This Chicken Alfredo Casserole elevates a classic comfort dish with a lighter, homemade Alfredo sauce, making it both indulgent and nutritious.
The combination of tender shredded chicken and fresh broccoli delivers a protein-rich, fiber-packed meal that fuels your body while keeping you satisfied.
Using milk instead of heavy cream lowers saturated fat without sacrificing the creamy texture, and the blend of Parmesan and mozzarella adds a rich, savory flavor.
Quick to assemble and easy to bake, this casserole is perfect for weeknight dinners, meal prep, or feeding a crowd.
It’s a balanced, family-friendly dish that pairs wholesome ingredients with indulgent flavors, making it a reliable staple in any home kitchen.
Must-Have Tools for Perfect Results
9×13 Inch Baking Dish:
Ideal for layering pasta, chicken, and sauce evenly. Beyond casseroles, it’s perfect for roasting vegetables, lasagnas, and baked desserts.
Medium Saucepan
Perfect for whisking together the Alfredo sauce. Its even heat distribution ensures a smooth, lump-free sauce every time.
Whisk
Essential for combining flour and milk without clumps, producing a creamy, velvety sauce. A versatile tool for sauces, batters, and dressings.
Garlic Press
Quickly minces garlic for maximum flavor in seconds. Beyond this recipe, it’s great for marinades, sautés, and homemade dressings.
Colander
Drains cooked pasta efficiently, preventing overcooking and maintaining perfect texture. Useful for washing vegetables, draining beans, and more.
Creamy Chicken Broccoli Alfredo Penne
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 garlic press
- 1 colander
- 1 9×13 inch baking dish
Ingredients
- 12 ounces penne pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 3 ½ cups milk 2% recommended
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded Parmesan cheese divided
- 4 cups cooked shredded chicken
- 3 cups small broccoli florets
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and add a pinch of salt. Cook the penne according to the package directions until it is just al dente, firm but tender. Once cooked, drain thoroughly in a colander and set aside to prevent overcooking.
- Melt the Butter: In a medium saucepan over medium heat, melt the unsalted butter until it becomes foamy and fragrant. Stir in the minced garlic immediately, cooking for about 30 seconds to release its aromatic flavor without burning.
- Make the Roux: Sprinkle the all-purpose flour into the butter and garlic mixture, whisking constantly for about one minute until it forms a smooth, lightly golden paste. This step ensures your sauce will thicken evenly and remain lump-free.
- Whisk in Milk: Gradually pour in the milk while continuously whisking to combine, creating a creamy, velvety base. Keep stirring for 3–4 minutes until the mixture thickens slightly and coats the back of a spoon.
- Season the Sauce: Add dried thyme, oregano, salt, black pepper, and half of the Parmesan cheese to the sauce. Continue whisking until the cheese melts completely and the sauce reaches a smooth, luxurious consistency.
- Combine Pasta and Chicken: In a large mixing bowl, toss the cooked penne, shredded chicken, and broccoli florets with the prepared Alfredo sauce until every piece is evenly coated. Ensure the ingredients are well distributed for consistent flavor in every bite.
- Assemble the Casserole: Transfer the pasta mixture into a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the shredded mozzarella and remaining Parmesan cheese on top to create a golden, bubbly topping when baked.
- Bake to Perfection: Preheat your oven to 350°F (175°C) and bake uncovered for 20–25 minutes, or until the cheese is fully melted, bubbling, and slightly golden around the edges. Let the casserole rest for a few minutes before serving to allow the flavors to meld.
- Serve and Enjoy: Use a spatula to scoop generous portions onto plates, ensuring each serving includes pasta, chicken, broccoli, and a layer of gooey cheese. Pair with a fresh green salad or garlic bread for a complete, satisfying meal.
Notes
- Cook pasta just until al dente to prevent it from becoming mushy after baking.
- Use freshly grated Parmesan for a richer, creamier sauce.
- Broccoli can be substituted with cauliflower or green beans if preferred.
- Leftover casserole tastes even better the next day as flavors meld.
- To lighten the dish further, use 1% milk or a milk alternative.
- Make-ahead tip: Assemble the casserole and refrigerate overnight, then bake before serving.
Chef’s Secrets for Creamy Alfredo
The key to a silky, lump-free Alfredo sauce lies in making a proper roux—melting butter and whisking in flour before adding milk slowly.
Always keep the sauce over low heat after thickening to prevent it from breaking. Freshly grated Parmesan melts more smoothly than pre-shredded varieties, ensuring a creamy texture.
For extra depth of flavor, lightly sauté the garlic in butter until fragrant, but avoid browning it to prevent bitterness.
Using tender, shredded chicken ensures even distribution of protein throughout the casserole, while crisp-tender broccoli provides a satisfying contrast in texture.
These small techniques elevate the dish from ordinary to restaurant-quality.
Serving Suggestions for Maximum Enjoyment
Serve this Chicken Alfredo Casserole hot straight from the oven, paired with a crisp green salad, garlic bread, or roasted vegetables.
A light drizzle of olive oil or a sprinkle of fresh parsley on top adds a visually appealing finishing touch and enhances flavor.
This dish is also ideal for meal prep: portion into individual containers for quick lunches or weeknight dinners.
For a lighter option, serve smaller portions alongside a hearty soup, creating a balanced, satisfying meal without overindulgence.
Storage Tips for Freshness
Allow the casserole to cool completely before storing. Refrigerate leftovers in an airtight container for up to 4 days.
For longer storage, freeze the casserole unbaked or fully cooked in a freezer-safe dish for up to 2 months.
To reheat, thaw overnight in the fridge and bake at 350°F until heated through, covered with foil to prevent drying.
Always check for bubbling cheese before serving to ensure it’s evenly warmed.
This recipe also reheats well in the microwave, making it convenient for quick lunches.
Frequently Asked Questions About Recipe
1. Can I use frozen broccoli?
Yes, but thaw and drain any excess water to avoid a watery casserole. Frozen broccoli works well, but fresh is preferred for texture.
2. Can I make this recipe ahead?
Absolutely! Assemble the casserole, cover, and refrigerate overnight. Bake directly from the fridge, adding a few extra minutes to reach bubbling perfection.
3. Can I substitute heavy cream for milk?
Yes, but you may need less Parmesan, as the sauce will be richer. Using milk keeps it lighter and lower in saturated fat.
4. What chicken works best for this dish?
Cooked, shredded chicken breast or rotisserie chicken works perfectly. Thighs are juicier and add extra flavor if preferred.
5. Can I freeze this casserole?
Yes, both baked and unbaked versions freeze well. Bake from frozen at 350°F, covered with foil, until heated through and bubbling, usually about 60–90 minutes.
This recipe is inspired by bake-eat-repea and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
