Chicken and Broccoli Alfredo Casserole

Creamy chicken and broccoli alfredo casserole made with alfredo sauce, tender pasta, and gooey cheese—easy, comforting, and weeknight-ready.

Course Main Dish (Quick and Easy)

Cuisine American - Vintage

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 538kcal

Preheat your oven to 375°F.
Spray a 13x9-inch casserole dish with no-stick cooking spray.
Bring a large pot of well-salted water to a boil.
Cook the pasta until it’s just shy of done, about 1 minute less than the package says.
Three minutes before it’s finished, toss in the broccoli so it softens without giving up its will to live.
Drain everything and transfer it to a 9×13 casserole dish.
Add the chicken, Alfredo sauce, and Italian seasoning.
Toss gently until every piece is coated like it signed a contract.
Spread it into an even layer, then blanket the top with mozzarella. No bald spots.
Bake uncovered for 15–20 minutes, until it’s hot, bubbly, and making promises.
If you want that golden, slightly reckless top, broil it for a couple of minutes. Stay close. Cheese goes from perfect to arson in seconds.
Taste, adjust with salt and pepper if needed, and serve it hot while everyone suddenly remembers why they love you.

Storage:

Bold of you to expect leftovers... but should you have them cover and refrigerate for up to 4 days.

Tips:

Double the alfredo sauce if you like it saucier - especially if you're using homemade.
Cover loosely with aluminum foil if it seems to be browning too fast.
If you are assembling ahead of time or freezing use the jarred sauce from the store. It holds up better.