By: Jill Mills Posted: Aug 18, 2026

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Tender penne, shredded chicken, and broccoli are tossed in a from-scratch alfredo sauce that’s rich, garlicky, and way better than anything from a jar in this Chicken Broccoli Alfredo. Then, it’s all topped with mozzarella, parmesan, and buttery panko breadcrumbs that turn golden and crispy in the oven.

A spoon lifting Chicken Broccoli Alfredo out of a baking dish

This chicken broccoli alfredo pasta bake is a comforting and convenient way of making a large batch of delicious pasta. It’s very similar to my chicken alfredo bake, which is one of the most highly requested dishes in my house. (And that’s saying something, because shrimp alfredo and ground beef alfredo are requested frequently!) Adding broccoli was my solution to making dinner even easier, by incorporating the veggie side right into the pasta bake.

Like all of my alfredo recipes, this one uses a homemade garlicky sauce that comes together in just a few minutes. In this case, it can be prepared while the pasta is boiling. To keep things quick and easy, I like to use rotisserie chicken, though you can totally prepare chicken just for this.

Why This Is My Favorite Chicken and Broccoli Alfredo Recipe

Baked as a casserole. This chicken broccoli alfredo bake is slightly different from the usual recipe, as it’s baked in a casserole dish instead of just tossing the ingredients in a pan. It’s super convenient for serving a crowd.
Creamy garlic alfredo sauce. I’m not a fan of jarred alfredo sauce, so of course, I had to include a homemade alfredo sauce in this dish. It’s simple to make, extra creamy and smooth, and has light garlic undertones.
Easy weeknight dinner. There is no need for side dishes when you make this chicken broccoli alfredo pasta bake. Everything is right there in one pan, which makes it perfect for busy weeknights. You can even assemble it the day before!

Overhead view of ingredients needed to make chicken and broccoli alfredo

Ingredient Notes

In addition to the chicken and broccoli, this pasta bake is made with simple ingredients. Most of them are probably already in your kitchen. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Pasta – I use penne, but any short, textured pasta such as rotini will work.
Chicken – Any shredded or diced cooked chicken will work. Rotisserie is a great option for saving time.
Broccoli florets – Fresh or frozen broccoli both work. If using fresh broccoli, be sure to cut the florets into bite-sized pieces.
Cheese – I use a combination of shredded mozzarella and freshly grated parmesan for the best cheesy flavor and texture.
Unsalted butter – Adds a rich base to the sauce.
Garlic – Adds flavor to the sauce.
All–purpose flour – Thickens the sauce.
Whole milk & heavy cream – I use both in this alfredo sauce to create a thick, creamy texture.
Spices – Salt, pepper, garlic powder, onion powder, and nutmeg.
Panko breadcrumbs – Adds texture to the top of the casserole.

How To Make Chicken Broccoli Alfredo

Part of the reason this recipe is so quick and easy is that the sauce can be prepared while the pasta cooks. The printable instructions can be found in the recipe card at the end of the post.

Cook the pasta. Boil the pasta in a large pot of salted water. Cook to just under al dente, about 1 minute less than the package time.
Blanch the broccoli. During the last 2 minutes of cooking, add the broccoli to the pot to blanch it. Drain both together.
Make the sauce. Melt the butter over medium heat. Cook the minced garlic for 30 seconds, then whisk in the flour and cook for 1 minute. Gradually add the milk and cream, stirring constantly. Simmer for 3-5 minutes then add the seasonings.
Add the parmesan. Remove the sauce from heat. Stir in a cup of parmesan until melted and smooth.

Chicken, noodles, and broccoli in a baking dish with alfredo sauce on top

Unbaked chicken broccoli alfredo in a casserole dish

Combine. Combine the pasta, broccoli, chicken, a cup of mozzarella, half a cup of parmesan, and the alfredo sauce in a bowl. Toss until evenly coated. Transfer to a greased baking dish.
Add the topping. Sprinkle the remaining cheese on top. Toss the panko breadcrumbs with melted butter and sprinkle over the cheese.
Bake. Bake for 25-30 minutes, until the casserole is hot and bubbly. If desired, broil for 1-2 minutes for extra browning.

Tips for the Best Pasta Bake

Here are a few tips for making this chicken broccoli alfredo pasta bake perfectly the first time.

Undercook the pasta on purpose. One minute less than al dente is the goal because the pasta finishes cooking in the oven and absorbs the sauce as it bakes. Fully cooked pasta going into a 375°F oven for 30 minutes turns mushy.
Drain everything really well. Excess water from the pasta and broccoli dilutes the Alfredo sauce and makes the bake watery. Shake the colander well and give it a minute to drain properly before combining.
Cook the roux for a full minute. Whisking the flour into the butter and letting it cook before adding the milk is what removes the raw flour taste. Rushing this step leaves a starchy undertone in the sauce that you’ll notice.
Add the milk gradually. Pour it in slowly while whisking constantly. Adding it all at once makes the sauce lumpy and hard to smooth out. A gradual pour gives you a silky, lump-free base every time.
Add parmesan off the heat. Remove the saucepan from the burner before the cheese goes in. High heat makes parmesan clump and turn grainy instead of melting smoothly into the sauce.

Overhead view of chicken broccoli alfredo pasta bake

Serving Suggestions

The wonderful thing about this chicken and broccoli alfredo recipe is that you truly do not need anything else. The protein and veggie are baked right in with the pasta! If you do want a little extra something, my Olive Garden salad is my go-to starter for any pasta dinner. Breadsticks are great for soaking up the sauce, too.

Make Ahead & Storage