🧀 Chicken and Broccoli Baked Alfredo
Introduction
If you’re searching for the kind of creamy, cheesy pasta dish that hits all the comfort food notes, this Chicken and Broccoli Baked Alfredo is your weeknight hero. Rotisserie chicken, al dente rigatoni, tender broccoli florets, and two kinds of melty cheese come together in a bubbling casserole dish that’s ready to feed a hungry crowd—or just yourself with plenty of leftovers.
It’s rich. It’s filling. And best of all, it’s incredibly easy to put together with just a few grocery staples.
💖 Why I Love This Recipe
This baked Alfredo dish is a full meal in one pan—protein, veggies, carbs, and cheese. The rotisserie chicken saves time, the broccoli adds color and texture, and the Alfredo sauce brings everything together in a luscious embrace. It’s a guaranteed hit whether you’re feeding picky eaters, hosting a casual dinner, or batch cooking for the week.
🛒 Ingredients
- 1 pound rigatoni pasta
- 1 rotisserie chicken, meat shredded
- 2 cups creamy Alfredo sauce (store-bought or homemade)
- 1½ cups fresh broccoli florets
- 1 cup mozzarella cheese, freshly shredded
- ½ cup grated Parmesan cheese
- 1 tbsp garlic powder
- Salt and freshly ground black pepper, to taste
🔄 Ingredient Notes and Swaps
- Pasta: Penne or ziti work well if you don’t have rigatoni.
- Broccoli: Frozen broccoli can be used in a pinch—just thaw and drain well.
- Sauce: Use your favorite jarred Alfredo or make a simple version with cream, garlic, butter, and Parmesan.
- Chicken: Leftover grilled or baked chicken also works beautifully.
⏱ Recipe Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Calories: ~520 kcal per serving
👨🍳 Step-by-Step Instructions
1. Prep and Cook Pasta
- Preheat your oven to 350°F (175°C).
- Cook rigatoni in salted boiling water for 3–4 minutes less than package directions.
- In the final 3 minutes, add broccoli florets to the pot to lightly blanch them.
- Drain and transfer to a 9×13-inch baking dish.
2. Combine Ingredients
- To the baking dish, add shredded chicken, Alfredo sauce, garlic powder, salt, and pepper.
- Mix everything thoroughly to ensure even distribution.
3. Top with Cheese
- Sprinkle mozzarella cheese evenly over the top.
- Follow with a generous layer of Parmesan.
4. Bake
- Bake uncovered for 25 minutes, or until the cheese is melted and lightly golden.
5. Cool and Serve
- Let rest for 5 minutes before serving to help the sauce thicken slightly and flavors settle.
🔥 Tips for Success
- Slightly undercook the pasta so it finishes in the oven without becoming mushy.
- Mix in a pinch of red pepper flakes or a splash of hot sauce for a little heat.
- Use freshly shredded cheese for the best melt and flavor—pre-shredded often has anti-caking agents.
🍽️ Serving Suggestions and Pairings
This baked Alfredo is rich enough to serve on its own, but here are some tasty pairings:
- A simple side salad with balsamic vinaigrette
- Garlic bread or cheesy toast
- Roasted green beans or sautéed spinach
- A glass of white wine or sparkling lemonade
- And for dessert, consider This Crockpot Nacho Dip as a fun savory starter or side!
🧊 Storage and Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions in freezer-safe containers for up to 2 months.
- Reheat: Microwave or oven reheat with a splash of milk or cream to keep it moist.
📚 More Recipes You Will Love
- This Instant Pot Lasagna
- These Chicken Enchiladas
- This Dorito Casserole
- These Sheet Pan Quesadillas
- This Crockpot Nacho Dip
🧾 Final Thoughts
Creamy, cheesy, and packed with comfort, this Chicken and Broccoli Baked Alfredo is a dinner your family will ask for again and again. It’s easy enough for a Tuesday and satisfying enough for a Sunday. Plus, with the help of rotisserie chicken and jarred sauce, it’s a stress-free meal that still delivers big-time flavor.
Made it? Let us know how it turned out or tag @chefmaniac in your kitchen creations. For more weeknight wonders and cozy casseroles, follow Jason Griffith and the ChefManiac team.
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