4.50 from 2 votes

Chicken Alfredo Bake

By: Julia Pacheco
Creamy Alfredo sauce, tender chicken, and pasta baked under a cheesy golden topping—this casserole is rich, easy, and always a hit.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 5 servings
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Ingredients 

  • 12 oz frozen broccoli
  • 2 cups shredded rotisserie chicken
  • 1 dash salt and pepper
  • 3 tbs olive oil
  • 3 cups favorite pasta , I used bowties.
  • 2 cups shredded mozzarella cheese

Sauce

  • 3 tbs salted butter
  • 1 tbs garlic
  • 2 tbs flour
  • 3 cups milk
  • 1 ½ cups shredded parmesan cheese

Instructions 

  • Preheat oven to 350℉.
  • Cook pasta in salt water according to package instructions. In the last 2 minutes of pasta cooking, add in broccoli. Drain and set aside.
  • Dice 2 cups rotisserie chicken.
  • Making the sauce: In a large skillet. melt the butter and add in garlic for 1 minute. Stir in the flour for 1 minute. Slowly add milk. Bring to a low simmer for 2 minutes whisk frequently to thicken. Sprinkle in the cheeses and give it a really good stir.
  • Assembling the casserole: Combine the noodles, sauce, chicken and broccoli. Place in a greased 9×13 casserole dish topped with shredded mozzarella cheese.
  • Place in the oven uncovered for 10 minutes. Let it sit for 5 – 10 minutes before serving. Enjoy!

Video

Notes

  • If you would like before you place in the oven you can add 1/2 cup breadcrumbs or crushed ritz crackers on the very top.

    • Nutrition

    Calories: 818kcal | Carbohydrates: 43g | Protein: 59g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 182mg | Sodium: 1232mg | Potassium: 588mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1408IU | Vitamin C: 61mg | Calcium: 807mg | Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Tried this recipe?Let us know how it was!

    About Julia Pacheco

    Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

    Read More About Me

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    2 Comments

    1. Nikki says:

      5 stars

      Just made this and it came out soo delicious! Thank you!

      Reply
    2. Jennifer says:

      Hey there. Just made this and it’s in the oven as I type this. Quick question – is the 3 cups of pasta to be measured dry or cooked. I ask because I did so dry and it does seem like quite a bit. Way more than 5 servings. Just wanted to confirm. Thanks. 🙂

      Reply