This Chicken and Broccoli Baked Alfredo is a comforting, creamy pasta bake that combines tender rigatoni, shredded chicken, fresh broccoli, and a rich Alfredo sauce. It’s an easy, family-friendly dinner that delivers satisfying flavor with minimal prep.
Why You’ll Love This Recipe
- A complete, hearty meal made with simple ingredients.
- Uses rotisserie chicken for convenience and extra flavor.
- Creamy Alfredo sauce pairs perfectly with pasta and broccoli.
- Bakes into a bubbly, cheesy, golden-topped casserole.
- Great for weeknight dinners, meal prep, or potlucks.
- Kid-friendly and easily customizable.
Ingredients
Pasta & Vegetables
- 1 pound rigatoni pasta
- 1½ cups fresh broccoli florets
Chicken & Sauce
- 1 rotisserie chicken, meat shredded
- 2 cups creamy Alfredo sauce
Cheese
- 1 cup mozzarella cheese, freshly shredded
- ½ cup grated Parmesan cheese
Seasoning
- Salt and freshly ground black pepper, to taste
- 1 tablespoon garlic powder
Directions
1. Preheat the Oven
Set the oven to 350°F (175°C) to ensure it’s ready when the casserole goes in.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until slightly under al dente, about 3–4 minutes less than the package directions.
3. Add the Broccoli
During the last 3 minutes of pasta cooking, stir in the broccoli florets to lightly soften them.
4. Drain and Transfer
Drain the pasta and broccoli thoroughly. Transfer them to a 9×13-inch baking dish, spreading them evenly.
5. Combine the Ingredients
Add the shredded rotisserie chicken, Alfredo sauce, garlic powder, salt, and pepper to the baking dish. Stir everything together until the pasta, broccoli, and chicken are evenly coated.
6. Add the Cheese Topping
Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
7. Bake
Place the casserole uncovered in the preheated oven and bake for about 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
8. Rest and Serve
Let the dish rest for 5 minutes before serving to help the sauce settle.
Tips for Best Results
- Slightly undercook the pasta so it stays firm during baking.
- Use freshly shredded cheese for better melting and texture.
- If the Alfredo sauce is very thick, stir in 2–3 tablespoons of milk or chicken broth.
- Add seasoning gradually and adjust after mixing.
- Broil for the final 2–3 minutes for a deeper golden top (optional).
Variations & Substitutions
- Substitute rigatoni with penne, ziti, or fusilli.
- Add sautéed mushrooms, spinach, or bell peppers.
- Use grilled chicken or leftover turkey instead of rotisserie chicken.
- Replace Alfredo with a lighter cream sauce or a garlic cream sauce.
- Add crushed red pepper flakes for mild heat.
Serving Suggestions
- Serve with garlic bread or warm rolls.
- Pair with a side salad such as Caesar or mixed greens.
- Add roasted vegetables for a complete meal.
- Finish with fresh parsley for added color.
Storage & Reheating
- Refrigerator: Store covered for up to 3 days.
- Freezer: Freeze tightly wrapped for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm in the oven at 325°F until heated through, or reheat individual portions in the microwave.
FAQ
Can I assemble this casserole ahead of time?
Yes. Prepare everything up to the baking step, cover tightly, and refrigerate up to 24 hours before baking.
Can I use frozen broccoli?
Yes. Thaw and drain well before adding.
Can I use homemade Alfredo sauce?
Absolutely. A homemade version will enhance both flavor and richness.
Why do I need to undercook the pasta?
The pasta continues to cook while baking, and undercooking ensures it doesn’t become mushy.
Can I double this recipe?
Yes. Use two 9×13 pans and bake both at the same time, rotating halfway through.