If you’re craving comfort food with a touch of elegance, you’re in for a treat because this Baked Chicken Alfredo Pasta Recipe is exactly that—rich, creamy, and packed with tender chicken and vibrant broccoli all baked to bubbly perfection. I absolutely love how this meal comes together in one dish, making it perfect for busy weeknights or cozy weekend dinners. Stick around, because you’ll find some handy tips and tricks that helped me nail this recipe every time without fuss!
Why You’ll Love This Recipe
- One-Pot Comfort: Everything bakes together for easy prep and minimal cleanup.
- Creamy & Tangy Sauce: The Greek yogurt adds a silky tang that brightens classic Alfredo flavors.
- Family Friendly: This pasta pleaser disappears fast — even the pickiest eaters ask for seconds.
- Versatile & Customizable: Use whatever cooked chicken or pasta you have on hand and swap veggies to suit your taste.
Ingredients You’ll Need
These ingredients come together beautifully to deliver creamy saucy pasta with tender chicken and broccoli brightening every bite. I like using Greek yogurt here because it adds creaminess without making it overly heavy, and fresh Parmesan really takes the sauce to the next level.
- Rotisserie chicken or cooked chicken breasts/thighs: Pre-cooked saves time and adds great flavor.
- Broccoli crowns: Small florets cook perfectly in the baking dish without turning mushy.
- Fusilli or penne pasta: Their shapes hold onto sauce wonderfully, but any short pasta works.
- Greek yogurt: Adds tang and richness, plus it’s a lighter fat option than cream.
- Mozzarella cheese: Melts golden on top for that irresistible baked finish.
- Parsley: Fresh, chopped parsley brightens the finished dish beautifully.
- Garlic cloves: Freshly minced garlic gives the sauce its signature flavor kick.
- Butter: For sautéing garlic to release those warm aromatics.
- Chicken broth (low sodium): Adds savory depth without overpowering the Alfredo.
- Milk (3.25%): Creamy base for the sauce; whole milk works best for richness.
- Cornstarch: This thickens the sauce nicely without lumps when whisked well.
- Smoked paprika: Adds subtle smoky warmth and a hint of color.
- Salt and ground black pepper: Essential seasonings to bring out all the flavors.
- Parmesan cheese: Freshly grated is key for that authentic nutty Alfredo taste.
Variations
I love how flexible this Baked Chicken Alfredo Pasta Recipe is! Over the years, I’ve tweaked it a little to suit different cravings or dietary needs—and I encourage you to make it your own too. Here are a few ideas I’ve enjoyed:
- Add Mushrooms or Sun-Dried Tomatoes: For extra umami and a nice texture contrast, I toss in sautéed mushrooms or chopped sun-dried tomatoes before baking.
- Swap Broccoli for Spinach or Asparagus: In spring, I love using fresh asparagus or wilted baby spinach—you’ll get a lighter color and flavor twist.
- Use Gluten-Free Pasta: I’ve tried gluten-free rotini, and it works well here—just watch the cooking time so it doesn’t get mushy.
- Make It Spicy: Adding crushed red pepper flakes or a dash of cayenne to the sauce gives it a great kick without overpowering the creaminess.
How to Make Baked Chicken Alfredo Pasta Recipe
Step 1: Prep Your Chicken, Broccoli, and Pasta
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish. Toss in the cooked, cubed chicken and the broccoli florets. Meanwhile, bring a large pot of salted water to a boil, cook your fusilli or penne until al dente (it should still have a slight bite—it’ll finish cooking in the oven), then drain and add to the dish with the chicken and broccoli. Pro tip: Undercooking the pasta by a minute helps avoid mushy final results after baking!
Step 2: Whip Up Your Creamy Alfredo Sauce
Next, heat butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant (don’t let it brown or it’ll turn bitter). Whisk in chicken broth, milk, cornstarch, smoked paprika, salt, and pepper until smooth. Bring the mixture to a boil, then reduce heat and simmer for 1-2 minutes while stirring to thicken the sauce just a bit. Remove from heat and stir in freshly grated Parmesan until smooth and creamy.
Step 3: Combine, Top, and Bake
Pour your Alfredo sauce over the pasta, chicken, and broccoli mixture, stirring to combine everything evenly. Add dollops of Greek yogurt and gently mix until the yogurt is fully incorporated—this step adds that extra creamy tang I adore. Sprinkle shredded mozzarella cheese all over the top, pop the dish into the oven uncovered, and bake for 20–25 minutes until bubbly and golden on top.
Step 4: Finish with Fresh Parsley and Serve
Once baked, remove your dish from the oven and sprinkle finely chopped parsley for a fresh, herbal pop. This little green touch brightens the creamy, rich pasta beautifully. Then, dig in and enjoy!
Pro Tips for Making Baked Chicken Alfredo Pasta Recipe
- Don’t Overcook Pasta Before Baking: I learned that undercooking by just a minute keeps pasta from turning mushy once baked.
- Use Freshly Grated Parmesan: Pre-grated cheese sometimes doesn’t melt as smoothly or taste as fresh, so I always grate mine fresh.
- Incorporate Greek Yogurt Last: Adding it after the sauce is mostly done prevents curdling and keeps it silky smooth.
- Even Broccoli Size Matters: Cutting broccoli florets smaller helped them cook evenly without getting mushy or staying too crunchy.
How to Serve Baked Chicken Alfredo Pasta Recipe
Garnishes
I like topping this pasta with a sprinkle of fresh parsley—you get a nice pop of green color and a subtle fresh flavor that lifts up all the creamy richness. Sometimes, I add a bit of extra Parmesan or a few cracked black pepper flakes right before serving for that added punch.
Side Dishes
Since this dish is pretty hearty, I usually pair it with a simple green salad dressed lightly with lemon vinaigrette or some garlic-roasted asparagus. Crunchy garlic bread is also a total crowd-pleaser here and a nice way to soak up any leftover sauce on your plate.
Creative Ways to Present
For special occasions, I’ve served this in individual ramekins sprinkled with extra fresh herbs and a drizzle of truffle oil, which immediately felt fancy yet cozy. Another fun way is layering the pasta in a clear casserole dish so the colorful broccoli and golden cheese show through—it’s as pretty as it is delicious!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they stay good for up to five days. Just remember that the pasta will continue to absorb sauce, so it thickens a bit overnight—perfect for an easy lunch!
Freezing
Freezing baked pasta can be tricky because the texture changes once thawed. I’ve frozen it in airtight containers for up to three months, but honestly, I prefer fresh whenever possible. If you do freeze it, let it thaw overnight in the fridge before reheating to help keep things tender.
Reheating
To reheat, I warm leftovers gently in a skillet over low heat with a splash of water or broth to loosen the sauce. Microwaving works too—just cover the dish to keep moisture in and heat in short bursts to avoid drying out.
FAQs
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Can I use cream instead of Greek yogurt in this Baked Chicken Alfredo Pasta Recipe?
Absolutely! Cream will give you an even richer sauce, though the Greek yogurt adds a nice tang and lightness that balances the heaviness. If you prefer, replace the Greek yogurt with heavy cream, but add it slowly off the heat to avoid breaking the sauce.
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What’s the best pasta to use for this recipe?
Short pastas like fusilli or penne work beautifully because their shapes hold the creamy sauce well. You can swap in rotini, rigatoni, or even shells if you prefer. Just cook al dente so they don’t get mushy during baking.
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Can I make this recipe vegetarian?
Definitely! Simply omit the chicken and consider adding more vegetables like mushrooms, zucchini, or extra broccoli. Using vegetable broth instead of chicken broth in the sauce keeps it fully vegetarian while maintaining great flavor.
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How do I prevent curdling when adding Greek yogurt?
Great question! Always add the Greek yogurt off the heat and stir gently to combine. If added to high heat directly, the yogurt can separate, so take it slow and keep stirring until smooth.
Final Thoughts
This Baked Chicken Alfredo Pasta Recipe truly feels like a hug on a plate for me, perfect for family dinners or impressing friends without hours in the kitchen. It’s creamy but not overwhelming, comforting but fresh, and I love how easy it is to throw together. If you want a dish that’s both approachable and memorable, give this a try—you’ll be so glad you did, and trust me, your kitchen will smell amazing!
Print
Baked Chicken Alfredo Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Chicken Alfredo recipe combines tender rotisserie chicken, fresh broccoli, and pasta in a creamy homemade Alfredo sauce made with Greek yogurt, Parmesan, and mozzarella. Baked until bubbly and golden, this comforting casserole is perfect for weeknight dinners or meal prepping.
Ingredients
For the Bake:
- 4 cups rotisserie chicken, or cooked chicken breasts or thighs (cubed)
- 4 cups broccoli crowns, cut into small florets
- 12 ounces fusilli or penne pasta
- 1 cup Greek yogurt
- 1 1/2 cups mozzarella cheese, shredded
- 1 tablespoon parsley, finely chopped
For the Alfredo Sauce:
- 2 large garlic cloves, minced
- 1 tablespoon butter, for frying
- 1 cup chicken broth, low sodium
- 1 1/2 cups milk (3.25% fat)
- 1 tablespoon cornstarch
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- Prepare the baking dish: Preheat oven to 375°F. Add the cubed chicken and broccoli florets to a 9×13 inch baking dish and set aside.
- Cook the pasta: Bring a large pot of water to a boil. Add a pinch of salt and the fusilli or penne pasta. Cook until al dente according to package instructions. Drain the pasta and add it to the baking dish with the chicken and broccoli.
- Sauté garlic: Heat a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
- Make the Alfredo sauce: To the skillet, add chicken broth, milk, cornstarch, smoked paprika, salt, and pepper. Whisk everything together until smooth. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 minutes until the sauce thickens slightly.
- Add cheese to sauce: Remove the skillet from heat. Stir in the freshly grated Parmesan cheese and whisk until fully incorporated and the sauce is smooth.
- Combine sauce and bake ingredients: Pour the Alfredo sauce over the pasta, chicken, and broccoli in the baking dish. Stir to combine everything evenly. Then fold in dollops of Greek yogurt until incorporated into the sauce. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake the casserole: Bake the dish uncovered in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and serve: Remove the casserole from the oven and garnish with finely chopped parsley. Serve warm and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat in the microwave or on the stovetop with a splash of water or broth until heated through.
- Freezing: Freezing pasta casseroles may change the texture. However, you can freeze this dish in an airtight container for up to 3 months if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
