Name: Chicken and Broccoli Alfredo Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: For the Pasta:; 12 ounces rotini pasta (about 3 ½ cups dried); 3 cups broccoli (cut into bite-sized pieces); For the Alfredo Sauce:; 3 tablespoons unsalted butter; 3 cloves garlic (minced); 3 tablespoons all-purpose flour; 3 cups half and half; 6 ounces cream cheese (cut into 1-inch cubes); ½ cup Parmesan cheese (grated); 1 teaspoon garlic powder; 1 teaspoon salt; ½ teaspoon black pepper; For the Chicken:; 3 cups rotisserie chicken (diced); For the Cheese:; 2 cups shredded mozzarella cheese (divided)

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This Chicken and Broccoli Alfredo Bake combines tender rotini pasta, succulent rotisserie chicken, and crisp-tender broccoli in a rich, creamy Alfredo sauce, topped with melted mozzarella cheese. It’s a comforting, cheesy, and hearty dish that comes together in just 40 minutes, perfect for a weeknight dinner or feeding a hungry crowd.

Why You’ll Love This Recipe

This casserole-style bake is everything you love about creamy Alfredo pasta but with the added goodness of chicken and broccoli. The homemade Alfredo sauce is rich and velvety, enhanced by cream cheese and Parmesan, while the rotini pasta soaks up all that cheesy goodness. It’s the ultimate comfort food, and the best part is that it’s so easy to make with rotisserie chicken and simple ingredients. Whether for a family dinner or meal prep, this dish is sure to be a crowd-pleaser! Chicken and Broccoli Alfredo Bake

Ingredients

For the Bake:

12 ounces rotini pasta (about 3 ½ cups dried)
3 cups broccoli (cut into bite-sized pieces)
3 tablespoons unsalted butter
3 cloves garlic (minced)
3 tablespoons all-purpose flour
3 cups half and half
6 ounces cream cheese (cut into 1-inch cubes)
½ cup Parmesan cheese (grated)
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
3 cups rotisserie chicken (diced)
2 cups shredded mozzarella cheese (divided)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pasta:

Heat a pot of water until boiling. Cook the rotini pasta 1 minute under al dente, then strain and set aside. (The pasta will cook more in the oven.)

Steam the Broccoli:

Heat 2 inches of water in a saucepan until boiling. Add the broccoli florets, cover, and steam for 3-5 minutes, just until tender. Set aside.

Preheat the Oven:

Preheat the oven to 375°F (190°C).

Make the Alfredo Sauce:

In a 12-inch oven-safe skillet, melt the butter over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant.
Sprinkle in the flour, whisk, and cook for 1-2 minutes to form a roux.
Slowly pour in the half and half, whisking until smooth. Add the cream cheese, Parmesan cheese, garlic powder, salt, and pepper. Simmer on low heat, whisking frequently, until the sauce thickens.

Combine the Ingredients:

Remove the sauce from heat and stir in the cooked pasta, steamed broccoli, and diced rotisserie chicken. Toss to combine.

Add Cheese:

Stir in 1 cup of mozzarella cheese until melted and well combined.

Bake:

Sprinkle the remaining mozzarella cheese on top of the pasta mixture.
Bake for 18-20 minutes, or until hot and bubbly and the cheese is golden.

Serve:

Serve immediately and enjoy your comforting, cheesy Chicken and Broccoli Alfredo Bake!

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Notes

Leftovers:

Store any leftover Chicken and Broccoli Alfredo Bake in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven at 350°F (175°C) for 10-15 minutes until warmed through.

Make Ahead:

You can assemble the bake ahead of time and store it covered in the fridge for up to 24 hours before baking. You may need to add an extra 5 minutes to the bake time if the dish is chilled.

Tips:

If you prefer a lighter option, use half-and-half instead of heavy cream and opt for a reduced-fat cream cheese.
For extra flavor, try adding a pinch of nutmeg or Italian seasoning to the Alfredo sauce.
Feel free to swap out rotini for any pasta shape of your choice like penne, farfalle, or fusilli.

Variations

Add More Veggies: You can add other veggies like mushrooms, spinach, or bell peppers to the mix for a heartier, more colorful dish.
Spicy Alfredo: Add some red pepper flakes or a diced jalapeño to the sauce for a bit of heat.
Vegan Version: Use dairy-free cheese, cream cheese, and a plant-based milk alternative like almond or oat milk for a vegan-friendly version.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the casserole in the microwave or oven at 350°F (175°C) until heated through. You may want to add a splash of milk to keep the sauce creamy when reheating.

FAQs

Can I use a different type of cheese?

Yes! You can swap out the mozzarella or Parmesan for other cheeses like gouda, cheddar, or a blend of your favorites.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine in this recipe. Just make sure to thaw and drain it well before adding it to the dish.

Can I make this recipe gluten-free?

To make this dish gluten-free, simply use gluten-free pasta and ensure that your flour and other ingredients are certified gluten-free.

Can I use cooked chicken instead of rotisserie chicken?

Yes, you can use cooked chicken breast or thigh meat that has been diced for this recipe.

Conclusion

This Chicken and Broccoli Alfredo Bake is a creamy, comforting dish that brings together tender pasta, rotisserie chicken, and steamed broccoli, all enveloped in a luscious homemade Alfredo sauce. Topped with melted mozzarella, it’s a satisfying meal that will please both kids and adults alike. It’s easy to make, full of flavor, and perfect for a family dinner!

Chicken and Broccoli Alfredo Bake

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Author: Jessica
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American

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Description

A creamy and cheesy Chicken and Broccoli Alfredo Bake made with rotini pasta, rotisserie chicken, and a rich homemade Alfredo sauce, topped with melted mozzarella. A comforting dish perfect for family dinners.

Instructions

Prepare the Pasta: Heat a pot of water until boiling. Cook the rotini pasta 1 minute under al dente, then strain and set aside. (The pasta will cook more in the oven.)
Steam the Broccoli: Heat 2 inches of water in a saucepan until boiling. Add the broccoli florets, cover, and steam for 3-5 minutes, just until tender. Set aside.
Preheat the Oven: Preheat the oven to 375°F (190°C).
Make the Alfredo Sauce: In a 12-inch oven-safe skillet, melt the butter over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant. Sprinkle in the flour, whisk, and cook for 1-2 minutes. Slowly pour in the half and half, whisking until smooth. Add the cream cheese, Parmesan cheese, garlic powder, salt, and pepper. Simmer on low heat until the sauce thickens.
Combine the Ingredients: Remove the sauce from heat and stir in the cooked pasta, steamed broccoli, and diced rotisserie chicken. Toss to combine.
Add Cheese: Stir in 1 cup of mozzarella cheese until melted and well combined. Sprinkle the remaining mozzarella cheese on top.
Bake: Bake for 18-20 minutes, or until hot and bubbly. Serve immediately.

Notes

If you prefer a richer sauce, you can substitute part of the half-and-half with heavy cream.
For added flavor, sprinkle some extra Parmesan cheese on top before baking or after it comes out of the oven.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven with a bit of extra sauce to keep it creamy.