Chicken Alfredo Casserole

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!

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.

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.

What to Serve with Easy Chicken Alfredo Casserole

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

• Garlic Bread or Breadsticks
• 3-Ingredient Buttermilk Biscuits, Flaky Biscuits, Cheese Biscuits, or Drop Biscuits
• Crusty French Baguette, No-Knead Dutch Oven Bread, Focaccia, Cheddar Chive Beer Bread, Soft Dinner Rolls, or Homemade Crescent Rolls
• 3-Ingredient Sour Cream Muffins, Pumpkin Muffins, or Pumpkin Bread
• Green Salad with Red Wine Vinaigrette, Mixed Greens with Dijon Vinaigrette, Wedge Salad with Homemade Buttermilk Ranch Dressing, Caesar Salad, or our favorite House Salad with Candied Pecans
• Southern Fried Apples or Baked Apple Slices
• Parmesan Roasted Cauliflower
• Roasted Asparagus or Sauteed Asparagus
• Roasted Green Beans with Bacon, Onion, and Garlic, Amish Green Beans with Brown Butter, Arkansas Green Beans with Bacon, or Southern-Style Green Beans
• Brown Sugar Glazed Carrots
• Sauteed Zucchini or Roasted Yellow Squash
• Fennel Salad with Apples and Creamy Cider Dressing
• Balsamic Roasted Root Vegetables
• Sauteed Spinach with Garlic

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.

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.

More Chicken Alfredo Casserole Recipes to Try

Dump and Bake Chicken Alfredo Pasta Casserole

48 minutes mins

Chicken Stuffed Shells with Spinach and Alfredo

1 hour hr

Chicken Bacon Ranch Casserole

45 minutes mins

Chicken Alfredo Casserole

5 from 1 vote

Prep: 20 minutes minutes

Cook: 25 minutes minutes

Total: 45 minutes 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!

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Equipment

• 13 x 9-Inch Baking Dish

Ingredients

  

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• 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.
  
• Cook the pasta in a large pot of well-salted boiling water, according to package directions for 1 minute less than al dente. Drain.
  
• 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.
  
• 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.
  
• Transfer the mixture to the prepared baking dish. Top with Italian blend cheese.
  
• 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.
  

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

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