingredients You’ll Need

When I say simple, I mean it. Everything in this easy chicken broccoli baked Alfredo can be pulled from the fridge, freezer, or pantry — which is why it’s such a lifesaver for last-minute dinners.

Here’s what you’ll need:

• 8 ounces uncooked pasta (penne is my go-to)
• 4 cups broccoli florets (see blanching tip below)
• 2 cups cooked chicken, shredded or chopped (rotisserie chicken is your best friend here)
• 1 (15-ounce) jar Alfredo sauce (any brand you love)
• ½ teaspoon Italian seasoning
• ½ cup freshly grated Parmesan cheese
• 2 cups shredded mozzarella
• Salt & pepper to taste

Optional Variations:
• Swap penne for rotini or shells
• Add sautéed mushrooms or fresh spinach
• Use homemade Alfredo for a richer flavor

Pair this with a crisp broccoli-packed salad and dinner’s done!

Eva’s Note – Blanch the Broccoli First:
I give the broccoli a quick dip in boiling water so it stays bright green and tender after baking — just 2–3 minutes, then drain and cool.

How to Make Easy Chicken Broccoli Baked Alfredo

This creamy chicken pasta dish is exactly the kind of recipe you want in your back pocket — it’s forgiving, fast, and super family-friendly. I often have one kid shredding cheese while another stirs the pasta (Emma mostly sneaks mozzarella, but I pretend not to notice).

Here’s how to make this easy chicken broccoli baked Alfredo, step by step:

1. Cook the Pasta

Bring a large pot of salted water to a boil.
• Add 8 ounces of penne and cook just until al dente (about 1–2 minutes less than the box says).
• Drain and set aside.

Eva’s Tip – Don’t Overcook!
The pasta will finish cooking in the oven, so a firmer bite helps avoid mushiness.

2. Blanch the Broccoli

While the pasta is boiling, quickly blanch the broccoli:
• Add 4 cups of broccoli florets to the boiling water for 2–3 minutes, just until bright green and slightly tender.
• Drain and rinse under cold water to stop the cooking.

This step keeps your broccoli vibrant and not soggy — trust me, it makes a difference.

3. Mix Everything Together

In a large bowl, stir together:
• Cooked pasta
• Blanched broccoli
• 2 cups shredded or chopped chicken
• 1 jar Alfredo sauce
• ½ tsp Italian seasoning
• ½ cup Parmesan cheese
• Salt and pepper to taste

Eva’s Note – Keep it Luscious
Don’t forget to stir some sauce directly into the pasta before baking — it keeps everything luscious and avoids dry corners.

4. Assemble in Baking Dish

Grease a 9×13-inch baking dish and pour in your Alfredo mixture.
• Sprinkle 2 cups shredded mozzarella over the top, but —

Save a handful of cheese for the final layer.
I always top it with an extra bit of mozzarella so it gets perfectly golden and bubbly.

5. Bake Until Bubbly

Preheat your oven to 375°F (190°C).
• Cover the dish loosely with foil and bake for 15 minutes.
• Remove foil and bake another 10–15 minutes, or until the top is golden and the edges are bubbling.

6. Rest & Serve

Let the casserole rest for about 5–10 minutes before scooping.
This gives everything a chance to settle and makes serving easier (especially if you’re dishing it onto little plates).

This is one of those dinners that feels like a hug — just like my another easy pasta bake that’s always in rotation.

Can I Prep This in Advance?

Absolutely — this is a go-to make-ahead Alfredo casserole in our house.

I often assemble the whole dish the night before, then cover and refrigerate it. When you’re ready to bake:

• Take it out while the oven preheats so it isn’t ice cold
• Add a splash of milk if the sauce has thickened too much
• Bake as directed, maybe adding 5–10 extra minutes

Eva’s Note:
This is one of those magical meals that actually tastes better the next day. The flavors settle in, and reheating it makes your kitchen smell cozy all over again. I’ve even taken it to friends who needed a little dinner-time love.

Add-Ins & Swaps

One of the reasons I love this easy chicken broccoli baked Alfredo so much — besides the obvious creamy, cheesy joy — is how flexible it is. You can adjust it based on what’s in your fridge, what your kids will eat, or just to keep things interesting from week to week.

Here are some of our favorite twists:

• Pasta: Swap penne for rotini, rigatoni, or medium shells (my kids say they “hold more cheese” — not wrong!)
• Vegetables: Mix in some sautéed mushrooms, spinach, or even peas for extra green goodness
• Cheeses: Sub sharp white cheddar or Monterey Jack if you want a stronger cheese pull
• Sauce: Use homemade Alfredo if you’re feeling fancy, or try a garlic Parmesan jarred sauce for a bolder flavor
• Protein: Not a fan of chicken? Leftover turkey, shredded rotisserie-style tofu, or even cooked chickpeas can work beautifully

We’ve done a version with spinach and shell pasta that my oldest, Lily, declared “tastes like lasagna without all the work.” I’ll take that as a win.

This baked chicken Alfredo is truly your blank canvas — creamy chicken pasta goodness no matter how you paint it.

Frequently Asked Questions about Chicken Broccoli Alfredo Bakes

I get a lot of sweet messages about this recipe — mostly from tired moms or busy parents looking for quick answers while standing in front of their pantry at 6:00 PM. So I’ve rounded up the most common questions I’ve received about making this cozy broccoli Alfredo bake. If you’re wondering it, chances are I’ve been there too!

Can I use frozen broccoli in baked Alfredo?

Yes, definitely! Just make sure to thaw and drain it really well before mixing it into the casserole. Too much moisture from frozen broccoli can water down your Alfredo sauce and make things a bit soggy.

One snowy Tuesday, I realized I was out of fresh broccoli but had a bag of frozen florets stashed in the freezer. I popped them in the microwave, gave them a good squeeze with paper towels, and dinner was saved.

What pasta works best for baked Alfredo dishes?

Short pasta shapes like penne, rotini, or rigatoni are perfect. They hold onto the sauce and bake up beautifully without falling apart.

At our house, we’ve even used shell pasta when the kids requested it “because the cheese hides in the little pockets!” That actually turned out to be a hit.

Can this casserole be frozen?

Absolutely — it’s one of my favorite freezer meals!
To freeze:
• Assemble everything but don’t bake it yet
• Wrap tightly with foil or use an airtight container
• Freeze for up to 2 months

When you’re ready to enjoy:
• Thaw overnight in the fridge
• Bake covered at 375°F for about 30 minutes, then uncover and bake until bubbly

I’ve pulled this from the freezer on nights when no one wanted to cook. It’s a total lifesaver and feels like a warm little gift from Past You.

Can I use rotisserie chicken in pasta bake?

Yes — and honestly, I encourage it! Rotisserie chicken adds great flavor, shaves off prep time, and makes this recipe weeknight-friendly. Just remove the skin and shred or chop the meat.

I’ve made this after a long Target run when rotisserie chicken was the only thing I had the energy to deal with. And no one complained — they were too busy going back for seconds.

Why We Love This Meal

There’s something timeless about a dish like this easy chicken broccoli baked Alfredo. It’s not flashy. It’s not trendy. It’s just really, really good.

It’s the kind of creamy chicken pasta you can count on — the one you make when your brain is fried, your fridge feels empty, or you want to gather your people around the table without fuss. It smells like comfort, tastes like home, and feels like that exhale you didn’t know you needed.

I’ve watched my kids laugh with cheesy smiles while scraping the last bits from their plates. I’ve delivered it to a friend after surgery, and we’ve shared it at our table with visiting family on a cold Sunday evening. It’s always welcome. It always gets eaten.

This broccoli Alfredo bake is more than just dinner. It’s a dependable little hug from the oven — and I hope it becomes that for you, too.

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