This baked Chicken Broccoli Alfredo Pasta is a delicious, comforting twist on classic fettuccine Alfredo. Loaded with shredded chicken, crispy bacon, tender broccoli, penne pasta, a creamy homemade Alfredo sauce, and plenty of melted cheese, this baked casserole is a family-friendly crowd-pleaser.

Chicken Broccoli Alfredo Pasta

If you love warm, cheesy casseroles, this chicken Alfredo bake fits the bill. It combines tender shredded chicken, a garlicky homemade Alfredo sauce, crisp bacon bits, and broccoli with penne pasta, then finishes with a bubbly mozzarella topping. The result is rich, satisfying, and easy to adapt to what you have on hand.

Why This Baked Alfredo Works

Customizable – Swap vegetables, change the cheese blend, or use a different protein if you prefer. Cheddar or a three-cheese mix would be delicious.
Flavor – Homemade Alfredo delivers fresh garlic and the savory tang of Parmesan, making the casserole rich and comforting.
Convenience – Use pre-cooked shredded chicken, frozen broccoli, and pre-cooked bacon pieces to speed up assembly without sacrificing taste.

How to Make Chicken Alfredo Casserole

Cook pasta – Bring a large pot of salted water to a boil and cook the penne to al dente according to package directions. Add the frozen broccoli to the boiling water about 1 minute before the pasta is done. Drain and set aside.

Make the Alfredo sauce – Preheat the oven to 350°F. In a large skillet, melt butter over medium-high heat. Stir in the flour and minced garlic, whisking to combine. Slowly add the milk and heavy cream, then reduce heat to low and simmer until the sauce thickens. Stir in the Parmesan until melted and smooth. Season with salt, onion powder, and black pepper to taste.

Assemble – Stir the shredded chicken and bacon pieces into the Alfredo sauce, then combine with the cooked pasta and broccoli. Transfer everything to a 9×13-inch baking dish and top with shredded mozzarella. Bake uncovered for about 25 minutes, until the cheese is melted and the casserole is heated through.

Serve – Let the casserole rest for 5 minutes after baking. Garnish with chopped fresh parsley and serve with garlic bread for a complete meal.

Recipe Tips

Chicken – Use rotisserie or pre-cooked shredded chicken for convenience. If cooking from scratch, bake two boneless chicken breasts at 350°F for about 25 minutes, then shred or cube.
Broccoli – Frozen broccoli works well and saves time. If using fresh, cut into florets and blanch or roast before adding.
Bacon – Pre-cooked bacon pieces are convenient and quick. Alternatively, cook 5–6 slices of bacon until crisp, chop, and add to the casserole.
Cheese – Freshly shredded mozzarella melts best and gives the creamiest, most appealing topping. Pre-shredded cheese is convenient but can sometimes be less melty.

Storage and Reheating

Storage – Refrigerate leftovers in an airtight container for up to 3 days.
Reheating – Sauces with butter can separate slightly after cooling. Reheat portions in the microwave for 1–2 minutes, stirring halfway through, until warmed and combined.

Chicken Broccoli Alfredo Pasta Casserole

Ingredients

12 ounces penne pasta
2 cups cooked shredded chicken
4 tablespoons butter
4 tablespoons all-purpose flour
3 1/2 cups whole milk
1 1/2 cups heavy cream
4 cloves garlic, minced
1 teaspoon salt
2 teaspoons onion powder
1/2 teaspoon black pepper
10 ounces Parmesan cheese
2–3 ounces pre-cooked bacon pieces (about 6 slices, chopped)
16 ounces mozzarella cheese, shredded
2 cups frozen broccoli

Instructions

Cook pasta: Boil a large pot of salted water and cook pasta to al dente. Add frozen broccoli about 1 minute before the pasta is done. Drain and set aside.
Make the Alfredo sauce: Preheat oven to 350°F. In a large pan, melt butter over medium-high heat. Add flour and garlic, whisking to combine. Gradually stir in the milk and heavy cream. Reduce heat and simmer until slightly thickened. Stir in Parmesan until melted. Season with salt, onion powder, and pepper.
Assemble: Stir chicken and bacon into the sauce, then combine with pasta and broccoli. Transfer to a 9×13-inch baking dish and top with shredded mozzarella. Bake uncovered for 25 minutes.
Serve: Let rest 5 minutes, garnish with parsley, and serve.

More Easy Casserole Ideas

Cheesy Hashbrown Breakfast Casserole
Green Bean Casserole with Bacon
Leftover Ham and Broccoli Casserole
Baked Tortellini Casserole

Enjoy! 🖤 Heather

Update Notes: This post was originally published in July 2016 and was updated with a refreshed recipe, new photos, step-by-step instructions, and tips in April 2024.