This Chicken and Broccoli Alfredo Casserole is the ultimate comfort food, blending creamy, cheesy goodness with tender chicken and crisp broccoli. In just 35 minutes, you’ll have a hearty, satisfying dish that’s perfect for busy weeknights or cozy family dinners. The rich Alfredo sauce coats every bite, while the golden, bubbly topping adds a delightful crunch.
Packed with 25g of protein and a medley of textures—from velvety sauce to vibrant broccoli—this casserole is as nutritious as it is indulgent. The savory flavors of garlic, Parmesan, and herbs meld beautifully, creating a dish that’s both comforting and fresh. It’s a crowd-pleaser that’s as easy to make as it is delicious to devour!
What You’ll Need for Chicken and Broccoli Alfredo Casserole
- 2 ½ cups pasta (shells or any short pasta like penne or fusilli)
- 2 cups broccoli, chopped (fresh or frozen; if frozen, no need to thaw)
- 1 ½ pounds boneless, skinless chicken breasts, cooked and diced (rotisserie chicken works great for a shortcut!)
- 16 ounces Alfredo sauce (store-bought or homemade)
- ½ cup shredded Parmesan cheese (plus extra for topping)
- 1 ½ cups shredded Mozzarella cheese
- ½ teaspoon garlic salt (or substitute with ¼ tsp garlic powder + ¼ tsp salt)
- ¼ teaspoon dried basil (or fresh basil for garnish)
- Salt and pepper, to taste
- ½ cup Panko breadcrumbs (or regular breadcrumbs for a softer topping)
- 2 Tablespoons butter, melted
- ¼ cup shredded Parmesan cheese (for the topping)
How to Make Chicken and Broccoli Alfredo Casserole
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
- Cook the pasta according to the package instructions. Drain and transfer to a large mixing bowl.
- Prepare the broccoli: If using fresh broccoli, cut into bite-sized pieces, place in a microwave-safe bowl with 2-3 tablespoons of water, and cover with plastic wrap. Microwave for 3-4 minutes until tender-crisp. If using frozen broccoli, cook according to package directions. Add the broccoli to the bowl with the pasta.
- Combine the filling: Add the cooked chicken, Alfredo sauce, ½ cup Parmesan cheese, and mozzarella cheese to the pasta and broccoli. Season with garlic salt, dried basil, salt, and pepper. Mix until well combined.
- Transfer to the baking dish: Pour the mixture into the prepared baking dish and spread it evenly.
- Make the topping: In a small bowl, mix the Panko breadcrumbs, melted butter, and ¼ cup Parmesan cheese. Sprinkle this mixture evenly over the casserole.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the cheese is melted, the edges are bubbling, and the top is golden brown.
- Serve: Let the casserole cool for 5 minutes before serving. Garnish with fresh basil if desired. Enjoy!
Perfect Pairings: Serving Suggestions
This Chicken and Broccoli Alfredo Casserole is a hearty meal on its own, but you can elevate it with a few simple sides. Serve it with a crisp garden salad or garlic bread for a complete dinner. For a lighter option, pair it with steamed green beans or a fresh fruit salad. Don’t forget a sprinkle of extra Parmesan cheese on top for added flavor!
Make It Ahead: Storage and Reheating Tips
This casserole is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes or until warmed through. For a quicker option, microwave individual portions for 1-2 minutes, stirring halfway through. If the breadcrumbs lose their crunch, pop it under the broiler for a minute or two.
Switch It Up: Recipe Variations
Customize this casserole to suit your taste! Swap the chicken for shrimp or rotisserie chicken for a quicker option. Use cauliflower or zucchini noodles instead of pasta for a low-carb twist. For a creamier texture, mix in a dollop of cream cheese or Greek yogurt with the Alfredo sauce. Feeling adventurous? Add a dash of red pepper flakes for a spicy kick!
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked chicken or a rotisserie chicken to skip the cooking step. Opt for frozen broccoli to save on prep time, or use pre-chopped fresh broccoli from the store. You can also prepare the casserole up to a day in advance—just cover and refrigerate until ready to bake. Add an extra 5-10 minutes to the baking time if it’s chilled.
Essential Equipment for Easy Prep
To make this recipe a breeze, you’ll need a 9×13-inch baking dish, a large mixing bowl, and a microwave-safe bowl for the broccoli. A sharp knife and cutting board are handy for prepping fresh ingredients, and a silicone spatula makes mixing the casserole ingredients quick and easy. Don’t forget non-stick cooking spray to keep cleanup simple!
Chicken and Broccoli Alfredo Casserole Recipe
Ingredients
- 2 ½ cups pasta, shells
- 2 cups broccoli, chopped
- 1 ½ pounds boneless skinless chicken breasts, cooked and diced
- 16 ounces Alfredo sauce
- ½ cup shredded Parmesan cheese
- 1 ½ cups shredded Mozzarella cheese
- ½ teaspoon garlic salt
- ¼ teaspoon dried basil
- salt and pepper, to taste
- ½ cup Panko Breadcrumbs
- 2 Tablespoons butter, melted
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
- If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
- Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
- Spray a 9×13″ pan with non-stick cooking spray and dump pasta/chicken mixture inside.
- In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.