Chicken and Broccoli Alfredo Casserole Recipe


Coming up with meals that my kids will eat and that don’t take me all day to prepare can be a challenge sometimes! And sometimes I am fresh out of ideas.

After just a couple minutes of prep work, I threw it in the oven and dinner was done! They loved it, I loved it, and the challenge of what to feed my family was solved for one more day . . .

Now what to make for tomorrow?! 🙂

Related recipe: try another version of this recipe – Chicken Divan

Serves: 8-10

Chicken and Broccoli Alfredo Casserole Recipe

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 2 1/2 cups uncooked pasta (not quite the entire box- I used shells, but any kind would work! Whole wheat works great too)
  • 2 cups broccoli (fresh or frozen)
  • 1 1/2 lbs chicken breasts, cooked and chopped into bite-size pieces
  • 1 (16 oz) jar alfredo sauce
  • 1/2 cup shredded Parmesan cheese
  • 1 1/2 cups mozzarella cheese
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon dried basil
  • salt and pepper to taste
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup shredded Parmesan cheese


  1. Preheat oven to 350 degrees.
  2. Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
  3. 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.
  4. 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.
  5. Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
  6. In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
  7. Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.



308 cal


10 g


38 g


18 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serve with a green salad and these Easy Parmesan Knots for a complete meal!

Recipe inspired by Dessert Now, Dinner Later.

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Comment on this Recipe

18 Responses to “Chicken and Broccoli Alfredo Casserole Recipe”

  1. Jennifer L
    I make something like this but I cook my chicken in Italian dressing. Looks yummy. Thanks for sharing your recipes you have inspired me to cook at home again. I love your blog. Your love for eachother and family is so nice to see. Thank you sharing your lives. :)
  2. Heather
    Sorry if this is a silly question, but is the chicken supposed to be precooked, frozen,and already chopped up like you can get at the store? Or, in this recipe, do you cook the chicken, then cut it up, then put it in the mixture warm? Thanks!
    • Hi Heather, Thanks so much for stopping by our blog. The chicken should be all cooked when starting this recipe. You can buy pre-cooked chicken at the store. We often buy the frozen chicken breasts and just thaw them and then boil them in a pot of boiling water until cooked through. Then we dice it up and it's ready for recipes. Whatever is easier for you. You could even use a deli chicken that's all cooked and get all the meat off of it and cut it up. Hope this helps. Let us know if you have any questions, we are so happy to help! :)
    • Hi Grace, this should be fine making the night before. Another recipe that works well fixing the night before and then cooking it the next day is our Chicken Cordon Bleu Casserole. Best of luck feeding your large crowd!!
  3. Would u please let me know if this is sausy enough and moist-hard to tell just by one picture Also- will the pasta soak up all the sause if this is made the night before? I a just looking for a sausy main pasta dish for a company. Thank u
  4. I made some alterations.. but the recipe would have been perfect originally. I added two jars of Alfredo sauce, some minced garlic a little bit extra parmesan on the top to go with the pan cover in butter a tiny bit of Italian seasoning instead of basil and mild cheddar cheese instead of mozzarella. For the chicken, I used Perdue southwestern chicken cuts. This had just the right kick. Amazing

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