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–+ servings

Chicken Broccoli Alfredo Pasta Casserole

This baked Chicken Broccoli Alfredo Pasta is a hearty upgrade on your favorite fettuccini Alfredo recipe. Made with shredded chicken, crispy bacon, broccoli, homemade Alfredo sauce and tons of cheese, this cheesy chicken Alfredo casserole is an ultimate comfort food favorite!
This baked Chicken Broccoli Alfredo Pasta is a hearty upgrade on your favorite fettuccini Alfredo recipe. Made with shredded chicken, crispy bacon, broccoli, homemade Alfredo sauce and tons of cheese, this cheesy chicken Alfredo casserole is an ultimate comfort food favorite!
Heather
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serving Size 8

Ingredients

  • 12 ounces Penne pasta
  • 2 cups cooked shredded chicken
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 3 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 10 ounces Parmesan cheese
  • 2 - 3 ounces pre-cooked bacon pieces *about 6 pieces of bacon, chopped
  • 16 ounces mozzarella cheese, shredded
  • 2 cups broccoli, frozen

Instructions

  • Cook Pasta - Set to boil a large pot of salted water and cook your pasta to al dente following the cooking instructions on the back of your pasta box. Add frozen broccoli to boiling pasta water 1 minute before pasta is finished cooking. Drain and set aside.
  • Make the Alfredo sauce - Preheat oven to 350 degrees F. While your pasta is cooking, grab a large pan and melt butter over medium high heat. Add in flour and garlic, whisk to combine with the butter before stirring in the milk, heavy cream and seasonings. Reduce heat to Low and simmer to thicken your sauce. Add in Parmesan and stir until melted.
  • Assembly - Add bacon pieces and shredded chicken into your Alfredo sauce and pour over pasta and broccoli. Stir to combine. Pour your chicken pasta into a 9x13 pan and cover with shredded mozzarella cheese. Bake for uncovered for 25 minutes.
  • Serve - Remove from oven and let sit 5 minutes before serving. Garnish with fresh parsley and serve with some yummy garlic bread.

Notes

Recipe Tips

  • Chicken - If you prefer to cook your chicken yourself instead of grabbing a rotisserie chicken or pre-cooked shredded chicken, bake 2 chicken breasts in a 350 degree oven for 25 minutes and shred or cube for this recipe. 
  • Broccoli - I used 2 cups of frozen broccoli for this recipe but you can grab a head of broccoli, cut florets off and either roast or blanch your fresh broccoli for this recipe.
  • Bacon - I am a huge fan of pre-cooked bacon pieces.. you know the ones sold in a small bag usually found in the salad dressing aisle of your grocery store? If those  are not your thing, no worries, simply cook 5-6 pieces of bacon until crispy. Chop and add to this recipe instead of the pre-cooked version.
  • Cheese - I know it's a pain but shredding the mozzarella cheese fresh from a block will reward you will the meltiest, ooey gooey cheese on top of this glorious casserole. Shredded cheeses in a bag are a great time saver but the cheese oftentimes doesn't melt very well.