Chicken Alfredo Bake

This Cheesy Chicken Alfredo Bake is made with ANY kind of pasta and a 15-minute Alfredo sauce with chicken and broccoli! Use leftover chicken  or a rotisserie for an easy shortcut!

Be sure to serve this with a side of Homemade Cheesy Garlic Bread!

A spoon scooping out Chicken Alfredo Bake from a casserole dish.

Chicken Alfredo Bake

I’ve never seen my husband eat so much pasta in one sitting. (I kid you not.)

He’s not one to eat a big portion at one time, but he absolutely devoured this Chicken Alfredo Bake.

The Alfredo sauce recipe comes from a restaurant that I know and love, (can you guess what it is)?

Ingredients

See bottom of post for ingredient quantities and full instructions

  • Broccoli florets– Frozen may also be used. Let it thaw and pat it dry.
  • Boneless/Skinless Chicken Breast– or 2 cups cooked/diced chicken
  • Italian Seasoning
  • Salt/Pepper
  • Vegetable Oil
  • Medium pasta shells-Any kind of pasta may be used.
  • Mozzarella cheese– Low moisture mozzarella shredded from a block melts the best.
  • Salted Butter
  • Garlic– Fresh garlic minced at home is best. A garlic twister makes it easy.
  • All-purpose flour
  • Half and half
  • Parmesan cheese– Shredded from a block at home. It’ll have the smoothest consistency in the sauce.
  • Romano cheese– Shredded from a block at home.

PRO TIPS:

  • This is a great recipe to use with leftover chicken breasts or Rotisserie Chicken.
  • ANY kind of pasta works for this, fusilli and penne are great alternatives. You could even use Tortellini!
  • 1/2 cream + 1/2 milk works as well if you don’t have half and half. I don’t recommend using all milk, the lower fat content can cause the sauce to curdle.
  • Cooked shrimp or steak can also be used.
  • Vegetables can easily be added, such as frozen peas and carrots.

How to Make it

Prepare the Sauce

  • Melt the butter over medium heat. Add the garlic and cook for one minute.
  • Gradually add the half and half. Bring to a light bubble. Decrease heat to low.
  • Sprinkle in Parmesan and Romano cheeses, whisk until well combined. Remove from heat.

Add Pasta, Chicken, and Broccoli

  • Add cooked pasta shells, chicken, and steamed broccoli. Stir to combine.

Pasta shells in an alfredo sauce with chicken and broccoli

Assemble the Casserole.

  • Add the pasta to a lightly greased 9 x 13 casserole dish.

Chicken Alfredo Pasta in a skillet and in a casserole dish.

Top with Cheese and Bake

  • Sprinkle mozzarella cheese over the top and bake uncovered at 375° for 20 minutes.

Chicken Alfredo Pasta Bake in a casserole dish before and after being baked.

Using Jarred Sauce

Although the homemade method is quick and has the best flavor, about 28 oz. of jarred sauce may be used for a quicker shortcut.

Make-Ahead Method

  • Fully assemble the casserole and cover tightly with foil.
  • Store in the fridge for up to 2 days.
  • Let it sit at room temperature for 30 minutes prior to baking.
  • Bake for 10 minutes covered, then uncover and bake for an additional 20.

Storing Leftovers

Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

Chicken Alfredo Bake on a white plate with a fork in the background.

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A spoon scooping out Chicken Alfredo Bake from a casserole dish.

Chicken Alfredo Bake

5 from 1 vote
This Cheesy Chicken Alfredo Bake is made with ANY kind of pasta and a 15-minute Alfredo sauce with chicken and broccoli! Use leftover chicken  or a rotisserie for an easy shortcut!

Ingredients

  • 2 cups broccoli florets, steamed*
  • 1 large chicken breast, or 2 cups cooked/diced chicken
  • 2 Tablespoons Italian Seasoning
  • salt/pepper
  • 2 Tablespoons Vegetable Oil
  • ¾ lb. medium pasta shells, can sub any kind of pasta
  • 2 cups mozzarella cheese, shredded
  • Alfredo sauce
  • 6 Tablespoons salted butter
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons all-purpose flour
  • 3 cups half and half
  • ½ cup Parmesan cheese, shredded
  • ½ cup Romano cheese, shredded

Instructions

  • Preheat oven to 375 degreees.

Cook the Chicken

  • *Note: Steam fresh broccoli for 5 minutes while the chicken cooks.           
  • Butterfly the chicken breast and cut the seam to create two thinner slices. Season each side with Italian seasoning and salt/pepper.
  • Heat oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on each side, decrease heat if oil gets too hot. Each side will need 4-5 minutes.
  • Remove chicken from heat and let it rest for 5-10 minutes prior to dicing into cubes.

Boil the Pasta

  • Bring the water to a boil, while it heats, prepare the sauce. Once a boil is reached, add the pasta and cook according to package instructions. I recommend under cooking by 30 seconds. Drain once cooked.

Prepare the Sauce

  • Melt the butter in a large skillet over medium heat. Add the garlic and heat for 1 minute.
  • Whisk in the flour, heat for 1 minute.
  • Gradually add the half and half. Allow it to come to a gentle bubble.
  • Decrease heat to low and stir for 1-2 minutes.
  • Gradually sprinkle in the Parmesan and Romano cheese, whisking continuously until well combined. Turn off heat.

Assemble the Casserole

  • Add the pasta to the sauce and stir to combine. Stir in the chicken and steamed broccoli.
  • Add to a lightly greased 9 x 13 casserole dish. Top with shredded mozzarella cheese.
  • Bake uncovered for 20 minutes, until the top begins to brown slightly. Serve!

Notes

*Frozen broccoli may be substituted, no need to steam it. Just ensure it’s thawed and patted dry prior to adding to casserole.

Nutrition

Calories: 801kcal, Carbohydrates: 54g, Protein: 34g, Fat: 50g, Saturated Fat: 30g, Cholesterol: 186mg, Sodium: 674mg, Potassium: 551mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1904IU, Vitamin C: 28mg, Calcium: 544mg, Iron: 2mg