After just a couple minutes of prep work, I threw this Chicken and Broccoli Alfredo Casserole 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.
I think your family will enjoy this delicious dish too!
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.
Related recipe: try another version of this recipe – Chicken Divan!
If you like chicken alfredo, be sure to check out our top 27 Chicken Alfredo recipes!
Ingredients needed for this Chicken and Broccoli Alfredo Casserole:
- 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
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Serve with a green salad and these Easy Parmesan Knots for a complete meal!
Other Alfredo Recipes we LOVE:
- BROCCOLI ALFREDO SPAGHETTI RECIPE
- SLOW COOKER EASY ALFREDO RECIPE
- INSTANT POT CHICKEN ALFREDO PENNE PASTA RECIPE
- ALFREDO GRILLED CHICKEN PIZZA RECIPE
- ONE POT CHEESY CHICKEN ALFREDO RECIPE
- HEALTHIER CHICKEN ALFREDO RECIPE (LIGHTENED UP)
- INSTANT POT CREAMY SHRIMP ALFREDO PASTA
- CHICKEN ALFREDO DIP RECIPE
- CHICKEN ALFREDO STUFFED SHELLS RECIPE
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
Equipment
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.
Notes
- You can use a homemade alfredo sauce instead of jarred.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Recipe inspired by Dessert Now, Dinner Later.
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This looks fantastic, great recipe as usual!
Happy Blogging!
Happy Valley Chow
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. 🙂
I made this last night. It was delicious and easy. My husband enjoyed it as well 🙂
What type of jar alfredo sauce do you use? Could you use a homemade sauce?
A homemade sauce would be delicious!! We just buy whatever is on sale at the store.
My husband loved this recipe. His favorite part was the crunchy topping.
Would this mix (before adding breadcrumbs) be suitable to cook in slow cooker?
I think it could work. Let us know how it turns out! We have never made it in the slow cooker. You may have just come up with a great recipe! 🙂
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!
Can anyone tell me what jarred Alfredo sauce they use?
I have tried jar sauce in the past and haven’t
liked it. I would love to make this recipe and would
rather not spend the extra time making my own
Alfredo sauce first.
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! 🙂
Made this last night and it was great! Thanks for the recipe!
Have you ever made this a day before you actually cooked it? I am cooking for a large crowd and would like to prepare it a day before I cook it and then just store it in the fridge overnight. Any suggestions?
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!!
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
This recipe is not super saucy. You could easily add more alfredo sauce if you wanted it to be nice and moist. If making it the night before, you would want to add more sauce. The noodles would absorb some of the liquid.
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
This was the best! I made it for my boyfriend’s family and they’re still talking about it.
My husband & I love this recipe.When I do a Costco run I always grab one of their roasted chickens so we can make this.
It’s great for lunches during the week & does freeze well.
Thanks for sharing
Can you freeze this recipe?
We haven’t tried this recipe specifically, yet, but we think you could – it’s similar enough to our 20-minute Tuscan Pasta Freezer meal that we think it would work, so you could freeze it similarly along the same lines as that recipe. If you try it, let us know how it goes!
I’ve made this a half a dozen times and a few years back I made it for the family Christmas pot luck. It was a hit and it’s back on the menu this year.
Is it 2.5 cups of cooked pasta or dry? If cooked, how much dry pasta is needed?
Really yummy! I made this recipe exactly as written using 3 large chicken breast halves that I had brined in kosher salt and water for 30 minutes, seasoned, and then roasted at 450 degrees for 15 minutes. Since I seasoned the chicken, I omitted the salt to taste. I’ll make it again and when I do, I’ll increase the broccoli and shells a bit, decrease the chicken a bit (2 large breast halves), and add a touch of chicken broth to make just it a bit more saucy.
We measure 2.5 cups dry pasta