Chicken and Broccoli Alfredo Bake (Dump-and-Bake, No Boil Pasta)
This creamy chicken and broccoli alfredo bake is the ultimate easy weeknight dinner. Everything cooks together in one dish — no boiling pasta and no stovetop sauce required. The pasta bakes right in a homemade Alfredo while the broccoli steams and the chicken warms through, creating a comforting chicken broccoli pasta casserole the whole family will love.
Ingredients
- 16 oz penne pasta
- 2 cups cooked chicken rotisserie works great
- 2 cups frozen broccoli
- 3 cups chicken broth
- 1.5 cups heavy cream
- 1.5 cups parmesan cheese
- 1 cup mozzarella cheese
- 1/4 cup melted butter
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
Instructions
- Preheat oven to 400°F and lightly grease a 9×13 baking dish.
- Pour the chicken broth, heavy cream, and melted butter directly into the baking dish. Add the garlic powder, salt, pepper, Italian seasoning, onion powder, and parmesan cheese. Whisk everything together right in the dish until well combined.
- Stir in the uncooked pasta and make sure all the noodles are coated in the sauce.
- Stir in the diced chicken and frozen broccoli florets. Gently press everything down so the pasta is mostly submerged under the liquid.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove foil and stir the casserole well. Sprinkle mozzarella evenly over the top.
- Return to the oven uncovered and bake 10–15 minutes until the cheese is melted and bubbly.
- Allow the casserole to rest for 10 minutes before serving. The sauce will thicken as the pasta absorbs the remaining liquid.
Notes
- Frozen broccoli works best because it steams perfectly while baking.
- Do not substitute milk for heavy cream or the sauce may separate.
- Letting the casserole rest before serving is important — the Alfredo sauce thickens as it sits.
- Rotini or penne pasta cook most evenly in this type of dump-and-bake pasta recipe.
Tried this recipe?Let us know how it was!