Chicken Alfredo with Broccoli Cheese (Printer-Friendly)

A creamy bake with tender chicken, broccoli, pasta, Alfredo sauce, and melted cheese for a hearty, satisfying dish.

# What You'll Need:

→ Proteins

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 2 cups broccoli florets, steamed or blanched

→ Pasta

03 - 12 ounces penne or rotini pasta

→ Sauce

04 - 2 cups Alfredo sauce

→ Cheese

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese

→ Seasonings

07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon salt, adjust to taste

→ Optional Toppings

10 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Boil salted water and cook the pasta for 2 minutes less than package instructions, then drain and set aside.
03 - In a large mixing bowl, combine cooked pasta, chicken, broccoli, Alfredo sauce, garlic powder, black pepper, and salt. Mix thoroughly.
04 - Pour half of the mixture into the prepared baking dish, then sprinkle with half of the mozzarella and Parmesan cheeses.
05 - Add the remaining pasta mixture on top, then finish with the remaining mozzarella and Parmesan cheeses.
06 - Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 to 15 minutes until cheese bubbles and turns golden.
07 - Allow to rest 5 minutes before serving. Optionally, garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour, yet tastes like you spent the whole afternoon cooking.
  • One casserole dish means minimal cleanup, which is honestly half the battle on weeknight dinners.
  • The broccoli stays tender and bright, not mushy, which was my biggest win when I finally nailed the technique.
02 -
  • Undercooking your pasta is non-negotiable; overcooked pasta in a casserole becomes paste, and there's no coming back from that.
  • Don't skip the resting period—five minutes lets the structure set so you can actually serve it instead of scooping soup into bowls.
03 -
  • Use real Parmesan if you can—the pre-grated stuff contains anti-caking agents that prevent that beautiful melt.
  • If your Alfredo sauce seems thick, thin it slightly with a splash of pasta water so everything binds together instead of drying out in the oven.

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