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Chicken and Broccoli Alfredo Casserole Recipe

An easy dinner to throw together and the family will absolutely love it!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Chicken casserole recipe, Easy Chicken Recipe
Servings: 10
Calories: 333kcal


  • 9x13-inch Baking Pan
  • Mixing Bowl


  • 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


  • 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 9x13" 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.


Calories: 333kcal | Carbohydrates: 17g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 774mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 376IU | Vitamin C: 17mg | Calcium: 196mg | Iron: 1mg