Save to Pinterest This satisfying baked pasta combines tender pieces of chicken with al dente penne, fresh broccoli florets, and rich Alfredo sauce. The dish bakes until the cheese topping turns perfectly golden and bubbly, creating that irresistible crispy-cheesy layer everyone loves.
Perfect for busy weeknights, this Italian-American classic comes together in under an hour and serves six generously. The creamy sauce coats every bite of pasta while the broccoli adds fresh contrast and color.
My roommate Sarah used to make this on rainy Tuesday nights when our tiny apartment felt like the coziest place on earth. The way the Alfredo sauce would bubble up through the cheese and spill over the edges of the baking dish always made us pause whatever we were doing and just stand there, watching.
Last winter I brought this to a potluck and watched my friend Mike, who swears he hates broccoli, go back for thirds. Sometimes the best way to get people to eat their vegetables is to drown them in cheese and cream.
Ingredients
- Cooked chicken breast: Rotisserie chicken works perfectly here and saves so much time
- Penne or rigatoni pasta: These shapes hold the sauce beautifully in their ridges and tubes
- Broccoli florets: Steam them just until they turn bright green so they keep some bite
- Alfredo sauce: Homemade tastes incredible but a good jarred version keeps this weeknight-friendly
- Whole milk: This thins the sauce slightly so it coats every piece of pasta evenly
- Mozzarella and Parmesan: The mozzarella creates those gorgeous cheese pulls while Parmesan adds salty depth
- Garlic powder and Italian herbs: Simple seasonings that let the creamy flavors shine through
Instructions
- Get your oven ready:
- Preheat to 375°F and grease a 9x13 baking dish with butter or cooking spray
- Cook the pasta:
- Boil until al dente since it will finish cooking in the oven
- Prepare the broccoli:
- Steam florets for just 3-4 minutes until they turn bright green
- Mix everything together:
- Combine pasta, chicken, broccoli, Alfredo sauce, milk, seasonings and half the cheeses in a large bowl
- Assemble the bake:
- Transfer to your prepared dish and sprinkle remaining cheese evenly across the top
- Bake until golden:
- Cook for 25-30 minutes until the cheese is bubbling and starting to brown in spots
- Let it rest:
- Wait 5 minutes before serving so the sauce has time to set slightly
Save to Pinterest This recipe has become my go-to when friends have babies or need a little comfort. Something about bubbling cheese and warm pasta feels like a hug in a baking dish.
Making It Your Own
I sometimes add sun-dried tomatoes or spinach depending on whats in my fridge. The recipe is forgiving and welcomes whatever vegetables or flavors you love.
Perfect Pairings
A crisp green salad with vinaigrette cuts through all that richness perfectly. Garlic bread is optional but honestly never a bad idea.
Storage and Reheating
This keeps in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat covered with foil at 350°F until hot throughout.
- Add a splash of milk when reheating to refresh the sauce
- The pasta absorbs more liquid overnight so leftovers are thicker
- Let frozen dish thaw completely before baking
Save to Pinterest There is something deeply satisfying about pulling a golden, bubbling dish out of the oven and watching everyone immediately gather around.
Questions & Answers
- → Can I make this ahead of time?
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Yes, assemble the dish completely and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → What pasta shapes work best?
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Penne and rigatoni are excellent choices because their tubular shape holds the creamy sauce well. Ziti, macaroni, or fusilli would also work beautifully in this dish.
- → Can I use frozen broccoli instead of fresh?
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Absolutely. Thaw frozen broccoli completely and drain well before adding to the mixture. You may want to reduce the steaming time since frozen broccoli is already partially cooked.
- → How do I store leftovers?
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Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave with a splash of milk to restore creaminess, or warm in a 350°F oven until heated through.
- → Can I freeze this dish?
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Yes, freeze before baking for best results. Wrap the prepared dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → How do I know when it's done baking?
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The dish is ready when the cheese on top is golden brown and bubbling around the edges, and you can see the sauce bubbling through the cheese layer. This typically takes 25-30 minutes at 375°F.
