Chicken and Broccoli Alfredo Bake
This chicken and broccoli Alfredo bake recipe is a cheese lover's delight! Rotisserie chicken and broccoli is a tried and true combo in this easy casserole.
Servings 6
Calories 519kcal
Ingredients
- 8 ounces uncooked pasta (I used penne)
- 4 cups broccoli florets (see note)
- 2 cups cooked chicken (I used rotisserie) (shredded or chopped)
- 1 (15 ounce) jar Alfredo sauce
- 1/2 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- 2 cups mozzarella (shredded)
- Salt & pepper (to taste)
Instructions
- Preheat your oven to 375F and move the rack to the top third of the oven.
- Boil a large, salted pot of water for the pasta, and cook it for 1 minute less than the package directions indicate. Add the broccoli to the pot 2 minutes before the pasta is done. Drain and transfer to a 9x13 casserole dish.
- Add the chicken, Alfredo sauce, parmesan, and Italian seasoning to the casserole dish, and toss together.
- Smooth it out in an even layer, and then top it with the mozzarella.
- Bake, uncovered, for 15-20 minutes until hot and bubbly. Optional: broil it for a few minutes to brown the cheese (watch it closely so it doesn't burn). Season with salt & pepper as needed and serve immediately.
Notes
- For a creamier bake, consider using a larger jar of Alfredo sauce (19 oz) to ensure every bite is saucy and flavorful.
- If you find the leftovers a bit dry when reheating, add a splash of milk or broth to help restore moisture and creaminess.
- Feel free to swap the penne pasta for other shapes like fusilli or rigatoni, but aim for similar sizes to ensure even cooking.
- To prevent the cheese from burning, keep an eye on it while broiling; just a few minutes can make a big difference, so don’t walk away!
- This dish can be stored in an airtight container in the fridge for up to 3-4 days, making it perfect for meal prep or easy lunches.