A cozy, creamy casserole of rigatoni pasta mixed with shredded chicken, crisp-tender broccoli, and Alfredo sauce, baked to cheesy, bubbling perfection—ideal for family dinners or make-ahead meals.
Why You’ll Love This Recipe
Chicken & Broccoli Baked Alfredo is the ultimate comfort food. With a rich, creamy Alfredo sauce and a golden, cheesy topping, this dish is packed with flavor and texture. The combination of tender chicken, crisp-tender broccoli, and pasta creates a hearty, satisfying meal that everyone will love. It’s perfect for busy weeknights or a family gathering. Plus, it’s quick and easy with the help of rotisserie chicken and a shortcut sauce!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb rigatoni pasta
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1 rotisserie chicken, shredded (about 2 cups)
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2 cups Alfredo sauce (store-bought or homemade)
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1½ cups fresh broccoli florets
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1 cup shredded mozzarella cheese
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½ cup grated Parmesan cheese
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1 Tbsp garlic powder (plus salt & pepper to taste)
Directions
Step 1: Preheat the Oven
Preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
Step 2: Boil the Pasta
Boil rigatoni in salted water until 3–4 minutes before al dente, adding broccoli florets during the last 3 minutes. Drain well.
Step 3: Combine Ingredients
In the baking dish, combine pasta, broccoli, shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir to coat everything evenly.
Step 4: Add the Cheese
Sprinkle mozzarella and Parmesan cheese over the top.
Step 5: Bake
Bake uncovered for 25 minutes, until the cheese is melted, bubbly, and golden around the edges. Let rest for 5 minutes before serving.
Servings and Timing
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Prep Time: 20 minutes
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Cooking Time: 35 minutes
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Total Time: 55 minutes
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Kcal: ~450 kcal per serving
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Servings: 8 servings
Tips & Insight
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Make-Ahead Tip: Assemble in advance and refrigerate (covered) up to 24 hours—bake 5–10 minutes longer if chilled.
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Freezer Meal: This casserole freezes beautifully—thaw overnight and bake until hot and bubbly.
Conclusion
This Chicken & Broccoli Baked Alfredo is the perfect meal for busy nights or make-ahead dinners. It’s creamy, cheesy, and packed with wholesome ingredients. Plus, it’s an easy way to get everyone to enjoy veggies with the rich, comforting flavor of Alfredo sauce. Whether you’re feeding a family or prepping a dish for later, this casserole is a crowd-pleaser every time.
Print
Chicken & Broccoli Baked Alfredo
A cozy, creamy casserole of rigatoni pasta mixed with shredded chicken, crisp-tender broccoli, and Alfredo sauce, baked to cheesy, bubbling perfection—ideal for family dinners or make-ahead meals.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
1 lb rigatoni pasta
1 rotisserie chicken, shredded (about 2 cups)
2 cups Alfredo sauce (store-bought or homemade)
1½ cups fresh broccoli florets
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 Tbsp garlic powder (plus salt & pepper to taste)
Instructions
Preheat oven to 350 °F (175 °C) and grease a 9×13″ baking dish.
Boil rigatoni in salted water until 3–4 minutes before al dente, adding broccoli florets during the last 3 minutes. Drain well.
In the baking dish, combine pasta, broccoli, shredded chicken, Alfredo sauce, garlic powder, salt, and pepper—stir to coat evenly.
Sprinkle mozzarella and Parmesan over the top.
Bake uncovered for 25 minutes, until cheese is melted, bubbly, and golden around edges. Let rest 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
