One-Dish Chicken Broccoli Alfredo Pasta
This One-Dish Chicken Broccoli Alfredo Pasta Bake is the ultimate busy-night dinner. Dry pasta, uncooked chicken breast, frozen broccoli, and Alfredo sauce all bake together in one pan—no boiling, no extra dishes, and no stress.
A full dinner in one pan with about 10 minutes of prep work! Yes, please! Creamy Alfredo-coated pasta, tender chicken, and perfectly cooked broccoli in a cozy, family-approved casserole that everyone loves.
If you’re looking for a simple dinner that feels comforting but is incredibly easy, this one’s a keeper. Add a simple side salad and a batch of easy garlic knots and you have a dinner winner!
Why You’re Going To Love It
- Everything cooks together in one baking dish
- No pre-cooking pasta or chicken
- Uses frozen broccoli straight from the freezer
- Creamy, cheesy, and kid-friendly
- Perfect for busy weeknights or meal prep
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 Baking Dish– I like the deep casserole dish for this recipe
- Boneless, skinless chicken breasts, cut into bite-size pieces- 1-2 pounds
- Dry pasta (penne, rotini, or shells work best)- get the 12 ounce box, see below if you want to use 1 pound of pasta
- Frozen broccoli florets (do not thaw!)
- Alfredo sauce– 13-16 ounce jar, depending on the brand
- Chicken broth– this cooks the pasta
- Heavy cream– to make it creamy
- Seasonings– garlic powder, Italian seasoning, salt, pepper
- Cheese– shredded mozzarella and grated Parmesan
How To Make It
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- Assemble the casserole
Add the uncooked chicken, dry pasta, frozen broccoli, Alfredo sauce, chicken broth, heavy cream, garlic powder, Italian seasoning, salt, and pepper directly to the baking dish. Stir well to evenly combine. - Bake covered
Cover the dish tightly with foil and bake for 35- 40 minutes. - Add cheese & finish baking
Remove the foil, stir the pasta well, then sprinkle mozzarella and Parmesan evenly over the top. Return to the oven and bake uncovered for 10–15 minutes, until the cheese is melted and bubbly and the pasta is tender. - Rest & serve
Let the casserole rest for 5 minutes before serving. Stir gently and enjoy!
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Tips & Variations
- Extra creamy: Add an additional ¼ cup heavy cream
- Cheese swap: Use all mozzarella or add shredded cheddar
- Garlic lovers: Add ½ teaspoon garlic salt or minced garlic
- Shortcut: Use cooked rotisserie chicken and reduce covered bake time to 30 minutes
- Add-ins: Mushrooms or peas work great with broccoli
FAQ’s
Do I need to cook the pasta first?
No! This recipe is designed to use dry pasta, which cooks directly in the sauce while baking.
Can I use fresh broccoli instead of frozen?
Yes. Use about 2½ cups fresh broccoli florets. Fresh broccoli will be slightly firmer than frozen.
What kind of pasta works best?
Short pasta shapes like penne, rotini, shells, or cavatappi work best. Avoid long noodles or very thin pasta.
Can I make this ahead of time?
Yes. Assemble everything except the cheese, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the covered bake time, then add cheese and finish baking uncovered.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
How do I reheat this pasta bake?
Reheat individual servings in the microwave with a splash of milk or broth to keep it creamy.
For the full dish, cover with foil and reheat at 350°F until warmed through.
Can I freeze this casserole?
This recipe freezes best after baking. Let it cool completely, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Can I use a full 16-ounce (1-pound) box of pasta in this recipe?
Yes! This recipe can easily be scaled up to use a full 16-ounce box of dry pasta. You’ll just need to increase the liquid so the pasta cooks properly in the oven.
Use this liquid ratio:
- 1 jar Alfredo sauce (13-16 ounces)
- 3 cups chicken broth
- 1 cup heavy cream
Keep all other ingredients the same, or slightly increase the chicken and broccoli if desired. Bake, tightly covered in foil, for 45 minutes. Uncover, stir and continue to bake another 15 minutes.
More One Pan Wonders
- Meatball Pasta Casserole
- Italian Chicken and Rice Bake
- Chicken Parmesan Casserole
- Baked Cheeseburger Pasta
- Marry Me Chicken Rice Casserole
- Crock Pot Swamp Potatoes with Shrimp
- Weeknight Chicken and Biscuits
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One-Dish Chicken Broccoli Alfredo Pasta Bake
Equipment
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
- Add the uncooked chicken, dry pasta, frozen broccoli, Alfredo sauce, chicken broth, heavy cream, garlic powder, Italian seasoning, salt, and pepper directly to the baking dish. Stir well to evenly combine.
- Cover the dish tightly with foil and bake for 40 minutes.
- Remove the foil, stir the pasta well, then sprinkle mozzarella and Parmesan evenly over the top. Return to the oven and bake uncovered for 10–15 minutes, until the cheese is melted and bubbly and the pasta is tender.
- Let the casserole rest for 5 minutes before serving. Stir gently and enjoy!
This recipe is so very easy and delicious!
So happy to hear!