Baked chicken broccoli alfredo is the perfect easy weeknight meal. Pasta is cooked with fresh broccoli florets and then baked with rotisserie chicken, alfredo sauce, and lots of cheese!
This post was originally published in October 2017 and has been updated for content.
One of my favorite dinner time shortcuts is grabbing a rotisserie chicken from the grocery store. They are great to serve as a main dish or to break down and use in soups, pastas or other dishes.
This easy baked chicken broccoli alfredo can be made using a rotisserie chicken for a quick but hearty delicious homemade dinner. It's great with lemon ricotta cake, roasted acorn squash or homemade Italian sodas.
For even more options to serve with this easy weeknight dinner, check out my post on what to eat with alfredo for all of the best side dishes, bread and more!
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🍝 Ingredients notes
- Chicken - I like using a rotisserie chicken to make this dinner easy. However, if you want to cook your own roast chicken or roast chicken breasts and chop them up, you can certainly do that.
- Broccoli - Fresh broccoli florets works best for this recipe. If you want to use frozen broccoli florets, cook the pasta for 10-12 minutes and then add the broccoli just for 30 seconds to a 1 minute to heat it through.
- Alfredo - I like making my quick homemade alfredo sauce for this recipe. I usually make it while the pasta is cooking. You can also use your favorite jarred alfredo sauce.
Shop the ingredients for this recipe with SideChef!
📋 Substitutions and variations
- Meat - Substitute the chicken for sausage, shrimp or grilled steak.
- Gluten Free - Use your favorite gluten free pasta and alfredo sauce.
- Vegetarian - Omit the chicken in the recipe to make it vegetarian.
🔪 Step by step instructions
Bring a large pot of water to boil over medium high heat on the stovetop. When the water starts to boil, add the salt and then the pasta. Cook for 7 minutes and then add the broccoli florets. Cook an additional 3-5 minutes until the broccoli is bright green and pasta is al dente.
Drain the pasta and broccoli completely and put into a buttered baking dish with the alfredo sauce.
Add the chicken, mozzarella cheese and parmesan cheese and stir to combine. Bake the chicken broccoli alfredo at 350˚ for 10-15 minutes until cheese is melted.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Always cook pasta in boiling salted water to add flavor to the dish.
- Cook the pasta until just al dente so it is cooked through, but still has a bite to it.
- Don't rinse the broccoli or pasta after you have cooked and drained it.
🥘 Alternative cooking methods
- Stovetop - Instead of baking this in the oven, return the pasta and broccoli back to the pot and add in chicken, alfredo and cheese. Cook on low, while stirring till the cheese is melted.
⏲️ Make ahead instructions
This chicken broccoli alfredo can be put completely put together before baking, cooled and then stored covered in plastic wrap up to 2 days ahead of time. At serving time, remove the plastic wrap and bake in a 350˚ oven for 20-25 minutes until the cheese is melted and the pasta is heated through.
🥡 Storage suggestions
Leftover baked chicken broccoli alfredo will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the oven or microwave.
For a quick overview of this recipe, check out my web story for this easy chicken alfredo with broccoli!
🍝 More pasta recipes
If you loved this baked chicken broccoli alfredo pasta recipe, check out these other tasty pasta recipes that I know you will love too!
- Roasted Eggplant Spinach Pasta
- Creamy Sundried Tomato Pasta with Goat Cheese
- Carbonara Mac and Cheese
- Lemon Chicken Pasta
📖 Recipe
Roasted Chicken Broccoli Alfredo
Ingredients
- 1 pound penne pasta
- 1 Tablespoon kosher salt
- 3 cups fresh broccoli florets chopped
- 4 cups rotisserie chicken chopped
- 3 cups alfredo sauce
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese
Instructions
- Preheat oven to 350˚ and grease a 9x13 baking dish with butter or baking spray.
- Fill a large pot with 4 quarts of water and heat over medium high heat. Once the water comes to a boil stir in the salt.
- Add the pasta to the water and cook for 7 minutes. Add the broccoli florets and cook for an additional 3-5 minutes until pasta is al dente and broccoli is bright green.
- Drain the water completely from the pasta and broccoli and place in the prepared baking dish.
- Add the rotisserie chicken, alfredo sauce, mozzarella cheese, and parmesan cheese and stir to combine everything together.
- Bake the pasta in the preheated oven for 10-15 minutes until the cheese is melted.
Notes
- Always cook pasta in boiling salted water to add flavor to the dish.
- Cook the pasta until just al dente so it is cooked through, but still has a bite to it.
- Don't rinse the broccoli or pasta after you have cooked and drained it.
Substitutions and Variations
- Chicken - Cook your own roast chicken or roast chicken breasts and chop them up instead of using a store bought rotisserie chicken.
- Broccoli - Fresh broccoli florets will hold up best. Frozen broccoli can be used, but the pasta should cook for 10-12 minutes, before adding the broccoli for 30 seconds to a 1 minute just to heat it through.
- Alfredo - Homemade alfredo sauce can be made and cooked with the pasta is cooking. Store bough alfredo sauce can be also used.
- Meat - Substitute the chicken for sausage, shrimp or grilled steak.
- Gluten Free - Use a gluten free pasta and alfredo sauce.
- Vegetarian - Omit the chicken in the recipe.
Alternative Cooking Methods
- Stovetop - Instead of baking this in the oven, return the pasta and broccoli back to the pot and add in chicken, alfredo and cheese. Cook on low, while stirring till the cheese is melted.
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