Easy Dump-and-Bake Chicken Alfredo Broccoli Pasta Tips, FAQ & printable recipe

Tips for success

To elevate the flavor profile of this simple casserole, consider adding a pinch of crushed red pepper flakes or a dash of Italian seasoning to the mixture before baking. Stirring in a half-cup of freshly grated Parmesan cheese along with the mozzarella adds a wonderful salty, nutty complexity to the dish.

If you prefer a more garlicky kick, mince two or three fresh garlic cloves and mix them into the Alfredo sauce before pouring it over the pasta. Always ensure the chicken is cut into small, uniform pieces so it cooks at the exact same rate as the penne.

If you find that the pasta has absorbed too much liquid after the initial bake, stir in an extra splash of warm broth or heavy cream before topping the dish with cheese. This will keep the casserole incredibly moist and saucy.

Conversely, if the sauce appears too thin when you first remove the foil, do not worry; it will naturally thicken up significantly during the final uncovered bake and as it rests on the counter for five to ten minutes before serving. Patience during the resting phase is key to achieving perfect, scoopable portions.

Variations

• Spicy Alfredo Bake: Stir in one teaspoon of crushed red pepper flakes and a splash of hot sauce with the Alfredo sauce before baking.
• Bacon and Mushroom: Add sliced mushrooms to the baking dish and top with crispy crumbled bacon during the last five minutes of baking.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat single portions in the microwave with a splash of milk, or bake covered at 350°F (177°C) until hot.

Allow any leftovers to cool completely at room temperature for no more than two hours before storing. Transfer the remaining pasta casserole to an airtight container and seal it tightly. Store the container in the refrigerator for up to three to four days.

Because the pasta will continue to absorb the creamy sauce as it sits, the leftovers may appear a bit drier upon reheating, but this can easily be corrected with a splash of milk or broth.

This casserole can be assembled up to twenty-four hours in advance. Combine the uncooked pasta, cubed chicken, broccoli, Alfredo sauce, and broth in the baking dish, cover tightly with foil, and store in the refrigerator.

When ready to bake, let the dish sit on the counter for twenty minutes to take the chill off, then bake as directed, adding five to ten minutes to the covered baking time to account for the cold starting temperature.

Serving ideas

Serve this rich and creamy pasta bake hot, straight from the oven, while the mozzarella cheese is still stretchy and bubbly. It makes a complete, satisfying meal on its own, but pairing it with a crisp green salad tossed in a light vinaigrette provides a refreshing contrast to the decadent Alfredo sauce. A side of warm, crusty garlic bread or soft dinner rolls is also perfect for scooping up any extra sauce left on the plate.

For a beautiful presentation, garnish the finished casserole with a sprinkle of freshly chopped flat-leaf parsley or a few torn basil leaves just before serving. This adds a pop of bright green color and a subtle fresh aroma that cuts through the richness of the cheese. Offer extra grated Parmesan cheese and a bottle of crushed red pepper flakes at the table so guests can customize their portions to their liking.

Frequently asked questions

Recipe card

Easy Dump-and-Bake Chicken Alfredo Broccoli Pasta

Prep 15 minCook 40 minRest 5 minTotal 1 hServes 6

Ingredients

• 8 oz uncooked penne pasta
• 1 lb raw boneless skinless chicken breast, cut into 1/2-inch cubes
• 2 cups broccoli florets, cut into bite-sized pieces
• 16 oz jarred Alfredo sauce
• 1 1/2 cups chicken broth
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat the oven to 400°F (204°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or olive oil. Add the uncooked penne pasta, cubed raw chicken breast, and bite-sized broccoli florets directly to the prepared baking dish.
2. Pour the jarred Alfredo sauce and chicken broth over the ingredients. Stir thoroughly with a mixing spoon to combine, ensuring that all of the dry pasta is completely submerged in the liquid. Cover the baking dish tightly with aluminum foil, crimping the edges securely.
3. Place the covered baking dish in the preheated oven and bake for 35 minutes, allowing the pasta to absorb the liquid and cook through.
4. Carefully remove the aluminum foil, watching out for hot steam. Stir the pasta gently, then scatter the shredded mozzarella cheese evenly over the top of the casserole.
5. Return the dish to the oven uncovered. Bake or broil on high for 3 to 5 minutes until the mozzarella is melted, bubbly, and golden brown. Ensure the chicken has reached a safe internal temperature of 165°F (74°C) using a meat thermometer. Let the casserole rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

440

Protein

30.3 g

Carbohydrates

33.5 g

Fat

21.2 g

Fiber

2.5 g

Sugar

2 g

Sodium

800 mg

Automatic estimate from the ingredient list, not laboratory-verified.