This Chicken Alfredo Bake is loaded with penne pasta, a rich and creamy homemade alfredo sauce, rotisserie chicken, broccoli, and THREE types of cheese!
I mean. I have no words. This chicken alfredo bake is so insanely good. Perfectly cooked pasta, chicken, veggies, a homemade alfredo sauce, and cheese, cheese, and more cheese.
This dish has got it ALL going on.
For this baked chicken alfredo, we’re whipping up a batch of homemade alfredo sauce and using THREE types of cheese!
- Penne Pasta – cooked 2 minutes less than al dente according to package directions. This ensures that the pasta doesn’t over bake in the oven.
- Alfredo Sauce – I use two batches of my homemade alfredo sauce but feel free to use 4 cups of your favorite jarred variety, if necessary.
- Chicken – any cooked chicken will do, but I use already cooked rotisserie chicken for easy prep. You’ll need about one pound.
- Broccoli – use frozen broccoli florets. Make sure you drain them after they’re cooked so the casserole isn’t watery.
- Sour Cream – adds a tangy flavor and even creamier texture.
- Provolone, Mozzarella, and Parmesan Cheese – a delicious blend of melty cheeses that adds so much flavor and ooey-gooey texture to the alfredo bake.
How to make
This creamy, cheesy, and delicious pasta dinner takes 15 minutes to prep!
- Place cooked pasta, chicken, broccoli, and alfredo sauce in a large bowl then stir to combine.
- Spread 1/2 of the pasta mixture into the bottom of a greased baking dish.
- Layer on 1/2 of the provolone cheese slices, 1/2 of the sour cream, then 1/2 of the mozzarella.
- Repeat the layers then sprinkle with grated parmesan.
- Bake for 30-45 minutes then serve and enjoy!
How long to bake
This chicken alfredo bakes in the oven at 350ºF for 30-45 minutes. You’ll know it’s done when the cheese is fully melted and the center of the casserole is warm!
What pasta to use
Penne pasta is best, because the tubes fill up with the delicious alfredo sauce and it’s the perfect size to get pasta, chicken, and broccoli in every bite, but any pasta you have on hand should be just fine!
Try rotini, bowtie, rigatoni, etc. Whatever you use, be sure to cook the pasta 2 minutes less than al dente according to package directions, so that it doesn’t over bake.
Should you cook the pasta first?
Yes! Before you incorporate the pasta into the rest of the ingredients, you’ll want to cook it according to box directions.
What chicken to use
Use already cooked then chopped rotisserie chicken for easy prep. If you’d rather cook and chop your own chicken, feel free to do that instead using my shredded chicken recipe.
Whatever route you decide to take, you’ll need about one pound of chicken total!
I love this baked chicken alfredo recipe as-is but if you want to switch things up, here are some yummy ideas.
- Add more veggies. Mix in cooked spinach, shredded carrot, chopped peppers, mushrooms, etc. If adding more veggies, be sure to cook them until crisp-tender and VERY thoroughly drain them to avoid a watery pasta.
- Use different cheeses. Try asiagno, romano, white cheddar, gruyere, you name it!
- Try a different protein. Swap the chicken for turkey, shrimp, or cubed ham!
- Spice it up. Mix in cajun seasoning or add cayenne pepper for some heat.
- Lighten it up. Use my healthy alfredo sauce recipe instead.
- Make it crispy. Sprinkle the casserole with Panko breadcrumbs before you bake it for a delicious, crispy, golden-brown finish.
What to serve with baked chicken alfredo
This cheesy baked pasta goes perfectly with a side salad or some extra veggies! Here are some ideas!
- Pear, Blue Cheese, Candied Pecan Salad
- Roasted Vegetables
- Balsamic Roasted Veggies
- Garlic Bread or Breadsticks
How to store
Leftover baked chicken alfredo will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then bake or microwave to warm.
Chicken Alfredo Bake
Equipment for this recipe
- 1 (16 oz) box penne pasta cooked 2 minutes less than al denté according to package directions
- 4 cups chopped cooked chicken I used 1 cooked rotisserie chicken with skin removed (about 1 pound)
- 1 (10.8 oz) bag frozen broccoli florets cooked until crisp tender according to package directions, drained, then roughly chopped
- 2 batches alfredo sauce about 4 cups
- Salt and pepper to taste
- 1 (8 oz) package sliced provolone cheese
- 1 (16 oz) container sour cream
- 1 (8 oz) block mozzarella cheese shredded
- 1/4 cup grated parmesan
- Preheat oven to 350 degrees F and grease a deep 9x13 inch baking dish with cooking spray.
- Place cooked pasta, chicken, broccoli, and alfredo sauce into a large bowl, then stir to combine.
- Taste and re-season, if necessary.
- Spread 1/2 of the pasta mixture evenly into the bottom of the prepared baking dish.
- Layer with 1/2 of the provolone cheese slices.
- Dollop then spread out 1/2 of the sour cream on top of the cheese.
- Sprinkle with 1/2 of the mozzarella.
- Repeat the layers.
- Top with grated parmesan.
- Bake in the preheated oven for 30-45 minutes, or until the cheeses are melted and the center is hot.
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*Note: Nutrition information is estimated and varies based on products used.