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A plate of Baked Chicken and Broccoli Alfredo penne pasta with melted cheese, garnished with parsley, on a white plate with a fork nearby.

Cheesy Chicken and Broccoli Pasta Bake

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This Baked Chicken and Broccoli Alfredo is one of the best alfredo recipes. It's creamy and a great way to make a quick dinner that's packed full of chicken, broccoli and smothered in cheesy alfredo sauce.
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
Servings: 6 servings
Course: dinner, Main Dish
Calories: 518kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 8 ounces Penne pasta
  • 1 Shallot, minced
  • 3 cloves Garlic, minced
  • 15 ounces Alfredo sauce
  • ½ teaspoon Italian Seasoning Blend
  • 4 cups Fresh broccoli florets, about 1 pound
  • 2 cups Cooked chicken, shredded
  • 1 teaspoon All Purpose Seasoning
  • ½ cup Parmesan cheese, freshly grated
  • 2 cups Shredded mozzarella cheese

Instructions
 

  • Preheat oven to 375℉.
  • Spray a 9x13 baking dish with non-stick cooking spray and set aside.
  • Prepare pasta according to the package directions, reducing cooking time by 1 minute.
  • While the pasta is cooking, heat a skillet over medium-high heat and add the shallots. Cook for 2-3 minutes or until translucent.
  • Add the minced garlic and cook for 30 seconds more.
  • Stir in the Alfredo sauce and the Italian Seasoning Blend. Cook until heated through. Set aside.
  • Two minutes before the pasta is done cooking, add the broccoli florets to the pasta water.
  • Drain the pasta and broccoli and transfer to the prepared baking dish.
  • Add the chicken, Alfredo sauce mixture, All Purpose Seasoning Blend and parmesan to the casserole dish and toss together.
  • Spread the mixture into an even layer, and top it with the shredded mozzarella.
  • Bake, uncovered, for 15-20 minutes until heated through and the cheese is melted.

Christina's Notes

  • Sear the Chicken First: Browning the chicken before baking adds depth and keeps it juicy. Rotisserie chicken works too for a shortcut.
  • Steam Broccoli Lightly: Par-cook broccoli to preserve its vibrant color and slight crunch. Overcooked florets can turn mushy in the bake.
  • Use a Mix of Cheeses: Blend Parmesan for sharpness and mozzarella for meltiness. A touch of provolone or fontina adds richness.
  • Add Pasta Water: Reserve some starchy water to loosen the sauce if it thickens too much before baking.

MY NOTES

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Recipe compliments of www.ITISAKEEPER.com