This Chicken Alfredo Pasta Bake combines tender pasta, cooked chicken and broccoli with a rich homemade parmesan sauce. A layer of melted mozzarella gives the casserole a golden, cheesy finish.
The recipe transforms familiar Chicken Alfredo flavours into a convenient family-sized dinner. It is particularly useful when you have leftover cooked chicken or a supermarket rotisserie chicken to use.
The pasta is cooked slightly less than usual because it continues softening as the casserole bakes. Combining it with plenty of creamy sauce keeps the finished dish moist without making it soupy.
Serve this baked Chicken Alfredo with roasted vegetables, garlic bread or a crisp green salad for an easy family meal.
Why You’ll Love This Pasta Bake
- Creamy, cheesy and comforting.
- Uses cooked or leftover chicken.
- Includes pasta, chicken and broccoli in one dish.
- Suitable for busy family dinners.
- Can be assembled in advance.
- Easy to customise with different vegetables.
- Produces convenient leftovers.
- Freezer-friendly.
- Uses a straightforward homemade Alfredo sauce.
- Ready in approximately one hour.
Ingredients You’ll Need
For the Pasta Bake
- 12 ounces penne pasta.
- 3 cups cooked chicken, diced or shredded.
- 2 cups small broccoli florets.
- 1½ cups shredded low-moisture mozzarella cheese, divided.
- ¼ cup finely grated parmesan cheese.
- 2 tablespoons chopped fresh parsley, for garnish.
For the Alfredo Sauce
- 4 tablespoons unsalted butter.
- 4 garlic cloves, finely minced.
- 3 tablespoons all-purpose flour.
- 2 cups whole milk, slightly warmed.
- 1 cup heavy cream, slightly warmed.
- 1 cup finely grated parmesan cheese.
- ½ teaspoon salt.
- ¼ teaspoon ground black pepper.
- ½ teaspoon Italian seasoning.
- Small pinch of ground nutmeg, optional.
Ingredient Notes
Pasta: Penne holds the creamy sauce well and remains sturdy during baking. Rigatoni, ziti or rotini can also be used.
Chicken: Use cooked boneless chicken breasts, chicken thighs or shredded rotisserie chicken. Remove skin and bones before measuring.
Broccoli: Cut the broccoli into small, similarly sized florets so it cooks evenly and distributes throughout the casserole.
Butter: Unsalted butter allows better control of the sauce’s salt level.
Flour: Flour combines with butter to create a roux that thickens the milk and cream.
Whole milk: Whole milk gives the sauce body while preventing it from becoming excessively rich.
Heavy cream: Cream creates the luxurious texture associated with Alfredo sauce.
Parmesan: Finely grate parmesan from a block. Pre-shredded parmesan may not melt smoothly.
Mozzarella: Low-moisture mozzarella creates a stretchy, golden topping without releasing excessive liquid.
Nutmeg: A very small pinch enhances cream sauces without creating an obvious nutmeg flavour.
Which Chicken Should You Use?
This recipe requires approximately three cups of fully cooked chicken.
Suitable options include:
- Roasted chicken breasts.
- Pan-seared chicken breasts.
- Boneless chicken thighs.
- Rotisserie chicken.
- Leftover roast chicken.
- Poached chicken.
If cooking chicken specifically for this recipe, season approximately 1½ pounds of boneless chicken breasts with salt, pepper and Italian seasoning.
Cook the chicken until its thickest part reaches 165°F, then allow it to rest before cutting.
Avoid adding raw chicken directly to the casserole because the pasta, sauce and topping may overcook before thick pieces of chicken reach a safe temperature.
How to Make Chicken Alfredo Pasta Bake
Step 1: Prepare the Oven and Dish
Preheat the oven to 375°F.
Lightly grease a 9 × 13-inch baking dish with butter or non-stick cooking spray.
Step 2: Cook the Pasta
Bring a large pot of generously salted water to a boil.
Add the penne and cook it for approximately two minutes less than the packet’s al dente time.
The pasta should remain firm because it will continue cooking in the oven.
Step 3: Blanch the Broccoli
Add the broccoli florets to the pasta pot during the final two minutes of cooking.
Drain the pasta and broccoli thoroughly.
Do not rinse them. The remaining surface starch helps the sauce cling to the pasta.
Step 4: Begin the Alfredo Sauce
While the pasta cooks, melt the butter in a large saucepan over medium heat.
Add the minced garlic and cook for approximately 30 seconds, stirring continuously.
Do not allow the garlic to brown.
Step 5: Make the Roux
Sprinkle the flour over the melted butter.
Whisk continuously for approximately one minute.
The mixture should look smooth and lightly foamy but should not become dark brown.
Step 6: Add the Milk and Cream
Reduce the heat to medium-low.
Gradually pour in the slightly warmed milk while whisking continuously.
Once the milk is incorporated, add the heavy cream gradually.
Continue cooking and whisking for approximately 4–6 minutes, until the sauce thickens enough to coat the back of a spoon.
Step 7: Add the Parmesan
Reduce the heat to low.
Add one cup of finely grated parmesan in small portions, stirring after each addition.
Add the salt, black pepper, Italian seasoning and optional nutmeg.
Stir until the sauce becomes smooth.
Avoid allowing the sauce to boil after adding the parmesan.
Step 8: Combine the Casserole
Place the drained pasta and broccoli in a large mixing bowl.
Add the cooked chicken and Alfredo sauce.
Add ½ cup of the shredded mozzarella.
Fold everything together gently until the pasta, chicken and broccoli are evenly coated.
Step 9: Assemble the Pasta Bake
Transfer the mixture to the prepared baking dish.
Spread it into an even layer.
Sprinkle the remaining 1 cup of mozzarella and ¼ cup parmesan over the surface.
Step 10: Bake
Cover the dish loosely with aluminium foil.
Bake at 375°F for 15 minutes.
Remove the foil and continue baking for another 8–10 minutes, until the sauce bubbles around the edges and the cheese is completely melted.
For a more golden topping, broil for approximately 1–2 minutes while watching continuously.
Step 11: Rest and Serve
Remove the casserole from the oven.
Allow it to rest for approximately 5–10 minutes before serving.
Garnish with chopped fresh parsley and additional finely grated parmesan.
Tips for the Best Chicken Alfredo Bake
Undercook the Pasta
Cooking the pasta for two minutes less than al dente prevents it from becoming overly soft in the oven.
Warm the Milk and Cream
Cold dairy added to a hot roux can take longer to combine and may encourage lumps.
The liquids should be warm but do not need to be boiling.
Add Dairy Gradually
Pour in the milk slowly while whisking continuously. This creates a smooth sauce.
Use Freshly Grated Parmesan
Fresh parmesan melts more consistently and produces a smoother sauce than many packaged shredded cheeses.
Keep the Heat Low
High heat can cause parmesan and cream sauces to separate or become grainy.
Use Plenty of Sauce
Pasta absorbs moisture as the casserole bakes and rests. The unbaked mixture should look generously coated.
Avoid Overbaking
The chicken is already cooked. Bake only until the casserole is hot and the topping has melted.
How Thick Should the Alfredo Sauce Be?
The sauce should coat the back of a spoon but remain pourable.
It will thicken further when the parmesan is added and again as the casserole bakes.
If the sauce is too thick, whisk in warm milk one tablespoon at a time.
If it remains too thin, continue cooking it gently before adding the parmesan. Whisk frequently to prevent scorching.
Why Is My Alfredo Sauce Grainy?
Common causes include:
- Cooking the sauce over excessively high heat.
- Allowing the sauce to boil after adding parmesan.
- Adding all the cheese at once.
- Using coarsely grated or pre-shredded parmesan.
- Reheating the casserole too aggressively.
Reduce the heat before adding the cheese and stir it in gradually.
Why Is My Pasta Bake Dry?
A dry casserole can result from:
- Using too little sauce.
- Fully cooking the pasta before baking.
- Baking the casserole uncovered for too long.
- Using more than 12 ounces of pasta.
- Adding very dry chicken without enough sauce.
- Allowing the casserole to sit uncovered after baking.
The pasta mixture should appear slightly saucier than you think necessary before it enters the oven.
Why Is My Pasta Bake Watery?
Possible causes include:
- The broccoli was not drained properly.
- The Alfredo sauce was not cooked until thickened.
- Frozen vegetables released excess water.
- Fresh mozzarella was used instead of low-moisture mozzarella.
- The casserole was served immediately without resting.
Allow it to stand for 5–10 minutes after baking so the sauce can settle.
Chicken Alfredo Pasta Bake Variations
Chicken Alfredo Bake Without Broccoli
Omit the broccoli without making any other changes.
Serve a green vegetable or salad separately.
Chicken Alfredo Bake With Spinach
Replace the broccoli with approximately 3 cups of fresh baby spinach.
Stir the spinach into the warm Alfredo sauce until just wilted before combining the casserole.
Chicken Alfredo Bake With Mushrooms
Cook 8 ounces of sliced mushrooms in one tablespoon of butter until browned and their released moisture has evaporated.
Add them with the chicken.
Bacon Chicken Alfredo Bake
Add 6 slices of cooked, crumbled bacon.
Reserve a small amount for sprinkling over the finished casserole.
Spicy Chicken Alfredo Bake
Add ¼ teaspoon crushed red pepper flakes or a small amount of Cajun seasoning to the sauce.
Reduce the salt if the seasoning blend already contains salt.
Chicken Alfredo Bake With Peas
Add 1 cup of frozen peas directly to the pasta mixture. They will warm as the casserole bakes.
Four-Cheese Chicken Alfredo Bake
Add ½ cup shredded provolone or fontina to the mozzarella topping.
Shrimp Alfredo Pasta Bake
Replace the chicken with cooked shrimp.
Add the shrimp immediately before baking and avoid overcooking the casserole.
What to Serve With Chicken Alfredo Pasta Bake
Serve it with:
- Garlic bread.
- Homemade dinner rolls.
- A crisp green salad.
- Caesar salad.
- Garlic parmesan Brussels sprouts.
- Roasted green beans.
- Steamed asparagus.
- Air fryer zucchini fries.
- Roasted broccoli.
- Honey-glazed carrots.
Can You Make Chicken Alfredo Pasta Bake Ahead?
Yes.
Prepare the pasta, broccoli, sauce and chicken as instructed.
Assemble the complete casserole but do not bake it.
Allow the ingredients to cool, then cover the baking dish securely and refrigerate for up to 24 hours.
Remove it from the refrigerator while the oven preheats.
Bake it covered for approximately 25 minutes, then uncover and continue baking until the centre is hot and the cheese has melted.
A refrigerated casserole may require 10–15 minutes longer than one baked immediately.
How to Store Leftovers
Allow the casserole to cool promptly.
Transfer leftovers to an airtight container or cover the baking dish securely.
Refrigerate within two hours and use within 3–4 days.
How to Reheat Chicken Alfredo Pasta
In the Oven
Place the required amount in an oven-safe dish.
Add a small splash of milk or cream.
Cover with foil and reheat at 350°F until thoroughly hot.
On the Stovetop
Place an individual portion in a skillet.
Add a splash of milk, cover and warm over low heat.
Stir carefully to avoid breaking the pasta.
In the Microwave
Place one serving in a microwave-safe dish.
Add a teaspoon of milk and cover loosely.
Heat at reduced power in short intervals, stirring between each interval when possible.
Can You Freeze Chicken Alfredo Pasta Bake?
Yes, although cream sauces can change slightly in texture after freezing.
For the best result, assemble the casserole but do not bake it.
Wrap the dish securely and freeze for up to two months.
Thaw it overnight in the refrigerator.
Bake it covered until thoroughly hot, then uncover it to melt and lightly brown the cheese.
Avoid freezing the casserole with large quantities of watery vegetables.
Frequently Asked Questions
Can I use jarred Alfredo sauce?
Yes. Replace the homemade sauce with approximately 3½–4 cups of prepared Alfredo sauce.
Choose a sauce with enough fluidity to coat the pasta generously.
Can I use rotisserie chicken?
Yes. Remove the skin and bones, then shred or dice the meat before measuring three cups.
Can I use raw chicken?
Cook the chicken separately before assembling the casserole. This prevents the pasta and sauce from overcooking while the chicken reaches a safe temperature.
Can I use frozen broccoli?
Yes, but thaw it first and remove as much moisture as possible.
Frozen broccoli is already blanched, so it does not need to be added to the pasta water.
Which pasta shape works best?
Penne, ziti, rigatoni and rotini all hold the thick sauce well.
Can I make this without heavy cream?
You can replace the cream with additional whole milk, but the sauce will be lighter and less rich.
You may need to simmer it slightly longer to thicken.
Why did the sauce separate?
The sauce may have been overheated or the parmesan may have been added while it was boiling.
How do I know when the casserole is ready?
The cheese should be melted, the edges should be bubbling and the centre should be thoroughly hot.
How many people does it serve?
The recipe provides approximately six generous servings or eight smaller servings when accompanied by side dishes.
Chicken Alfredo Pasta Bake Recipe Card
Preparation time: 25 minutes
Cooking time: 25 minutes
Resting time: 10 minutes
Total time: Approximately 1 hour
Servings: 6–8
Course: Dinner
Cuisine: Italian-American
Method: Baking
Ingredients
Pasta Bake
- 12 ounces penne pasta.
- 3 cups cooked chicken, diced or shredded.
- 2 cups small broccoli florets.
- 1½ cups shredded low-moisture mozzarella, divided.
- ¼ cup finely grated parmesan.
- 2 tablespoons chopped parsley.
Alfredo Sauce
- 4 tablespoons unsalted butter.
- 4 garlic cloves, minced.
- 3 tablespoons all-purpose flour.
- 2 cups whole milk, slightly warmed.
- 1 cup heavy cream, slightly warmed.
- 1 cup finely grated parmesan.
- ½ teaspoon salt.
- ¼ teaspoon black pepper.
- ½ teaspoon Italian seasoning.
- Pinch of nutmeg, optional.
Instructions
- Preheat the oven to 375°F.
- Grease a 9 × 13-inch baking dish.
- Cook the penne for two minutes less than al dente.
- Add the broccoli during the final two minutes.
- Drain the pasta and broccoli without rinsing.
- Melt the butter in a large saucepan.
- Add the garlic and cook for 30 seconds.
- Whisk in the flour and cook for one minute.
- Gradually whisk in the warm milk.
- Add the heavy cream gradually.
- Cook for 4–6 minutes, until the sauce thickens.
- Reduce the heat to low.
- Stir in one cup of parmesan gradually.
- Add the salt, pepper, Italian seasoning and optional nutmeg.
- Combine the pasta, broccoli, chicken, sauce and ½ cup mozzarella.
- Transfer the mixture to the prepared dish.
- Top with the remaining mozzarella and ¼ cup parmesan.
- Cover and bake for 15 minutes.
- Uncover and bake for another 8–10 minutes.
- Rest for 5–10 minutes.
- Garnish with parsley and serve.
Recipe Notes
- Undercook the pasta slightly.
- Use fully cooked chicken.
- Warm the dairy before adding it to the roux.
- Keep the heat low when adding parmesan.
- Add a little milk if the sauce becomes excessively thick.
- Avoid overbaking because the chicken is already cooked.
- Test the complete recipe before confirming the exact timing and yield.