Creamy Chicken Broccoli Alfredo Pasta Bake is the ultimate comfort food – rich, cozy, and absolutely delicious. It's guaranteed to be a crowd-pleaser, whether for dinner or entertaining, as it easily feeds a crowd. With its creamy, cheesy white sauce, this baked casserole is insanely good!
Looking for more baked pasta casseroles? Be sure to check out my 5- ingredient baked ravioli or chicken baked ziti.
👉 This chicken broccoli alfredo pasta bake recipe was first shared in 2021. It was updated with new photos and step-by-step instructions in March 2025.
This easy baked pasta is a perfect recipe for feeding a crowd, and the combo of white sauce, pasta, chicken, broccoli and two types of cheese is so comforting. it always leaves people feeling satisfied. And it's a complete meal! It is my baked spin on the chicken broccoli alfredo recipe. What's not to love about tender chicken and pasta smothered in a creamy white sauce, baked to bubbly perfection? This creamy pasta recipe is easy enough for a weeknight dinner, yet special enough to impress guests.
Plus, it's a fantastic make-ahead dish for potlucks – simply assemble it a day in advance, bake, and serve the next day. It’s the ultimate all-around baked pasta dish!
Jump to:
Reasons to love it
- Excellent for a weeknight meal, Sunday dinner, pot lucks or entertaining.
- Smooth and lusciously creamy white sauce.
- Perfectly cooked pasta and broccoli - No mushy pasta bakes here!
- A complete meal in one dish! rotein, veggies, and pasta all baked to perfection!
- Versatile! Feel free to use any short pasta you have on hand, swap out the broccoli for your favorite veggies, or even replace the chicken with rotisserie chicken for added convenience!
Ingredients you’ll need:
- Penne: Another short pasta, such as bow tie, rigatoni or fussili would work nicely too.
- Fresh broccoli florets: Keep the broccoli in larger pieces to prevent it from turning mushy after baking in the oven, as it cooks quickly and becomes tender in no time.
- Chicken thighs or breasts: I personally love thighs because they cook up juicy and tender without being over cooked during the baking time.
- Parmesan and mozzarella cheese: The parmesan is used to make the white sauce and also sprinkled on top, along with the mozzarella. Be sure to check out more parmesan recipes.
- Garlic: Enhances the overall flavor of the sauce.
- Milk and heavy cream: I use a 4:1 ratio of whole milk to heavy cream – 4 cups of milk and 1 cup of cream. It adds just the right amount of richness without being too heavy. If you're keeping it simple or making it for a weeknight dinner, you can use 5 cups of whole milk instead.
- Flour: It helps thicken the milk and cream, preventing the white sauce from being runny and giving it a smooth, velvety texture.
How to make baked pasta casserole with chicken and broccoli?
Want To Save This Recipe?
Enter your email below, and we’ll send the link straight to your inbox. Plus, you'll get more creative recipe ideas every Sunday!
Step 11 - Transfer into rectangle casserole and top with shredded mozzarella and parmesan. Bake at 375 degrees, until golden on top.
Best casserole dish ideal for baked pasta
For this chicken broccoli alfredo pasta bake, I recommend using a 9x13-inch casserole dish. If you're feeding a smaller family, you can easily halve the recipe and bake it in an 8x8-inch square dish.
Some casserole dishes come with a matching lid, which is perfect for storing leftovers or transporting the dish to a potluck or gathering. For entertaining, ceramic dishes are a great choice—they add vibrant color and make for a beautiful presentation at the table.
Storage and reheating
Leftovers keeps well in an airtight container in the refrigerator for up to 5 days. Reheat it in the microwave or a 325°F oven.
Looking for more chicken pasta dishes? Be sure to check out my lemon chicken pasta or creamy chicken pesto pasta recipe.
Make ahead instructions
- Cook the pasta and broccoli.
- Cook the chicken, sauce and then assemble in the baking dish.
- Skip topping with the cheese and let cool completely.
- Cover and refrigerate for up to 2 days.
- Top with both cheese and bake as instructed. Add an additional 5 to 10 minutes of baking time.
Recipe tips
- Undercook the pasta by 2 minutes to prevent it from becoming mushy as it bakes.
- Cut broccoli into large florets.
- Use chicken thighs or breasts.
- Skip heavy cream and use 5 cups of whole milk.
Recipe FAQs
Yes, it's best to boil the pasta before baking it. Cooking it until it's al dente, or slightly firm, ensures it won’t become overcooked or mushy in the oven. The pasta will continue to cook and absorb the sauce as it bakes, so pre-boiling helps prevent it from soaking up too much sauce and losing its texture.
The best pasta for baking are short pasta shapes like penne, ziti, rigatoni, fusilli, or rotini because they’re the perfect size to complement the chicken and broccoli, making each bite both flavorful and easy to eat. Also, they have grooves that can hold sauce well and withstand the baking process.
Yes, it's a good idea to cover your pasta bake in the oven, especially during the first part of baking. This helps trap moisture, preventing the pasta from drying out and ensuring the sauce stays creamy. You can uncover it during the last 10-15 minutes to achieve a golden, crispy top.
More penne pasta recipes
Chicken Broccoli Alfredo Pasta Bake
Equipment
- 9x13 inch baking dish
Ingredients
- 1 pound penne pasta
- 3 to 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 pound bonless chicken thighs or breast cut into chunks
- 3 cloves garlic chopped
- 2 tablespoons unsalted butter
- 5 tablespoons all purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 3 teaspoons Italian seasoning
- 4 teaspoons salt, divided or to taste
- ½ teaspoon ground black pepper
- 1 ½ cups grated parmesan, divided
- 1 ½ cups shredded mozzrella
Instructions
- Bring a large pot of water to a boil, then add one teaspoon salt and pasta. Stir occasionally and cook for 2 minutes less than the time suggested on the package. Add the broccoli florets and cook for 10 seconds. Drain the pasta and broccoli.
- Preheat oven to 350°F and grease a 8x13 inch rectangle baking dish with cooking spray.
- Heat olive oil in a large pot over medium-high heat. Add the chicken in a single layer and cook until the bottom is golden brown, 3 to 4 minutes.
- Add the garlic and butter, cooking while stirring the chicken for about one minute. Then, stir in the flour and cook, stirring constantly, for 2 minutes.
- Add the milk, heavy cream, Italian seasoning, black pepper, and the remaining 3 teaspoons of salt. Stir occasionally and bring the mixture to a boil. After 3 to 4 minutes, the sauce will thicken slightly.
- Stir in one cup of the parmesan cheese and stir until cheese melts. Remove pot from heat and stir in the cooked pasta and broccoli.
- Transfer to the prepared baking dish and spread evenly. Top with the mozzarella cheese and remaining ½ cup parmesan.
- Bake for 25 to 30 minutes, or the top is bubbly and golden. Serve!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com
Leave a Reply