This baked Chicken Broccoli Alfredo Pasta is a rich, comforting twist on classic fettuccine Alfredo. Shredded chicken, crispy bacon, broccoli, penne pasta and a homemade Alfredo sauce are tossed together, topped with plenty of cheese and baked until bubbly for a satisfying weeknight casserole.

Chicken Broccoli Alfredo Pasta

If you love cheesy baked dishes, this Chicken Broccoli Alfredo Pasta delivers all the comfort you want in one pan. The creamy garlic-parmesan sauce coats tender penne and broccoli, while shredded chicken and bacon add protein and savory depth. It’s a versatile family favorite that’s easy to adapt to what you have on hand.

Why This Baked Chicken Alfredo Works

Customizable – Swap vegetables, cheeses or protein to suit tastes and pantry staples. Cheddar, different pastas or even ground beef work well if you need variations.
Flavorful – A homemade Alfredo brings fresh garlic and a salty Parmesan tang that meld with the creamy base for rich, comforting flavor.
Convenient – Using pre-cooked shredded chicken, frozen broccoli and pre-cooked bacon shortens hands-on time without sacrificing taste.

How to Make Chicken Alfredo Casserole

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

Make the Alfredo sauce: Preheat the oven to 350°F. In a large pan, melt butter over medium-high heat. Whisk in flour and minced garlic to form a roux, then slowly whisk in whole milk and heavy cream. Reduce heat to low and simmer until thickened. Stir in grated Parmesan until melted and smooth; season with salt, onion powder and black pepper to taste.

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

Serve: Let the casserole rest 5 minutes after baking. Garnish with chopped fresh parsley if desired and serve with garlic bread or a simple green salad.

Recipe Tips

Chicken: Use a rotisserie chicken or store-bought shredded chicken for speed. If cooking from scratch, bake two chicken breasts at 350°F for about 25 minutes, then shred or cube.
Broccoli: Two cups of frozen broccoli work well, but fresh florets can be blanched or roasted before adding.
Bacon: Pre-cooked bacon pieces save time. Alternatively, cook 5–6 strips of bacon until crispy, chop and add to the casserole.
Cheese: Freshly shredding mozzarella from a block melts best and yields the creamiest top. Bagged pre-shredded cheese is convenient but may not melt as smoothly.

Storage and Reheating

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: The sauce may appear slightly separated after cooling; it will still taste great. Reheat portions in the microwave for 1–2 minutes, stirring halfway through, until heated through.

Chicken Broccoli Alfredo Pasta Casserole

Summary: This baked Chicken Broccoli Alfredo Pasta combines shredded chicken, bacon, broccoli and a homemade garlic-parmesan sauce with penne and melted mozzarella for a creamy, family-friendly 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, grated
2–3 ounces pre-cooked bacon pieces (about 6 chopped pieces)
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 to the boiling water 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. Whisk in flour and garlic, then slowly whisk in milk and heavy cream. Reduce heat to low and simmer until thickened. Stir in Parmesan until melted and smooth. Season to taste.
Assemble: Stir bacon pieces and shredded chicken into the sauce, then combine with pasta and broccoli. Transfer to a 9×13-inch dish and top with shredded mozzarella. Bake uncovered for 25 minutes.
Serve: Let rest 5 minutes. Garnish with parsley and serve warm.

Notes

Substitute or omit ingredients to suit preferences. Freshly shredded mozzarella melts best. If using fresh broccoli, blanch or roast before adding. Cooked chicken, pre-cooked bacon and frozen broccoli reduce prep time.

Nutrition (approx.)

Update Notes: This post was originally published in July 2016 and updated with a revised recipe, new photos and tips in April 2024.

Enjoy! 🖤 Heather