Description
Creamy, cheesy pasta loaded with juicy chicken and tender broccoli, all baked with a crispy golden topping—this Alfredo bake is perfect for family dinners.
Ingredients
Pasta & Veggies:
12 oz cooked pasta (penne, rigatoni, or rotini)
3 cups broccoli florets, steamed or blanched
Protein:
3 cups cooked chicken (shredded or cubed)
Sauce & Cheese:
2 cups Alfredo sauce (homemade or jarred)
1 cup shredded mozzarella
½ cup grated Parmesan
Salt, black pepper, garlic powder (to taste)
Crispy Topping:
1 cup panko breadcrumbs
2 tbsp melted butter
Optional: 2 cloves garlic, minced; pinch of Italian seasoning
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine cooked pasta, broccoli, chicken, Alfredo sauce, mozzarella, Parmesan, and seasonings. Mix well.
Transfer mixture to the prepared baking dish and spread evenly.
Make topping: Combine panko, melted butter, garlic, and Italian seasoning (if using). Sprinkle over the casserole.
Bake uncovered for 25–30 minutes until hot and bubbling. Broil for 1–2 minutes for extra crunch (optional).
Let rest for 5 minutes before serving.
Notes
Use homemade Alfredo sauce for a from-scratch version.
Try cheddar, Gouda, or Fontina for cheese variety.
Swap in cauliflower rice or extra broccoli for a low-carb version.
Can be assembled ahead and stored in the fridge up to 24 hours before baking.
Freeze unbaked for up to 2 months—thaw overnight and bake as directed.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
