Chicken Alfredo Casserole

5 from 1 vote

This easy, flavorful chicken alfredo casserole with sun-dried tomatoes and broccoli is the perfect family-friendly dinner!

Course Dinner

Cuisine American, Italian

Keyword chicken alfredo casserole, chicken alfredo pasta bake, chicken broccoli alfredo casserole

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 499kcal

Author Blair Lonergan

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.

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.

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.

For a crunchy topping on your casserole, add a layer of buttered Ritz cracker crumbs or buttered panko breadcrumbs over the cheese.