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This creamy, flavorful chicken Alfredo casserole is jazzed up with sundried tomatoes, broccoli, white wine, and plenty of gooey, melty cheese. Prep it ahead or bake it right away for a convenient, family-friendly dinner!

Overhead shot of a wooden serving spoon in a pan of chicken alfredo casserole.
Table of Contents
  1. What to Add to Alfredo to Make It Taste Better
  2. Ingredients for Chicken Alfredo Bake
  3. What’s the Best Casserole Dish?
  4. How to Make Chicken Alfredo Casserole
  5. What to Serve with Easy Chicken Alfredo Casserole
  6. Preparation and Storage
  7. Recipe Variations
  8. Tips for the Best Chicken Alfredo Casserole Recipe
  9. Chicken Alfredo Casserole Recipe

A chicken Alfredo casserole with vegetables, pasta, and plenty of cheese is the perfect weeknight supper! It’s a complete meal in one dish, which you can assemble in advance for busy evenings. Looking for more? Add a Caesar salad and a loaf of crusty garlic bread on the side for a dinner that’s sure to impress!

What to Add to Alfredo to Make It Taste Better

This recipe takes advantage of two jars of store-bought Alfredo sauce for quick assembly. Of course, you can make your own Alfredo sauce at home to use in this dish, which would work great. If starting with jarred sauce, however, it’s nice to add some extra flavor boosters to lend that homemade taste. Here, we’re including white wine, fresh herbs (parsley and basil), sundried tomatoes, garlic, and onions.

Plate of chopped sundried tomatoes

Ingredients for Chicken Alfredo Bake

This is just a quick overview of the ingredients that you’ll need for a chicken broccoli alfredo casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Sundried tomatoes: use tomatoes that are packed in oil. They’re softer (and don’t need to be re-hydrated), and you can take advantage of the flavorful oil to saute the chicken and vegetables. Look for julienne-cut tomatoes if you’d like to avoid chopping them yourself!
  • Penne pasta: or use another short-cut pasta shape, such as rotini, bowties (farfalle), or rigatoni.
  • Onion and garlic: for savory flavor.
  • Boneless skinless chicken breast: or sub with boneless skinless chicken thighs if you prefer the dark meat. See my notes below if you’d like to start with cooked chicken (such as the meat from a store-bought rotisserie chicken).
  • Dry white wine: such as Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio. Substitute with chicken broth or water for an alcohol-free dish.
  • Fresh basil and fresh parsley: brighten up the dish with fresh flavor that cuts through the rich, creamy sauce.
  • Broccoli: use thawed frozen baby broccoli florets for an easy option that doesn’t require any extra prep work. They’re perfectly bite-sized (no chopping necessary) and they’re already soft as soon as they thaw (no parboiling necessary). See my notes below if you prefer to start with fresh broccoli.
  • Alfredo sauce: the creamy binder for the casserole. Use your favorite store-bought sauce, or prepare about 3 ½ cups of homemade Alfredo.
  • Milk: just a small amount to thin the sauce. Heavy cream works well, too!
  • Italian blend cheese: or substitute with any other shredded cheese that you like, such as mozzarella cheese, cheddar, Colby, Monterey Jack, Pepper Jack, or parmesan cheeses.
  • Kosher salt and ground black pepper: to enhance the other flavors in the dish.
Cooked penne pasta

Do you cook noodles before adding to casserole?

While it’s possible to make a casserole with uncooked pasta, this specific recipe calls for boiling the noodles before adding them to the casserole. The baking time in the oven is shorter, since you’re just heating everything through. This also ensures that the pasta is cooked perfectly, and doesn’t get overdone.

Pouring Alfredo sauce into a pot

What’s the Best Casserole Dish?

We rounded up the best casserole dishes you can buy, including two that I personally own and love! While I use different sized casserole dishes for different meals, the Staub Ceramic Rectangular Baking Dish earned the top spot. You can buy it on Amazon or at Target for $75.95. That said, I also love the beautiful, Scandinavian style of the Dansk Kobenstyle Baker (shown here), available for $135.

Sprinkling shredded cheese on top

How to Make Chicken Alfredo Casserole

Assemble this casserole in advance, or stir it together just before baking. It’s a convenient option that accommodates your schedule! I’ve included the detailed instructions in the recipe card below, but here’s the quick version:

  1. Drain and chop the tomatoes.
  2. Boil the pasta.
  3. Sauté the onion, garlic, and chicken in the sundried tomato oil.
  4. Stir in the wine, basil, and parsley.
  5. Combine the cooked pasta, sun-dried tomatoes, thawed broccoli, Alfredo sauce, and milk with the chicken mixture.
  6. Pour into a baking dish, sprinkling shredded cheese on top.
  7. Bake, garnish with herbs and grated Parmesan cheese, and serve!
Square overhead image of chicken alfredo casserole in a white dish

What to Serve with Easy Chicken Alfredo Casserole

Pair this easy chicken alfredo casserole with any of the following sides:

Overhead shot of a bowl of chicken alfredo casserole

Preparation and Storage

  • Make Ahead: Assemble the dish up to 24 hours in advance. Keep it covered in the refrigerator. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before baking according to the recipe instructions. If the dish is cold when it goes into the oven, you will likely need to add some extra baking time. Keep a close eye on the dish and cover the pasta loosely with foil if it starts to get too brown on top before it’s heated through.
  • How to Store: Leftover casserole will keep in an airtight container in the refrigerator for 3-4 days.
  • Can you freeze chicken alfredo casserole? I do not recommend freezing this particular pasta bake, since the creamy sauce may have a tendency to “break” or separate when thawed.
  • How to Reheat: Cover and reheat leftovers in a 350°F oven for 20-25 minutes, or until warmed through. You can also reheat individual portions in a microwave for 1-2 minutes on high power.
Close overhead shot of a serving spoon in a dish of chicken alfredo casserole

Recipe Variations

  • If starting with fresh broccoli florets instead of frozen baby broccoli, cut the florets into small bite-size pieces. Add the fresh broccoli florets to the boiling pasta water during the final 3 minutes of the pasta’s cooking time. When the pasta is done, your broccoli will be perfectly crisp-tender!
  • Instead of cooking the chicken in the skillet, you can use cooked chicken (such as leftovers from a previous meal, or the meat from a store-bought rotisserie chicken). You’ll need a total of 2 cups of cooked, shredded or diced chicken. Add this to the casserole at the same time that you stir in the broccoli.
  • Swap out the chicken and use shrimp or sausage instead.
  • Use different vegetables. For instance, instead of the broccoli, try frozen peas, fresh spinach, or frozen (thawed and squeezed dry) spinach. Other good options include corn, sautéed zucchini, mushrooms, or green beans.
  • Omit the sun-dried tomatoes, and use 2 tablespoons of olive oil to saute the chicken and vegetables.
  • For an alcohol-free option, swap out the wine and use chicken broth or water instead.
  • Make it spicy by adding crushed red pepper flakes.
  • For a crunchy topping on your casserole, add a layer of buttered Ritz cracker crumbs or buttered panko breadcrumbs over the cheese.
Chicken alfredo pasta bake served in a gray bowl

Tips for the Best Chicken Alfredo Casserole Recipe

  • Use julienne-cut sundried tomatoes so that you don’t have to chop them yourself. Make sure that the tomatoes are packed in oil, so that they’re soft (and you don’t need to rehydrate them). You’ll use the flavorful oil to saute the chicken and veggies.
  • Cooking for a smaller family? Cut all of the ingredients in half and bake the casserole in an 8-inch square dish. The rest of the cooking instructions remain the same.
  • Salt the pasta water really well, since this is your opportunity to season the noodles.
  • Boil the pasta for 1 minute less than al dente, because it will continue cooking in the oven. You don’t want to end up with mushy, overdone pasta in your casserole.
  • Bake the pasta uncovered so that the cheese on top turns brown and the edges get crispy.
  • Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it may dry out or get burned on top.
Chicken broccoli alfredo casserole in a white dish on a wooden table

More Chicken Alfredo Casserole Recipes to Try

Square overhead image of chicken alfredo casserole recipe in a white dish

Chicken Alfredo Casserole

5 from 1 vote
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings 8 people
Calories 499 kcal
This easy, flavorful chicken alfredo casserole with sun-dried tomatoes and broccoli is the perfect family-friendly dinner!

Ingredients
  

  • ¾ cup sundried tomatoes packed in oil
  • 8 ounces uncooked penne pasta
  • 1 small onion, diced
  • 1 clove garlic, minced or pressed
  • 1 lb. boneless skinless chicken breast, diced into small bite-size pieces
  • ¼ cup dry white wine
  • ¼ cup chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 (12.6 ounce) package frozen baby broccoli florets, thawed (about 4 cups)
  • 2 (15 ounce) jars Alfredo sauce (about 3 ½ cups total)
  • ¼ cup milk
  • 2 cups shredded Italian blend cheese
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: additional chopped fresh parsley or basil; grated Parmesan

Instructions

  • Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Set aside.
  • Pat sundried tomatoes dry with a paper towel and chop; reserve oil in the jar. Set aside.
    Plate of chopped sundried tomatoes
  • Cook the pasta in a large pot of well-salted boiling water, according to package directions for 1 minute less than al dente. Drain.
    Cooked penne pasta
  • While the pasta cooks, heat 2 tablespoons of the oil from the sundried tomato jar in a large skillet or Dutch oven over medium-high heat. Add the onion and saute until just starting to soften, about 3 minutes. Season the chicken with salt and pepper, and then add the garlic and chicken to the skillet with the onion. Saute until the chicken is cooked through, about 3-4 more minutes. Stir in the wine, basil, and parsley; cook for 1 more minute, scraping up any browned bits from the bottom of the pan.
    Chicken and vegetables cooked in a Dutch oven
  • Add the cooked pasta, sun-dried tomatoes, thawed broccoli, Alfredo sauce, and milk to the chicken mixture. Stir to combine. Taste and season with salt and pepper, as needed.
    Pouring Alfredo sauce into a pot
  • Transfer the mixture to the prepared baking dish. Top with Italian blend cheese.
    Sprinkling shredded cheese on top
  • Bake, uncovered, for 25-30 minutes, until the cheese is melted and the filling is hot and bubbly. Garnish with chopped fresh parsley, basil, or Parmesan just before serving.
    Overhead shot of a wooden serving spoon in a pan of chicken alfredo casserole.

Notes

  • If starting with fresh broccoli florets instead of frozen baby broccoli, cut the florets into small bite-size pieces. Add the fresh broccoli florets to the boiling pasta water during the final 3 minutes of the pasta’s cooking time. When the pasta is done, your broccoli will be perfectly crisp-tender!
  • Instead of cooking the chicken in the skillet, you can use precooked chicken (such as leftovers from a previous meal, or the meat from a store-bought rotisserie chicken). You’ll need a total of 2 cups of cooked, shredded or diced chicken. Add this to the casserole at the same time that you stir in the broccoli.
  • Swap out the chicken and use shrimp or sausage instead.
  • Use different vegetables. For instance, instead of the broccoli, try frozen peas, fresh spinach, or frozen (thawed and squeezed dry) spinach. Other good options include corn, sautéed zucchini, mushrooms, or green beans.
  • Omit the sun-dried tomatoes, and use 2 tablespoons of olive oil to saute the chicken and vegetables.
  • For an alcohol-free option, swap out the wine and use chicken broth or water instead.
  • Make it spicy by adding crushed red pepper flakes.
  • For a crunchy topping on your casserole, add a layer of buttered Ritz cracker crumbs or buttered panko breadcrumbs over the cheese.

Nutrition

Serving: 1/8 of the casseroleCalories: 499kcalCarbohydrates: 33gProtein: 28gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 129mgSodium: 1004mgPotassium: 639mgFiber: 3gSugar: 5gVitamin A: 707IUVitamin C: 53mgCalcium: 191mgIron: 1mg
Keyword: chicken alfredo casserole, chicken alfredo pasta bake, chicken broccoli alfredo casserole
Course: Dinner
Cuisine: American, Italian
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Maxine says:

    Sounds sooo good and can’t wait to try this recipe of chicken Alfredo!

    1. Blair Lonergan says:

      Thanks, Maxine. I hope you enjoy it!

  2. Scott says:

    5 stars
    Made this yesterday… used sous vide cooked chicken breast, shreaded, and lots more broccoli …. this was really nice…. thanks!

    1. The Seasoned Mom says:

      Thank you so much, Scott!

  3. Marilyn says:

    Can I makes this the after noon before dinner. We have company flying in and I would like to make it and bake it in oven later…

    1. Blair Lonergan says:

      Hi, Marilyn! Yes, that should work well! Here are the make-ahead instructions:

      Assemble the dish up to 24 hours in advance. Keep it covered in the refrigerator. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30-60 minutes before baking according to the recipe instructions. If the dish is cold when it goes into the oven, you will likely need to add some extra baking time. Keep a close eye on the dish and cover the pasta loosely with foil if it starts to get too brown on top before it’s heated through.

      Hope you and your guests enjoy the meal!