Chicken Alfredo Bake

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Chicken Alfredo Bake

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Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 12oz frozen broccoli

  • 2 cups shredded rotisserie chicken

  • Dash of 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 1/2 cups shredded parmesan cheese


  • 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!

Recipe Video


  • 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.

One Comment

  1. 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. πŸ™‚

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