Chicken Alfredo Casserole with Broccoli
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This Chicken Alfredo Casserole is what creamy, cheesy, weeknight dreams are made of!!! Tender pasta and juicy chicken are tucked into a rich, garlicky alfredo sauce with sweet broccoli florets and a golden, bubbly topping. It’s indulgent, cozy, and secretly packed with protein and veggies. The ultimate feel-good comfort food that’s easy enough for Tuesday night but delicious enough for Sunday dinner. Clean plates guaranteed at the end of the night!
Table of Contents
Chicken Alfredo Casserole
This casserole has been a lifesaver on so many crazy weeknights. It checks all the boxes. Creamy, cheesy, cozy, and packed with chicken and broccoli (so it basically counts as a salad, right??).
I started making this back when my family was in their “only eat white food” phase, and this somehow passed the picky test and became a repeat request.
You know a dinner is golden when no one’s asking for plain noodles!
And that topping? Bubbly, golden, cheesy magic. I always sneak a spoonful from the edge. You know, just to make sure it’s ready. {wink}
Whether it’s a casual weeknight or comfort food Sunday, this chicken broccoli alfredo casserole brings it.
INGREDIENT NOTES
- Chicken: Rotisserie makes things easy, but any cooked chicken tastes great. Try breasts, thighs, a combo of the two, or even leftovers.
- Broccoli: Fresh or frozen, it’s up to you! Steam until fork-tender and drain well to keep the casserole from getting soggy.
- Pasta: I love how rotini noodles grab onto that creamy sauce, but you’ve got plenty of options here. Penne, shells, cavatappi, or any other short pasta shape will work.
- Cheese: Use a combination of creamy mozzarella and salty Parmesan. Freshly grated gives the best flavor and melt, so skip the bagged stuff… or worse, the green can!
- Breadcrumbs: Italian crumbs add extra flavor, but panko or crushed crackers are a great substitute for extra crunch. You could also add a little Italian seasoning if you go that route.
- Alfredo Sauce: It’s so easy to make this from scratch, and once you do, you won’t reach for the jarred stuff ever again! All it takes is some butter, cream, plenty of Parmesan, and seasonings.
VARIATIONS
Spicy Kick: Stir in crushed red pepper flakes or Cajun seasoning.
Veggie-Packed: Include mushrooms, spinach, or bell peppers.
Bacon Lovers: Add cooked, crumbled bacon to the chicken mixture.
Cheese Swap: Use cheddar, provolone, or Monterey Jack in place of mozzarella.
Low-Carb Option: Swap pasta for cooked cauliflower florets.
CHICKEN BROCCOLI ALFREDO CASSEROLE FAQ
Yes. If it’s fresh and raw, it’ll still be pretty crunchy by the time your chicken and broccoli alfredo casserole is done baking. And if the florets go straight from the freezer to the pan, then you risk a watery, soupy dish instead.
Sure! You know I won’t judge a time-saving shortcut. Use about 2 to 2 ½ cups of your favorite alfredo, which is equivalent to a standard jar.
Use gluten-free pasta and breadcrumbs, and double-check that your alfredo ingredients are GF too.
Yes! Chicken alfredo casserole with broccoli is super freezer-friendly. Assemble and freeze (unbaked) for up to 2 months, then thaw overnight in the fridge and bake as directed.
If you simply want to get a jump-start on dinner, assemble and cover the dish tightly before popping it in the fridge. Bake when you’re ready (within 1 day of assembling) and add 5 minutes to the bake time.
I’ve made more alfredo casseroles than I can count. And through all that testing, I’ve learned the creamy magic is all about emulsification and timing.
When you slowly whisk grated Parmesan into hot cream (not boiling), the fat and protein bond together to create a smooth, glossy sauce that clings to every bite of pasta.
Use freshly grated Parmesan for best results. The real stuff melts beautifully and thickens the sauce without any grainy texture.
And don’t skip the simmer. Giving the sauce a few extra minutes over low heat allows the proteins in the cream to tighten just enough to thicken naturally, without needing flour or starch.
It’s the perfect balance of rich, creamy, and silky. Not too thin, not too gloopy. And it bakes into the casserole like a dream.
Combine that with tender broccoli, juicy chicken, and cheesy topping? This one’s comfort food chemistry at its finest.
DONNA’S PRO TIPS
- Drain that broccoli. Wet broccoli = watery casserole. Steam it and let it sit on a towel for a few minutes before mixing in.
- Use boiling water in the sauce. It activates the thickening magic of the cheese faster.
- Want a crispier top? Broil for the last 2 minutes but keep a close eye on it!
- Cook once, eat twice. Chicken alfredo casserole makes amazing leftovers. Lunch the next day is chef’s kiss.
- Make extra alfredo. If you like extra sauce (and who doesn’t??), make 1 1⁄2 times the alfredo and thank me later.
TOOLS NEEDED
- 9×13-inch baking dish
- Saucepan
- Large pot (for pasta)
- Steamer basket or microwave bowl (for broccoli)
- Mixing bowls
- Whisk
Enjoy!
With love, from our simple kitchen to yours.
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Chicken Alfredo Casserole with Broccoli
Ingredients
For the Casserole:
- 3 cups cooked chicken, shredded or diced (rotisserie works great!)
- 3 cups broccoli florets, steamed until tender and drained
- 12 ounces rotini pasta, cooked al dente
- 1 1/2 cups mozzarella cheese, shredded (about 6 ounces)
- 1/2 cup Parmesan cheese, grated (about 2 ounces)
- 1/4 cup Italian breadcrumbs
- Cooking spray
For the Homemade Alfredo Sauce:
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1½ cups Parmesan cheese, grated (about 6 ounces)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Preheat and Prepare: Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- Start the Sauce: In a medium saucepan over medium-low heat, melt the butter and sauté the garlic for 30 seconds, until fragrant.
- Add the Cream: Pour in the heavy cream and bring to a low simmer. Simmer for 2 to 3 minutes.
- Add the Cheese and Seasonings: Remove from heat. Whisk in Parmesan cheese, Italian seasoning, salt, and pepper until smooth.
- Simmer the Sauce: Return to low heat and simmer for 4 to 5 minutes, or until thickened.
- Combine the Filling: In a large mixing bowl, add cooked chicken, steamed broccoli, and cooked pasta.
- Add the Alfredo Sauce: Pour the Alfredo sauce over the mixture and stir until everything is evenly coated.
- Transfer to the Baking Dish: Spoon the mixture into the prepared baking dish and spread it into an even layer.
- Add the Toppings: Sprinkle mozzarella cheese and remaining Parmesan cheese over the top. Sprinkle breadcrumbs evenly over the cheese.
- Bake the Casserole: Bake uncovered for 20 to 25 minutes, or until hot and bubbly and the top is golden brown.
- Serve: Let rest for 5 minutes before serving. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
