Chicken Alfredo with Broccoli Cheese

Years ago, my roommate came home raving about a chicken Alfredo casserole her grandmother made—the kind that turned an ordinary Tuesday into something worth remembering. I'd never thought of Alfredo as a baking sauce before, but the moment she described that creamy, bubbling cheese top and how the broccoli stayed bright green tucked underneath, I was determined to recreate it. What started as a simple copycat experiment became my go-to when I needed comfort food that didn't require hours in the kitchen.

I made this for my sister's potluck a few springs ago, and I remember standing in her kitchen watching people come back for seconds while barely acknowledging the other dishes on the table. She pulled me aside later and admitted she'd been skeptical about casseroles—too heavy, too boring—but this one converted her completely. That's when I realized it wasn't just nostalgia talking; it's genuinely good food.

Ingredients

• Cooked chicken breast, 2 cups: Diced or shredded, this is your protein anchor; rotisserie chicken saves precious minutes and honestly tastes just as good.
• Broccoli florets, 2 cups: Pre-steamed or blanched so they're already tender—this prevents that sad, overcooked vegetable situation.
• Penne or rotini pasta, 12 oz: The smaller shapes trap sauce beautifully; don't use something delicate like angel hair.
• Alfredo sauce, 2 cups: Jarred works perfectly fine, though homemade elevates it if you're feeling fancy.
• Shredded mozzarella cheese, 1 cup: This melts into golden pools; fresh mozzarella will weep and separate, so stick with regular.
• Grated Parmesan cheese, 1/2 cup: It adds sharpness that cuts through the richness beautifully.
• Garlic powder, 1/2 tsp; black pepper, 1/4 tsp; salt, 1/2 tsp: These quietly deepen every layer of flavor without announcing themselves.
• Fresh parsley, 2 tbsp (optional): A bright green finish that makes it look intentional rather than accidental.

Instructions

Set yourself up for success:

Preheat your oven to 375°F and grease a 9x13-inch baking dish—this step takes two minutes but saves you scrubbing time later. Get everything prepped and within arm's reach because once you start mixing, you'll want to move quickly.

Cook your pasta just shy of done:

Boil salted water, add your pasta, and pull it out two minutes early—it'll finish cooking in the oven and stay tender instead of turning to mush. This is the single best trick I learned.

Build your filling:

Combine pasta, chicken, broccoli, Alfredo sauce, and seasonings in a large bowl and stir until every piece is coated in that creamy sauce. The mixture should feel loose and luxurious, not clumpy.

Layer like you mean it:

Pour half into your baking dish, scatter half your cheese blend over top, then add the remaining mixture and finish with the rest of the cheese. This layering means every forkful gets cheese throughout.

Cover and bake gently:

Place foil on top and bake for 20 minutes so the inside heats through without the top burning. Remove the foil and bake another 10–15 minutes until the cheese is bubbling at the edges and golden on top.

Rest and finish:

Let it sit five minutes before serving so the layers set slightly and you get clean portions. Scatter fresh parsley on top if you have it—it's the difference between looking homey and looking homemade.

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I'll never forget the night my kid took a bite and asked, without any prodding, whether we could make this again tomorrow. That's the moment you know a recipe has crossed over from nice-to-have to essential.

Why This Works So Well

The magic here is texture—creamy sauce, soft pasta, bright broccoli, and crispy-edged cheese all competing for attention on your fork. Nothing is trying too hard, yet everything feels indulgent. The Alfredo does the heavy lifting, so you're not seasoning or balancing anything tricky.

Customizing Without Overthinking It

Light Alfredo and whole wheat pasta make it slightly healthier if that matters to you, though the soul of the dish stays intact. Red pepper flakes scattered on top add heat if your household leans spicy, and I've thrown in roasted red peppers before with wonderful results.

What to Serve Alongside

A simple green salad cuts through the richness without competing for attention, and garlic bread is the obvious choice if you want to lean into comfort. I've also served it with a light vinaigrette-dressed arugula salad, which surprised everyone with how well the sharp greens balanced the cream.

• Make the entire dish up to the point of baking the day before, cover it, and refrigerate—just add five extra minutes to your bake time.
• Leftover portions reheat beautifully in a 325°F oven, covered with foil, for about 15 minutes until warm through.
• This freezes well if you assemble it uncooked, though thaw it overnight in the fridge before baking.

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This casserole is proof that simple ingredients, treated with care and a little patience, become something people actually want to eat. It's comfort food that feels intentional instead of lazy.

Your Recipe Questions Answered

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken can be a convenient and flavorful substitute to save time during preparation.

→ What type of pasta works best?

Penne or rotini pasta hold the sauce well and maintain a nice texture after baking.

→ How do I prevent the bake from drying out?

Covering the dish with foil during the first stage of baking helps retain moisture and ensures a creamy interior.

→ Can I make this dish spicier?

Adding red pepper flakes before baking adds a pleasant spicy kick without overpowering the creamy sauce.

→ What alternatives are there for the cheese topping?

Mozzarella and Parmesan blend well, but you can experiment with Asiago or Gruyère for different flavors.